Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili is a rich, flavorful, and satisfying meal that’s perfect for busy weeknights or cozy family dinners.

This dish combines tender chicken, white beans, and green chilies in a creamy, spiced broth that’s easy to prepare in a slow cooker. It’s a warm and hearty comfort food that requires minimal effort and delivers maximum flavor.

Kitchen Equipment Needed

• Crockpot or slow cooker
• Mixing bowl
• Forks for shredding chicken
• Ladle for serving

Ingredients Overview

• Chicken: Boneless, skinless chicken breasts or thighs work best for this recipe.
• White Beans: Use great northern beans or cannellini beans for a creamy texture.
• Green Chilies: Provide a mild kick that enhances the chili’s flavor.
• Cream Cheese: Makes the broth rich and creamy.
• Spices: Cumin, chili powder, and garlic powder add a warm, smoky flavor.
• Chicken Broth: Creates the base of the chili and keeps it moist.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn
• 1 medium onion, diced
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 oz cream cheese, softened
• 1/2 cup heavy cream or sour cream

Step-by-Step Instructions

1. Prepare the Crockpot

• Place the chicken breasts in the bottom of the crockpot.

2. Add Ingredients

• Layer the white beans, green chilies, corn, and diced onion over the chicken.

3. Season the Mixture

• Sprinkle cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper over the ingredients. Pour the chicken broth over the top to cover.

4. Cook the Chili

• Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender and fully cooked.

5. Shred the Chicken

• Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot.

6. Make it Creamy

• Stir in the cream cheese and heavy cream or sour cream until fully melted and incorporated. Cook for an additional 15–20 minutes on low.

7. Serve

• Ladle the chili into bowls and serve hot with your favorite toppings.

Recipe Tips

• Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken; simply add it in step 5.
• Customize the Heat: Add diced jalapeños or a dash of cayenne pepper if you prefer a spicier chili.
• Thicken the Chili: For a thicker consistency, mash some of the beans before adding them to the crockpot.
• Dairy-Free Option: Substitute the cream cheese and heavy cream with coconut cream or a plant-based alternative.

What to Serve With This Recipe

• Crusty bread, cornbread, or tortilla chips for dipping
• A side of steamed vegetables or a fresh green salad
• Toppings like shredded cheese, avocado slices, chopped cilantro, or a squeeze of lime

Frequently Asked Questions

Can I use frozen chicken in this recipe?
Yes, but increase the cooking time slightly to ensure the chicken is fully cooked.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze this chili?
Yes, allow the chili to cool completely and freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

What beans work best for this recipe?
Great northern beans, cannellini beans, or navy beans are ideal for their creamy texture.

Serving Suggestions

• Top with shredded cheddar or Monterey Jack cheese for extra flavor.
• Add a dollop of sour cream or Greek yogurt for a tangy touch.
• Pair with a crisp green salad or a refreshing cucumber-tomato salad.

Enjoy the comforting and creamy flavors of this easy Crockpot White Chicken Chili that’s perfect for any occasion!

Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili is a rich, flavorful, and satisfying meal that’s perfect for busy weeknights or cozy family dinners.

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Ingredients

  

• 1 lb boneless skinless chicken breasts
• 2 cans 15 oz each white beans, drained and rinsed
• 1 can 4 oz diced green chilies
• 1 cup frozen corn
• 1 medium onion diced
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 oz cream cheese softened
• 1/2 cup heavy cream or sour cream

Instructions

 

• Prepare the Crockpot
• Place the chicken breasts in the bottom of the crockpot.
• Add Ingredients
• Layer the white beans, green chilies, corn, and diced onion over the chicken.
• Season the Mixture
• Sprinkle cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper over the ingredients. Pour the chicken broth over the top to cover.
• Cook the Chili
• Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender and fully cooked.
• Shred the Chicken
• Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot.
• Make it Creamy
• Stir in the cream cheese and heavy cream or sour cream until fully melted and incorporated. Cook for an additional 15–20 minutes on low.
• Serve
• Ladle the chili into bowls and serve hot with your favorite toppings.