Creamy Crockpot White Chicken

This creamy white chicken chili is a perfect cozy meal that you can set and forget in your crockpot. It balances bold spices with smooth creaminess, making it ideal for a comforting night in or a hassle free dinner after a busy day.

I first made this recipe during a cold weekend and was surprised at how easy it came together. Now it’s one of those dishes my family asks for when the weather turns chilly.

Ingredients

• Boneless skinless chicken breasts: One pound trimmed of fat for lean protein
• Yellow onion: One diced yellow onion which builds a flavorful aromatic base
• Garlic: Two cloves minced to deepen the savory notes
• Low sodium chicken broth: Twenty four ounces to keep it light and control saltiness
• Great Northern beans: Two fifteen ounce cans drained and rinsed provide creamy texture and plant based fiber
• Diced green chiles: Two four ounce cans one hot and one mild add layered heat and brightness
• Whole kernel corn: One fifteen ounce can drained for a subtle sweetness and bite
• Salt: One teaspoon to enhance all the flavors naturally
• Black pepper: Half teaspoon for gentle pungency
• Cumin: One teaspoon which contributes warm earthiness
• Oregano: Three quarter teaspoon for herbal depth
• Chili powder: Half teaspoon to complement the heat from chiles
• Cayenne pepper: Quarter teaspoon for an extra kick that you can adjust
• Fresh cilantro: Small handful finely chopped to inject freshness at the end
• Reduced fat cream cheese: Four ounces softened to create the signature creamy texture
• Half and half: Quarter cup to lighten and loosen the creaminess without heaviness

Instructions

Searason chicken and layer others:

Place the chicken breasts in the bottom of the crockpot and sprinkle evenly with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper to season thoroughly.

Add aromatics and vegetables:

Layer diced onion, minced garlic, rinsed beans, diced green chiles, drained corn, chicken broth, and chopped cilantro on top of the seasoned chicken. Gently stir once to combine without disturbing the chicken layer too much.

Slow cook covered:

Cook with the lid on set to low heat for eight hours or for a faster option high heat three to four hours until the chicken is tender and all flavors meld together beautifully.

Shred chicken:

Remove the chicken breasts carefully and place in a large bowl. Use two forks or tongs to shred the chicken finely before returning it to the crockpot.

Add creaminess to chili:

Incorporate the softened cream cheese along with the half and half into the chili. Stir well to combine all ingredients evenly. Cover and cook on high for another fifteen minutes until the chili is creamy, slightly thickened, and hot throughout.

Optional cream cheese blending:

For an ultra smooth texture, whisk the softened cream cheese in a separate bowl with a few ladles of hot chili from the crockpot until the mixture is smooth. Then stir this back into the crockpot before adding half and half and finishing the final cook.

Stir and serve:

Give everything a final good stir. Serve hot topped with your favorite toppings like sliced jalapenos, creamy avocado, fresh cilantro, crunchy tortilla strips, sour cream, or shredded cheese.

My favorite ingredient is definitely the green chiles, which bring a smoky mild heat that wakes up the dish gently without overpowering the creaminess. This chili reminds me of quiet family dinners when everyone gathers around the table on cold nights, sharing stories while this warm bowl comforts and fills us up.

Storage Tips

Store any leftovers in airtight containers in the fridge for up to four days. The chili thickens as it cools so add a splash of broth or water when reheating to loosen it back up. You can gently reheat on the stove over medium low heat, stirring often to prevent scorching.

Ingredient Substitutions

Chicken thighs work great if you prefer darker meat that stays moist. Light coconut milk can substitute half and half for a dairy free version. Canned white beans like cannellini are excellent alternatives for great Northern beans. Fresh jalapenos or canned diced green jalapenos can replace diced green chiles depending on heat preference.

Serving Suggestions

Garnish with fresh avocado slices and cilantro for creaminess and brightness. A side of warm corn tortillas or crunchy tortilla chips complements the chili perfectly. A squeeze of fresh lime juice just before serving adds a subtle tang that lifts the dish.

This creamy crockpot white chicken chili is easy to make and perfect for chilly nights. It reheats well and is customizable to taste.

Your Recipe Questions Answered

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts work best to ensure even cooking and easy shredding.

→ Can I adjust the spice level?

Yes, use a mix of mild and hot diced green chiles or adjust the cayenne pepper amount to suit your preference.

→ How can I thicken the sauce further?

Stir in a cornstarch slurry made with 1 tablespoon cornstarch and 2-3 tablespoons milk or broth, then cook until thickened.

→ Are there alternative cooking methods?

Besides the crockpot, you can make this on the stovetop by simmering or use an Instant Pot with pressure cooking settings.

→ What toppings complement this dish?

Try sliced jalapenos, avocado, sour cream, fresh cilantro, tortilla strips, or shredded Monterey jack cheese for added texture and flavor.