If you’re craving a comforting, creamy bowl of chili, this is your go-to recipe! The beauty of this dish is that it all comes together in the crockpot with minimal effort. You’ll be left with tender chicken, creamy beans, and the perfect blend of spices that hit all the right notes. It’s one of those recipes you can rely on when you need something hearty and satisfying without spending too much time in the kitchen.

Why You’ll Love This Recipe?

Super easy with minimal prep time
Perfectly creamy with just the right amount of heat
Ideal for busy weeknights or meal prep
Great for serving a crowd or having leftovers for days

Ingredients

You don’t need too many ingredients to make this dish, just some pantry staples and a few fresh ingredients. Here’s a sneak peek at what you’ll need:

boneless, skinless chicken breasts or thighs
can white beans (such as Great Northern or Cannellini), drained and rinsed
can diced green chilies
onion, chopped
garlic powder
ground cumin
chili powder
smoked paprika
can low-sodium chicken broth
heavy cream
cream cheese, cubed
frozen corn
salt (or to taste)
black pepper (or to taste)
fresh cilantro, chopped (for garnish)
shredded Monterey Jack cheese (optional, for topping)

For the full ingredient list, measurements, and instructions, just scroll down below.

How to Make Creamy Crockpot White Chicken Chili

Add the Chicken and Beans

Start by placing the chicken breasts (or thighs) at the bottom of your crockpot. Then, add in the white beans, chopped onion, minced garlic, and green chilies.

Pour in the Broth

Pour the chicken broth over the ingredients in the crockpot, making sure everything is covered. Stir a little to mix everything together.

Add the Spices

Sprinkle in the cumin, chili powder, salt, and pepper. These spices will give the chili that cozy, flavorful kick. Stir again to combine.

Cook on Low

Cover and cook on low for 6-7 hours or high for 3-4 hours. You want the chicken to be tender enough to shred easily with two forks.

Shred the Chicken

Once the chicken is fully cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir it into the chili.

Add the Cream Cheese

Now, add the cream cheese to the crockpot. Stir it in until it’s fully melted and incorporated, creating that creamy texture.

Serve and Enjoy

Give everything a final stir, and your white chicken chili is ready to serve! Garnish with optional toppings like shredded cheese, sour cream, or cilantro for extra flavor.

Expert Tips and Tricks

For a spicier version, add a diced jalapeño or extra green chilies.
If you want a thicker chili, you can mash some of the beans before adding them in, or just let it cook longer to reduce the liquid.
Use chicken thighs for extra juiciness and flavor.
Don’t forget to stir the cream cheese in well for that smooth, creamy texture.

Recipe Variations and Possible Substitutions

Swap out the chicken for ground turkey or shredded rotisserie chicken if that’s what you have.
For a dairy-free version, use coconut cream instead of cream cheese or simply skip it altogether.
Swap the white beans for other beans like navy beans or even black beans if that’s what you prefer.

Serving and Pairing Suggestions

This white chicken chili is perfect on its own, but you can pair it with a side of cornbread or tortilla chips for some crunch. A light green salad with a tangy dressing would also go well to balance the richness. For a more hearty meal, try serving it with avocado slices or a dollop of sour cream on top.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4-5 days.
This chili also freezes beautifully, so you can store it in a freezer-safe container for up to 3 months.
To reheat, you can warm it up in the microwave or on the stove over low heat. If it thickens too much, add a little more chicken broth to reach your desired consistency.

FAQs

Can I use frozen chicken?
Yes, you can! Just add it to the crockpot frozen and cook it a bit longer (maybe 7-8 hours on low). The chicken will shred just as easily.

Can I make this chili spicier?
Definitely! Add some extra jalapeños, cayenne pepper, or even a hotter chili variety to kick up the heat.

Can I skip the cream cheese?
Yes, if you’re looking for a lighter version, you can skip the cream cheese, but it won’t be as creamy. You could substitute it with Greek yogurt for a similar texture.

What if I don’t have a crockpot?
No worries! You can make this chili on the stovetop. Just cook everything in a large pot, bring it to a simmer, and cook the chicken until it’s tender. Then shred it and add the cream cheese at the end.

Conclusion

This creamy crockpot white chicken chili is the perfect comfort food, packed with flavor and made effortlessly in your crockpot. It’s ideal for busy days, meal prep, or when you need a cozy dish to warm you up. Try it once, and it might just become a weekly staple in your household!

Creamy Crockpot White Chicken Chili: Cozy Comfort in a Bowl

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Author: Lily Carter
Prep Time: 10 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: 6–7 hours
Yield: 6–8 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

This Creamy Crockpot White Chicken Chili is the ultimate comfort food. It’s made with tender chicken, creamy white beans, a blend of spices, and a smooth, velvety cream cheese base. Perfect for cozy nights, this easy-to-make chili simmers in the slow cooker all day for a rich and flavorful meal with minimal effort.

Instructions

Place chicken breasts or thighs in the crockpot. Add white beans, green chilies, onion, garlic powder, cumin, chili powder, smoked paprika, chicken broth, and salt and pepper. Stir to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.
Remove the chicken from the crockpot and shred using two forks. Return the shredded chicken to the pot.
Stir in cream cheese, heavy cream, and frozen corn. Cover and cook for an additional 15–20 minutes until the cream cheese is melted and everything is heated through.
Stir well and adjust seasoning with salt and pepper if needed.
Serve topped with shredded Monterey Jack cheese and fresh cilantro.

Notes

For a spicier version, add jalapeño slices or a pinch of cayenne pepper.
If you like a thicker chili, you can mash some of the beans with a fork or potato masher before stirring them in.
To make it even creamier, add more cream cheese or use half-and-half in place of some of the heavy cream.

Nutrition

Serving Size: 1 portion (about 1/6 of recipe)
Calories: ~380 kcal
Sugar: 4g
Sodium: ~850mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg