Easy Creamy Crockpot White Chicken Chili Recipe
This creamy crockpot white chicken chili is the ultimate comfort food for busy weeknights. With minimal prep and simple ingredients, the slow cooker does all the work, delivering a silky, flavorful chili that tastes like you spent hours in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
- 2 cans (15 ounces each) Great Northern beans, drained and rinsed
- 1 cup frozen corn
- 2 cans (4 ounces each) diced green chiles
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 8 ounces cream cheese, softened and cubed
- 1/2 cup heavy cream
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional garnish: fresh cilantro, shredded Monterey Jack cheese, sour cream, diced avocado, lime wedges, tortilla chips
Instructions
- Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans, and measure out the spices. Stir the spices together in a small bowl.
- Place the chicken breasts in the bottom of a 5-6 quart slow cooker. Sprinkle the diced onion and minced garlic over the chicken. Add the drained beans, frozen corn, and both cans of green chiles on top. Do not stir.
- Sprinkle the cumin, oregano, chili powder, garlic powder, onion powder, salt, and pepper evenly over the top. Pour the chicken broth around the edges, being careful not to wash the spices off the chicken.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
- Carefully remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the pot.
- Add the cubed cream cheese and heavy cream. Stir gently until the cream cheese is fully melted and the broth is smooth and creamy, about 2-3 minutes.
- For a thicker chili, let it cook on low with the lid off for an additional 15-20 minutes.
- Taste and adjust seasonings as needed. Serve hot with desired toppings.
Notes
For best results, use room temperature cream cheese to prevent lumps. Add cream cheese at the end to avoid curdling. This chili tastes even better the next day. To make it spicier, add a diced jalapeño or use hot green chiles. For a vegetarian version, omit chicken and use 3 cans of beans and vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 400
- Sugar: 5
- Sodium: 700
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 8
- Protein: 33
Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili recipe, comfort food, weeknight dinner