Name: Creamy Crockpot White Chicken Chili Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken breasts; 1 small yellow onion, chopped; 2 cloves garlic, minced; 1 can (4 ounces) diced green chiles; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cans (15 ounces each) Great Northern beans, drained and rinsed; 2 cups chicken broth; 1 cup frozen corn; 4 ounces cream cheese, cubed; 1/2 cup sour cream; 1/2 cup heavy cream; juice of 1 lime

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If you’re craving an ultra-cozy dinner that magically appears at the end of a busy day, Creamy Crockpot White Chicken Chili is about to become your new favorite comfort food. This dish is luxuriously creamy and bursting with gentle heat, tender shredded chicken, hearty beans, and bright pops of corn. Best of all, it’s incredibly simple to prepare, yet glamorous enough to serve at a casual get-together or weeknight family dinner. There’s a reason Creamy Crockpot White Chicken Chili is a regular at our table—it’s rich, satisfying, and guaranteed to warm you to your core!

Creamy Crockpot White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Crockpot White Chicken Chili is in its simple, everyday ingredients. Each one not only adds depth of flavor but also brings the perfect texture and color to the final bowl. Let’s go over what you’ll need—and why each is essential!

Boneless Skinless Chicken Breasts (1 1/2 pounds): The hearty star of the chili, these turn fork-tender in the slow cooker for the ultimate, effortless shredded chicken.
Yellow Onion (1 small, chopped): Brings natural sweetness and a subtle bite that builds the chili’s base flavor.
Garlic (2 cloves, minced): Adds an unmistakable aromatic kick that infuses every spoonful with savory depth.
Diced Green Chiles (1 can, 4 ounces): These lend mild heat and that signature Southwest tang.
Ground Cumin (1 teaspoon): Provides earthy warmth and complexity, rounding out the chili’s zesty profile.
Dried Oregano (1 teaspoon): Offers a touch of herbal brightness and balances the creaminess.
Chili Powder (1/2 teaspoon): Supplies gentle spice and the gorgeous color classic to chili recipes.
Paprika (1/2 teaspoon): A subtle smoky note that elevates the overall flavor.
Salt (1/2 teaspoon): Essential for drawing out all of the flavors—don’t skip it!
Black Pepper (1/4 teaspoon): Enhances the chili’s warmth without overpowering.
Great Northern Beans (2 cans, 15 ounces each, drained and rinsed): They add protein, fiber, and the hearty, creamy texture that makes this white chili irresistible.
Chicken Broth (2 cups): The flavorful liquid foundation of your chili, supporting all the other ingredients as they come together.
Frozen Corn (1 cup): Brings sweetness and a pop of color that makes each bowl look and taste brighter.
Cream Cheese (4 ounces, cubed): Melts into the stew lending that signature creamy texture and a subtle tang.
Sour Cream (1/2 cup): Further amplifies the chili’s creaminess and adds just the right amount of tang.
Heavy Cream (1/2 cup): Takes the dish over the top with silky richness that ties all the flavors together.
Lime Juice (juice of 1 lime): Brightens up the finished chili, cutting through the creaminess and balancing all the flavors.

How to Make Creamy Crockpot White Chicken Chili

Step 1: Layer the Base Flavors

Start by placing the boneless skinless chicken breasts at the bottom of your slow cooker. Scatter the chopped onion and minced garlic on top, followed by the canned diced green chiles. Sprinkle over the cumin, oregano, chili powder, paprika, salt, and pepper. This layering method helps the chicken soak up all those delicious seasonings as it cooks.

Step 2: Add Beans, Corn, and Broth

Next, pile in the rinsed Great Northern beans, sweet kernels of frozen corn, and pour over your chicken broth. These ingredients create a hearty bed for the chicken to cook in, ensuring your Creamy Crockpot White Chicken Chili comes out thick and satisfying. Give it all a very gentle stir to distribute the veggies and beans, but no need to overmix.

Step 3: Slow Cook to Perfection

Cover your crockpot and cook on low for 6–8 hours, or on high for 3–4 hours. The chicken will become beautifully tender, practically falling apart, while the other ingredients meld into a wonderfully flavorful base. There’s nothing more rewarding than coming home to those cozy chili aromas!

Step 4: Shred the Chicken

Once the chicken is cooked through, remove it from the crockpot and shred it using two forks. This step is honestly the most satisfying—watching the chicken just fall apart means dinner is almost ready. Return all the shredded chicken to the pot, nestling it back into the flavorful mixture.

Step 5: Make It Extra Creamy

Now add the cubed cream cheese, sour cream, and heavy cream directly into the slow cooker. Stir until the cream cheese is fully melted and your chili turns luxuriously creamy. Let everything heat gently together for another 10–15 minutes so every bite is silky smooth.

Step 6: Brighten with Fresh Lime

Right before serving, stir in the juice of a fresh lime. This simple step brightens the flavor and keeps your Creamy Crockpot White Chicken Chili vibrant instead of heavy. Trust me, you don’t want to miss the magic of that zesty finish!

How to Serve Creamy Crockpot White Chicken Chili

Garnishes

The right toppings can take your Creamy Crockpot White Chicken Chili from wonderful to unforgettable. Top each bowl with a flurry of shredded cheese, sliced avocado, a shower of fresh cilantro, or a handful of crushed tortilla chips for irresistible crunch and extra color. A dollop of extra sour cream and a sprinkle of jalapeños are also fantastic for anyone who likes a little extra zest.

Side Dishes

This chili is hearty enough to be a meal on its own, but some sides make the table even more inviting. I love pairing it with warm, toasted cornbread, soft dinner rolls, or even a crisp green salad. If you really want to make things festive, try serving with quesadillas or cheesy garlic bread for dunking!

Creative Ways to Present

Hosting a party or game day? Serve Creamy Crockpot White Chicken Chili in mini bread bowls or scoop it into mug-sized ramekins for a cozy vibe. For gatherings, set up a chili bar with all the toppings so everyone can customize their bowl. Leftovers also make a killer nacho topping or can be spooned over baked potatoes for a hearty lunch the next day.

Make Ahead and Storage

Storing Leftovers

Anything left from your big batch of Creamy Crockpot White Chicken Chili can be refrigerated for up to 4 days. Let the chili cool completely before transferring it to an airtight container. A quick stir when reheating brings it right back to luscious creaminess.

Freezing

You can absolutely freeze this chili for those “I need dinner now” nights. Portion cooled chili into freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 2 months, then thaw overnight in the fridge before reheating. The texture may be just a tad less creamy, but it’s still wonderful!

Reheating

To reheat, simply warm the chili gently on the stove over low heat, or microwave it in short intervals, stirring often to maintain the creaminess. If it seems too thick, a splash of chicken broth or milk will bring it back to its original rich and silky consistency.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Just stir in shredded rotisserie chicken during the last hour of cooking for a quick shortcut. You’ll still get all the comforting flavors that Creamy Crockpot White Chicken Chili is known for.

How can I make this chili spicier?

If you like some extra heat, add a diced jalapeño with the onion and garlic, or choose spicy green chiles instead of mild. You can even sprinkle in a dash of cayenne or hot sauce during the last 10 minutes of cooking.

What beans work best if I don’t have Great Northern beans?

Cannellini beans or navy beans are great stand-ins with very similar creamy texture. You can even do a mix of what you have—this chili is delightfully flexible.

Is Creamy Crockpot White Chicken Chili gluten-free?

Yes, the recipe as written is naturally gluten-free! Just be certain your chicken broth and any toppings are certified gluten-free if you’re cooking for someone with sensitivities.

Can I prepare Creamy Crockpot White Chicken Chili on the stovetop?

You sure can. Sauté the onions and garlic, add the rest of the ingredients (except the cream, cream cheese, and sour cream), and simmer until the chicken is cooked, then finish as directed. It’ll be ready in less than an hour.

Final Thoughts

You truly can’t go wrong with a big pot of Creamy Crockpot White Chicken Chili! Whether you need a cozy weeknight supper or a dish guaranteed to impress at your next gathering, this is one recipe you’ll want to keep on repeat. Grab your ingredients and let the slow cooker do the work—there’s nothing better than a creamy, hearty bowl waiting for you at dinnertime!

Creamy Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Creamy Crockpot White Chicken Chili is a delicious and comforting dish perfect for colder days. This easy recipe combines tender chicken, hearty beans, flavorful spices, and creamy dairy for a satisfying meal that the whole family will love.

Ingredients

Scale

Chicken and Seasonings:

1 1/2 pounds boneless skinless chicken breasts
1 small yellow onion, chopped
2 cloves garlic, minced
1 can (4 ounces) diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Beans and Broth:

2 cans (15 ounces each) Great Northern beans, drained and rinsed
2 cups chicken broth
1 cup frozen corn

Creamy Additions:

4 ounces cream cheese, cubed
1/2 cup sour cream
1/2 cup heavy cream
juice of 1 lime

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Instructions

Prepare the Chicken: Place chicken breasts in the crockpot and top with onion, garlic, green chiles, spices, salt, and pepper.
Cook: Add beans, corn, and broth. Cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
Shred Chicken: Remove chicken, shred, and return to the crockpot.
Add Creamy Ingredients: Stir in cream cheese, sour cream, and heavy cream until melted.
Finish and Serve: Heat for 10–15 more minutes, then stir in lime juice before serving.