Creamy Crockpot White Chicken Chili
This Creamy Crockpot White Chicken Chili is a comforting, stress-free slow cooker meal made with tender chicken, white beans, warm spices, and a rich creamy finish. Perfect for busy nights or cozy gatherings, it delivers thick, satisfying chili with minimal effort and maximum flavor.
Ingredients
Chili Base
- 1.5 pounds boneless skinless chicken breasts or thighs
- 2 cans Great Northern or cannellini beans, drained and rinsed 15 oz each
- 1 cup frozen corn
- 2 cups low-sodium chicken broth
Aromatics & Spices
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 4 ounces diced green chiles
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon chili powder
- salt and black pepper to taste
Creamy Finish
- 8 ounces full-fat cream cheese, softened cubed
- 0.5 cup half-and-half or heavy cream
Instructions
- Add the chicken to the bottom of the slow cooker. Top with beans, corn, onion, garlic, green chiles, spices, and chicken broth.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Mash a small portion of the beans directly in the slow cooker to help thicken the chili.
- Add the softened cream cheese and half-and-half. Stir gently until fully melted and smooth.
- Cover and cook for an additional 20–30 minutes on LOW until the chili is creamy and heated through.
- Taste and adjust seasoning. Serve hot with your favorite toppings.
Notes
Add dairy only at the end to prevent separation. For a thicker chili, mash extra beans or uncover the slow cooker for the last 15–20 minutes. Chicken thighs stay juicier if keeping the chili warm for extended periods.