Creamy Crockpot White Chicken Chili Recipe

If you’re on the hunt for a comforting, rich, and utterly delicious meal that practically makes itself, you’ve got to try this Creamy Crockpot White Chicken Chili Recipe. I absolutely love how this chili comes together with tender chicken, creamy textures, and a little kick from the green chiles—it’s the perfect dish to cozy up with any day of the week. Trust me, once you make this, it’ll quickly become your go-to slow cooker recipe that everyone raves about.

this Recipe

Ingredients You’ll Need

These ingredients blend beautifully to create a chili that’s creamy but not too heavy, with hearty chunks of chicken and plenty of flavorful veggies and beans. Here’s a quick rundown and some shopping tips to help you gather everything easily.

• Boneless skinless chicken breasts: Using lean chicken keeps the chili light and tender, but feel free to use thighs if you want extra richness.
• Yellow onion: Adds a subtle sweetness and depth—dice it evenly so it cooks into the chili perfectly.
• Garlic cloves: Fresh garlic is key here for that aromatic kick.
• Chicken broth (low sodium): Low sodium lets you control saltiness better as you season later on.
• Great Northern beans: These beans hold their shape nicely and have a mild flavor that works great in white chili.
• Diced green chiles: I like to do one can mild and one hot for balanced heat, but adjust based on your spice love.
• Whole kernel corn: Adds sweetness and texture contrast; canned makes it easy but frozen works too.
• Salt & black pepper: Basic staples to bring all flavors together—adjust gradually.
• Cumin, oregano, chili powder, cayenne pepper: These spices create the classic chili flavor profile; fresh spices always pack more punch.
• Fresh cilantro: Chopped cilantro adds a fresh, bright layer right before serving.
• Reduced fat cream cheese: Softened to stir smoothly in and build creaminess without heaviness.
• Half and half: Another touch of richness that rounds out the chili beautifully.

Variations

I love that this Creamy Crockpot White Chicken Chili Recipe is super forgiving and easy to customize. Whether it’s adding a twist for dietary needs or just tweaking for more flavor, feel free to make it your own!

• Spice it Up: When I want a fiery version, I toss in extra diced jalapenos or swap both cans of green chiles for hot ones—my family goes crazy for this!
• Dairy-Free: You can skip the cream cheese and half and half, and use coconut milk or a dairy-free cream cheese substitute to keep it creamy without dairy.
• Vegetarian Option: Swap chicken for chopped cauliflower or sweet potatoes and add extra beans to keep it hearty.
• Slow Cooker Time: I once accidentally cooked mine on high for too long, and the chicken got a bit dry—sticking to the recommended times really makes a difference.

How to Make Creamy Crockpot White Chicken Chili Recipe

Step 1: Layer Your Base Flavors in the Crockpot

Start by placing the chicken breasts at the bottom of your slow cooker—this helps them cook evenly and soak up all those delicious spices. Sprinkle on the salt, pepper, cumin, oregano, chili powder, and cayenne pepper right over the chicken. Then add the diced onion and minced garlic on top, followed by the beans, green chiles, corn, chicken broth, and cilantro. Give everything a gentle stir to combine. You’ll want to cover and set your slow cooker to LOW for 8 hours, or if you’re short on time, HIGH for 3-4 hours.

Step 2: Shred the Chicken and Add Creaminess

Once the cooking time is up, remove the chicken breasts carefully to a bowl and shred them with two forks—it’s the best part, watching how tender they get! Return the shredded chicken to the crockpot. Next, add in the softened cream cheese and half and half, stirring gently to combine. I discovered this trick when I mixed the cream cheese with a few ladles of chili in a separate bowl first to smooth it out before adding—it really helps avoid clumps and gives you that perfect creamy texture. Then, cover and cook on HIGH for 15 minutes until it thickens slightly and everything melds wonderfully.

Step 3: Final Touches and Serve

Give the chili one last good stir and it’s ready! If you want it thicker, you can stir in a cornstarch slurry—just mix a tablespoon of cornstarch with some milk or broth first. Then pop it back on for a few minutes until thickened to your liking. Now comes the fun part: bringing out your favorite toppings and serving it up warm!

How to Serve Creamy Crockpot White Chicken Chili Recipe

Garnishes

I like to keep the garnishes fresh and simple but full of flavor. Sliced jalapenos add a nice crunchy heat for spice lovers, while creamy avocados balance that out perfectly. A dollop of sour cream brings cool creaminess, and sprinkling fresh cilantro on top brightens everything up. Don’t forget hearty tortilla strips or some shredded Monterey jack cheese – they add that extra texture and melty goodness that’s irresistible.

Side Dishes

I love pairing this hearty chili with warm cornbread or a simple green salad with a zesty lime vinaigrette to keep things light. Sometimes I serve it with a side of Mexican rice or tortilla chips for scooping if I want that extra crunch. This combo always makes dinner feel even more like a celebration!

Creative Ways to Present

For special occasions, I’ve done little individual cast iron skillets with a serving of the chili, topped with cheese and baked just a bit to get bubbly and melty on top. It’s such a fun presentation and keeps everyone’s portion warm. Another time, I served it in Mexican-style bread bowls which were a huge hit at my family’s gathering. Getting creative here makes the meal feel extra cozy and festive.

Make Ahead and Storage

Storing Leftovers

This chili stores wonderfully in airtight containers in the fridge for up to 4 days. I usually let it cool completely before transferring it to storage, which helps maintain freshness and flavor. When I reheat it, the creaminess comes right back to life.

Freezing

I’ve frozen leftovers in portion-sized containers with great results. Just be sure to leave room for expansion and thaw overnight in the fridge before reheating. Sometimes after freezing, the cream cheese texture shifts a little, so stirring well while reheating smooths it out nicely.

Reheating

I like to reheat this chili gently on the stovetop over low heat, stirring regularly to prevent sticking and to re-emulsify the creamy elements. You can also microwave leftovers covered, stopping to stir occasionally. Adding a splash of broth or half and half while reheating brings back that fresh just-made texture.

FAQs

Final Thoughts

This Creamy Crockpot White Chicken Chili Recipe holds a special spot in my recipe rotation because it’s simple, reliable, and tastes like you spent hours fussing in the kitchen. I hope you enjoy the warming flavors and creamy texture as much as I do—honestly, I keep planning for leftovers because that’s when the flavors really deepen. So go ahead, cozy up with a bowl, add your favorite toppings, and share this easy, satisfying meal with your own crew. You’ll be so glad you did!

Creamy Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 76 reviews

• Author: Hannah
• Prep Time: 5 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

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Description

This Creamy Crockpot White Chicken Chili is a hearty and comforting dish perfect for slow cooking. Packed with tender shredded chicken, white beans, corn, and a blend of mild green chiles, it is slowly simmered with spices for deep flavor. Cream cheese and half and half add a luxuriously creamy texture, making this chili an irresistible meal served with your choice of fresh toppings.

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Ingredients

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Main Ingredients

• 1 lb boneless skinless chicken breasts, trimmed of excess fat
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 24 oz chicken broth (low sodium)
• 2 (15 oz) cans great Northern beans, drained and rinsed
• 2 (4 oz) cans diced green chiles (1 hot, 1 mild)
• 1 (15 oz) can whole kernel corn, drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• small handful fresh cilantro, chopped
• 4 oz reduced fat cream cheese, softened
• 1/4 cup half and half

Toppings

• Sliced jalapenos
• Sliced avocados
• Dollop of sour cream
• Minced fresh cilantro
• Tortilla strips
• Shredded Monterey Jack or Mexican cheese

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Instructions

1. Prepare Ingredients: Place the chicken breasts at the bottom of the slow cooker. Season with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper evenly over the chicken.
2. Add Vegetables and Beans: Layer the diced onion, minced garlic, rinsed great Northern beans, diced green chiles, drained corn, chicken broth, and chopped cilantro on top. Stir gently to combine the ingredients within the cooker.
3. Cook the Chili: Cover and cook on LOW for 8 hours or on HIGH for 3 to 4 hours until the chicken is tender and fully cooked.
4. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
5. Add Creaminess: Incorporate the softened cream cheese and half and half into the chili. Stir well to combine all ingredients smoothly.
6. Final Cooking: Cover and cook on HIGH for an additional 15 minutes to allow the chili to become creamy and slightly thickened. For a smoother consistency, mix softened cream cheese in a small bowl with ladles of chili, whisk until smooth, then stir back in before adding half and half.
7. Serve: Stir thoroughly and serve the chili hot with optional toppings including sliced jalapenos, avocado, sour cream, cilantro, tortilla strips, and shredded cheese as desired.

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Notes

• To thicken chili further, dissolve 1 tablespoon cornstarch in 2-3 tablespoons milk, half and half, chicken broth, or water. Stir this slurry into the chili and cook until thickened to your preference.
• Stovetop option: Cut chicken into pieces and sauté onion and garlic before adding the rest of the ingredients. Simmer uncovered for 30-40 minutes until thickened, shred chicken, then stir in cream cheese and half and half.
• Instant Pot option: Combine all ingredients except dairy, cook at high pressure for 20 minutes, natural release for 10 minutes, shred chicken, then stir in cream cheese and half and half. Use sealing valve for pressure cooking.
• This chili can be customized with the heat level by adjusting the types of green chiles and amount of cayenne pepper.
• Use reduced fat cream cheese and low sodium broth for a lighter version without compromising flavor.

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Nutrition

• Serving Size: 1 cup (approximate)
• Calories: 290 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Protein: 29 g
• Cholesterol: 65 mg