If you’re searching for the ultimate cozy meal, look no further than this Creamy Crockpot White Chicken Chili. Each spoonful offers a dreamy blend of tender chicken, creamy broth, hearty beans, and just the right hint of spice—all made effortlessly in your slow cooker. Whether you’re hosting a game night, meal prepping for the week, or simply warming up a chilly evening, this crowd-pleasing chili is guaranteed to become your new favorite comfort food.

Creamy Crockpot White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, everyday pantry staples is all it takes to bring this dish together. Each ingredient plays a unique role, creating layers of flavor, heartiness, and color that make Creamy Crockpot White Chicken Chili so satisfying.

Boneless, skinless chicken breasts (1 1/2 pounds): The star protein that turns melt-in-your-mouth tender during slow cooking.
White beans, canned (1, 15 oz can, drained and rinsed): These offer creamy texture and help thicken the chili.
Great northern beans, canned (1, 15 oz can, drained and rinsed): Their mild taste and shape add body and a hearty bite.
Corn, canned (1, 15 oz can, drained): Adds a touch of sweetness and a pop of color to every bowl.
Diced green chiles (1, 4 oz can): For a gentle kick and savory, tangy flavor.
Small onion, chopped: Essential for sweetness and aromatic depth.
Garlic, minced (2 cloves): Gives the chili its familiar comforting aroma and zing.
Ground cumin (1 teaspoon): Brings earthy warmth and classic chili flavor.
Dried oregano (1 teaspoon): Adds a savory, herbaceous note.
Chili powder (1/2 teaspoon): For extra flavor and a subtle hint of heat.
Salt (1/2 teaspoon): Enhances all the flavors in the pot.
Black pepper (1/4 teaspoon): Balances the creaminess and gives a gentle bite.
Chicken broth (2 cups): Forms the delicious, savory base of the chili.
Cream cheese (1, 8 oz block, cubed): The secret to that rich, velvety finish—don’t skip this step!
Sour cream (1/2 cup): Rounds out the chili with its creamy tang for a perfect, luscious texture.

How to Make Creamy Crockpot White Chicken Chili

Step 1: Layer the Ingredients in the Crockpot

Start by placing the chicken breasts at the bottom of your crockpot so they cook evenly and stay moist. Then, pile on the white beans, great northern beans, corn, green chiles, onions, garlic, and all the savory spices. Pour the chicken broth over everything, ensuring plenty of liquid for slow-cooked tenderness. Give it a light stir; that’s all you need!

Step 2: Slow Cook Until Tender

Cover the crockpot and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. This leisurely pace gives all the flavors time to meld and creates irresistibly tender chicken. You’ll know it’s ready when the chicken can be easily shredded.

Step 3: Shred the Chicken

Transfer the cooked chicken breasts to a plate and use two forks to shred them—the meat should fall apart with almost no effort. Return the shredded chicken to the slow cooker so it can soak up the rich, seasoned broth.

Step 4: Add the Creaminess

Now for the magic—stir in the cream cheese and sour cream. These will melt right into the chili, making the broth ultra-silky and bringing out that signature creamy texture. Let it cook for another 15 to 20 minutes, just until everything is heated through and gorgeously blended.

Step 5: Serve and Savor

Give your Creamy Crockpot White Chicken Chili a final gentle stir, then ladle it into bowls. Dive in while it’s steaming hot and customize with your favorite toppings for the ultimate bowl of comfort.

How to Serve Creamy Crockpot White Chicken Chili

Garnishes

Personalize each bowl with a handful of fresh garnishes! Shredded cheese, sliced jalapeños, chopped cilantro, diced avocado, lime wedges, and crunchy tortilla strips all add fabulous flavor, color, and crunch to Creamy Crockpot White Chicken Chili.

Side Dishes

This chili can be a meal all on its own, but it’s also wonderful with warm cornbread, crusty rolls, or a simple green salad. If you want to stretch your meal even further, serve it with tortilla chips for dipping.

Creative Ways to Present

Hosting a crowd? Set up a chili bar! Keep the Crockpot on warm and arrange bowls of toppings nearby so guests can build their own perfect bowl of Creamy Crockpot White Chicken Chili. You can even serve it over baked potatoes or inside bread bowls for a fun twist.

Make Ahead and Storage

Storing Leftovers

Allow any remaining chili to cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 4 days; the flavors get even better overnight, making leftovers something to truly look forward to.

Freezing

This recipe is a fantastic freezer meal! Ladle cooled Creamy Crockpot White Chicken Chili into freezer-safe containers or bags. It will keep beautifully in the freezer for up to 2 months—just remember to label with the date. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply place the chili in a saucepan over low to medium heat, stirring occasionally until hot. Add a splash of broth or milk if you’d like to loosen the consistency. For quick lunches, microwave individual portions in a microwave-safe dish, stirring halfway through for even heating.

FAQs

Can I use rotisserie chicken instead?

Absolutely! If you’re short on time, substitute shredded rotisserie chicken for the uncooked breasts and reduce the cooking time by about an hour, adding the chicken during the last hour to avoid overcooking.

What beans work best in Creamy Crockpot White Chicken Chili?

White beans like cannellini, navy, or great northern work best for their soft, creamy texture and mild taste, but feel free to swap in your favorites based on what you have.

Can I make this chili spicier?

Definitely! Add diced jalapeños, extra green chiles, or a pinch more chili powder if you crave more heat. The recipe is mild as written, so tailor it to your family’s spice level.

How do I make this dairy-free?

To keep it dairy-free, substitute plant-based cream cheese and sour cream alternatives, or stir in a splash of unsweetened coconut milk for creaminess without dairy.

What can I do if my chili is too thick?

If Creamy Crockpot White Chicken Chili is thicker than you like, just stir in extra chicken broth or a splash of milk, a little at a time, until you reach your ideal consistency.

Final Thoughts

I can’t recommend giving Creamy Crockpot White Chicken Chili a spot in your weekly dinner rotation enough. It’s easy, crowd-pleasing, and guaranteed to bring comfort to even the chilliest evening. Dive in and discover why this creamy, satisfying chili will quickly become a staple in your kitchen!

Creamy Crockpot White Chicken Chili Recipe

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4.5 from 26 reviews

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

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Description

This Creamy Crockpot White Chicken Chili is a comforting and flavorful dish perfect for busy weeknights. Packed with tender chicken, creamy beans, and a hint of spice, it’s a satisfying meal the whole family will love.

Ingredients

Scale

Chicken Chili:

1 1/2 pounds boneless, skinless chicken breasts
1 (15 oz) can white beans (drained and rinsed)
1 (15 oz) can great northern beans (drained and rinsed)
1 (15 oz) can corn (drained)
1 (4 oz) can diced green chiles
1 small onion (chopped)
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
1 (8 oz) block cream cheese (cubed)
1/2 cup sour cream

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Instructions

Add the chicken: Place chicken breasts in the bottom of a 6-quart crockpot.
Add ingredients: Top with white beans, great northern beans, corn, green chiles, onion, garlic, cumin, oregano, chili powder, salt, pepper, and chicken broth. Stir gently.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
Shred chicken: Remove chicken, shred, and return it to the crockpot.
Add cream cheese and sour cream: Stir until melted and combined. Cook on high for 15–20 minutes until creamy.
Serve: Top with favorite toppings and enjoy!