Creamy Crockpot White Chicken Chili is the perfect cozy meal for any day you want something warm, comforting, and easy. It’s loaded with tender chicken, creamy broth, white beans, and just the right touch of spices to keep things flavorful without being too spicy. The slow cooker does all the work, letting the ingredients blend together into a smooth, rich chili that feels like a hug in a bowl.
I love making this chili when I want dinner waiting for me after a busy day. The best part is that you can set it up in the morning and come home to a delicious meal that tastes like it’s been simmering all day. I sometimes add a squeeze of lime or a sprinkle of cheese right before serving to make it extra special, and it always hits the spot. The creamy texture is what keeps me coming back to this recipe—it’s different from your regular tomato-based chili, and that feels like a nice bit of comfort food variety.
Serving this chili with some crusty bread or over a bed of rice makes it even better for a filling meal. My favorite way is to top it with some fresh cilantro and a scoop of sour cream to balance the creaminess with a little tang. It’s a dish that brings people together around the table with minimal fuss, which is why I find myself making it over and over again whenever chilly weather rolls around or when I want something simple that still feels homemade and hearty.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts because they shred easily and stay tender in the slow cooker. You can swap for thighs if you prefer richer flavor.
White beans: Cannellini and great northern beans are my favorites here. They get soft but keep their shape well. If you prefer, navy beans work too.
Cream cheese & sour cream: These give the chili its creamy texture and mellow tang. For a dairy-free option, try coconut cream or vegan cream cheese alternatives.
Spices: Ground cumin and oregano bring that classic chili flavor without heat. The chili powder adds mild warmth—feel free to adjust to your taste or skip if you prefer no spice.
Cheddar cheese: Sharp cheddar melts nicely and adds a cheesy kick. Monterey Jack is a great substitute for a milder option.
How Can I Get the Chicken Really Tender and Shreddable in the Crockpot?
Cooking chicken until it’s tender enough to shred easily is key to this recipe’s texture. Here’s what I do:
- Use boneless, skinless chicken breasts or thighs for the best shredding results.
- Cook on low heat for 6-8 hours—low and slow keeps the chicken moist.
- Once cooked, remove chicken from the crockpot and shred with two forks.
- Return shredded chicken to crockpot and stir it into the chili to soak up flavors.
Avoid cooking on high for very long as it can dry the chicken out. Patience pays off with juicy, tender meat every time!
Equipment You’ll Need
- Crockpot or slow cooker – essential for cooking the chili low and slow, letting flavors meld while keeping your hands free.
- Cutting board and sharp knife – for chopping onions, garlic, and any fresh toppings you want to add.
- Measuring spoons and cups – to get your spices and liquids just right.
- Mixing spoon or ladle – for stirring ingredients together and serving your chili easily.
- Forks for shredding chicken – quick and easy way to pull the chicken into tender pieces.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs – thighs stay juicier and add richer flavor if you prefer a more succulent chili.
- Add diced green bell peppers – for a mild crunch and colorful veggie boost in the chili.
- Stir in chopped fresh jalapeños or a dash of cayenne – when you want extra heat and a spicy kick.
- Use pepper jack cheese instead of cheddar – gives the chili a subtle spicy twist that pairs well with the creamy base.
Creamy Crockpot White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (4 oz) diced green chilies
- 2 cups chicken broth
Spices & Dairy:
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 cup sour cream
- 4 oz cream cheese, softened and cubed
- 1 cup shredded cheddar cheese (plus more for garnish)
For Garnish:
- Fresh cilantro
- Sliced jalapeño peppers (optional)
- Additional sour cream
How Much Time Will You Need?
This chili needs about 10 minutes of prep to get everything into the crockpot and then 6-8 hours cooking on low (or 3-4 hours on high). Add a few more minutes at the end to shred the chicken, melt the cheeses, and do final seasoning. In total, plan for around 7-8 hours from start to finish, but hands-on time is very short.
Step-by-Step Instructions:
1. Add Ingredients to Crockpot:
Place the chicken breasts at the bottom of your crockpot. Add the chopped onion, garlic, white beans, corn, diced green chilies, chicken broth, cumin, oregano, chili powder, salt, and black pepper. Stir gently to combine.
2. Cook the Chili:
Cover and cook the chili on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is tender and cooked through.
3. Shred the Chicken:
Carefully remove the chicken breasts from the crockpot and place them on a plate. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the crockpot.
4. Make It Creamy:
Stir in the softened cream cheese and sour cream. Mix until they are fully melted and combined, giving the chili a smooth, creamy texture.
5. Add Cheese and Final Touches:
Sprinkle in the shredded cheddar cheese and stir until melted. Let the chili sit on the warm setting for a few minutes if it needs more time to melt the cheese completely. Taste and adjust seasoning if needed.
6. Serve & Garnish:
Ladle the chili into bowls and top with extra cheddar cheese, a dollop of sour cream, fresh cilantro, and jalapeño slices if you like a little heat. Enjoy warm!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before adding to the crockpot. Thaw in the fridge overnight or use the cold water method for quicker thawing. This helps ensure even cooking and safety.
Can I Make This Chili Ahead of Time?
Absolutely! This chili tastes even better the next day after the flavors have melded. Prepare it a day in advance and store it in the fridge. Reheat gently on the stove or in the crockpot on the warm setting before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm on the stovetop over medium-low heat, stirring occasionally, or microwave in short bursts until heated through.
Can I Customize the Spice Level?
Definitely! This recipe is mild but you can add sliced jalapeños, a pinch of cayenne pepper, or extra chili powder during cooking for more heat. Adjust according to your taste preference.
