| |

Creamy Crockpot White Chicken Chili Recipe

Avatar photoByMegane
Jump to Recipe· 4.6 from 139 reviews

If you’re looking for a cozy, comforting meal that’s bursting with flavor and unbelievably easy to make, you’re going to love this Creamy Crockpot White Chicken Chili Recipe. I absolutely love how this chili turns out—it’s creamy, a little bit spicy, and perfect for chilly nights when you just want something warm and satisfying without a ton of fuss. Trust me, once you try this recipe, it’ll be on repeat in your house just like it is in mine!

❤️

Why You’ll Love This Recipe

  • Set it and forget it: Pop everything in the crockpot and let it work its magic while you get on with your day.
  • Rich and creamy texture: The cream cheese blends in for that luxurious mouthfeel you don’t get in typical chicken chili.
  • Balanced spices: A subtle kick from cayenne and chili powder without overwhelming heat, perfect even if you’re spice shy.
  • Family favorite: My family goes crazy for this chili— it’s hearty, wholesome, and keeps everyone happy.
The image shows a close-up of a creamy stew inside a black slow cooker. The stew has three main layers: a base of creamy beige sauce with a smooth texture, shredded white chicken pieces scattered throughout, and mixed beans of light brown and reddish colors along with yellow corn kernels evenly spread. Some small bits of green herbs are sprinkled on top for a touch of color. A wooden spoon lifts a portion of the stew, showing all the layers clearly in the spoon's bowl. The background features a bunch of fresh green herbs slightly blurred, and the scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Crockpot White Chicken Chili, slow cooker white chicken chili, easy white chicken chili recipe, comforting chicken chili, creamy chicken chili Crockpot this …

Ingredients You’ll Need

For this Creamy Crockpot White Chicken Chili Recipe, the ingredients come together to create layers of flavor and a creamy, rich broth without heavy cream. Here’s a little about why I picked each key player for this dish.

Flat lay of fresh boneless skinless chicken breasts, a small mound of ground cumin powder, a small mound of salt crystals, a small mound of black peppercorns, a small mound of chili powder, a small mound of cayenne pepper, a small mound of dried oregano leaves, a small mound of ground coriander, a simple white ceramic bowl filled with golden chicken broth, a whole large yellow onion, three cloves of fresh garlic, a small white bowl with chopped fire roasted green chilies, a single fresh bay leaf, a small white bowl of white cannellini beans, a small white bowl of light brown pinto beans, a small white bowl of thawed yellow frozen corn, a wedge of fresh cream cheese, a small bunch of fresh green cilantro sprigs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Crockpot White Chicken Chili, slow cooker white chicken chili, easy white chicken chili recipe, comforting chicken chili, creamy chicken chili Crockpot
  • Chicken breasts: Boneless and skinless work best for easy shredding once cooked.
  • Ground cumin: Brings that classic earthy warmth that’s central to any chili.
  • Salt & pepper: Essential for seasoning and bringing out all the other flavors.
  • Chili powder, cayenne pepper, oregano, coriander: These spices make the flavor complex but balanced without too much heat.
  • Chicken broth: A flavorful base that keeps the chili tasty and moist.
  • Onion & garlic: Aromatics that add depth and savory punch.
  • Fire roasted diced green chiles: Adds a smoky note and mild heat; the fire-roasted flavor is a game changer.
  • Bay leaf: Infuses the broth with subtle herbal notes as it simmers.
  • Cannellini and pinto beans: Provide creaminess, fiber, and protein, plus some nice texture contrast.
  • Frozen corn: Adds a touch of sweetness and great bursts of texture.
  • Cream cheese: The secret weapon for that silky, creamy chili base.
  • Fresh cilantro (optional): Freshness that brightens each bowl when sprinkled on top.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Creamy Crockpot White Chicken Chili Recipe my own depending on what I have on hand or my mood. Don’t be afraid to tweak it—you can totally make it milder, kick it up a notch, or even swap ingredients for different textures.

  • Spicy Upgrade: I sometimes add chopped jalapeños or a splash of hot sauce if the family wants a little more heat.
  • Dairy-free Version: I’ve replaced the cream cheese with coconut cream before—still creamy but with a hint of coconut flavor that’s surprisingly good.
  • Vegetarian Option: Skip the chicken and use extra beans, plus diced sweet potatoes or zucchini for a veggie-packed chili.
  • Slow Cooker Timing: If you’re short on time, cooking on high for 3-4 hours works just fine without sacrificing flavor.

How to Make Creamy Crockpot White Chicken Chili Recipe

Step 1: Layer the Flavors in Your Crockpot

Start by laying the chicken breasts at the bottom of your slow cooker. Then sprinkle the cumin, salt, pepper, chili powder, cayenne, oregano, and coriander evenly over the chicken. Think of it as seasoning the chicken before it starts simmering alongside everything else—this helps infuse every bite with flavor. Next, pour in your chicken broth, and add the diced onions, minced garlic, and fire-roasted green chiles on top. Finally, tuck in a bay leaf for that subtle herbal boost while it cooks. I like to hold off on the beans and corn until the last couple of hours to keep their texture just right.

Step 2: Slow Cook Until Tender and Flavorful

Put the lid on and cook everything for 6–8 hours on low or 3–4 hours on high. You want that chicken to be fall-apart tender, which is one of the joys of this crockpot chili. About two hours before you plan to eat, add in the rinsed beans and thawed corn. Let everything mingle and simmer to combine flavors while keeping your beans and corn perfect—not mushy.

Step 3: Blend for Creaminess and Shred the Chicken

Here’s a trick I discovered that takes this chili from really good to insanely good: scoop out about two cups of the chili with beans and corn and blend it with the cream cheese until smooth. You can do this in a blender, food processor, or with an immersion blender right in the pot. Pour this creamy mixture back into the crockpot and stir to thicken up the chili into a rich, velvety consistency. Then remove the chicken breasts, shred them with two forks, and stir the shredded chicken back in. This step makes all the difference—you’ll love the texture and how the cream cheese ties everything together.

Step 4: Taste and Serve with Flair

Give your chili a quick taste. Sometimes I add a little extra salt or a pinch more chili powder depending on how it tastes after blending. Finally, toss in some chopped fresh cilantro if you have it on hand. It adds a nice pop of brightness to balance the creamy richness. Serve your creamy crockpot white chicken chili with your favorite toppings and dig in!

👨‍🍳

Pro Tips for Making Creamy Crockpot White Chicken Chili Recipe

  • Don’t skip blending: Pureeing a portion of the chili with cream cheese is what makes it creamy without heavy cream or flour.
  • Add beans later: Adding beans too early can make them mushy; I like to add them in the last 2 hours for best texture.
  • Use fire-roasted chiles: They add smoky depth that plain green chiles just can’t match.
  • Shred chicken carefully: Wait until fully cooked, then shred with two forks so the pieces stay perfect-sized and don’t dissolve in the pot.

How to Serve Creamy Crockpot White Chicken Chili Recipe

A white bowl filled with creamy chicken and bean soup, showing a mix of shredded light brown chicken, light beige and reddish beans, yellow corn kernels, and small bits of green herbs all mixed in a thick light orange broth. On top, there is a round dollop of smooth white sour cream in the center, two bright green jalapeño slices to the left, three light green avocado slices fanned out on the right, and two fresh lime wedges placed near the bottom left edge of the bowl. The bowl sits on a white marbled surface with a blue and white towel near the bottom left, a small bowl of green jalapeño slices at the bottom right, and fresh green cilantro on a wooden board in the top right background. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Crockpot White Chicken Chili, slow cooker white chicken chili, easy white chicken chili recipe, comforting chicken chili, creamy chicken chili Crockpot

Garnishes

I’m a huge fan of serving this chili with a dollop of sour cream, shredded cheddar cheese, fresh cilantro, and a squeeze of lime juice to brighten things up. Crispy tortilla strips or crunchy chips on the side add an awesome textural contrast, and sliced avocado is a creamy, cooling topping I never skip when it’s in season. These simple garnishes really elevate the meal and make it feel extra special.

Side Dishes

This chili is hearty enough to stand alone, but if you want to round out the meal, a fresh green salad or some crusty cornbread works beautifully. I like to keep it light on the side because the chili itself feels like a meal in a bowl. Also, a side of Mexican rice can be a nice way to extend the meal for a family dinner.

Creative Ways to Present

For gatherings or a cozy night in, I’ve served this chili in mini bread bowls—just hollow out a small round loaf and ladle the chili inside. It makes a fun presentation and adds an edible bowl to scoop up every last bite. Another favorite trick is layering chili in clear glasses with toppings for a chili parfait that’s both pretty and practical for portion control.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chili in airtight containers in the fridge, where it keeps well for about 3-4 days. I recommend cooling it before sealing and refrigerating to keep freshness locked in. This chili reheats beautifully, perfect for busy weeknight lunches or quick dinners.

Freezing

Freezing this chili works great if you want to prep in advance. Just portion it into freezer-safe containers and make sure to leave some room for expansion. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove or in the microwave. The cream cheese holds up surprisingly well, keeping that creamy consistency intact.

Reheating

I find reheating on the stovetop over medium-low heat works best. Stir gently and add a splash of broth or water if the chili has thickened too much in the fridge. Microwave reheating is fine too—just heat in bursts and stir in between to keep it evenly warmed and creamy.

FAQs

  1. Can I make this Creamy Crockpot White Chicken Chili Recipe without a slow cooker?

    Absolutely! You can make this chili on the stovetop by simmering the ingredients in a large pot over low heat, stirring occasionally. Cook the chicken until tender and then shred it right in the pot. Just keep an eye on the liquid levels and add broth as needed to prevent sticking. It won’t be exactly the same as slow-cooked but will still taste delicious.

  2. What can I substitute for cream cheese in this recipe?

    You can try using sour cream, Greek yogurt, or even dairy-free alternatives like coconut cream depending on your dietary needs. Just add it toward the end of cooking and mix well. Keep in mind sour cream or yogurt may thin out the chili a bit, so add slowly and taste as you go.

  3. Is this recipe spicy?

    This chili has a mild to moderate spice level, thanks to the chili powder and cayenne pepper. If you want it milder, you can reduce the cayenne or omit it completely. For more heat, feel free to add jalapeños or hot sauce as you like—it’s easy to adjust!

  4. Can I use chicken thighs instead of breasts?

    Yes! Chicken thighs add extra tenderness and a bit more richness. Just be sure to trim excess fat and adjust cooking time if needed—generally, thighs become tender faster, so check for doneness around the 5-hour mark on low heat.

  5. What toppings do you recommend with this chili?

    I love sour cream, shredded cheddar or Monterey Jack cheese, fresh cilantro, lime wedges, sliced avocado, and crunchy tortilla strips or chips. These toppings add flavor, texture, and a little freshness that bring the whole bowl together perfectly.

Final Thoughts

I hope you enjoy making and eating this Creamy Crockpot White Chicken Chili Recipe as much as I do. It’s one of those dishes that feels like a warm hug—simple to prepare but packed with comforting flavor and creamy goodness. Whether it’s a busy weeknight dinner or a casual weekend gathering, this chili always brings everyone to the table and keeps them coming back for more. So go ahead, fire up your slow cooker, and treat yourself and your loved ones to this easy, delicious meal—you won’t regret it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 139 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Crockpot White Chicken Chili is a hearty, flavorful slow-cooked dish perfect for cozy meals. Featuring tender chicken breasts simmered with a blend of spices, beans, corn, and creamy cheese, this chili offers a rich and comforting taste with a touch of heat. Ideal for easy meal prep, it delivers a satisfying and wholesome dinner with minimal effort.

Ingredients

Chicken and Spices

  • 2 pounds boneless skinless chicken breasts
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander

Broth and Vegetables

  • 4 cups chicken broth
  • 1 large onion, diced
  • 3-4 cloves garlic, minced
  • 2 (4 oz) cans fire roasted mild diced green chiles
  • 1 bay leaf

Beans and Corn

  • 2 (15.5 oz) cans cannellini beans (white kidney beans), drained and rinsed
  • 1 (15.5 oz) can pinto beans, drained and rinsed
  • 1 ½ cups frozen corn, thawed

Dairy and Garnish

  • 6 ounces (¾ block) cream cheese
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prepare the slow cooker: Lay the chicken breasts directly into the bottom of your slow cooker to create the base of the chili.
  2. Add spices: Sprinkle the ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander evenly over the chicken breasts to infuse the meat with flavorful seasoning.
  3. Combine broth and vegetables: Pour the chicken broth over the chicken and spices, then add the diced onions, minced garlic, and fire roasted diced green chiles. Finish by adding a bay leaf on top. For a softer bean texture, beans can be added now, but it’s optional.
  4. Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken becomes fall-apart tender and fully cooked.
  5. Add beans and corn: During the last 2 hours of cooking, add the drained and rinsed cannellini beans, pinto beans, and thawed corn to the slow cooker. This timing keeps the beans and corn with a good texture.
  6. Blend to thicken: Scoop about 2 cups of the chili, including some beans, into a blender or food processor along with the cream cheese. Blend briefly to thicken the chili, then pour the creamy mixture back into the slow cooker. An immersion blender works well for this step.
  7. Shred the chicken: Remove the cooked chicken breasts and place them onto a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir thoroughly to combine with the chili base.
  8. Adjust and garnish: Taste the chili and adjust seasoning if necessary. Add fresh cilantro if desired. Serve hot with optional toppings such as shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado for a complete meal experience.

Notes

  • For softer beans, add them at the beginning of cooking; otherwise, add them in the last 2 hours for better texture.
  • An immersion blender can simplify the thickening step by blending directly in the crockpot.
  • This chili freezes well, making it a great make-ahead meal.
  • Adjust cayenne pepper to control the level of spiciness based on your preference.
  • Optional toppings like lime wedges and sour cream enhance the flavor and texture of the chili.
  • Use mild or hot diced green chiles depending on your heat tolerance.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 85 mg
Avatar photo

Hey, I'm Megan! Self-taught cook, big foodie, and lover of all things butter and garlic. I share easy, tasty recipes you’ll actually want to make. Let’s cook something awesome together!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star