Creamy White Chicken Chili (Crockpot) – Cozy, Flavorful, and Easy

This is the kind of weeknight dinner that practically cooks itself and tastes like you put in hours. Creamy white chicken chili has everything you want on a chilly day: tender chicken, gentle heat, and a velvety, comforting broth. The slow cooker does the heavy lifting while you go about your day.

When you’re ready to eat, add a creamy finish and toppings, and it’s dinner done right. It’s simple, hearty, and totally satisfying.

What Makes This Recipe So Good

• Hands-off cooking: Toss everything in the crockpot and let it simmer into something wonderful.
• Ultra-creamy texture: Cream cheese and a quick mash of beans turn the broth rich and luxurious without being heavy.
• Balanced flavor: Mild green chiles and warm spices make this family-friendly but still exciting.
• Flexible heat level: Easy to make mild or spicy based on your tastes.
• Great for leftovers: The flavors deepen overnight, and it reheats beautifully.

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 1 (4–7-ounce) can diced green chiles, mild or hot
• 1 cup frozen corn (or canned, drained)
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional but tasty)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened and cubed
• 1/2 cup sour cream or plain Greek yogurt
• Juice of 1/2 lime
• Fresh cilantro, chopped (for topping)
• Sliced jalapeño, avocado, shredded Monterey Jack, and tortilla chips (optional toppings)

How to Make It

1. Load the crockpot: Add chicken, onion, garlic, beans, green chiles, corn, chicken broth, cumin, chili powder, oregano, coriander, salt, and pepper.
2. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easily shreds.
3. Shred the chicken: Transfer chicken to a plate and shred with two forks. Return it to the slow cooker.
4. Make it creamy: Stir in the cream cheese and sour cream.

   Cover and cook on Low for 10–15 minutes until the cream cheese melts and blends.

5. Thicken the chili: Use a potato masher to lightly mash some beans in the pot, or remove 1 cup of chili, blend until smooth, and stir it back in. This gives a naturally thicker, creamier texture.
6. Brighten it up: Stir in lime juice. Taste and adjust with more salt, pepper, or chili powder as needed.
7. Serve and top: Ladle into bowls and finish with cilantro, jalapeño, avocado, shredded cheese, and a handful of tortilla chips for crunch.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in freezer-safe containers for up to 2 months.

  Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stove over medium-low heat, stirring often. If it’s too thick, add a splash of chicken broth or water. Avoid boiling once dairy is added to keep it smooth.

Benefits of This Recipe

• Budget-friendly: Uses pantry staples like beans, broth, and spices.
• Protein-packed: Chicken and beans keep you full and energized.
• Customizable: Easy to adapt to different diets, spice levels, and toppings.
• Meal prep winner: Tastes even better the next day and freezes well.
• Minimal cleanup: One pot, low effort, big payoff.

What Not to Do

• Don’t add dairy too early: Cream cheese and sour cream can curdle with long cooking.

  Stir them in at the end.

• Don’t skip seasoning at the end: Slow cooker recipes need a final taste test. Add salt, lime, or spices to brighten the flavor.
• Don’t overcook on High: It can dry out the chicken. If you have time, Low is more forgiving.
• Don’t forget texture: Lightly mashing beans makes a big difference in creaminess.

  It’s worth the extra minute.

Variations You Can Try

• Rotisserie shortcut: Use shredded rotisserie chicken. Add it during the last hour of cooking to avoid overcooking.
• Extra veggies: Add diced bell pepper or zucchini at the start, or stir in baby spinach during the last 5 minutes.
• Spicy version: Use hot green chiles, add 1 diced jalapeño, or stir in a dash of cayenne or chipotle powder.
• Dairy-free: Skip cream cheese and sour cream. Blend 1 cup of beans with broth until creamy, then stir in.

  Add a splash of coconut milk if you like.

• Thighs instead of breasts: Boneless, skinless thighs stay extra tender and are great here.
• Cheesy twist: Stir in 1/2–1 cup shredded Monterey Jack or pepper jack at the end for a melty finish.
• Bean swap: Try navy beans or pinto beans if that’s what you have on hand.

FAQ

Can I make this on the stovetop?

Yes. Sauté the onion and garlic in a little oil, add the spices, then stir in chicken, broth, beans, chiles, and corn. Simmer covered for 20–25 minutes until the chicken is cooked through, shred it, then add cream cheese, sour cream, and lime.

How do I thicken the chili without cream cheese?

Mash some of the beans directly in the pot or blend a portion of the chili and stir it back in.

You can also simmer uncovered for a few extra minutes to reduce slightly.

Is this very spicy?

It’s gently spiced as written. Use mild chiles for a mellow heat or hot chiles and a pinch of cayenne if you want more kick.

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before adding to a slow cooker. If starting from frozen, thaw overnight in the fridge or use the stovetop method.

What toppings go best with white chicken chili?

Cilantro, sliced jalapeños, avocado, shredded Monterey Jack, a squeeze of lime, and crushed tortilla chips are all great.

Pick a few and make it your own.

How do I avoid a thin or watery chili?

Use the bean-mashing step, add dairy at the end, and let it sit for 5–10 minutes before serving. If needed, simmer briefly with the lid slightly ajar.

In Conclusion

Creamy White Chicken Chili in the crockpot is the kind of recipe you’ll want on repeat. It’s simple, cozy, and flexible, with a creamy finish that feels special on any weeknight.

Load it up with your favorite toppings, serve with warm tortillas or cornbread, and enjoy the kind of bowl that brings everyone to the table. Warm, filling, and fuss-free—just how comfort food should be.