I’m sharing my Crockpot Creamy White Chicken Chili, ultra creamy and boldly spiced with a surprising shortcut that will make you curious to read on.
I never expected my contest winning Crockpot White Chicken Chili to cause so much gossip. It’s rich and oddly addictive, with tender boneless skinless chicken breasts that basically fall apart and cubes of cream cheese that make the broth silkier than it has a right to be.
There’s heat, but not in your face, and a sneaky brightness that keeps you spooning more. Friends beg for the secret and I usually laugh, then change the subject.
If you like surprises that feel like a small culinary prank, try it. This Crockpot White Chicken Chili Creamy will have you curious, confused a little, then totally hooked.
Ingredients
- Boneless chicken breasts: Lean protein that keeps the chili filling, moist and perfect for leftovers.
- Great northern beans: Add fiber and plant protein, creamy texture they mellow spices a bit.
- Hominy: Chewy slightly sweet corn kernels packed with carbs for belly warming comfort.
- Cream cheese: Makes chili rich and silky, adds fat and its not overly tangy.
- Jalapeños: Give subtle heat, can be seeded for mild or left whole for serious kick.
- Lime juice: Adds fresh acidity that brightens the whole pot, balances richness.
- Cilantro: Fresh herb, adds grassy citrus notes, chop it last for better flavor.
- Avocado: Creamy healthy fats, cools heat, makes bowls feel more luxurious and filling.
Ingredient Quantities
- 2 pounds boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 (15 oz) can hominy drained
- 3 cups low sodium chicken broth
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-2 jalapeños, seeded and chopped
- 8 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1 lime, juiced
- 1/2 cup chopped fresh cilantro
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- Tortilla chips or strips for serving
How to Make this
1. Heat 1 tablespoon olive oil in a skillet over medium high heat, add the diced yellow onion, chopped seeded jalapeños and minced garlic, sauté until softened about 4 minutes; sprinkle in 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon cayenne, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and toast 20 to 30 seconds to wake up the spices, then scrape everything into the crockpot.
2. Add 2 pounds boneless skinless chicken breasts to the crockpot, then add 2 (15 oz) cans drained and rinsed great northern beans, 1 (15 oz) can drained hominy and 3 cups low sodium chicken broth; give it a quick stir so the flavors mix.
3. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is tender and easily shreds. (Pro tip: if you have time, quickly sear the chicken in the same skillet before adding for extra flavor, but it’s fine to skip.)
4. Remove the chicken to a plate, shred with two forks, then return the shredded chicken to the crockpot and stir to combine.
5. Cut 8 ounces cream cheese into cubes and add to the hot chili along with 1/2 cup sour cream; stir until the cream cheese melts into a creamy sauce. If it looks too lumpy just keep stirring and let it heat a few more minutes.
6. Stir in the juice of 1 lime and 1/2 cup chopped fresh cilantro; if you like it brighter add a little extra lime. Taste and adjust salt, pepper or cayenne if you want more heat.
7. If the chili is too thin mash about 1/2 cup of the beans against the side of the crockpot with a spoon and stir to thicken, or remove the lid and cook 15 to 30 minutes to reduce liquid.
8. Stir in most of 1 cup shredded Monterey Jack cheese so it melts into the chili, reserve a handful for topping.
9. Serve hot topped with the remaining Monterey Jack cheese, diced avocado, extra cilantro and tortilla chips or strips for crunch. Enjoy, it gets even better the next day.
Equipment Needed
1. 6-quart crockpot (or similar) for the slow cook
2. Large skillet or frying pan to sauté the onions, jalapeños and spices
3. Cutting board
4. Sharp chef’s knife
5. Measuring spoons and measuring cups
6. Wooden spoon or heatproof spatula for stirring
7. Colander to drain and rinse the beans and hominy
8. Two forks (or tongs) to shred the chicken
9. Can opener
FAQ
Crockpot White Chicken Chili (Contest Winning!) Recipe Substitutions and Variations
- Chicken breasts → boneless skinless chicken thighs or shredded rotisserie chicken. Thighs stay juicier in the crockpot and you can use the same weight; rotisserie is a real time-saver, shred it and stir in near the end.
- Great northern beans → cannellini beans or navy beans. Same mild flavor and creamy texture so swap 1:1 with no fuss.
- Hominy → canned or frozen corn (about a 15 oz can or 1 1/2 cups frozen). Corn gives a similar bite if you cant find hominy, though it’s not exactly the same.
- Cream cheese → plain Greek yogurt or Neufchatel, or 1/2 cup heavy cream plus a little cornstarch to thicken. Greek yogurt lightens it up, just stir in off the heat so it won’t split.
Pro Tips
– Sear the chicken first for way more flavor. Pat the breasts dry, salt lightly and brown them 2 to 3 minutes per side in the hot skillet, dont crowd the pan. Deglaze that pan with a splash of chicken broth and scrape the browned bits into the crockpot, it makes the whole batch taste deeper.
– Soften and add the cream cheese slowly so it melts smooth. Cut it into small cubes and either let it come to room temp or temper it by whisking in a ladle of hot chili before stirring back into the pot. If it looks lumpy just keep stirring and give it a minute, full fat dairy helps it stay creamy.
– Control the thickness with simple hacks: mash about 1/2 cup of the beans against the side of the pot for body, or stir in 1 tablespoon masa harina dissolved in a little cold water for a thicker, slightly corn-y finish. Cornstarch slurry works too if you need a quick fix at the end.
– Finish and store smart. Add lime juice little by little at the end so it brightens not overpowers, and save avocado and extra cilantro for topping. This gets better the next day, freezes well if you leave out the avocado, and reheats best with a splash of broth so it doesnt dry out.
Crockpot White Chicken Chili (Contest Winning!) Recipe
I’m sharing my Crockpot Creamy White Chicken Chili, ultra creamy and boldly spiced with a surprising shortcut that will make you curious to read on.
6
servings
785
kcal
Equipment: 1. 6-quart crockpot (or similar) for the slow cook
2. Large skillet or frying pan to sauté the onions, jalapeños and spices
3. Cutting board
4. Sharp chef’s knife
5. Measuring spoons and measuring cups
6. Wooden spoon or heatproof spatula for stirring
7. Colander to drain and rinse the beans and hominy
8. Two forks (or tongs) to shred the chicken
9. Can opener
Ingredients
-
2 pounds boneless skinless chicken breasts
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
2 (15 oz) cans great northern beans, drained and rinsed
-
1 (15 oz) can hominy drained
-
3 cups low sodium chicken broth
-
1 tablespoon olive oil
-
1 tablespoon chili powder
-
2 teaspoons ground cumin
-
1 teaspoon dried oregano
-
1/2 teaspoon cayenne pepper
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1-2 jalapeños, seeded and chopped
-
8 ounces cream cheese, cubed
-
1/2 cup sour cream
-
1 lime, juiced
-
1/2 cup chopped fresh cilantro
-
1 cup shredded Monterey Jack cheese
-
1 avocado, diced
-
Tortilla chips or strips for serving
Directions
- Heat 1 tablespoon olive oil in a skillet over medium high heat, add the diced yellow onion, chopped seeded jalapeños and minced garlic, sauté until softened about 4 minutes; sprinkle in 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon cayenne, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and toast 20 to 30 seconds to wake up the spices, then scrape everything into the crockpot.
- Add 2 pounds boneless skinless chicken breasts to the crockpot, then add 2 (15 oz) cans drained and rinsed great northern beans, 1 (15 oz) can drained hominy and 3 cups low sodium chicken broth; give it a quick stir so the flavors mix.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is tender and easily shreds. (Pro tip: if you have time, quickly sear the chicken in the same skillet before adding for extra flavor, but it’s fine to skip.)
- Remove the chicken to a plate, shred with two forks, then return the shredded chicken to the crockpot and stir to combine.
- Cut 8 ounces cream cheese into cubes and add to the hot chili along with 1/2 cup sour cream; stir until the cream cheese melts into a creamy sauce. If it looks too lumpy just keep stirring and let it heat a few more minutes.
- Stir in the juice of 1 lime and 1/2 cup chopped fresh cilantro; if you like it brighter add a little extra lime. Taste and adjust salt, pepper or cayenne if you want more heat.
- If the chili is too thin mash about 1/2 cup of the beans against the side of the crockpot with a spoon and stir to thicken, or remove the lid and cook 15 to 30 minutes to reduce liquid.
- Stir in most of 1 cup shredded Monterey Jack cheese so it melts into the chili, reserve a handful for topping.
- Serve hot topped with the remaining Monterey Jack cheese, diced avocado, extra cilantro and tortilla chips or strips for crunch. Enjoy, it gets even better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 551g
- Total number of serves: 6
- Calories: 785kcal
- Fat: 40g
- Saturated Fat: 16.5g
- Trans Fat: 0.5g
- Polyunsaturated: 5g
- Monounsaturated: 13g
- Cholesterol: 191mg
- Sodium: 625mg
- Potassium: 953mg
- Carbohydrates: 35g
- Fiber: 9.1g
- Sugar: 4g
- Protein: 60g
- Vitamin A: 800IU
- Vitamin C: 7mg
- Calcium: 182mg
- Iron: 3.8mg