Creamy Crockpot White Chicken Chili Recipe
This Creamy Crockpot White Chicken Chili is a comforting, slow-cooked meal featuring tender shredded chicken, white beans, mild green chilies, and a rich, cheesy broth. Perfectly seasoned with cumin, oregano, and mild chili powder, it’s finished with cream cheese and Monterey Jack for a luscious texture. Served with cilantro, sour cream, and lime wedges, it’s a cozy, flavorful chili ideal for chilly days or anytime you crave a creamy, hearty bowl.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker on low) or 3 to 4 hours (slow cooker on high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (depending on cooking setting)
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 2 (15 oz) cans white beans, drained and rinsed (Great Northern or cannellini beans)
- 1 (10 oz) can diced green chilies
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Dairy
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded Monterey Jack or white cheddar cheese
Garnishes and Serving
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Lime wedges (for serving)
- Optional: sliced avocado (for garnish)
Instructions
- Start with the Base: Place the chicken breasts at the bottom of the crockpot. Layer the drained and rinsed white beans, diced green chilies, chopped onion, and minced garlic evenly on top of the chicken to build the flavorful foundation.
- Add Liquids and Spices: Pour 4 cups of low-sodium chicken broth over the ingredients in the crockpot. Sprinkle ground cumin, dried oregano, chili powder, salt, and black pepper evenly over everything. Gently stir to combine all the ingredients thoroughly without disturbing the layering too much.
- Let it Slow Cook: Cover the crockpot with its lid and cook the chili on low heat for 6 to 8 hours, or alternatively on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Using two forks, carefully remove the chicken breasts from the crockpot and shred them into bite-size pieces. Return the shredded chicken back into the crockpot to allow it to absorb all the rich flavors of the chili.
- Add the Creamy Touch: Stir in the softened cream cheese cubes and the shredded Monterey Jack or white cheddar cheese. Mix well until the cheeses completely melt and the chili achieves a smooth, creamy consistency.
- Final Touches and Serving: Taste the chili and adjust seasonings if needed. Serve hot, garnished with freshly chopped cilantro, a dollop of sour cream, and lime wedges to brighten flavors. Optionally, add sliced avocado on the side for extra creaminess and richness.
Notes
- You can substitute chicken breasts with boneless, skinless thighs for a juicier, richer flavor.
- If you prefer more spice, add diced jalapeños or chipotle peppers instead of or in addition to green chilies.
- Using shredded rotisserie chicken is a great shortcut to reduce cooking time.
- Add corn kernels or chopped green bell peppers for extra texture and sweetness.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
- If using frozen chicken breasts, thaw completely before adding to the crockpot for even cooking.
- Reheat leftovers gently on the stove or in the microwave, stirring occasionally to keep the chili creamy.
- Adjust chili powder or add cayenne pepper gradually to increase heat level to your taste.
Keywords: white chicken chili, crockpot chili, creamy chicken chili, slow cooker recipes, comfort food, easy chili recipe
