This Creamy Crockpot White Chicken Chili is the perfect comfort meal that’s easy to make and packed with flavor. It features tender chunks of chicken, creamy broth, white beans, and just the right blend of spices that warm you up without being too spicy. The slow cooker does most of the work, giving everything plenty of time to come together into a hearty, cozy dish.
I love using the crockpot for this chili because it lets me start the day knowing dinner is already on its way. It’s great to come home to a kitchen filled with comforting smells and a bowl ready to warm you up after a busy day. One tip I have is to add some fresh cilantro or a squeeze of lime right before serving to brighten up the flavors even more.
This chili feels like a bowl of hugs when the weather turns cooler, and it’s always a hit with friends and family. I often serve it with some crunchy tortilla chips or a side of cornbread to balance that creamy, dreamy texture with something a little crispy. It’s simple, satisfying, and just right for cozy nights in.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts keeps the chili lean and tender. If you prefer, thighs work well too and add a bit more flavor and moisture.
White beans: Great Northern or cannellini beans give a creamy texture. If you want, navy beans or even chickpeas can be good swaps for a different bite.
Cream cheese and sour cream: These are what make the chili so creamy. For a dairy-free version, try coconut cream or use vegan cream cheese alternatives.
Green chilies and jalapeños: They provide mild heat. If you like it spicier, add more jalapeños or a pinch of cayenne. For less heat, omit jalapeños completely.
Cheddar and Cotija cheese: Cheddar adds richness, while Cotija gives a salty, crumbly contrast. You could swap cheddar for Monterey Jack or mozzarella for a milder melt.
How Do You Get the Chicken Tender and Shredded Perfectly in the Crockpot?
Slow cooking the chicken is key to tender meat that shreds easily. To do this:
- Place chicken breasts at the bottom of the crockpot for even cooking.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken easily pulls apart with a fork.
- After cooking, use two forks to shred the chicken right in the crockpot to keep the juices mixed with the chili.
- Return shredded chicken to the chili so it soaks in the creamy sauce and spices.
Patience is the secret here – the slow cooker does the work! This results in juicy, flavorful chicken that blends perfectly with the creamy beans and spices.
Equipment You’ll Need
- Crockpot/slow cooker – essential for slow cooking the chili gently and hands-free.
- Cutting board and sharp knife – for chopping onions, garlic, and jalapeños easily.
- Measuring spoons and cups – to keep your spice and ingredient amounts just right.
- Wooden spoon or heat-safe spatula – perfect for stirring the chili without scratching your crockpot.
- Two forks – to shred the cooked chicken right in the crockpot.
- Mixing bowl (optional) – handy if you want to soften cream cheese before adding.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to cut down cooking time.
- Add diced green bell peppers or zucchini for extra veggies and color.
- Stir in black beans along with white beans for a heartier bean mix.
- Try pepper jack cheese instead of cheddar for a little extra spicy kick.
Creamy Crockpot White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1½ lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (4 oz) chopped green chilies
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
Seasonings & Creamy Ingredients:
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- Salt and pepper to taste
- 4 oz cream cheese, softened and cut into chunks
- ½ cup sour cream
- 1 cup shredded cheddar cheese
Optional Garnishes:
- Fresh cilantro, chopped
- Sliced fresh jalapeños
- Crumbled Cotija cheese
Time Needed:
This recipe takes about 10 minutes to prepare and then 6-7 hours to cook on low (or 3-4 hours on high in your crockpot). Most of the time, the slow cooker does all the work, and you’ll just shred the chicken and add the creamy ingredients near the end.
Step-by-Step Instructions:
1. Start the Slow Cooker:
Put the chicken breasts at the bottom of your crockpot. Then add the drained white beans, corn, chopped onion, minced garlic, and the chopped green chilies on top.
2. Add Seasonings and Broth:
Sprinkle cumin, oregano, chili powder, salt, and pepper evenly over the ingredients. Pour in the chicken broth.
3. Cook the Chili:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and very tender.
4. Shred the Chicken:
Take out the cooked chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot.
5. Make It Creamy:
Add the cream cheese chunks and sour cream to the crockpot. Stir well until everything melts and the chili becomes creamy. Then stir in half of the shredded cheddar cheese until melted.
6. Final Touches:
Taste your chili and add extra salt or pepper if needed. Serve the chili warm in bowls, topped with the remaining cheddar cheese, fresh jalapeño slices, cilantro, a spoonful of sour cream, and crumbled Cotija cheese if you like.
7. Enjoy!
Enjoy your cozy, creamy white chicken chili with tortilla chips or cornbread on the side. It’s a comforting meal that’s both easy and delicious!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them fully before adding to the crockpot. Thaw in the fridge overnight or use the cold water method for quicker thawing. This ensures even cooking and food safety.
Can I Make This Chili Ahead of Time?
Absolutely! You can prepare the chili a day ahead and store it in the refrigerator. Reheat gently on the stove or in the microwave before serving. The flavors often deepen overnight, making it even tastier.
How Can I Make This Recipe Dairy-Free?
To make it dairy-free, substitute the cream cheese and sour cream with coconut cream or a plant-based sour cream alternative. Use a dairy-free cheese or omit cheese toppings for a delicious vegan-friendly version.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm slowly on the stove or microwave to keep the creamy texture smooth and delicious.
