I served this Crockpot White Chicken Chili and watched my picky family fight over the last bowl.
I’m obsessed with this Crockpot White Chicken Chili because it’s stupidly creamy and unapologetic. I love how tender boneless skinless chicken breasts soak up all that cheesy goodness from cream cheese.
It’s not trying to be fancy. It feeds my lazy nights when I want dinner that tastes like effort without the work.
Crockpot White Chicken Chili hits those big flavors every time. Chicken Chili Crockpot?
Absolutely. Spoon into bowls, pile on cilantro and shredded cheese, maybe add sliced jalapeños.
Big flavors, simple life. I make it all the time.
And I never get tired of that tangy, cheesy mess.
Ingredients
- Chicken breasts — hearty protein, makes it stick-to-your-ribs good.
- White beans bring creaminess and quiet, mild bean flavor.
- Green chiles add gentle heat and tangy, green bite.
- Sweet corn pops with tiny sweet crunches.
- Yellow onion gives savory backbone and sweet caramel notes.
- Garlic adds warm, cozy aroma you’ll smell first.
- Chicken broth keeps it soupy and savory, not bland.
- Cream cheese makes it luxuriously creamy and smooth.
- Sour cream or heavy cream adds richness and a little tang.
- Cumin lends earthy, toasty warmth without being loud.
- Oregano gives subtle herbal, almost citrusy lift.
- Chili powder adds mellow, familiar taco-ish spice.
- Smoked paprika brings a soft smoky kiss.
- Salt wakes all the flavors up, don’t skip.
- Black pepper adds sharp, sneaky heat and bite.
- Olive oil helps sauté and adds light fruitiness.
- Lime wedges brighten each bowl with sharp citrus zing.
- Cilantro tops it fresh and herbaceous, chop generously.
- Shredded cheese melts gooey, salty, dreamtastic on top.
Ingredient Quantities
- 2 pounds boneless skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
- 1 can (4 oz) diced green chiles, mild or hot depending on taste
- 1 can (15 oz) sweet corn, drained
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 4 ounces cream cheese, cut into cubes and softened
- 1 cup sour cream or 1/2 cup heavy cream, your choice
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt, about 1 to 1 1/2 teaspoons, to taste
- Black pepper, about 1/2 teaspoon, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 lime, cut into wedges for serving
- 1/2 cup chopped fresh cilantro for garnish
- 1 cup shredded Monterey Jack or mild cheddar for topping
- Optional toppings: sliced jalapeños and tortilla chips
How to Make this
1. Heat the oil in a large skillet over medium high heat. Season the chicken breasts with a little salt and pepper and brown them 2 to 3 minutes per side just to get some color, then transfer the chicken to the slow cooker.
2. In the same skillet add the diced onion and cook until soft and starting to brown, about 4 minutes, add the minced garlic and cook 30 seconds more. If the pan is dry add a splash more oil.
3. Sprinkle the cumin, oregano, chili powder and smoked paprika into the onion garlic mix, stir for 20 seconds to toast the spices, then scrape everything into the slow cooker.
4. Add the drained white beans, drained corn, diced green chiles and the 4 cups of low sodium chicken broth to the slow cooker. Stir gently to combine and nestle the chicken into the liquid.
5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is cooked through and tender.
6. Remove the chicken to a cutting board or plate and shred with two forks. Return the shredded chicken to the slow cooker and stir everything together.
7. Cut the softened cream cheese into cubes and add to the chili along with the sour cream or heavy cream. Stir until the cream cheese is fully melted and the chili is creamy. Taste and add the remaining salt and pepper as needed.
8. Keep the chili on warm for 10 minutes so flavors meld, then turn off the cooker. If you want it thicker, mash a few beans against the side of the pot and stir.
9. Serve bowls topped with shredded Monterey Jack or cheddar, chopped cilantro, a lime wedge and optional sliced jalapeños and tortilla chips for crunch.
10. Leftovers keep well in the fridge for 3 to 4 days and the flavor actually gets better the next day, just reheat gently on the stove or in the microwave.
Equipment Needed
1. Large skillet (for browning chicken and sautéing onion)
2. Slow cooker or Crock-Pot (at least 4 to 6 quart)
3. Tongs or spatula (to turn and move the chicken)
4. Cutting board and chef’s knife (for onion, lime, cilantro and cutting chicken if needed)
5. Can opener and colander (to drain and rinse beans and corn)
6. Measuring cups and measuring spoons (for broth, spices and cream cheese)
7. Two forks (for shredding the cooked chicken)
8. Wooden spoon or heatproof spatula (for stirring and scraping the skillet and slow cooker)
FAQ
Slow Cooker Creamy White Chicken Chili Recipe Substitutions and Variations
- Chicken breasts: use a rotisserie chicken for faster prep (shred and add near the end) or boneless skinless turkey breast if you want a slightly different flavor, you can also use thighs for juicier chili.
- White beans (cannellini/great northern): swap with navy beans, butter beans, or even pinto beans if thats what you have; texture will change a bit but it still works great.
- Cream cheese / sour cream or heavy cream: use plain Greek yogurt instead of sour cream for tang and less fat (stir in off heat so it doesn’t split), or try a dairy free cashew cream or coconut cream if you need it dairy free.
- Cilantro and toppings: if you dislike cilantro use chopped flat leaf parsley or fresh basil for brightness; shredded Jack/cheddar can be replaced with pepper jack for a kick or a dairy free cheese for vegan options.
Pro Tips
1. Brown the chicken a little longer than you think. Getting good color adds a ton of flavor, so don’t be afraid to leave it in the hot pan until it’s nicely browned, even if it’s not cooked through. It will finish in the slow cooker.
2. Toast the spices in the hot pan with the onions. That little 20 to 30 seconds of toasting wakes up the cumin and paprika and makes the whole dish taste way fresher. If the pan looks dry, add a tiny splash of oil or a drop of broth so they don’t burn.
3. Use room temp cream cheese and add it in cubes. Cold cream cheese takes forever to melt and lumps up. Cut it into small cubes first and stir gently until smooth. If it still looks too thin after adding sour cream, let it sit on warm for 10 minutes then mash a few beans to thicken.
4. Finish with acid and texture. Squeeze the lime just before serving and add cilantro and crunchy tortilla chips or sliced jalapeños. The acid brightens the creamy chili and the crunch makes it way more interesting, especially on leftovers.
Slow Cooker Creamy White Chicken Chili Recipe
I served this Crockpot White Chicken Chili and watched my picky family fight over the last bowl.
6
servings
659
kcal
Equipment: 1. Large skillet (for browning chicken and sautéing onion)
2. Slow cooker or Crock-Pot (at least 4 to 6 quart)
3. Tongs or spatula (to turn and move the chicken)
4. Cutting board and chef’s knife (for onion, lime, cilantro and cutting chicken if needed)
5. Can opener and colander (to drain and rinse beans and corn)
6. Measuring cups and measuring spoons (for broth, spices and cream cheese)
7. Two forks (for shredding the cooked chicken)
8. Wooden spoon or heatproof spatula (for stirring and scraping the skillet and slow cooker)
Ingredients
-
2 pounds boneless skinless chicken breasts
-
2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
-
1 can (4 oz) diced green chiles, mild or hot depending on taste
-
1 can (15 oz) sweet corn, drained
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
4 cups low sodium chicken broth
-
4 ounces cream cheese, cut into cubes and softened
-
1 cup sour cream or 1/2 cup heavy cream, your choice
-
2 teaspoons ground cumin
-
1 teaspoon dried oregano
-
1/2 teaspoon chili powder
-
1/2 teaspoon smoked paprika
-
Salt, about 1 to 1 1/2 teaspoons, to taste
-
Black pepper, about 1/2 teaspoon, to taste
-
2 tablespoons olive oil or vegetable oil
-
1 lime, cut into wedges for serving
-
1/2 cup chopped fresh cilantro for garnish
-
1 cup shredded Monterey Jack or mild cheddar for topping
-
Optional toppings: sliced jalapeños and tortilla chips
Directions
- Heat the oil in a large skillet over medium high heat. Season the chicken breasts with a little salt and pepper and brown them 2 to 3 minutes per side just to get some color, then transfer the chicken to the slow cooker.
- In the same skillet add the diced onion and cook until soft and starting to brown, about 4 minutes, add the minced garlic and cook 30 seconds more. If the pan is dry add a splash more oil.
- Sprinkle the cumin, oregano, chili powder and smoked paprika into the onion garlic mix, stir for 20 seconds to toast the spices, then scrape everything into the slow cooker.
- Add the drained white beans, drained corn, diced green chiles and the 4 cups of low sodium chicken broth to the slow cooker. Stir gently to combine and nestle the chicken into the liquid.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is cooked through and tender.
- Remove the chicken to a cutting board or plate and shred with two forks. Return the shredded chicken to the slow cooker and stir everything together.
- Cut the softened cream cheese into cubes and add to the chili along with the sour cream or heavy cream. Stir until the cream cheese is fully melted and the chili is creamy. Taste and add the remaining salt and pepper as needed.
- Keep the chili on warm for 10 minutes so flavors meld, then turn off the cooker. If you want it thicker, mash a few beans against the side of the pot and stir.
- Serve bowls topped with shredded Monterey Jack or cheddar, chopped cilantro, a lime wedge and optional sliced jalapeños and tortilla chips for crunch.
- Leftovers keep well in the fridge for 3 to 4 days and the flavor actually gets better the next day, just reheat gently on the stove or in the microwave.
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: 360g
- Total number of serves: 6
- Calories: 659kcal
- Fat: 32.3g
- Saturated Fat: 14.8g
- Trans Fat: 0.08g
- Polyunsaturated: 1.6g
- Monounsaturated: 8.3g
- Cholesterol: 190mg
- Sodium: 907mg
- Potassium: 873mg
- Carbohydrates: 30.5g
- Fiber: 6.6g
- Sugar: 6.7g
- Protein: 61.5g
- Vitamin A: 800IU
- Vitamin C: 6mg
- Calcium: 291mg
- Iron: 3.7mg