When the day’s been long, the kids are grumpy, and you’re about two minutes from ordering takeout (again), this Creamy Crockpot White Chicken Chili Recipe is here to save your evening. I’ve leaned on this dish more times than I can count, especially during those “can I get a nap and a miracle?” kind of weeks. It’s cozy, hearty, and so simple you might just feel like a kitchen wizard.
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Why You’ll Love This Creamy Crockpot White Chicken Chili Recipe
This recipe checks all the boxes: comforting, flavorful, and a total time-saver. The best part? It basically cooks itself while you go about your day. This Crockpot White Chicken Chili is perfect for meal prep for the week, dinner parties, or when your picky eater suddenly decides they “don’t like red chili.” (Happened at our house. Twice.)
Ingredients
Here’s what you’ll toss into the pot and why it matters:
- Chicken breast – the protein powerhouse that shreds beautifully after a slow simmer.
- Chicken broth – brings all the flavors together; start with less if you like it thick.
- Corn – adds a pop of sweetness.
- Green chiles – mild heat and that tangy depth.
- Cannellini beans – creamy texture and loads of fiber.
- Onion – builds that flavor base.
- Cumin, chili powder, oregano – your spice squad for warmth and depth.
- Garlic cloves – because chili without garlic just ain’t right.
- Siracha – for a touch of fire (adjust to taste).
- Lime juice – brightens up the whole pot.
- Cream cheese & half and half – for that luscious, creamy finish.
- Salt & cracked pepper – essential seasoning.
- Chopped cilantro – fresh, herbaceous flair.
Ingredient measurements are listed below in the recipe card.
Let’s Make It
- Layer and spice: Place your chicken in the bottom of the slow cooker. Sprinkle with cumin, chili powder, oregano, salt, and pepper.
- Load it up: Add corn, chopped onion, green chiles, beans, and minced garlic. Pour broth and lime juice over everything and give it a gentle stir.
- Let it simmer: Cover and cook on low for 6–8 hours or high for 3–5 hours.
- Shred and stir: When the chicken’s fall-apart tender, pull it out, shred it up, and return it to the pot.
- Creamy finale: Add cream cheese and half and half. Stir (or whisk) until it’s completely melted into silky, chili goodness.
- Serve it up: Keep on warm until you’re ready to eat. Top with shredded cheese, more cilantro, or crushed tortilla chips.
Tips for Success (and Sanity)
- Want it thicker? Use less broth to start—about a cup—and add more later if needed.
- Love heat? Swap in jalapeños and add more Sriracha.
- No cannellini beans? Northern beans or even kidney beans will work in a pinch. It’ll taste just as good, even if the color’s a little off.
- Meal prepping? This White Chili Chicken Recipe stores like a champ in the fridge and reheats beautifully.
A Little Backstory
This chili made its first appearance at a church potluck, and let me tell you—it was scraped clean before I even made it back to the line. It’s been a staple ever since. When my husband requests “that white chicken thing” in the middle of summer, I know it’s a winner.
FAQs
Can I use rotisserie chicken instead?
Absolutely! Just cut the cook time in half and add the chicken in the last hour.
Can I freeze this Creamy White Chicken Chili?
Yes! Just skip the cream cheese and half and half before freezing—add those in when reheating.
What goes best with White Chicken Chili?
Crusty bread, cornbread, tortilla chips—or nothing at all. It’s that satisfying.
Whether you’re feeding a crowd or planning your easy dishes for the week, this Creamy Crockpot White Chicken Chili Recipe is bound to earn a permanent spot in your kitchen rotation. It’s got heart, heat, and a whole lotta flavor. Let that slow cooker do its thing, and get ready for happy bellies all around.
Print
Creamy Crockpot White Chicken Chili Recipe That Feels Like a Hug in a Bowl
- Total Time: 6 hours 10 mins
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Creamy, hearty, and packed with flavor—this Creamy Crockpot White Chicken Chili is your weeknight dinner hero. Great for meal prep and picky eaters alike!
Ingredients
1 ½ lb chicken breast – boneless, skinless
2 cups chicken broth – more or less as desired
2 cups corn – fresh, frozen, or canned
1 (4 oz) can diced green chiles – or 2 fresh chiles
2 (15 oz) cans cannellini beans – rinsed and drained
1 medium onion – chopped
2 tsp cumin
2 tsp chili powder
¾ tsp oregano
3–4 garlic cloves – minced
1–2 tsp Sriracha – to taste
Juice of 1 lime
4 oz cream cheese – softened
¼ cup half and half
½ tsp cracked pepper
½ tsp sea salt
½ cup chopped cilantro
Instructions
1. Place chicken in the bottom of the slow cooker. Sprinkle with cumin, chili powder, oregano, salt, and pepper.
2. Top with corn, chopped onion, green chiles, beans, and minced garlic.
3. Pour broth and lime juice over the top. Gently stir to combine.
4. Cover and cook on LOW for 6–8 hours or HIGH for 3–5 hours.
5. Remove chicken, shred, and return to the crockpot.
6. Add cream cheese and half and half. Stir until fully melted and creamy.
7. Keep on warm until ready to serve. Add toppings like cheese, cilantro, or tortilla chips.
Notes
For a thicker chili, start with just 1 cup of broth and add more if needed.
Swap green chiles with jalapeños and bump up the Sriracha for more heat.
No cannellini beans? Use northern beans or kidney beans.
Chili stores well in the fridge and tastes even better the next day.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg
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