Name: Creamy Crockpot White Chicken Chili
Prep time: 5 min
Cook time: 300 min
Total time: 305 min
Ingredients: 1.5 lbs boneless (skinless chicken breasts); 1 15 oz can white beans, drained & rinsed; 1 15 oz can white corn, drained; 1 4 oz can diced green chilies; 1 small onion (finely chopped); 2 cloves garlic (minced); 2 cups low-sodium chicken broth; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; ½ tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; ½ cup heavy cream; 4 oz cream cheese (cubed); Juice of 1 lime; 1 tbsp chopped fresh cilantro (optional)

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There’s nothing more comforting than a warm bowl of creamy white chicken chili on a chilly day. This slow cooker recipe is easy to make and full of flavor. It’s perfect for busy weeknights or cozy weekends.

The best part? The crockpot does the work for you. This lets you enjoy a tasty, hearty dinner without any hassle.

Why You’ll Love This Recipe

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This white chicken chili is creamy and a bit spicy. It’s packed with tender shredded chicken, white beans, and lots of tasty spices. This chili is different. It has a smooth, rich texture. Cream cheese and a bit of heavy cream give it that special touch.

Mild green chilies and cumin create a warm flavor. It’s not too spicy, so everyone can enjoy it.

Ingredients

To make this creamy crockpot white chicken chili, you’ll need:

2 boneless, skinless chicken breasts
1 small onion, diced
3 cloves garlic, minced
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chilies
3 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
4 oz cream cheese, softened
½ cup heavy cream
1 cup frozen corn (optional)
½ cup shredded Monterey Jack or white cheddar cheese (optional)
Fresh cilantro and lime wedges for serving

Equipment Needed

Crockpot / Slow Cooker – The main equipment for cooking the chili low and slow.
Cutting Board – For chopping onions, garlic, and other ingredients.
Sharp Knife – To dice vegetables and shred chicken (if needed).
Measuring Cups & Spoons – For accurate ingredient measurements.
Mixing Spoon / Spatula – To stir and combine ingredients.
Can Opener – If using canned beans, corn, or chilies.
Tongs or Forks – To shred the chicken once it’s cooked.
Ladle – For serving the chili.
Small Bowl (optional) – For mixing cornstarch or flour if you need to thicken the chili.

How to Make Creamy Crockpot White Chicken Chili?

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Step 1: Assemble the ingredients.

Put the chicken breasts in the crockpot. Next, sprinkle diced onion, garlic, white beans, green chilies, and spices over them. Pour in the chicken broth and stir everything together to combine.

Step 2: Slow Cook to Perfection

Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken becomes tender and can be easily shredded.

Step 3: Shred the chicken

Once you cook the chicken through, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine.

Step 4: Make It Creamy

Add the softened cream cheese and heavy cream. Stir until the cream cheese melts into the chili. This will create a creamy texture. If using, add frozen corn and shredded cheese for extra flavor. Let it cook for another 10–15 minutes until everything is well blended.

Step 5: Serve and Enjoy

Serve the creamy white chicken chili in bowls. Top with fresh cilantro, a squeeze of lime, and extra cheese if you like. Serve with tortilla chips, crusty bread, or a side of rice for a complete meal.

Tips for the Best White Chicken Chili

Use Rotisserie Chicken – If you’re in a hurry, try shredded rotisserie chicken. It’s quicker than using raw chicken breasts. Reduce cooking time to 2 hours on low.
Make it spicier – add diced jalapeños or a dash of cayenne pepper if you like a bit of heat.
Thicker Chili – Mash some beans before adding them to the crockpot. This gives a thicker consistency.
Dairy-Free Option – To make it dairy-free, use coconut milk or cashew cream in place of heavy cream and cream cheese.

Storing and Reheating

This chili stores well, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stove over medium heat. You can also microwave it in 30-second intervals, stirring now and then. If the chili thickens too much, add a splash of chicken broth or milk to loosen it up.

Can You Freeze White Chicken Chili?

Yes! Let the chili cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.

What to Serve with Creamy Crockpot White Chicken Chili

Breads & Chips – Cornbread, tortilla chips, garlic bread, or dinner rolls for dipping.
Rice & Grains – Cilantro lime rice, Mexican rice, quinoa, or cauliflower rice.
Fresh & Light Sides – Green salad, coleslaw, avocado slices, or guacamole.
Roasted/Grilled Veggies – Grilled corn, roasted sweet potatoes, or sautéed peppers & onions.
Toppings & Garnishes – Sour cream, shredded cheese, fresh cilantro, lime wedges, or jalapeños.

FAQs

Q. Can I use canned chicken?
A. Yes, but fresh or rotisserie chicken gives the best flavor.

Q. How do I make it spicier?
A. Add extra green chilies, jalapeños, or cayenne pepper.

Q. Can I make this in an Instant Pot?
A. Yes! Use the pressure cook setting for 15 minutes, then shred and stir in cream.

Q. How do I thicken White Chicken Chili?
A. Blend some beans or add a cornstarch slurry.

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