Irresistibly Creamy Crockpot White Chicken Chili

On chilly days or fun game day gatherings, nothing warms me up quite like a bowl of creamy, comforting chili. This Crockpot White Chicken Chili is my go-to “dump and go” recipe that delivers incredible flavor with minimal effort. It’s creamy, hearty, and perfect for busy nights when you crave something tasty without the stress of complicated cooking.

Why This is the Best Crockpot White Chicken Chili Recipe

• The Creaminess Secret: This recipe uses a special three-part technique to ensure the chili is silky and luxurious every time.
• Deeper Flavor Profile: The blend of spices, plus using both hot and mild diced green chiles, creates a rich, layered taste you won’t find elsewhere.
• Foolproof Method: Tested to avoid dry chicken and clumpy cream cheese, this method makes sure your chili turns out smooth and cozy.
• Versatile & Easy: Just toss everything in the slow cooker and walk away—no complicated steps or last-minute fixes needed.

3 Secrets to the Creamiest Chili

1. Bean Magic: Mashing or blending about a cup of the cooked beans creates a natural creamy base that thickens the chili beautifully.
2. Softened Cream Cheese: Using full-fat, softened cream cheese and whisking it with some hot broth before adding prevents clumps and guarantees smoothness.
3. Half-and-Half Finish: A splash of half-and-half at the end adds extra richness, making the chili irresistibly creamy.

Key Ingredients for This Crockpot White Chicken Chili

This recipe keeps things simple and wholesome with ingredients that pack flavor without fuss.

• Great Northern Beans: These beans offer a creamy texture that blends well. They differ slightly from Cannellini beans but both work well; Great Northern are subtly nuttier.
• Diced Green Chiles: Using canned chiles gives you consistent heat and flavor control; combining one hot and one mild can tailor the spice perfectly.
• Chicken Broth: Low sodium broth keeps the chili flavorful without overpowering saltiness.
• Spices: Cumin, oregano, chili powder, and a touch of cayenne create the classic white chili warmth.
• Cream Cheese & Half-and-Half: These bring the creamy, luscious finish that makes this chili so comforting.

You’ll find the full, exact ingredient list right in the recipe card below.

How to Make Crockpot White Chicken Chili

Start by adding 1 pound of boneless skinless chicken breasts, trimmed of excess fat, directly to the bottom of your slow cooker. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, 3/4 teaspoon oregano, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper, spreading the spices evenly over the chicken.

Next, layer 1 diced yellow onion and 2 minced garlic cloves on top of the chicken. Add two 15-ounce cans of great Northern beans (drained and rinsed), two 4-ounce cans of diced green chiles (using one hot and one mild for balanced heat), and a 15-ounce can of whole kernel corn (drained).

Pour in 24 ounces of low sodium chicken broth and toss in a small handful of chopped fresh cilantro. Give everything a gentle stir to combine.

Cover your slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, letting the flavors meld and the chicken become tender.

When cooking is done, remove the chicken breasts to a large mixing bowl and shred with two forks. You can shred right in the slow cooker with forks to save cleanup if you prefer. Return the shredded chicken to the slow cooker.

Add 4 ounces of softened reduced fat cream cheese and 1/4 cup half-and-half to the pot. Stir well to incorporate. For an ultra-smooth finish, whisk the softened cream cheese in a small bowl with a few ladles of hot chili from the slow cooker until smooth before adding it back in. Cover and cook on HIGH for another 15 minutes or until the chili is creamy and slightly thickened.

Serve the chili hot with your choice of toppings: sliced jalapeños, ripe avocado slices, a dollop of sour cream, minced fresh cilantro, crunchy tortilla strips, and shredded Monterey Jack or Mexican cheese.

Variations and Substitutions

What to Serve with White Chicken Chili (Beyond Cornbread)

Classic toppings like tortilla strips, sour cream, and cornbread are always a hit. But to elevate your meal, try these creative sides: cheesy quesadillas make great dippers, a crisp cilantro-lime slaw brings refreshing crunch, and grilled avocado adds smoky creaminess. Setting up a chili bar with all your favorite toppings encourages everyone to customize their bowls, making mealtime even more fun and interactive.

Storage, Freezing, and Meal Prep Instructions

• Refrigerating: Store leftovers in airtight containers and consume within 3 to 4 days for best flavor and safety.
• Freezing: Freeze in tightly sealed freezer-safe containers or freezer bags. To prevent texture changes, cool completely before freezing.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short bursts until heated through.
• For the Meal Prepper: Portion the chili into individual airtight containers for grab-and-go lunches during the week. This makes reheating easy and mess-free.

Crockpot White Chicken Chili

Creamy, comforting white chicken chili made in the slow cooker with beans, green chiles, and a hint of spice—simple prep, big flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs 15 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 6 servings

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

Chili

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 24 oz chicken broth low sodium
• 2 15 oz cans great Northern beans drained and rinsed
• 2 4 oz cans diced green chiles one hot, one mild
• 1 15 oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 small handful fresh cilantro chopped
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half

Toppings (optional)

• jalapenos sliced
• avocado sliced
• 1 dollop sour cream
• fresh cilantro minced
• tortilla strips
• Monterey Jack or Mexican cheese shredded

Equipment

• Slow cooker
• Cutting board
• Chef’s knife
• Can opener
• Measuring spoons
• Mixing bowl
• Whisk
• Forks (for shredding)
• Ladle

Method

 

Instructions

1. Place chicken in the slow cooker and season with salt, pepper, cumin, oregano, chili powder, and cayenne.
2. Add onion, garlic, beans, green chiles, corn, broth, and cilantro; stir to combine.
3. Cover and cook on LOW for 8 hours or on HIGH for 3–4 hours.
4. Transfer chicken to a bowl, shred with two forks, then return it to the slow cooker.
5. Stir in cream cheese and half-and-half; cover and cook on HIGH for about 15 minutes until creamy and slightly thickened.
6. For ultra-smooth results, whisk the softened cream cheese with a few ladles of hot chili in a bowl, then stir back in and proceed with the half-and-half and 15-minute cook.
7. Stir, taste and adjust seasoning, and serve with desired toppings.

Notes

For thicker chili, mash some beans in the pot or blend a cup and stir back in; you can also add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water). Adjust heat by choosing mild or hot green chiles and tweaking the cayenne. Dairy-free: omit cream cheese and half-and-half and use unsweetened coconut milk or cashew cream. Make-ahead/freezer: combine everything except dairy in a freezer bag; cook from thawed, then add dairy at the end. Best texture when dairy is added in the last 15 minutes. Season to taste if using low-sodium broth.

Frequently Asked Questions (FAQ)

Conclusion

This Crockpot White Chicken Chili is the perfect blend of ease and comfort — creamy, flavorful, and made with simple ingredients that fit perfectly into busy lives. It’s a recipe I turn to when I want a fuss-free, cozy meal that feels special. I’d love to know: what is your absolute must-have topping for white chicken chili? Let me know in the comments below, I’d love to hear your ideas!