Creamy White Chicken Chili

This creamy white chicken chili made in the crockpot delivers warmth and comfort for chilly evenings. It balances bold spices with a smooth, rich texture that is easy to pull together with minimal prep and letting the slow cooker do the work. The combination of tender shredded chicken, beans, corn, and a creamy broth makes this both satisfying and cozy, perfect for family dinners or casual gatherings.

I first made this during a particularly cold winter week and was hooked immediately. It has become a go-to recipe that my family asks for on repeat, especially on slow Sunday afternoons.

Ingredients

• Boneless skinless chicken breasts: trimmed of excess fat for lean protein and easy shredding
• Yellow onion: diced for sweetness and depth of flavor choose firm onions without blemishes
• Garlic: minced to provide aromatic background use fresh cloves for best taste
• Chicken broth: low sodium to control salt levels and maintain savory body
• Great Northern beans: drained and rinsed to add creaminess and fiber canned is convenient and works well
• Diced green chiles: mild and hot varieties for layered spice and smoky notes fresh or canned both work just check spice levels
• Whole kernel corn: drained brings a touch of natural sweetness and texture contrast
• Salt: to enhance all flavors evenly throughout the chili
• Black pepper: freshly ground for mild heat and earthiness
• Cumin: a key warm spice that gives this chili a signature southwestern vibe opt for freshly ground if possible
• Oregano: dried herb that pairs perfectly with beans and chili powders to add complexity
• Chili powder: mild spice that complements cumin and oregano make sure it is fresh for maximum flavor
• Cayenne pepper: a little kick to brighten the dish add more or less depending on heat preference
• Fresh cilantro: chopped brightens the final dish with herbal freshness
• Reduced fat cream cheese: softened creates the creamy base without making the chili too heavy
• Half and half: adds richness and a silky finish whole milk can be a substitute if needed

Instructions

Sear and Season the Chicken:

Place the chicken breasts at the bottom of your slow cooker. Sprinkle salt, black pepper, cumin, oregano, chili powder, and cayenne pepper evenly over the chicken. This layering of spices at the start ensures the chicken absorbs all the flavors as it cooks slowly.

Add the Vegetables and Broth:

Top the chicken with diced onion, minced garlic, rinsed beans, green chiles, and corn. Pour the chicken broth over everything and sprinkle the chopped cilantro on top. Stir gently to combine the ingredients without moving the chicken from the base too much.

Slow Cook for Tenderness:

Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours. This slow simmer allows the chicken to become tender and the flavors to meld deeply into the beans and broth.

Shred the Chicken:

Remove the chicken breasts carefully and place them into a separate large bowl. Use two forks to shred the meat finely. Shredding creates tender bite-sized pieces that distribute flavor evenly throughout the chili.

Add Creamy Components:

Return shredded chicken to the slow cooker. Add the softened cream cheese and half and half. Stir thoroughly to mix the cream cheese into the chili. If you want an ultra-smooth result, stir the cream cheese in a small bowl with a few ladles of hot chili to whisk it smooth first, then add that mixture back to the pot.

Final Cook:

Cover again and set to HIGH for 15 minutes. This gentle heat helps thicken the chili slightly and ensures the cream cheese melts perfectly into the broth for that rich, creamy texture.

Serve and Garnish:

Stir the chili one last time and ladle it into bowls. Offer options like sliced jalapenos, diced avocado, sour cream, fresh cilantro, tortilla strips, or shredded cheese so everyone can customize their bowl.

The cream cheese is my favorite ingredient here as it transforms what might be a simple chicken and bean chili into something truly velvety and indulgent without being heavy. One winter afternoon, my kids insisted on helping shred the chicken, and the house smelled like a cozy little haven while this chili cooked all day.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave, adding a splash of broth or water if the chili thickens too much. This chili also freezes beautifully in portion-sized containers. Thaw overnight in the fridge for best results, then warm through before serving.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a slightly richer flavor and tender texture though they will render some extra fat. For dairy-free, substitute the cream cheese and half and half with coconut cream or a blend of blended cashews and plant milk. Black beans or pinto beans can replace the great Northern beans to vary the flavor or texture.

Serving Suggestions

This chili shines with classic toppings like shredded cheese, sour cream, and avocado slices but also pairs wonderfully with warm cornbread, a simple green salad, or crispy tortilla chips for crunch. For a lighter meal, serve it over brown rice or quinoa to bulk it up without overpowering flavors.

This creamy crockpot white chicken chili is comforting, easy to make, and perfect for feeding a crowd or meal prepping. Top with your favorites and enjoy.

Common Questions About Recipes

→ What type of beans work best in this dish?

Great Northern beans provide a mild, creamy texture that complements the spices without overpowering the flavors.

→ Can I make this chili spicier?

Yes, increase the amount of diced green chiles or add extra cayenne pepper for more heat.

→ How do I achieve the creamy texture?

Adding softened cream cheese and half and half towards the end creates a smooth, rich consistency that blends well with the other ingredients.

→ Is it possible to thicken the chili further?

Mixing cornstarch with a small amount of liquid and stirring it into the chili while cooking will help thicken the texture.

→ What toppings complement this dish best?

Fresh cilantro, sliced jalapenos, avocado, sour cream, tortilla strips, and shredded cheese add great texture and flavor contrast.