Slow Cooker Creamy White Chicken Chili Recipe

I perfected my Creamy White Chicken Chili in the crockpot with shredded chicken, white beans, roasted green chiles and an unexpected hit of lime and cream.

I love how a slow afternoon can turn dinner into something almost accidental. My Crockpot confession is this Creamy White Chicken Chili that somehow tastes like it simmered forever even though it was low effort.

I toss in boneless skinless chicken breasts and cream cheese for that silky hit and let the flavors argue themselves into place. If you like Chicken Chili Crockpot dishes that surprise you, this will make you rethink weeknight meals.

It’s not perfect, sometimes I overdo the toppings but every spoonful keeps you guessing why you waited so long to try it.

Ingredients

• Lean chicken adds hearty protein, keeps chili filling and lighter when skinless and trimmed.
• Creamy beans contribute fiber and plant protein, bulk up the chili and thicken naturally.
• Soft cream cheese makes it silky and rich, adds fat for smooth mouthfeel overall.
• Sour cream lends tang and cooling creaminess, mellows heat and brightens flavors nicely.
• Roasted green chiles give smoky mild heat, cayenne adds optional fiery kick if desired.
• Frozen corn pops sweetly, adds carbs and texture, balances savory and spicy layers nicely.
• Cilantro and lime bring freshness and acidity, bright finishing notes and herbal lift too.

Ingredient Quantities

• about 2 pounds boneless skinless chicken breasts
• 1 tablespoon olive oil optional
• 1 medium yellow onion
• 3 cloves garlic
• 2 cans 15 oz cannellini or great northern beans drained and rinsed
• 1 can 4 oz diced green chiles
• 4 cups low sodium chicken broth
• 1 cup frozen corn
• 4 ounces cream cheese softened
• 1/2 cup sour cream
• 1 cup shredded Monterey jack or pepper Jack cheese
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper optional
• salt and black pepper to taste
• 1/2 cup fresh cilantro
• 1 lime
• 2 avocados optional
• tortilla chips optional for serving

How to Make this

1. If you want extra flavor, heat 1 tablespoon olive oil in a skillet over medium heat, add 1 chopped medium yellow onion and 3 minced garlic cloves and saute until soft, about 3-4 minutes; you can skip this step if youre short on time.

2. Place about 2 pounds boneless skinless chicken breasts in the slow cooker; add the sauteed onion and garlic (or raw if you skipped step 1), 2 cans (15 oz each) drained and rinsed cannellini or great northern beans, 1 can (4 oz) diced green chiles, 1 cup frozen corn, 4 cups low sodium chicken broth, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder and 1/4 teaspoon cayenne pepper if using. Season with salt and black pepper to taste.

3. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is tender and easily shreds.

4. Remove the chicken to a cutting board, shred with two forks (or chop), then return the shredded chicken to the slow cooker. If you want a thicker chili, mash a cup or so of the beans against the side of the pot before adding the shredded chicken.

5. Cube 4 ounces softened cream cheese so it melts faster, then stir it into the chili along with 1/2 cup sour cream and 1 cup shredded Monterey Jack or pepper Jack cheese; let cook on HIGH for another 15 to 30 minutes until everything is creamy and the cheese is melted.

6. Taste and adjust seasonings, adding more salt, pepper or cayenne if you want more heat; squeeze the juice of 1 lime into the pot for brightness.

7. Stir in about 1/2 cup chopped fresh cilantro, reserving a little for garnish.

8. Serve hot with sliced or diced avocados and tortilla chips on the side, sprinkle extra cheese and cilantro on top if you like.

9. Leftovers store well in the fridge for 3 to 4 days, reheat gently on the stove so the dairy doesnt separate.

Equipment Needed

1. Slow cooker (6 to 8 qt)
2. Large skillet or frying pan (for sautéing the onion and garlic if you do that extra step)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Can opener
8. Colander or fine mesh strainer to drain and rinse the beans
9. Two forks for shredding the cooked chicken

FAQ

Slow Cooker Creamy White Chicken Chili Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs or shredded rotisserie chicken. Thighs stay juicier, rotisserie saves time.
• Cream cheese: use mascarpone or 1 cup plain Greek yogurt for similar creaminess. If using yogurt stir it in at the end so it won’t break.
• Cannellini beans: swap for great northern, navy, or pinto beans. Pinto gives a bit more earthy flavor and holds up well in slow cooking.
• Monterey jack cheese: use mild cheddar, Colby jack, or crumbled queso fresco. If you pick aged cheddar taste for salt first and cut back on added salt.

Pro Tips

1) Brown the chicken quick in a hot skillet first. It only takes 2 to 3 minutes per side but that Maillard crust gives way more depth than just slow cooking, trust me.

2) If you want a thicker, creamier chili, mash about a cup of the drained beans or pulse one can in a blender and stir it back in. Also, cooking uncovered on high for the last 15-20 minutes helps concentrate the broth without waiting forever.

3) Temper the dairy so it stays smooth: cube the cream cheese, and whisk a ladle of hot broth into the sour cream/cream cheese before stirring everything together. Dont let the pot boil hard after you add the dairy or it can separate.

4) Finish smart: squeeze the lime and stir in most of the cilantro at the very end for brightness, but hold back some cilantro and avocado for garnish. Taste for salt after the lime – acid can change what you need – and if you want smoky heat a pinch of smoked paprika or a few dashes of hot sauce goes a long way.