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CREAMY CROCKPOT WHITE CHICKEN CHILI centered hero view, clean and uncluttered
Joe Rooney

Creamy Crockpot White Chicken Chili A Delicious Recipe

This Creamy Crockpot White Chicken Chili is a comforting and flavorful dish perfect for any day. Featuring tender chicken breasts slow-cooked with white beans, corn, and green chilies, it delivers a rich, creamy texture thanks to cream cheese and sour cream. Whether you're looking for Slow Cooker White Chicken Chili, Crockpot Chicken Chili, or an Easy Crockpot Chili recipe, this White Chicken Chili Recipe is sure to become a family favorite and a healthy crockpot chili option.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1.5 to 2 lbs boneless, skinless chicken breasts
  • 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (4 oz) can diced green chilies
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • 4 oz cream cheese, softened and cut into cubes
  • ½ cup sour cream
  • Fresh cilantro, chopped for garnish
  • 1 avocado, diced for garnish
  • Shredded cheddar or Mexican cheese blend for garnish
  • Lime wedges (optional)

Method
 

  1. Add Ingredients to Your Crockpot: Put the chicken breasts in the bottom of your crockpot. Add the drained white beans, corn, diced green chilies, minced garlic, and chopped onion on top of the chicken. Pour in the chicken broth and sprinkle with cumin, chili powder, oregano, salt, and black pepper evenly over everything.
  2. Slow Cook the Chili: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
  3. Shred the Chicken and Make It Creamy: Remove the chicken breasts, shred them using two forks, then put the shredded chicken back into the crockpot. Add the cream cheese cubes, stirring until they melt and blend into the chili. Next, stir in the sour cream until the chili is smooth and creamy. Taste and add more salt or pepper if you like.
  4. Serve and Garnish: Ladle the chili into bowls. Top each with chopped fresh cilantro, diced avocado, shredded cheese, and a dollop of sour cream. Serve with lime wedges on the side for an extra bright flavor boost if desired.

Notes

  • For best flavor, let the chili sit for 15 minutes before serving. Adjust spices to taste. Leftovers can be refrigerated for up to 3 days or frozen for longer storage.