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Creamy Crockpot White Chicken Chili

Print Recipe
A rich, creamy, and comforting white chicken chili that simmers all day in your slow cooker. It's packed with tender chicken, white beans, green chiles, and a velvety broth, making it the perfect hands-off dinner.
Course Main
Cuisine American
Keyword creamy chicken chili, creamy crockpot white chicken chili, easy chicken chili recipe, slow cooker white chicken chili
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 450

Equipment

  • 6-quart or larger slow cooker
  • Cutting board and chef's knife
  • Can opener
  • Measuring cups and spoons
  • Two forks or a hand mixer (for shredding chicken)

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs, or a combination
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 cans cannellini beans 15 oz each, drained and rinsed
  • 2 cans diced green chiles 4 oz each, mild or hot to taste
  • 1 quart low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder or more for extra heat
  • 1 cup frozen corn no need to thaw
  • 8 oz cream cheese full-fat recommended, cubed and softened
  • 1 cup shredded Monterey Jack cheese or pepper jack for spice
  • 1/4 cup heavy cream or half-and-half optional, for extra richness

Notes

Chef's Tips:
• For the best flavor, use a combination of chicken breasts and thighs.
• Don't skip draining and rinsing the beans—it prevents the chili from being too starchy.
• Serve with plenty of fresh toppings like cilantro, avocado, and a squeeze of lime.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F before shredding.
• Do not leave the finished chili at room temperature for more than 2 hours.