Crockpot Creamy White Chicken Chili – Easy & Flavorful Comfort Food

This Crockpot Creamy White Chicken Chili is cozy, creamy, and packed with flavor the ultimate comfort food for cold nights! Featuring tender chicken, white beans, corn, green chiles, and just the right touch of spice, this chili is slow-cooked to perfection and finished with cream cheese for that irresistibly rich texture. Whether you’re feeding a family or meal prepping for the week, this recipe delivers warmth in every spoonful.

Crockpot Creamy White Chicken Chili

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aria Nova
• Total Time: 8 hours 5 minutes
• Yield: 6–8 servings

Print Recipe

Pin Recipe

Description

This Crockpot Creamy White Chicken Chili is the ultimate comfort food cozy, creamy, and full of flavor. Tender shredded chicken, white beans, corn, and green chiles slow-cook together in a seasoned broth, then get finished with cream cheese and half & half for a silky-smooth texture. Perfect for chilly nights or easy weeknight dinners!

---

Ingredients

• 1 lb boneless, skinless chicken breasts (trimmed)
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 24 oz low-sodium chicken broth
• 2 (15 oz) cans great Northern beans, drained and rinsed
• 2 (4 oz) cans diced green chiles (one hot, one mild recommended)
• 1 (15 oz) can corn, drained
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• ¾ tsp oregano
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• Small handful fresh cilantro, chopped
• 4 oz reduced-fat cream cheese, softened
• ¼ cup half and half

Optional Toppings: Sliced jalapeños, avocado, sour cream, minced cilantro, tortilla strips, shredded Monterey Jack or Mexican cheese

Cook Mode Prevent your screen from going dark

---

Instructions

1. Layer and Season: Place chicken breasts in the bottom of the slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Add Remaining Ingredients: Add onion, garlic, beans, green chiles, corn, chicken broth, and cilantro. Stir gently to combine.
3. Slow Cook: Cover and cook on LOW for 8 hours or HIGH for 3–4 hours, until chicken is tender.
4. Shred Chicken: Remove chicken, shred with two forks, and return it to the slow cooker.
5. Add Creaminess: Stir in softened cream cheese and half & half until smooth. Cover and cook on HIGH for 15 minutes, or until creamy and slightly thickened.
6. Serve: Stir well before serving. Ladle into bowls and garnish with your favorite toppings. Enjoy!

Notes

• To Thicken: Mix 1 tbsp cornstarch with 2–3 tbsp milk or broth; stir into chili and cook until thickened.
• Stovetop Option: Simmer ingredients (except dairy) for 30–40 minutes, then add cream cheese and half & half at the end.
• Instant Pot Option: Cook all ingredients (except dairy) on High Pressure for 20 minutes; natural release for 10 minutes, then stir in dairy.
• Storage: Refrigerate up to 4 days or freeze up to 3 months.

• Prep Time: 5 minutes
• Cook Time: 8 hours

Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 6–8
Calories: 155 per serving

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 (15 oz) cans great Northern beans, drained and rinsed
• 2 (4 oz) cans diced green chiles (one hot, one mild recommended)
• 1 (15 oz) can whole kernel corn, drained
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• ¾ tsp oregano
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• Small handful fresh cilantro, chopped
• 4 oz reduced-fat cream cheese, softened
• ¼ cup half and half

Optional Toppings:
Sliced jalapeños, avocado, sour cream, minced cilantro, tortilla strips, shredded Monterey Jack or Mexican cheese

Step-by-Step Instructions

Step 1: Add chicken breasts to the bottom of the slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Step 2: Add diced onion, minced garlic, beans, green chiles, corn, chicken broth, and cilantro. Stir gently to combine.

Step 3: Cover and cook on LOW for 8 hours or HIGH for 3–4 hours, until the chicken is tender.

Step 4: Remove the chicken from the slow cooker, shred it with two forks, then return it to the pot.

Step 5: Add the softened cream cheese and half and half. Stir until smooth, then cover and cook on HIGH for another 15 minutes, or until the chili is creamy and slightly thickened.

Step 6: Stir well before serving. Ladle into bowls and garnish with your favorite toppings. Enjoy warm and cozy!

Chef Tips

• To Thicken: Mix 1 tbsp cornstarch with 2–3 tbsp milk or chicken broth, then stir into the chili and cook until thickened.
• Stovetop Option: Cook all ingredients (except cream cheese and half & half) in a pot for 30–40 minutes, then stir in the dairy at the end.
• Instant Pot Option: Cook all ingredients (except dairy) on high pressure for 20 minutes. Natural release for 10 minutes, then stir in cream cheese and half & half.

For More Recipes Follow Me in Pinterest

Conclusion

This Crockpot Creamy White Chicken Chili is a hearty, flavor-packed meal that’s perfect for busy weeknights or lazy weekends. With tender chicken, a creamy texture, and a hint of spice, it’s sure to become a family favorite. Pair it with tortilla chips or cornbread for the ultimate comfort meal.

If you loved this chili, check out my Classic Creamy White Chicken Chili for another cozy twist!

FAQs