Creamy Crockpot White Chicken Chili

With so many versions of chili to choose from, this Creamy White Chicken Chili brings something a little different to the bowl. It combines savory flavor with just the right amount of spice and is prepared entirely in a slow cooker.

This chili has earned plenty of praise, with many readers writing in to share that it won first place in their chili contests. It has also become a favorite at the dinner table, thanks to its creamy texture and flavorful combination.

The slow cooker handles most of the work. The chicken goes in first, followed by the seasonings, onion, garlic, beans, chiles, corn, cilantro, and chicken broth.

Cook everything on low for 8 hours, then transfer the chicken to a plate and shred it before returning it to the slow cooker. The chicken becomes tender enough to shred and blends back into the chili.

For the creamy finish, add the cream cheese and half and half. Cover and cook on high for another 15 minutes, allowing the ingredients to come together into the creamy texture that gives this chili its name.

Once everything is ready, serve the chili warm and enjoy the savory flavor, creamy consistency, and gentle heat. It’s a comforting variation on classic chili that has clearly earned a place at the dinner table.

Creamy Crockpot White Chicken Chili

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Get ready to savor a delicious meal with Creamy Crockpot White Chicken Chili recipe! This hearty dish promises a delightful blend of flavors and textures that make the perfect meal! You literally just dump everything in the slow cooker, give it a quick stir, then turn it on and walk away.

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Ingredients

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 24 oz. chicken broth (low sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (I do one hot, one mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• small handful fresh cilantro chopped
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half

TOPPINGS:

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• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

Instructions

1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.
7. Stir well and serve with desired toppings.

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