Nothing says comfort like a warm bowl of Easy Crockpot White Chicken Chili (Creamy!) simmering away in your slow cooker. This creamy, savory twist on traditional chili is packed with tender chicken, white beans, and a rich, velvety broth that’s perfect for cozy nights or busy weeknights. With its “set it and forget it” approach, you’ll have a crowd-pleasing meal ready with minimal effort. Let’s dive into this delicious recipe and all the tips to make it your own!
Why We Love This Slow Cooker White Chicken Chili
This best white chicken chili recipe winner is a must-try for so many reasons:
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Creamy and comforting: Thanks to cream cheese, it has a luscious texture that sets it apart from classic beef chili.
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Minimal prep: Just toss the ingredients in the crockpot and let it work its magic.
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Crowd-pleaser: Perfect for family dinners, game days, or potlucks.
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Flavor-packed: Green chilies and warm spices create a savory, slightly tangy taste everyone loves.
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Versatile: Serve it as is, over rice, or in burrito bowls for a fun twist.
If you’re looking for a low-effort, high-reward meal, this is it!
White Chicken Chili Ingredients
Here’s what you’ll need to whip up this crockpot white chicken chili with cream cheese:
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Chicken: 1.5-2 pounds of boneless, skinless chicken breasts or thighs. Breasts are leaner, while thighs add extra juiciness.
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White beans: Two 15-oz cans of Great Northern or Cannellini beans, drained and rinsed, for hearty texture.
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Green chilies: One 4-oz can of diced green chilies for mild heat. For a zesty kick, try crockpot white chicken chili with Rotel (a 10-oz can of diced tomatoes with green chilies).
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Cream cheese: 8 oz, softened, for that signature creamy consistency.
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Chicken broth: 2 cups of low-sodium broth to create the base.
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Seasonings: 1 tsp each of cumin, chili powder, garlic powder, and onion powder, plus salt and pepper to taste. For a shortcut, try McCormick white chicken chili seasoning mix.
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Corn: One 15-oz can of corn, drained, for a touch of sweetness (optional).
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Lime juice: A squeeze of fresh lime juice at the end to brighten the flavors.
These ingredients come together for a chili that’s rich, creamy, and full of flavor.
How to Make Crockpot White Chicken Chili
Making this Easy Crockpot White Chicken Chili (Creamy!) is a breeze. Follow these steps:
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Add base ingredients: Place chicken in the bottom of your slow cooker. Add drained beans, green chilies (or Rotel), corn (if using), and seasonings. Pour in chicken broth.
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Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and shreddable.
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Shred the chicken: Remove the chicken to a bowl and shred with two forks or a hand mixer. Return it to the slow cooker.
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Add cream cheese: Stir in softened cream cheese until fully melted and incorporated, creating that crockpot white chicken chili with cream cheese texture. Add lime juice and adjust seasoning to taste.
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Serve: Ladle into bowls and top with your favorite garnishes (see below).
Tip: For a thicker chili, mash some of the beans before adding the cream cheese.
Variations and Substitutions
Customize this chili to suit your taste or dietary needs:
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Chicken options: Swap raw chicken for crockpot white chicken chili with rotisserie chicken—just add it in the last 30 minutes of cooking to warm through.
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Healthier version: For a crockpot white chicken chili healthy twist, use Greek yogurt instead of cream cheese (crockpot white chicken chili with Greek yogurt) and low-sodium beans and broth.
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Bean variations: Try crockpot white chicken chili with black beans for a different flavor profile.
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Spice it up: Add diced jalapeños or use spicy Rotel for extra heat.
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Inspiration: Check out recipes like crockpot white chicken chili Chelsea’s Messy Apron, crockpot white chicken chili Allrecipes, or Slow Cooker White Chicken Chili Pioneer Woman for other seasoning ideas or tweaks.
These options make the recipe endlessly adaptable!
How to Store Leftover Chicken Chili
Leftovers? No problem! Here’s how to store your chili:
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Refrigerator: Transfer to an airtight container and refrigerate for up to 3-4 days.
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Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in short bursts, adding a splash of broth if needed to loosen the texture.
Can I Freeze White Chicken Chili?
Yes, you can freeze this chili! Here’s how:
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Freezing: Let the chili cool completely, then portion into freezer-safe containers or bags. Leave some space for expansion. Freeze for up to 3 months.
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Thawing: Thaw in the refrigerator overnight or in a microwave on the defrost setting.
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Reheating: Reheat gently on the stovetop, stirring frequently to maintain the creamy texture. Add a bit of broth if it thickens too much.
The cream cheese base freezes well if cooled and reheated properly.
Can I Make It on the Stovetop or Instant Pot?
No slow cooker? No worries! Here are quick alternatives:
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Stovetop: In a large pot, combine all ingredients except cream cheese. Simmer over medium-low heat for 20-30 minutes, until chicken is cooked. Shred chicken, stir in cream cheese, and serve.
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Instant Pot: Add all ingredients except cream cheese to the Instant Pot. Cook on high pressure for 15 minutes, then quick release. Shred chicken, stir in cream cheese, and serve.
Both methods deliver the same creamy goodness in less time.
Serving Suggestions
Make your chili a meal with these tasty toppings and sides:
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Toppings: Shredded cheddar cheese, sour cream, chopped cilantro, diced avocado, or crushed tortilla chips.
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Sides: Serve with cornbread, warm tortillas, or a side salad.
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Fun twist: Create crockpot white chicken chili burrito bowls with rice, chili, and your favorite toppings for a hearty meal.
These additions make every bowl feel special!
More Chili Recipes You’ll Love!
Craving more chili inspiration? Check out these recipes on our site:
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Classic Slow Cooker Beef Chili
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Hearty Vegetarian Black Bean Chili
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Spicy Turkey Chili with Sweet Potatoes
- Crockpot Shredded Chicken
Keep the cozy vibes going with these crowd-pleasers!
Easy Slow Cooker White Chicken Chili Recipe
Prep Time: 10 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6-8 hours 10 minutes
Servings: 6-8
Ingredients:
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1.5-2 lbs boneless, skinless chicken breasts or thighs
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2 (15-oz) cans Great Northern or Cannellini beans, drained and rinsed
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1 (4-oz) can diced green chilies (or 10-oz can Rotel for crockpot white chicken chili with Rotel)
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1 (15-oz) can corn, drained (optional)
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2 cups low-sodium chicken broth
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8 oz cream cheese, softened (crockpot white chicken chili with cream cheese)
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1 tsp each: cumin, chili powder, garlic powder, onion powder
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Salt and pepper to taste
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Juice of 1 lime
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Optional: McCormick white chicken chili seasoning mix for a shortcut
Instructions:
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Place chicken in the slow cooker. Add beans, green chilies (or Rotel), corn (if using), seasonings, and chicken broth.
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Cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender.
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Remove chicken, shred with two forks or a hand mixer, and return to the slow cooker.
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Stir in softened cream cheese until melted and creamy. Add lime juice and adjust seasoning.
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Serve hot with toppings like shredded cheese, sour cream, cilantro, or avocado.
Notes:
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For a thicker chili, mash some beans before adding cream cheese.
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Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
Enjoy your Easy Crockpot White Chicken Chili (Creamy!)!
AuthorCrockpot Chicken RecipesDifficultyIntermediateInstructions:
Step 1: Set Up the Slow Cooker. Place your chicken breasts in the bottom of a 6-quart or larger slow cooker.
Step 2: Add Your Ingredients. Pour the chicken broth over the chicken, then add the white beans, green chiles, garlic, onion, cumin, oregano, salt, and a pinch of cayenne. Stir everything together to make sure it's well combined.
Step 3: Cook to Perfection. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-4 hours, until the chicken is tender and cooked all the way through.
Step 4: Thicken the Chili. Remove the cooked chicken breasts and set them aside. To thicken the chili, use an immersion blender to puree a portion of the chili directly in the pot. Be careful not to blend it completely—you want to leave some beans whole for texture! (No immersion blender? No problem! Just transfer a few ladlefuls to a regular blender or food processor, pulse until thickened, and then pour it back into the pot.)
Step 5: Shred and Finish. Once the chicken is cool enough to handle, shred it with two forks. Stir the shredded chicken and fresh cilantro into the chili. Serve immediately in bowls, topped with a squeeze of fresh lime juice and your favorite toppings.
Step 1: Create the Creamy Base. In a blender or food processor, combine ½ cup of chicken broth with ½ cup of white beans. Blend until the mixture is completely smooth and creamy, then pour it into the bottom of your 3-5 quart slow cooker.
Step 2: Add the Chili Ingredients. Add the remaining chicken broth and beans to the slow cooker, along with the corn, onion, green chiles, garlic, chili powder, cumin, and salt. Give everything a good stir to combine. Then, nestle the chicken breasts down into the liquid.
Step 3: Slow Cook to Perfection. Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours. The chili is ready when the onion is tender and the chicken breasts have reached an internal temperature of 165°F (the chicken should be cooked through in about 3 hours on low).
Step 4: Finish with Cream Cheese. Remove the cooked chicken from the crockpot. Add the cubed, room-temperature cream cheese directly to the chili base and stir until it's completely melted and smooth. Cover the pot for a few minutes to help the cheese melt quickly.
Step 5: Shred and Serve. Shred the chicken using two forks and add it back into the slow cooker. Stir everything together to incorporate the shredded chicken and the melted cream cheese. Taste the chili and adjust seasonings as needed before serving.
Ingredients
FAQs About Easy Crockpot White Chicken Chili (Creamy!)
Q: Can I use frozen chicken for this Crockpot White Chicken Chili recipe?
A: Yes! You can use frozen chicken breasts or thighs. Add an extra 1-2 hours on low or 30-60 minutes on high to ensure the chicken is fully cooked and tender.
Q: How can I make this chili less spicy?
A: To reduce the heat, use mild green chilies instead of Rotel, skip any extra peppers, and reduce the chili powder. You can also add more cream cheese or Greek yogurt for a milder, creamier flavor.
Q: Can I make this recipe dairy-free?
A: Absolutely! Substitute the cream cheese with a dairy-free alternative like coconut milk or a plant-based cream cheese. For a crockpot white chicken chili healthy version, try using cashew cream for richness.
Q: What’s the best way to thicken Crockpot White Chicken Chili?
A: Mash some of the beans before adding the cream cheese, or blend a small portion of the chili and stir it back in. You can also simmer it uncovered for the last 30 minutes on high to reduce the liquid.
Q: Can I double this recipe for a crowd?
A: Yes! Double the ingredients and use a 6-quart or larger slow cooker. Keep the cooking time the same, but ensure the chicken is in a single layer for even cooking.