Creamy Crockpot White Chicken Chili is a comforting, hearty dish that brings together tender shredded chicken, creamy beans, and a touch of spice—all slow-cooked to perfection in your crockpot. It’s packed with flavors like green chilies, white beans, and a smooth, cheesy broth that’s just the right amount of creamy without being too heavy.
I love how simple this recipe is to prepare, especially on busy days. You just add everything to the crockpot in the morning, set it, and forget it until dinner time. The house fills up with such a warm, inviting aroma, and by the time it’s ready, the chicken is so soft it practically falls apart. I usually like to add a little extra cheese or a sprinkle of fresh cilantro on top to make it even better.
This chili is perfect served with some crunchy tortilla chips or warm cornbread on the side. I often find myself making a big batch because it warms everyone up and always gets eaten quickly. It’s one of those meals that feels like a big, cozy hug on a chilly evening, and it’s easy enough to become a weeknight favorite in a snap.
Key Ingredients & Substitutions
Chicken breasts: They cook tender and shred easily in the crockpot. You can also use chicken thighs for juicier results and richer flavor.
White beans: Cannellini or great northern beans add creaminess and substance. If canned beans aren’t available, soak and cook dry beans ahead of time.
Cream cheese & shredded cheese: These create the creamy texture and cheesy taste. You can swap cream cheese for Greek yogurt for a lighter version.
Diced green chilies: They add mild heat and tang. If you prefer less spice, rinse them slightly, or use mild green bell peppers instead.
How Do I Get the Chili Creamy Without It Splitting?
Adding cream cheese and sour cream at the end when the chili is hot but not boiling helps avoid curdling.
- After shredding the cooked chicken, stir in softened cream cheese cubes slowly, allowing them to melt gently.
- Next, add shredded cheese and sour cream off the heat or on very low heat while stirring constantly.
- Avoid boiling once dairy is added to keep your chili smooth and rich.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for hands-off cooking that lets flavors meld all day.
- Sharp knife – to chop onions and garlic easily and safely.
- Cutting board – a sturdy surface to prep your veggies and chicken.
- Two forks – great for shredding the cooked chicken without any fuss.
- Spoon or silicone spatula – for stirring in the cream cheese and sour cream smoothly.
Flavor Variations & Add-Ins
- Try using shredded rotisserie chicken instead of raw breasts to save time and add extra flavor.
- Add a can of diced tomatoes with green chilies for a brighter, tangier chili.
- Mix in black beans or pinto beans for a bit more texture and variety.
- Top your chili with diced avocado or a squeeze of lime to add freshness and creaminess.
How to Make Creamy Crockpot White Chicken Chili
Ingredients You’ll Need:
- 2 pounds boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 (4-ounce) cans diced green chilies
- 1 (15-ounce) can white beans (cannellini or great northern), drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 8 ounces cream cheese, softened and cut into cubes
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup sour cream (plus extra for serving)
- Fresh cilantro leaves for garnish
How Much Time Will You Need?
This dish takes about 10–15 minutes to prep and then cooks in your crockpot for 6 to 8 hours on low or 3 to 4 hours on high. The slow cooking gives the chili its delicious, tender texture and deep flavors.
Step-by-Step Instructions:
1. Prepare the Base:
Put the chicken breasts into the bottom of your crockpot. Add the chopped onion, minced garlic, diced green chilies, drained white beans, and corn on top of the chicken.
2. Season and Cook:
Pour in the chicken broth and sprinkle in ground cumin, dried oregano, chili powder, cayenne pepper, salt, and pepper. Give everything a gentle stir to mix the spices evenly. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
3. Shred the Chicken and Add Creaminess:
Take the chicken out and shred it with two forks. Return the shredded chicken to the crockpot. Add the cream cheese cubes and stir until they melt into the chili, making it creamy and rich.
4. Finish and Serve:
Stir in the shredded cheese and sour cream until everything is smooth and combined. Taste and adjust the seasoning as you like. Serve hot, topped with a dollop of sour cream, extra shredded cheese, and fresh cilantro. For a little extra color and flavor, sprinkle some chili powder or paprika on top.
Can I Substitute Chicken Thighs for Chicken Breasts?
Yes! Chicken thighs will work great and tend to stay juicier and more flavorful after slow cooking.
Is It Okay to Use Low-Fat Dairy Instead of Regular?
You can, but the chili might be less creamy. Using full-fat cream cheese and sour cream gives the best texture and richness.
Can I Freeze Leftover White Chicken Chili?
Yes, this chili freezes well. Cool completely, store in an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Do I Need to Shred the Chicken Before Adding Cheese?
Yes, shredding the chicken before stirring in the cream cheese and shredded cheese helps everything blend smoothly and evenly.
