Creamy Crockpot White Chicken Chili
Creamy Crockpot White Chicken Chili is a comforting and hearty dish that’s perfect for chilly days. It blends tender chicken, white beans, green chilies, and a rich creamy base that’s…
Tip: save now, cook later.Creamy Crockpot White Chicken Chili is a comforting and hearty dish that’s perfect for chilly days. It blends tender chicken, white beans, green chilies, and a rich creamy base that’s full of flavor without being too spicy. The slow cooker makes everything come together effortlessly, giving you tender chicken and a chili that’s smooth and satisfying.
I love making this chili on a lazy weekend because it’s so easy to throw together in the morning and come home to a delicious meal. The creamy texture really sets it apart from regular chili and makes every spoonful super cozy. One of my favorite things to do is stir in a little extra cheese or top it with some crunchy tortilla chips for a nice contrast in texture.
This chili is great for feeding a crowd or enjoying leftovers that taste even better the next day. If you like a little extra kick, I usually add a squeeze of lime or a dollop of sour cream on top—it brightens up the flavors just right. It’s the kind of dish that makes me feel warm and happy inside, no matter the weather outside.
Key Ingredients & Substitutions
Chicken breasts: These give the chili a tender, juicy protein. You can use chicken thighs for a richer flavor and more moisture. Rotisserie chicken works well too if you’re short on time.
White beans: Cannellini or great northern beans add creaminess and substance. If you prefer, navy beans or lima beans can also work fine.
Cream cheese & sour cream: They create the creamy texture. For a lighter option, use plain Greek yogurt instead of sour cream. To make it dairy-free, try coconut cream or a vegan cream cheese.
Diced green chilies: These provide mild heat and tang. Hatch green chilies are great if available, but mild jalapeños or poblano peppers can be substituted.
How Do You Get the Creamy Texture Without Overcooking?
Adding cream cheese and sour cream can be tricky since they can curdle if cooked too long. Here’s how to keep it smooth:
- Cook the chili fully with just broth, chicken, beans, and spices first.
- After shredding the chicken and returning it to the crockpot, lower the heat to low or keep it warm.
- Stir in cream cheese and sour cream at the end, letting them melt gently without boiling.
This gentle mixing keeps everything smooth and creamy. Stir regularly as it melts to combine well. Adding lime juice last brightens the flavors without breaking the creaminess.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for hands-off cooking and letting flavors meld slowly.
- Cutting board and sharp knife – makes chopping onion, garlic, and cilantro quick and safe.
- Measuring cups and spoons – help you get the spices and liquids just right.
- Mixing spoon or spatula – for stirring the chili and cream cheese smoothly.
- Forks – great for shredding the cooked chicken easily.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you want juicier, richer meat.
- Add diced bell peppers or jalapeños for extra crunch and a little heat.
- Stir in a handful of shredded Monterey Jack or cheddar cheese for melty cheesiness.
- Throw in a cup of chopped spinach or kale near the end for a boost of greens.
Creamy Crockpot White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
Spices and Seasonings:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Creamy Ingredients and Garnishes:
- 1 cup sour cream or plain Greek yogurt
- 4 oz cream cheese, softened
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Optional toppings: extra sour cream, shredded cheese, lime wedges, tortilla chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 6 to 7 hours to cook on low (or 3 to 4 hours on high). After cooking, you’ll need a few minutes to shred the chicken and stir in the creamy ingredients before serving. It’s an easy, set-it-and-forget-it meal that lets your crockpot do the work!
Step-by-Step Instructions:
1. Layer the Ingredients in the Crockpot:
Start by placing the chicken breasts at the bottom of your crockpot. Then add the drained white beans, corn, diced green chilies, chopped onion, and minced garlic on top of the chicken.
2. Add Spices and Broth:
Pour in the chicken broth, then sprinkle the cumin, chili powder, oregano, salt, and black pepper over the mix. Give it a gentle stir to combine everything a little, but don’t mix too much.
3. Slow Cook the Chili:
Cover your crockpot and cook the chili on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and tender when ready.
4. Shred the Chicken:
Carefully remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back into the crockpot.
5. Add Creamy Ingredients:
Stir in the softened cream cheese and sour cream (or Greek yogurt) until everything is smooth and creamy. Then mix in the fresh lime juice for a touch of brightness.
6. Final Taste and Serve:
Taste your chili and adjust the seasoning with more salt, pepper, or lime juice if you’d like. Serve hot topped with chopped fresh cilantro and any optional toppings like extra sour cream, shredded cheese, tortilla chips, or lime wedges.
Can I Use Frozen Chicken Instead of Fresh?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before adding it to the crockpot. This helps the chicken cook evenly and keeps the texture tender.
What Can I Substitute for the Cream Cheese and Sour Cream?
If you want a lighter version, plain Greek yogurt works great instead of sour cream. For a dairy-free option, try using coconut cream or a plant-based cream cheese alternative.
How Do I Store Leftovers?
Let the chili cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Adjust the Spice Level?
Absolutely! If you prefer less heat, reduce the amount of diced green chilies or use mild ones. For more spice, add chopped jalapeños or a pinch of cayenne pepper during cooking.