When those chilly evenings demand something comforting but you’re not in the mood to babysit a pot, Creamy Crock Pot White Chicken Chili is the answer. Packed with tender shredded chicken, white beans, mild green chiles, and a dreamy, cheesy broth, this dish practically makes itself—and the whole family will be hovering in the kitchen as that intoxicating aroma fills the house.
Why You’ll Love This Recipe
- Ultra-creamy, ultra-cozy: The secret swirl of cream cheese and half-and-half gives each spoonful a luxurious, velvety finish.
- Hands-off, easy prep: Everything goes right into the Crock Pot—no sautéing, no fuss, just let your slow cooker do the magic while you do literally anything else.
- Crowd-pleasing comfort: Mellow green chiles and rich broth make this perfect for picky eaters and spice enthusiasts alike (just add more Sriracha to dial up the heat).
- Customizable toppings: Each bowl is a blank canvas for your favorite things—avocado, crispy tortilla strips, a squeeze of lime, and piles of fresh cilantro.
Ingredients You’ll Need
You don’t need anything fancy for this Creamy Crock Pot White Chicken Chili—just a few wholesome staples you probably already have. Each ingredient layers in extra flavor, creaminess, or color, creating that signature “can’t-stop-eating-it” vibe.
- Chicken breast: The slow cooking keeps the chicken juicy and tender, perfect for shredding into every bite.
- Chicken broth: This is the flavor base—use a high-quality broth and adjust the amount depending on how thick you want your chili.
- Corn: Adds a subtle sweetness and pops of sunny yellow throughout.
- Diced green chiles: Canned or fresh, they bring just the right level of mild heat and a touch of tang—if you want more fire, swap in fresh jalapeño!
- Cannellini beans: Creamy, mild, and sturdy—they soak up all the chili flavor (northern or kidney beans also work in a pinch).
- Onion: Builds a savory, aromatic foundation as it softens and melts into the chili.
- Cumin and chili powder: Essential for classic chili flavor—warm and earthy, but not overpowering.
- Oregano and garlic: These amp up the herby aromatic notes, while the garlic adds punch.
- Sriracha: For balanced heat and an extra layer of chili depth—you control the spice level!
- Lime juice: A bright splash at the end for zing and freshness.
- Cream cheese and half and half: The clincher for that dreamy, ultra-creamy texture—don’t skip these!
- Cracked pepper and sea salt: Brings all the flavors together; season to your preference.
- Chopped cilantro: A fresh, herbaceous finish—stir some in and shower more on top.
Variations
The beauty of Creamy Crock Pot White Chicken Chili is how forgiving and customizable it is! Feel free to swap beans, adjust heat, or toss in your favorite add-ins to suit your family’s tastes or dietary needs—this is your chili, your rules.
- Make it dairy-free: Skip the cream cheese and half-and-half, then stir in a can of full-fat coconut milk for richness without dairy.
- Bulk it up: Toss in diced sweet potatoes or butternut squash before cooking for extra heartiness and a little autumn flair.
- Go vegetarian: Swap out the chicken for extra beans (think chickpeas or pinto beans), and use veggie broth for a meatless meal with all the same cozy feels.
- Crank up the heat: Want more spice? Double the Sriracha, use hot diced green chiles, or even add a pinch of cayenne pepper.
How to Make Creamy Crock Pot White Chicken Chili
Step 1: Layer the Base
Start by nestling the raw chicken breasts right at the bottom of your slow cooker. Sprinkle them with cumin, chili powder, oregano, sea salt, and cracked pepper—this lets all those warming spices infuse the meat. Then add your chopped onion, corn, rinsed beans, green chiles, and minced garlic on top. Each layer brings its own magic to the pot and ensures nothing gets lost in the mix.
Step 2: Add Broth & Let It Simmer
Pour the chicken broth and fresh lime juice evenly over everything to moisten and combine. Gently mix, then cover your slow cooker and set it on low for 6-8 hours or high for 3-5 hours. As it simmers, your kitchen will fill with the irresistible scent of chili spices and savory goodness.
Step 3: Shred & Make It Creamy
Once the chicken is falling-apart tender, pull it out and use two forks to shred it (this literally takes seconds). Then add the chicken right back to the Crock Pot. Now for the dreamy part: drop in your cream cheese and pour in the half and half. Stir everything together—sometimes I grab a whisk if the cream cheese needs a little extra encouragement to smooth out. Ladle the Creamy Crock Pot White Chicken Chili into bowls, and watch the family line up!
Pro Tips for Making Creamy Crock Pot White Chicken Chili
- Broth Control: If you love your chili thick and chunky, start with a little less broth—it’s easy to thin out at the end, but almost impossible to thicken up once it’s too soupy.
- Velvety Cheese Hack: Softening the cream cheese slightly before adding (or cutting it into cubes) helps it melt faster for a smooth, creamy finish with no lumps.
- Shredding Shortcuts: For super-tender chicken, shred it with two forks right in the crock pot—or use a hand mixer for lightning-fast, fluffy results!
- Flavor Layering: Don’t underestimate that fresh lime juice and cilantro at the end—those pops of brightness take Creamy Crock Pot White Chicken Chili to a whole new level!
How to Serve Creamy Crock Pot White Chicken Chili
Garnishes
Creamy Crock Pot White Chicken Chili is practically begging for a finishing touch. I love a handful of chopped fresh cilantro, extra lime wedges for squeezing, sliced avocado for buttery richness, and thinly sliced jalapeños if you want more heat. A handful of sharp shredded cheese, a swirl of sour cream, or crunchy tortilla strips are always a hit, too!
Side Dishes
Nothing rounds out a bowl like the right side—serve with warm cornbread, pillowy dinner rolls, or even tortilla chips for dunking and scooping up every last drop. A crisp green salad or simple fruit salad keeps the meal fresh and balanced if you’re feeding a crowd.
Creative Ways to Present
Try serving Creamy Crock Pot White Chicken Chili in bread bowls for a next-level comfort food moment. You can also ladle it into mugs for cozy, casual nights around the fire. For a party, set up a chili bar with all the toppings in little bowls—everyone builds their perfect bowl, and you get all the compliments.
Make Ahead and Storage
Storing Leftovers
Store leftover Creamy Crock Pot White Chicken Chili in an airtight container in the fridge for up to 4 days. The flavors get even better overnight as everything melds together, and the texture stays wonderfully rich.
Freezing
This chili freezes beautifully! Just cool it completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The cream cheese may separate a little, but a quick stir or splash of broth brings it right back together.
Reheating
To reheat, warm on the stovetop over medium-low, stirring often, until steaming hot. If the chili is thicker than you like, add a splash of chicken broth or half-and-half. It can also be gently microwaved, stirring every minute for even heating.
FAQs
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Can I use frozen chicken breasts for Creamy Crock Pot White Chicken Chili?
Yes, you can use frozen chicken—but it will take a bit longer to cook through, so plan on adding extra time (about 1-2 additional hours on low, or up to 1 hour on high). Always make sure your chicken reaches 165°F for food safety before shredding.
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How do I make this chili thicker or thinner?
For a thick, hearty chili, start with less broth (about 1 cup) and add more at the end to reach your favorite consistency. If you want it soupier, gradually add extra broth or a splash of half-and-half while stirring.
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Can I make Creamy Crock Pot White Chicken Chili on the stovetop?
Absolutely! Sauté the onions and garlic in a large pot, add all remaining ingredients except for the cream cheese and half-and-half, and simmer until the chicken is cooked through. Shred the chicken, return it to the pot, then stir in cream cheese and half-and-half just before serving.
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What are the best toppings for Creamy Crock Pot White Chicken Chili?
Try an assortment of shredded cheese, sliced avocado, chopped cilantro, extra lime wedges, tortilla chips, sliced jalapeño, or even a dollop of Greek yogurt or sour cream. Let everyone build their own bowl for added fun!
Final Thoughts
If you need a dish that’s as easy as it is comforting, give Creamy Crock Pot White Chicken Chili a spot on your meal plan. It’s the perfect blend of cozy, creamy, and customizable—guaranteed to warm you up from the inside out. I can’t wait for you to make it and share it with those you love!
Print
Creamy Crock Pot White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Crock Pot White Chicken Chili is a comforting and flavorful dish perfect for cozy nights. Loaded with tender chicken, beans, corn, and a blend of spices, this creamy chili is easy to make and always a crowd-pleaser.
Ingredients
For the Chili:
- 1 1/2 lb chicken breast
- 2 cups chicken broth, more or less as desired
- 2 cups corn
- 1 4 oz. can diced green chiles (or 2 fresh chiles)
- 2 cans cannellini beans, rinsed and drained
- 1 medium onion, chopped
- 2 tsp cumin
- 2 tsp chili powder
- 3/4 tsp oregano
- 3–4 garlic cloves, minced
- 1 – 2 tsp Sriracha
- Juice of 1 lime
For Creamy Finish:
- 4 oz Cream cheese
- 1/4 cup half and half
- 1/2 tsp cracked pepper
- 1/2 tsp sea salt
- 1/2 cup chopped cilantro
Instructions
- Prepare the Chili: Place chicken in the slow cooker, season with spices, then layer corn, onion, chiles, beans, and garlic. Pour broth and lime juice over top and stir gently.
- Cook: Cover and cook on low for 6-8 hours or high for 3-5 hours.
- Shred and Add Creaminess: Remove chicken, shred, return to the crock pot. Add cream cheese and half and half, stirring until melted and creamy.
- Serve: Keep warm until ready to serve. Top with cilantro and other favorite toppings.
Notes
- Adjust broth quantity based on desired thickness.
- For extra heat, use jalapeños and more Sriracha.
- Substitute cannellini beans with northern or kidney beans if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 100mg
