Creamy Crockpot White Chicken Chili is a comforting and flavorful dish perfect for chilly nights or busy weekdays. This creamy blend of tender chicken, white beans, mild green chilies, and a medley of spices cooks low and slow for a bowl full of rich, hearty goodness.
Top it with your favorite garnishes for a crowd-pleasing meal everyone will love!
Kitchen Equipment Needed
- Crockpot (slow cooker)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Forks (for shredding chicken)
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz/425g each) white beans, drained and rinsed
- 1 can (4 oz/113g) diced green chilies
- 1 cup (240ml) chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 block (8 oz/225g) cream cheese, softened and cubed
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) shredded Monterey Jack cheese
Directions
- Prepare the Base: Add chicken breasts, onion, garlic, white beans, green chilies, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper to the crockpot. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- Add Creaminess: Add cream cheese cubes and heavy cream to the crockpot. Stir until the cream cheese is fully melted and incorporated into the chili.
- Finish with Cheese: Stir in shredded Monterey Jack cheese until melted and creamy.
- Serve: Ladle the chili into bowls and top with your favorite garnishes.
Prep Time
10 minutes
Cook Time
6–7 hours (low) or 3–4 hours (high)
Total Time
6.5–7 hours (low) or 3.5–4 hours (high)
Nutrition (Per Serving, Approx.)
- Calories: 350
- Protein: 28g
- Fat: 18g
- Carbohydrates: 18g
- Sodium: 850mg
Expert Tips
- Thicker Chili: For a thicker consistency, mash some of the beans before adding them to the crockpot.
- Spice Level: Add diced jalapeños or a dash of cayenne pepper for a spicier kick.
- Make Ahead: Prep the ingredients the night before and refrigerate them in the crockpot insert for an easy morning start.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and add extra flavor. Adjust the cooking time slightly, as they may cook faster.
Can I make this chili dairy-free?
Yes, replace cream cheese and heavy cream with dairy-free alternatives like coconut cream or cashew cream. Use vegan cheese if desired.
Can I freeze leftovers?
Yes, let the chili cool completely, then store it in an airtight container in the freezer for up to 3 months.
Storing & Reheating
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or on the stovetop over low heat, stirring occasionally.
Substitutions & Variations
- Beans: Swap white beans for black beans or chickpeas.
- Protein: Use turkey, ground chicken, or shredded rotisserie chicken instead.
- Vegetarian Option: Replace chicken with additional beans or diced sweet potatoes and use vegetable broth.
Creamy Crockpot White Chicken Chili
Creamy Crockpot White Chicken Chili is a comforting and flavorful dish perfect for chilly nights or busy weekdays. This creamy blend of tender chicken, white beans, mild green chilies, and a medley of spices cooks low and slow for a bowl full of rich, hearty goodness.
Equipment
- - Crockpot (slow cooker)
- - Cutting board
- - Sharp knife
- Measuring cups and spoons
- - Forks (for shredding chicken)
Ingredients
- - 1.5 lbs 680g boneless, skinless chicken breasts
- - 1 small onion diced
- - 3 cloves garlic minced
- - 2 cans 15 oz/425g each white beans, drained and rinsed
- - 1 can 4 oz/113g diced green chilies
- - 1 cup 240ml chicken broth
- - 1 tsp cumin
- - 1 tsp chili powder
- - 1/2 tsp smoked paprika
- - 1/2 tsp oregano
- - 1/2 tsp salt or to taste
- - 1/4 tsp black pepper
- - 1 block 8 oz/225g cream cheese, softened and cubed
- - 1/2 cup 120ml heavy cream
- - 1/2 cup 50g shredded Monterey Jack cheese
Instructions
- **Prepare the Base:** Add chicken breasts, onion, garlic, white beans, green chilies, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper to the crockpot. Stir to combine.
- **Cook:** Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- **Shred the Chicken:** Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- **Add Creaminess:** Add cream cheese cubes and heavy cream to the crockpot. Stir until the cream cheese is fully melted and incorporated into the chili.
- **Finish with Cheese:** Stir in shredded Monterey Jack cheese until melted and creamy.
- **Serve:** Ladle the chili into bowls and top with your favorite garnishes.
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