Name: Creamy Crockpot White Chicken Chili: Your New Favorite Comfort Food
Prep time: 10 min
Cook time: PT-484050H31M21S
Total time: PT-484050H31M21S
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 cans white beans (such as cannellini or great northern beans), drained and rinsed; 4 cups chicken broth; 1 medium onion, chopped; 2 cans diced green chilies; 4 cloves garlic, minced; 8 oz cream cheese, cubed; 1 tsp cumin; 1 tsp chili powder; 1 tsp oregano; Salt and pepper, to taste

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If you’re in the mood for something cozy and satisfying, this Creamy Crockpot White Chicken Chili is going to become your go-to. Imagine tender, juicy chicken, perfectly seasoned with a little heat and a lot of flavor, all simmering away in your crockpot while you go about your day. The best part? The creamy texture that makes every spoonful feel like a warm hug. It’s the kind of dish that’ll fill you up without leaving you feeling heavy. Plus, it’s super easy to make—just throw everything in the crockpot and let it do the work for you!

Why You’ll Love This Recipe

This white chicken chili is everything you want in a bowl: creamy, spicy, and packed with flavor. It’s like a big, comforting hug in a bowl that’s perfect for chilly nights or when you need something quick and hearty. What I love most is that it’s one of those set-it-and-forget-it recipes—you literally toss everything in the crockpot and let it cook while you go about your day. Plus, it’s packed with protein from the chicken, fiber from the beans, and just the right amount of spice to keep things interesting. Oh, and don’t even get me started on the cream cheese—this adds that rich, creamy texture that really makes this chili stand out.

Ingredients

(Full list of ingredients is at the bottom!)

Here’s a sneak peek of what you’ll need to get started:

Chicken breasts (boneless, skinless)
White beans (like cannellini or great northern beans)
Chicken broth
Onion
Green chilies
Garlic
Cream cheese
Spices: cumin, chili powder, oregano, and a little salt and pepper

These simple ingredients come together in the crockpot to create the most mouthwatering chili with minimal effort!

Directions

Step 1: Prepare the Chicken

Place the chicken breasts at the bottom of your crockpot. There’s no need to chop them up before cooking—the slow cooker will do all the work for you. Just make sure they’re spread out evenly.

Step 2: Add the Veggies and Beans

Next, throw in the chopped onion, garlic, and green chilies. Add the white beans and chicken broth to the mix. These ingredients will give the chili its hearty base. Don’t forget to season with a little salt, pepper, cumin, chili powder, and oregano to bring out all the flavors.

Step 3: Cook It Low and Slow

Cover the crockpot and set it on low for 6-7 hours, or on high for about 3-4 hours. By the time it’s done, the chicken will be perfectly cooked and shred easily. The flavors will meld together beautifully, creating a deliciously fragrant and savory broth.

Step 4: Shred the Chicken

Once the chicken is cooked, remove it from the crockpot and shred it using two forks. It should be so tender that it practically falls apart. After shredding, return the chicken to the crockpot and give everything a good stir.

Step 5: Add the Cream Cheese

Now, cube your cream cheese and add it to the crockpot. Let it melt into the chili as it cooks for an additional 20-30 minutes on low, stirring occasionally. The cream cheese will create that rich, velvety texture that makes this chili so irresistible.

Step 6: Taste and Adjust

Once everything is all mixed in, taste the chili and adjust the seasoning if needed. If you want a little more spice, feel free to add some extra chili powder or a dash of cayenne pepper.

Step 7: Serve and Enjoy

Scoop the creamy chili into bowls, and you’re ready to serve! Top with your favorite garnishes—think shredded cheese, cilantro, a dollop of sour cream, or even some sliced jalapeños for a little extra heat.

Expert Tips and Tricks

Shred the chicken well: For the best texture, shred the chicken into small pieces so it really absorbs the creamy broth. If you prefer a chunkier texture, you can shred less or even leave some pieces whole.
Customize the heat: If you like a spicier chili, add a few more diced green chilies or some fresh jalapeños. If you want a milder version, opt for mild green chilies and reduce the chili powder.
Cream cheese: Make sure to cube the cream cheese before adding it. This helps it melt into the chili more evenly, giving it that smooth and creamy texture you crave.
Use frozen chicken: If you’re in a pinch, you can use frozen chicken breasts. Just note that frozen chicken might need a little extra cooking time—so I recommend cooking it on high for 4 hours instead of low.

Recipe Variations and Possible Substitutions

Use chicken thighs: If you prefer dark meat, boneless, skinless chicken thighs will work just as well. They’re slightly more flavorful and stay tender and juicy when slow-cooked.
Add corn: For some sweetness and color, throw in a cup of frozen corn towards the last 30 minutes of cooking.
Swap for dairy-free: To make this chili dairy-free, skip the cream cheese and add coconut milk or a dairy-free cream cheese alternative for that creamy texture.
Go vegetarian: If you want a meatless version, swap the chicken for extra beans (like black beans, kidney beans, or more white beans) and add a bit more veggie broth for the base.

Serving and Pairing Suggestions

This creamy white chicken chili is delicious on its own, but it pairs well with so many sides:

Tortilla chips: Crunchy chips are perfect for dipping and adding texture to the creamy chili.
Warm cornbread: A slice of cornbread with a little honey butter would be the perfect side dish to soak up all the delicious broth.
Rice: For a more filling meal, serve the chili over a bed of rice. It makes the dish even more hearty and adds another layer of texture.
Fresh avocado: Slice up some avocado and add it as a garnish for a creamy, cool contrast to the warm chili.

Storage and Reheating Tips

This white chicken chili stores wonderfully for leftovers! Simply transfer it to an airtight container and store it in the fridge for up to 4 days. It actually gets even better after sitting overnight, as the flavors continue to develop.

To reheat, you can warm it in the microwave or on the stove. If it thickens too much in the fridge, just add a splash of chicken broth or water to loosen it up when reheating.

You can also freeze this chili for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container. Thaw it in the fridge overnight, and reheat as usual.

4 FAQs

Can I use frozen chicken in this recipe?
Yes! You can definitely use frozen chicken breasts. Just note that it may take a little longer to cook, so plan for 4 hours on high or 7 hours on low.
Can I make this chili spicier?
Absolutely! If you like your chili with more heat, add extra green chilies, a bit of cayenne pepper, or even some diced jalapeños.
Can I use another type of cheese instead of cream cheese?
Cream cheese gives this chili its signature creamy texture, but if you don’t have any on hand, you could use a bit of sour cream or even a dairy-free cream alternative.
Can I add more vegetables to this chili?
Definitely! You can add bell peppers, zucchini, or even spinach to boost the veggie content. Just add them in during the last hour of cooking to ensure they don’t get overcooked.

Conclusion

This Creamy Crockpot White Chicken Chili is the perfect combination of creamy, spicy, and hearty. It’s a meal that’s comforting enough for cozy nights in and easy enough to make any day of the week. Whether you’re looking for a crowd-pleasing dish or just a simple dinner that practically cooks itself, this recipe has you covered. With minimal effort and maximum flavor, you’ll be coming back to this chili time and time again. Give it a try—trust me, it’s going to be a new favorite!

Creamy Crockpot White Chicken Chili: Your New Favorite Comfort Food

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Author: Emily
Prep Time: 10 minutes
Cook Time: 6-7 hours (on low), 3-4 hours (on high)
Total Time: 6-7 hours 10 minutes (on low), 3-4 hours 10 minutes (on high)
Yield: 6–8 servings 1x
Category: Soup, Chili
Method: Slow Cooker
Cuisine: American, Comfort Food
Diet: Gluten Free

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Description

A creamy, flavorful, and hearty chili made with tender chicken, white beans, green chilies, and a rich cream cheese base. It’s a comforting, set-it-and-forget-it crockpot recipe that’s perfect for cozy nights.

Instructions

Prepare the Chicken: Place the chicken breasts at the bottom of your crockpot, no need to chop them.
Add the Veggies and Beans: Add the chopped onion, garlic, green chilies, white beans, and chicken broth. Season with cumin, chili powder, oregano, salt, and pepper.
Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
Shred the Chicken: Once cooked, remove the chicken, shred it with two forks, and return it to the crockpot.
Add the Cream Cheese: Add cubed cream cheese to the crockpot and let it melt for 20-30 minutes on low, stirring occasionally.
Taste and Adjust: Taste and adjust seasoning, adding more chili powder or cayenne for extra heat if desired.
Serve: Ladle into bowls and top with shredded cheese, cilantro, sour cream, or jalapeños for extra garnish.

Notes

Shredding the Chicken: Shred the chicken well for the best texture. If you prefer chunkier pieces, shred less or leave some whole.
Customization: For more heat, add diced jalapeños or cayenne pepper. To make it milder, reduce chili powder and use mild green chilies.
Frozen Chicken: You can use frozen chicken, but cooking time may need to be adjusted to 4 hours on high.