I finally nailed Crockpot White Chicken Chili that’s so creamy and dangerously addictive you’ll keep scrolling to see what’s in it.

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I’m obsessed with this Crockpot White Chicken Chili because it’s creamy, shouty, and totally unpretentious. I love when a Creamy White Chicken Chili hits the table that actually tastes like something, sharp little pops from diced green chiles, velvet from cream cheese.

It’s the kind of meal that makes me forget takeout existed for a minute. And yes, it’s simple, mess-friendly, and keeps me coming back.

But mostly I want it for those spoonfuls that wrap around you with bold, layered flavors and actual body. I eat it too fast, every time.

Worth every messy, loud bite. no regrets, ever.

Ingredients

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Chicken: the hearty protein that makes this chili filling and comfort-food cozy.
White beans: creamy texture and fiber, it’s a great base for the soup.
Green chiles: mild smoky heat, adds a subtle zip without overpowering.
Yellow onion: sweet backbone, it softens and tastes homey when slow-cooked.
Garlic: classic punch, it wakes up the whole pot without being showy.
Chicken broth: keeps things saucy and savory, it’s the soup’s glue.
Cream cheese: makes the chili silky and rich, basically velvet in a bowl.
Sour cream: tangy creaminess that smooths and cools spicy bites.
Heavy cream: adds luxe richness, makes each spoonful feel indulgent.
Olive oil: for sautéing, it adds a subtle fruitiness if you use it.
Jalapenos: optional heat, gives you a bright, fresh kick if you want.
Cumin: earthy warmth, it’s the chili’s cozy spice note.
Chili powder: mild smoky flavor, keeps the dish chili-like without burning.
Oregano: herbaceous hint, it adds a little green depth.
Salt: essential flavor booster, don’t skip it but taste as you go.
Pepper: sharp edge, it livens up the creamy base a bit.
Lime juice: bright citrus finish, it wakes up rich flavors instantly.
Cilantro: fresh herb pop, optional but it makes bowls look lively.
Shredded cheese: melty topping, comforting and gooey on spoonfuls.
Cornstarch slurry: optional thickener, gives a stickier, spoon-clinging texture.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts (or thighs)

2 (15 oz) cans white beans, drained and rinsed (cannellini or great northern)

1 (4 oz) can diced green chiles

1 medium yellow onion, diced

3 cloves garlic, minced

2 cups low sodium chicken broth

4 ounces cream cheese, softened

1/2 cup sour cream

1/2 cup heavy cream or whole milk

1 to 2 tablespoons olive oil (optional, for sautéing onions)

1 to 2 jalapenos, seeded and diced (optional, for heat)

1 tablespoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 to 1 1/2 teaspoons salt, to taste

1/2 teaspoon black pepper

1 tablespoon fresh lime juice

1/4 cup fresh cilantro, chopped (optional)

1 cup shredded Monterey Jack or Colby Jack cheese (optional)

1 tablespoon cornstarch mixed with 1 tablespoon cold water, if you want it thicker (optional)

How to Make this

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1. If you want more flavor, heat 1 to 2 tablespoons olive oil in a skillet over medium heat and sauté the diced yellow onion and jalapeno for 3 to 4 minutes until soft and a little translucent, then add the minced garlic and cook 30 seconds more; this step is optional but really worth it.

2. Place 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs in the slow cooker and add the drained and rinsed white beans, the sautéed onion mixture (or raw onion, garlic and jalapeno if you skipped sautéing), and the 4 ounce can diced green chiles.

3. Pour in 2 cups low sodium chicken broth, then sprinkle 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper over everything; give it a gentle stir to distribute spices.

4. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and tender.

5. Remove the chicken to a cutting board and shred with two forks or chop, then return the shredded chicken to the slow cooker.

6. Stir in 4 ounces softened cream cheese, 1/2 cup sour cream and 1/2 cup heavy cream or whole milk until the cream cheese is melted and the chili is creamy; if you want it extra smooth use an immersion blender for a few quick pulses but don’t over-blend all the beans unless you like it thicker.

7. Taste and adjust seasoning with more salt, pepper or a squeeze of 1 tablespoon fresh lime juice for brightness.

8. If you prefer a thicker chili, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the pot, then cook on HIGH for another 10 to 15 minutes to thicken.

9. Stir in 1/4 cup chopped fresh cilantro if using, and top bowls with 1 cup shredded Monterey Jack or Colby Jack cheese for melty goodness.

10. Serve hot with tortilla chips, warm tortillas, or rice and offer extra lime wedges, cilantro and jalapeno slices on the side; leftovers keep great in the fridge for 3 to 4 days and actually taste even better the next day.

Equipment Needed

1. Slow cooker or crockpot
2. Large skillet (for optional sautéing)
3. Cutting board
4. Chef knife
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Two forks (for shredding chicken)
8. Immersion blender or regular blender (optional for a smoother chili)

FAQ

Q: Can I use frozen chicken or do I need to thaw it first?

A: You should thaw it first if you can. Thawed chicken cooks more evenly in the slow cooker and shredding is way easier. If you forget and toss it in frozen, it might take longer to reach safe temp and could make the beans overcooked.

Q: How long should I cook this on low or high?

A: Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Times vary by slow cooker size, so check that chicken reaches 165°F and shreds easily.

Q: Can I make this dairy free or use lighter dairy?

A: Yes. Swap cream cheese, sour cream and heavy cream for dairy free cream cheese and plain coconut or cashew yogurt/cream. Flavor changes a bit but it still tastes great.

Q: How do I get it thicker without making it gluey?

A: Stir in the cornstarch slurry near the end, then let it cook 10 to 15 more minutes. Another option is to mash some beans against the side of the pot to naturally thicken it. Don’t add too much cornstarch at once or it can get gummy.

Q: Can I make this ahead and reheat? Does it freeze well?

A: Yep. It reheats beautifully. Cool, store in airtight containers and refrigerate up to 4 days. It freezes fine for 2 to 3 months. Thaw overnight in fridge and reheat gently, stirring in a splash of broth if it’s too thick.

Q: I like more heat or more tang. How do I adjust without wrecking the recipe?

A: For heat add an extra jalapeno, a pinch of cayenne or a few dashes of hot sauce at the end so you can control it. For tang add another squeeze of lime or a spoonful of plain yogurt when serving. Taste as you go, small changes make big differences.

Slow Cooker Creamy White Chicken Chili Recipe Substitutions and Variations

Chicken breasts: use rotisserie chicken (shred and add near the end), boneless skinless thighs for more flavor, or cooked turkey breast if thats what you have.
White beans: swap with cannellini, navy beans, or even drained canned great northern beans, they all work about the same.
Cream cheese / sour cream / heavy cream: replace cream cheese with mascarpone or plain full fat Greek yogurt, sour cream can be swapped for more Greek yogurt, and heavy cream can be replaced with half and half or canned evaporated milk for a lighter option.
Jalapenos / heat: use poblano or anaheim peppers for milder flavor, or a diced serrano for more heat; you can also stir in 1/2 tsp cayenne or a few dashes hot sauce instead.

Pro Tips

1. Sauté the onion, jalapeño and garlic first if you can. It takes 5 minutes but gives way more depth than throwing them in raw. Dont skip browning a little on the onion or the whole pot will taste flatter.

2. Use thighs if you want extra juiciness, breasts if you want leaner. Shred the chicken right after it comes out of the cooker while its still hot — it shreds cleaner and faster. If you wait till it’s cold the texture gets stringy.

3. Soften the cream cheese to room temp and cut it into chunks before stirring in. That prevents lumpy pockets. If you want it silkier, pulse a couple quick bursts with an immersion blender but dont overdo it unless you want the beans mostly pureed.

4. Always taste and fix at the end. Add a squeeze of lime for brightness, more salt if it tastes dull, or a little more cumin/chili if it needs punch. If it seems thin, mix the cornstarch slurry into a small ladle of hot chili first so it blends smoothly, then stir that back in.

Slow Cooker Creamy White Chicken Chili Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I finally nailed Crockpot White Chicken Chili that’s so creamy and dangerously addictive you’ll keep scrolling to see what’s in it.

Servings

servings

Calories

590

kcal

Equipment: 1. Slow cooker or crockpot
2. Large skillet (for optional sautéing)
3. Cutting board
4. Chef knife
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Two forks (for shredding chicken)
8. Immersion blender or regular blender (optional for a smoother chili)

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts (or thighs)
2 (15 oz) cans white beans, drained and rinsed (cannellini or great northern)
1 (4 oz) can diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups low sodium chicken broth
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup heavy cream or whole milk
1 to 2 tablespoons olive oil (optional, for sautéing onions)
1 to 2 jalapenos, seeded and diced (optional, for heat)
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 to 1 1/2 teaspoons salt, to taste
1/2 teaspoon black pepper
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped (optional)
1 cup shredded Monterey Jack or Colby Jack cheese (optional)
1 tablespoon cornstarch mixed with 1 tablespoon cold water, if you want it thicker (optional)

Directions

If you want more flavor, heat 1 to 2 tablespoons olive oil in a skillet over medium heat and sauté the diced yellow onion and jalapeno for 3 to 4 minutes until soft and a little translucent, then add the minced garlic and cook 30 seconds more; this step is optional but really worth it.
Place 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs in the slow cooker and add the drained and rinsed white beans, the sautéed onion mixture (or raw onion, garlic and jalapeno if you skipped sautéing), and the 4 ounce can diced green chiles.
Pour in 2 cups low sodium chicken broth, then sprinkle 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper over everything; give it a gentle stir to distribute spices.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and tender.
Remove the chicken to a cutting board and shred with two forks or chop, then return the shredded chicken to the slow cooker.
Stir in 4 ounces softened cream cheese, 1/2 cup sour cream and 1/2 cup heavy cream or whole milk until the cream cheese is melted and the chili is creamy; if you want it extra smooth use an immersion blender for a few quick pulses but don't over-blend all the beans unless you like it thicker.
Taste and adjust seasoning with more salt, pepper or a squeeze of 1 tablespoon fresh lime juice for brightness.
If you prefer a thicker chili, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the pot, then cook on HIGH for another 10 to 15 minutes to thicken.
Stir in 1/4 cup chopped fresh cilantro if using, and top bowls with 1 cup shredded Monterey Jack or Colby Jack cheese for melty goodness.
Serve hot with tortilla chips, warm tortillas, or rice and offer extra lime wedges, cilantro and jalapeno slices on the side; leftovers keep great in the fridge for 3 to 4 days and actually taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.