Creamy Crockpot White Chicken Chili Recipe

There’s just something special about the combination of tender chicken, hearty beans, and creamy broth that makes this White Chicken Chili a staple in my house. And the fact that it’s made in a crockpot? Well, that’s a game-changer. You set it and forget it—letting all the flavors slowly mingle together into something truly magical. Plus, with fall creeping in, there’s nothing more comforting than a warm bowl of chili at the end of a chilly day. Trust me, once you try this, you’ll keep coming back for more.

this RECIPE

A cozy dinner memory 🌧️

One cold Sunday, I remember returning home from a long, wet walk with my family. We were all shivering, noses red, and eagerly peeling off damp jackets. As we stepped inside, the most inviting smell hit us—the aroma of this creamy chicken chili bubbling away in the crockpot. It’s hard to describe just how comforting that moment felt. The kitchen was warm, the air was filled with the scent of garlic and cumin, and knowing that dinner was basically done made the rest of the day feel like a cozy breeze. Now, every time I make this chili, it takes me back to that rainy afternoon where a hot, creamy bowl made everything better.

🍲 The origin story (or how this white chicken chili came to be)

Traditional chili is often tomato-based, but white chicken chili is a modern twist on this classic, featuring white beans, chicken, and creamy broth in place of the beef and tomatoes. Some believe it originated in the southwestern U.S., where the use of green chiles and a lighter base brings a different flavor to the table. Over the years, variations have popped up everywhere, from stovetop versions to instant pot adaptations. But, in my opinion, the crockpot is the ultimate way to make this dish. Slow cooking allows the chicken to become incredibly tender, and the spices have plenty of time to fully develop.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

This recipe is pretty forgiving, and that’s what I love about it! Let’s break down the main players:

• Chicken breasts: The foundation of the chili. I always opt for boneless, skinless breasts since they shred beautifully after slow cooking. If you’re in a pinch, chicken thighs work too—they’re even juicier!
• Great Northern beans: These white beans give the chili that signature hearty texture. Cannellini beans or navy beans make a great swap if you can’t find Northern beans.
• Green chiles: I like to use a mix of mild and hot to give the chili a little kick without overwhelming it. If you’re not into spicy food, you can use all mild chiles. No harm done!
• Corn: Sweet corn adds a pop of texture and flavor. Frozen or canned works here—I’ve used both!
• Cilantro: A handful of fresh cilantro brightens up the dish right at the end. If you’re a cilantro skeptic, feel free to leave it out or swap with fresh parsley for a milder flavor.
• Cream cheese & half and half: These two make the chili creamy and luscious. The cream cheese adds richness, while the half and half smooths everything out. If you’re looking for a lighter option, you could substitute with Greek yogurt or even a dairy-free alternative.

Kitchen gear: what you need (and what you can totally skip)

For this creamy white chicken chili, the essential tool is a slow cooker (or crockpot). It’s doing most of the heavy lifting here, making this a low-effort, high-reward kind of meal. If you don’t own a slow cooker, though, no worries! You can adapt the recipe for a heavy-bottomed pot on the stovetop—just simmer the ingredients for 1-2 hours, stirring occasionally.

Other helpful tools:

• A sharp knife for dicing your onions and garlic.
• A sturdy fork or pair of tongs for shredding the chicken once it’s cooked.
• A whisk to help blend the cream cheese smoothly into the chili (pro tip: blending a little chili with the cream cheese in a separate bowl first makes this easier).

Skip the fancy gadgets—just a few basics, and you’re set.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Okay, now let’s dive into how to make this. Here’s what you need to do, step by step:

1. Layer in the ingredients: First, place your chicken breasts at the bottom of the crockpot. Then sprinkle over your spices—salt, pepper, cumin, oregano, chili powder, and cayenne. Adding the spices right on top of the chicken gives it that extra flavor boost. (Once, I tried mixing everything at once and found the chicken was a little bland, so I don’t skip this step anymore.)
2. Add the veggies and broth: Next, throw in your diced onions, minced garlic, beans, green chiles, and corn. Pour the chicken broth over everything, then top it with a small handful of fresh cilantro. Give it a good stir, cover, and let it cook on LOW for 8 hours or on HIGH for 3-4 hours. Your house is about to smell amazing.
3. Shred the chicken: After cooking, remove the chicken breasts to a bowl and shred them using two forks. You’ll know it’s ready when the chicken just falls apart with barely any effort. Pop the shredded chicken back into the crockpot and give it a stir.
4. Make it creamy: Now for the creamy part! Add your softened cream cheese and half and half. Stir well, then cover and cook on HIGH for another 15 minutes, until the chili is thick and creamy. Pro tip: whisk the softened cream cheese with a few ladles of hot chili in a separate bowl to ensure it blends smoothly, then stir it back in.
5. Serve it up: Stir the chili one more time before serving, and you’re ready to enjoy!

Variations and adaptations: let’s get creative!

This chili is super customizable, and I love playing around with different versions depending on what I have on hand or who I’m cooking for. Here are a few variations I’ve tried:

• Gluten-free: This recipe is naturally gluten-free, but just double-check your broth and cream cheese labels to make sure!
• Vegan twist: Replace the chicken with more beans or a plant-based protein like jackfruit, and swap the cream cheese and half and half for dairy-free alternatives, such as coconut cream or cashew cream. The result is still deliciously creamy!
• Spice it up or tone it down: You can adjust the heat level by changing up the amount of cayenne or chili powder. For a super mild version, omit the cayenne entirely and use only mild green chiles.
• Add some crunch: Stir in some tortilla strips or crushed tortilla chips just before serving for a delightful crunch.
• Make it seasonal: If fresh corn is in season, definitely use it instead of canned. You can even grill the corn first for an extra layer of smoky flavor.

How to serve: get creative with toppings and sides

The toppings are half the fun with this chili. I love setting up a little topping bar when serving this to friends or family so everyone can customize their bowl. Here are a few ideas:

• Sliced jalapeños for a kick of heat
• Sliced avocados for creamy goodness
• A dollop of sour cream to cool things down
• Shredded Monterey Jack or Mexican cheese for that melty, cheesy finish
• Crispy tortilla strips for some crunch

For sides, warm cornbread or a simple green salad pairs beautifully with this chili.

beverage pairings

If you’re looking for some refreshing drinks to serve with your white chicken chili, here are a few favorites:

• Iced lime water or sparkling water with a splash of citrus helps balance the richness of the chili.
• Hibiscus iced tea is a great choice, offering a slightly tart, fruity flavor that complements the creaminess of the dish.
• Homemade lemonade with a hint of mint is another bright, refreshing option.
• Mango lassi or a simple yogurt smoothie can also be a great, cooling pairing if your chili is on the spicier side.

Storing and reheating tips

If you have leftovers (lucky you!), storing them is a breeze. Transfer the chili to an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, you can do so on the stovetop over low heat, stirring occasionally, or in the microwave in 1-minute intervals, stirring in between.

This chili also freezes beautifully. Just cool it completely before transferring it to a freezer-safe container. It’ll keep in the freezer for up to 3 months. When reheating, thaw it in the fridge overnight and then warm it up on the stovetop.

Scaling the recipe for different serving sizes

Need to feed a crowd or just cooking for two? This recipe is easy to adjust. For a smaller batch, halve all the ingredients and cook as usual. When making a larger batch, you can double everything but might need to increase the cooking time by an hour, especially if your crockpot is filled to the brim.

Potential issues? Here’s what to watch out for

• Too thick? If the chili turns out thicker than you like, stir in an extra splash of broth or half and half until it reaches your preferred consistency.
• Cream cheese clumps: If the cream cheese isn’t blending well, it likely wasn’t softened enough. To fix it, whisk the cream cheese with some hot chili as I mentioned earlier, and stir it back in.

Time to get cooking!

So, there you have it—my go-to recipe for creamy crockpot white chicken chili. I hope you’ll give it a try and make it your own with the toppings and variations that suit your taste. There’s something so satisfying about a bowl of chili that’s both comforting and flavorful, and I’m sure this one will become a favorite in your household, too.

FAQs

1. Can I use rotisserie chicken instead?
   Absolutely! Just add it toward the end, when you add the cream cheese, so it doesn’t get overcooked.
2. Can I make this in an Instant Pot?
   Yes, you can. Cook the ingredients on manual pressure for 15 minutes, then shred the chicken and add the cream cheese and half and half.
3. Can I freeze leftovers?
   Definitely! Just cool the chili completely before transferring to freezer-safe containers. It’ll last up to 3 months.
4. How do I make it spicier?
   Add more cayenne pepper or opt for all hot green chiles instead of the mild ones.
5. What can I use if I don’t have cream cheese?
   Greek yogurt or sour cream works as a substitute for cream cheese. Just add it toward the end to avoid curdling.

Print