Creamy Crockpot White Chicken Chili is a cozy and comforting dish that feels like a warm hug on a chilly day. It’s packed with tender chicken, creamy broth, white beans, and just the right touch of spices that make it deliciously mild but full of flavor. The slow cooker does all the work, blending everything together to create a rich and satisfying chili that’s perfect for any time you want something tasty and easy.
I love making this chili when I want a meal that’s ready whenever I am. You just toss the ingredients in the crockpot in the morning, and by dinner, your house smells amazing, and the chili is perfectly cooked. One of my favorite tricks is adding a handful of fresh cilantro or a squeeze of lime right before serving to brighten it up. It’s simple but makes a big difference!
Serving this chili with a little shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side makes it a family favorite every time. It’s great for casual dinners or even busy weeknights when you want something comforting without spending hours in the kitchen. I always find myself coming back to this recipe whenever I’m craving something warm, creamy, and just a little bit special without any fuss.
Key Ingredients & Substitutions
Chicken breasts: These are lean and shred easily after slow cooking. You can swap for chicken thighs if you prefer darker meat that’s a bit more tender and juicy.
White beans: Cannellini or great northern beans add creaminess and protein. If you can’t find these, navy beans or even chickpeas can work well.
Cream cheese and sour cream: These give the chili its creamy texture. For a lighter option, try Greek yogurt instead of sour cream; it works beautifully and adds tang.
Green chilies: These add mild heat and flavor. If you like it spicier, consider using diced jalapeños or adding a pinch of cayenne pepper.
How Do I Get the Chili Really Creamy and Smooth?
The secret to creaminess here is adding cream cheese after cooking the chicken. It melts into the broth and thickens it nicely. Here’s what I do:
- Shred chicken after slow cooking—it helps the cream blend more evenly.
- Add cubed cream cheese back to the hot chili and stir until fully melted.
- Stir in sour cream or Greek yogurt last for extra creaminess without curdling.
Make sure the cream cheese is softened before adding—it melts quicker and blends smoothly. Avoid boiling after mixing in dairy to keep the texture silky.
Equipment You’ll Need
- Crockpot or slow cooker – makes cooking hands-off and slowly blends flavors beautifully.
- Cutting board and sharp knife – for chopping onion, garlic, and avocado safely and easily.
- Can opener – to open canned beans and chilies quickly.
- Forks – for shredding the cooked chicken inside or outside the crockpot.
- Wooden spoon or heatproof spatula – to stir the chili without scratching your crockpot.
- Measuring spoons and cups – for accurate spice and liquid amounts, so the chili tastes just right.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to save time and add smoky flavor.
- Add corn kernels or diced zucchini for extra veggies and a touch of sweetness.
- Mix in chopped green chiles or jalapeños if you prefer a spicier chili.
- Use pepper jack cheese instead of Monterey Jack for a little extra kick in the creamy base.
Creamy Crockpot White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 cups chicken broth
Spices & Dairy:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened and cubed
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded Monterey Jack or white cheddar cheese
Garnishes & Extras:
- 1 avocado, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional toppings: extra shredded cheese, sour cream
How Much Time Will You Need?
This creamy white chicken chili takes about 10 minutes to prepare and then cooks slowly for 6 to 8 hours on low or 3 to 4 hours on high in the crockpot. After cooking, spend a few more minutes shredding the chicken, stirring in the cheeses, and adding toppings. All in all, plan for around 7 hours from start to finish, most of it hands-off!
Step-by-Step Instructions:
1. Add Ingredients to Crockpot:
Place the chicken breasts, diced onion, minced garlic, drained white beans, and diced green chilies into your crockpot. Pour in the chicken broth and sprinkle in the cumin, oregano, chili powder, salt, and black pepper. Give everything a gentle stir to mix the spices.
2. Cook Low and Slow:
Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and tender by the end.
3. Shred the Chicken:
Carefully remove the chicken breasts from the crockpot and shred them with two forks. Then, return the shredded chicken back into the chili and stir to combine.
4. Make It Creamy:
Add the softened cream cheese cubes into the crockpot and stir until they melt completely into the chili, giving it a nice creamy texture. Then fold in the sour cream (or Greek yogurt) and shredded cheese until everything is smooth and creamy.
5. Final Taste and Serve:
Taste your chili and add more salt or pepper if you’d like. Serve it hot, topped with diced avocado, chopped fresh cilantro, extra shredded cheese, a dollop of sour cream, and a squeeze of lime juice. For a fun crunch, serve with tortilla chips or warm cornbread on the side.
Enjoy this comforting, velvety, and flavorful creamy white chicken chili any day of the week!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken breasts before adding them to the crockpot for even cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing.
Can I Make This Chili Ahead of Time?
Absolutely! Prepare the chili in the crockpot as directed, then refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally.
How Do I Store Leftovers?
Store any leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight before reheating.
Can I Substitute the Cream Cheese and Sour Cream?
Yes! You can use full-fat Greek yogurt in place of sour cream for a tangy, lighter option. For cream cheese, make sure to use a softened version so it melts smoothly into the chili.
