The Best Crockpot Creamy White Chicken Chili Recipe
Introduction
This Slow Cooker White Chicken Chili is a simple, hearty meal perfect for busy weeknights. It combines tender chicken with a creamy, flavorful sauce that requires minimal effort and delivers maximum comfort.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 2 (4-ounce) cans diced green chiles (mild or hot)
- 1 (15-ounce) can whole kernel corn, drained
- 24 oz (3 cups) low-sodium chicken broth
- 4 oz reduced-fat cream cheese (Neufchâtel), softened
- ¼ cup half-and-half
- Spices: 1 tsp salt, 1 tsp cumin, ¾ tsp oregano, ½ tsp chili powder, ¼ tsp cayenne pepper
- For garnish: sliced jalapeños, avocado, sour cream, tortilla strips
Instructions
- Step 1: Place the chicken breasts in the bottom of your slow cooker. Sprinkle with salt, cumin, oregano, chili powder, and cayenne pepper.
- Step 2: Add the diced onion, minced garlic, drained beans, green chiles, and corn on top of the chicken. Pour the chicken broth over everything.
- Step 3: Cover and cook on LOW for 8 hours or HIGH for 3-4 hours, until the chicken is tender.
- Step 4: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
- Step 5: Add the softened cream cheese and half-and-half to the slow cooker. Stir well to combine.
- Step 6: Cover and cook on HIGH for another 15 minutes, until the chili is creamy and slightly thickened.
- Step 7: Serve hot, garnished with sliced jalapeños, avocado, sour cream, and tortilla strips as desired.
Tips & Variations
- Use cannellini beans as a substitute for Great Northern beans for a similar creamy texture.
- For less heat, choose mild green chiles and reduce or omit the cayenne pepper.
- For extra spice, use hot green chiles and add a diced jalapeño with seeds at the start.
- If short on time, add pre-cooked shredded chicken during the last 30 minutes instead of raw chicken breasts.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It thickens when chilled; reheat gently over low heat on the stovetop, stirring frequently. Add a splash of milk or chicken broth if needed to thin the chili before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different kind of beans for this White Bean Chicken Chili?
Yes, cannellini beans make a great substitute for Great Northern beans, as they are similarly creamy and hold their shape well during cooking.
Is this chili very spicy?
This recipe has mild to medium heat. Use mild diced green chiles and reduce or omit cayenne pepper for less spice. For more heat, use hot green chiles and add a diced jalapeño with seeds.
PrintThe Best Crockpot Creamy White Chicken Chili Recipe
This Slow Cooker White Chicken Chili is an effortless and hearty meal perfect for busy weeknights. Combining tender chicken, creamy cheese, beans, and spices, it delivers rich flavor and comfort with minimal preparation. Simply layer the ingredients in a Crockpot, let it cook slowly, then shred the chicken and stir in cream cheese and half-and-half for a velvety, satisfying chili packed with protein and vegetables.
- Prep Time: 10 minutes
- Cook Time: 8 hours on LOW or 3.5 hours on HIGH
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 2 (4-ounce) cans diced green chiles (mild or hot)
- 1 (15-ounce) can whole kernel corn, drained
- 24 oz (3 cups) low-sodium chicken broth
- 4 oz reduced-fat cream cheese (Neufchâtel), softened
- ¼ cup half-and-half
Spices
- 1 tsp salt
- 1 tsp ground cumin
- ¾ tsp dried oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
Garnishes (optional)
- Sliced jalapeños
- Avocado slices
- Sour cream
- Tortilla strips
Instructions
- Layer the Ingredients: Place the chicken breasts at the bottom of your slow cooker. Sprinkle salt, pepper, cumin, oregano, chili powder, and cayenne pepper evenly over the chicken to season it thoroughly.
- Add Vegetables and Broth: Add the diced onion, minced garlic, drained Great Northern beans, diced green chiles, and drained corn over the chicken. Pour the low-sodium chicken broth on top to cover the ingredients.
- Slow Cook: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, allowing the chicken to become tender and the flavors to meld beautifully.
- Shred the Chicken: When cooking is complete, remove the chicken breasts and shred them using two forks until finely pulled apart. Return the shredded chicken to the slow cooker.
- Add Creaminess: Stir in the softened cream cheese and half-and-half into the chili. Mix well until the cream cheese is melted and incorporated, creating a rich, creamy texture.
- Final Cooking: Cover and cook on HIGH for an additional 15 minutes to thicken the chili slightly and heat everything through evenly.
- Serve: Ladle the creamy chili into bowls and garnish with optional sliced jalapeños, avocado, sour cream, and tortilla strips for extra flavor and texture. Serve hot and enjoy!
Notes
- You can substitute Great Northern beans with cannellini beans for a similar creamy texture.
- Adjust the heat level by choosing mild or hot diced green chiles and by controlling the amount of cayenne pepper or adding fresh jalapeños.
- Use pre-cooked rotisserie chicken added during the last 30 minutes if short on time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop with some added broth or milk to loosen consistency.
- Do not brown the chicken beforehand; the slow cooker does all the cooking and shredding work for you.
Keywords: white chicken chili, slow cooker chili, creamy chicken chili, healthy chili recipe, slow cooker dinner, easy chili recipe
