Why You’ll Love Creamy Crockpot White Chicken Chili Recipe

It’s a “set it and forget it” slow cooker dish — minimal hands‑on time
Creamy texture with cozy, bold flavors from spices, beans, and chiles
Makes multiple servings — great for feeding a crowd or for leftovers
Flexible — you can adjust the heat level or swap ingredients to suit your preferences

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts, boneless and skinless
Paprika
Ground cumin
Ground coriander
Dried oregano
Chili powder
Cayenne powder
Ground black pepper
Salt
Yellow onion, finely diced
Garlic cloves, minced
Diced green chiles (canned)
Sweet corn (canned)
Cannellini beans (white beans), drained and rinsed
Chicken broth (low sodium)
Cream cheese, softened

For serving / toppings (optional):

Fresh lime juice
Chopped cilantro
Tortilla strips or chips
Sliced avocado
Jalapeño slices
Sour cream (or Greek yogurt)

Directions

Place the chicken breasts in the slow cooker.
Season them with paprika, cumin, coriander, oregano, chili powder, cayenne, black pepper, and salt.
Add the diced onion, minced garlic, diced green chiles, corn, and cannellini beans.
Pour in the chicken broth and stir gently to combine.
Cover and cook on high for 2.5–3 hours, or on low for 6 hours, until the chicken is fully cooked and reaches 165 °F (74 °C).
Remove the chicken and shred it using two forks.
Add the cream cheese to the slow cooker and stir until melted and fully incorporated.
Return the shredded chicken to the pot, stir to combine, and cook on high for another 15 minutes.
Serve hot with your choice of toppings such as lime juice, cilantro, tortilla strips, avocado, jalapeños, or sour cream.

Servings and timing

Servings: 6 servings
Prep time: 5 minutes
Cook time: 6 hours on low or 2.5–3 hours on high
Extra time after adding cream cheese: 15 minutes
Total time: Approximately 6 hours 5 minutes (low) or 3 hours 20 minutes (high)

Variations

Use sour cream or Greek yogurt instead of cream cheese for a lighter version
Add half‑and‑half or light cream for extra richness
Substitute chicken thighs for chicken breasts for a more tender result
Adjust the spice level by reducing cayenne or increasing chili powder
Swap in great northern beans or navy beans if preferred
Add diced bell pepper, zucchini, or spinach for extra vegetables

Storage/Reheating

To store: Let the chili cool completely and store in an airtight container in the refrigerator for up to 4 days
To reheat: Warm on the stovetop over low-medium heat, stirring occasionally. Add a splash of broth if too thick
To freeze: Store in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently

FAQs

How do I thicken the chili if it’s too watery?

Add a cornstarch slurry (1–2 tablespoons cornstarch mixed with a little water), then cook a few more minutes until thickened.

Can I skip the cream cheese?

Yes, but the chili will be less creamy. You can use sour cream or Greek yogurt as alternatives.

Do I need to rinse the beans?

Yes, rinsing canned beans removes excess sodium and starch, helping improve texture and flavor.

Can I use frozen chicken?

It’s best to use thawed chicken to ensure even cooking and the right texture.

Can I make this on the stovetop instead?

Yes. Simmer all ingredients (except cream cheese) until the chicken is cooked. Shred the chicken, stir in cream cheese, and let it thicken.

How spicy is this chili?

It has a mild to medium heat from the cayenne and chili powder, but you can adjust these to taste.

Can I use low-fat cream cheese?

Yes, though the final result may be slightly less rich and creamy.

Will the cream cheese separate when reheating?

Not if you reheat gently over low heat while stirring occasionally.

Can I make this vegetarian?

Yes. Use vegetable broth and replace the chicken with more beans, vegetables, or a plant-based protein like tofu.

What toppings work best?

Lime juice, cilantro, tortilla chips, avocado, jalapeños, and sour cream all complement the creamy, spicy base beautifully.

Conclusion

Creamy Crockpot White Chicken Chili is the ultimate comfort food for cooler days or busy schedules. With a short prep time and rich, savory flavors, it’s a hearty meal the whole family can enjoy. Make it your own with toppings and variations, and enjoy leftovers for days to come.

Creamy Crockpot White Chicken Chili

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This creamy crockpot white chicken chili is a comforting and hearty dish made with tender shredded chicken, white beans, green chiles, and a flavorful blend of spices. It’s slow-cooked to perfection and finished with cream cheese for a rich, creamy texture.

Author: Emily
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6 servings
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Gluten Free

Instructions

Place chicken breasts in the bottom of the crockpot.
Add diced onion, white beans, green chiles, cumin, oregano, chili powder, pepper, salt, chicken broth, and corn.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Once the chicken is cooked through, remove it from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot and add cream cheese and heavy cream.
Stir well until the cream cheese is melted and fully incorporated.
Cook for an additional 10-15 minutes on high until everything is heated through and creamy.
Add lime juice if using, and serve with your favorite toppings.

Notes

You can use rotisserie chicken to save time—just add it towards the end.
Adjust spice level by adding cayenne or extra chili powder.
For a thicker chili, mash some of the beans before serving.
Leftovers store well in the fridge for up to 3 days or can be frozen.

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 3g
Sodium: 750mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 30g
Cholesterol: 90mg