Crockpot Creamy White Chicken Chili

Crockpot creamy white chicken chili is the ultimate comfort food when you need a cozy, satisfying meal with almost zero effort. This dump-and-go slow cooker recipe combines tender shredded chicken, hearty white beans, and a lusciously creamy broth that will have everyone asking for seconds. I love making this on busy weeknights because it practically cooks itself while I tackle my to-do list.

There’s something magical about coming home to the aroma of slow-cooked chili filling your kitchen. I started making this creamy white chicken chili years ago when I needed reliable weeknight dinners that didn’t compromise on flavor. The combination of zesty green chiles, warm spices, and that silky cream cheese broth creates the perfect bowl of comfort. This white chicken chili recipe has become my go-to for chilly evenings, potluck gatherings, and those days when I want maximum flavor with minimal effort.

What You’ll Need for This White Chicken Chili

I always use boneless skinless chicken breasts because they shred beautifully and stay tender in the slow cooker. Pro tip: you can also use chicken thighs for even more flavor and moisture if you prefer.

• 1 lb boneless skinless chicken breasts
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) Great Northern beans, drained and rinsed
• 2 cans (4 oz each) diced green chiles (mild for gentle heat, hot for spicy kick)
• 1 can (15 oz) whole kernel corn, drained
• 3 cups low-sodium chicken broth
• 4 oz reduced-fat cream cheese (Neufchâtel), softened at room temperature for 30 minutes
• 1/4 cup half-and-half
• 1 tsp salt
• 1 tsp ground cumin
• 3/4 tsp dried oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper

For toppings: sliced jalapeños, avocado, sour cream, crispy tortilla strips, shredded cheese, cilantro, lime wedges

Equipment: 6-quart slow cooker, mixing spoon, two forks for shredding, ladle

How I Make This Easy Crockpot Chili

Step 1: Place chicken breasts in the bottom of your 6-quart slow cooker. Sprinkle evenly with salt, cumin, oregano, chili powder, and cayenne pepper. This layers the flavor right from the start.

Step 2: Add diced onion, minced garlic, drained beans, green chiles, and corn over the chicken. Pour chicken broth over everything. No need to stir at this point.

Step 3: Cover with the lid and cook on LOW for 8 hours or HIGH for 3-4 hours. The chicken should be tender enough to shred easily with a fork. If it’s still tough, give it another 30 minutes.

Step 4: Carefully remove the chicken breasts using tongs and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and stir to combine with the beans and vegetables.

Step 5: Add the softened cream cheese and half-and-half to the pot. Stir well to break up the cream cheese. Cover and cook on HIGH for 15 minutes, stirring occasionally until the mixture becomes smooth and creamy. The cream cheese should be completely melted and incorporated, and the chili should coat the back of a spoon without being pasty. Taste and adjust seasonings if needed.

Pro tip: If your cream cheese isn’t blending smoothly, use a whisk to break it up faster. The chili should have a velvety, slightly thick consistency when finished.

Perfect Pairings for Your Chicken Chili

This crockpot creamy white chicken chili pairs beautifully with sides that complement its rich, creamy texture and bold flavors.

Cornbread: The slightly sweet, crumbly texture of warm cornbread is perfect for soaking up the creamy broth and adds a satisfying contrast to the spiced chili.

Mexican Rice: Fluffy cilantro-lime rice adds a fresh, zesty element that balances the richness of the cream cheese and provides extra heartiness to your meal.

Crispy Quesadillas: Cheesy quesadillas cut into wedges make excellent dippers and turn this into a complete Mexican-inspired feast.

Simple Green Salad: A light salad with lime vinaigrette cuts through the creaminess and adds a refreshing crunch that makes the meal feel more balanced.

More Comforting Crockpot Chicken Dinners

If you love this creamy white chicken chili, you’ll appreciate how easy crockpot meals can transform your weeknight dinners. For a completely different flavor profile with the same hands-off convenience, try the sweet and savory Crockpot Teriyaki Chicken, which pairs beautifully with rice for a complete meal. When you want something hearty with vegetables included, the Crockpot Chicken and Potatoes delivers tender chicken with golden potatoes in a lemon-butter-garlic sauce that requires minimal effort.

For those evenings when you crave something even more indulgent, the Garlic Parmesan Crockpot Chicken and Potatoes offers restaurant-quality richness with its creamy Parmesan sauce. If you’re in the mood for soup but want to explore beyond chili, the Creamy Chicken and Potato Soup delivers similar comfort with bacon, tender chicken, and velvety broth.

Storing Your White Chicken Chili

Store leftover crockpot creamy white chicken chili in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even better the next day. You can also freeze this chili for up to 3 months, though you may need to re-whisk it after thawing since the cream cheese can separate slightly during freezing.

To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally to maintain that creamy consistency. You can also microwave individual portions in 1-minute intervals, stirring between each round. I recommend adding a splash of chicken broth or half-and-half if it seems too thick after reheating. The chili should flow easily from a ladle but still have body.

Pro tip: This chili makes fantastic meal prep. Portion it into individual containers with your favorite toppings on the side for easy grab-and-go lunches throughout the week.

Common Questions About This Recipe

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