Creamy Crockpot White Chicken Chili is a cozy, comforting dish that’s perfect for those chilly days when you want something warm and satisfying. It’s packed with tender chunks of chicken, creamy beans, a hint of green chilies, and a smooth, rich broth that comes together so effortlessly in the slow cooker.
I love making this chili because it’s practically set-it-and-forget-it—just toss everything into the crockpot and let it work its magic all day. The creamy texture makes it feel indulgent without being too heavy, and the mild spices give it just the right touch of flavor that even picky eaters will enjoy.
My favorite way to serve this chili is with a little sprinkle of shredded cheese and some crunchy tortilla chips on the side. It’s also fantastic topped with a dollop of sour cream or some fresh cilantro. It’s one of those meals that feels like a warm hug, and I always end up making extras because everyone asks for seconds!
Key Ingredients & Substitutions
Chicken breasts: They stay tender and shred easily after slow cooking. If you prefer dark meat, thighs work great too and add extra moisture.
White beans: Great Northern or cannellini beans give the chili a creamy texture. You can swap in cannellini if you like a softer bean or use navy beans if those aren’t on hand.
Cream cheese & sour cream: These give the chili its creamy richness. For a dairy-free option, try coconut cream or a plant-based sour cream substitute.
Green chilies: Mild but add great flavor and a bit of warmth. If you want more heat, use diced jalapeños or add a dash of cayenne.
How Do I Get the Chicken Perfectly Tender and Shredded in the Crockpot?
Slow cooking chicken breasts can sometimes dry them out, but here’s the trick to keep them juicy and easy to shred:
- Use enough broth to cover the chicken halfway; this keeps the meat moist.
- Cook on low for the full 6-8 hours if you can; slower cooking yields more tender chicken.
- Once cooked, remove chicken and shred immediately using two forks. Don’t shred too early or it may dry out.
- Return shredded chicken to the chili to soak in those flavors before serving.
Doing these steps ensures your chicken stays juicy and pulls apart easily for that cozy, creamy texture we want in white chili.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for hands-off cooking and makes the chicken tender.
- Cutting board and sharp knife – for chopping onions, garlic, and cilantro easily.
- Mixing spoon or ladle – helps you stir the chili without scratching your crockpot.
- Two forks – the best tools to shred the cooked chicken quickly and evenly.
- Measuring cups and spoons – for accurate spice and liquid measurements every time.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs – they stay juicier and add richer flavor.
- Add corn kernels or diced zucchini – for sweet and fresh veggie texture.
- Mix in a can of diced green or roasted poblano peppers – to deepen the chili’s smoky flavor.
- Top with crumbled queso fresco or feta instead of shredded cheese – adds a tangy twist.
Creamy Crockpot White Chicken Chili
Ingredients You’ll Need:
- 1.5 to 2 lbs boneless, skinless chicken breasts
- 2 (15 oz) cans Great Northern or cannellini beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- Salt and freshly ground black pepper, to taste
- 4 oz cream cheese, softened and cut into cubes
- ½ cup sour cream
- 1 cup shredded Monterey Jack or white cheddar cheese (plus extra for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 to 15 minutes to prepare and then 6 to 8 hours to cook on low (or 3 to 4 hours on high) in the crockpot. Perfect if you want to set it in the morning and have a warm, creamy chili ready for dinner!
Step-by-Step Instructions:
1. Preparing the Chili Base:
Place the chicken breasts into the bottom of your crockpot. Layer the drained beans, diced green chilies, chopped onion, and minced garlic right over the chicken.
2. Adding Spices and Broth:
Pour the chicken broth over all the ingredients, then sprinkle the cumin, oregano, chili powder, salt, and pepper evenly on top. Stir gently if you like, or leave as is for layered flavors.
3. Slow Cooking:
Cover your crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should be cooked through and tender enough to shred easily.
4. Shredding the Chicken:
Remove the chicken breasts carefully and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the crockpot.
5. Making It Creamy:
Add the cream cheese cubes to the chili, stirring until they melt completely into a lovely creamy texture. Then stir in the sour cream and shredded cheese until everything is smooth and cheesy.
6. Final Touches and Serving:
Taste and add more salt, pepper, or chili powder if you like a bit more kick. Serve your creamy white chicken chili hot, garnished with extra shredded cheese, fresh cilantro, and lime wedges for squeezing on top. Enjoy with tortilla chips or your favorite side!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before adding it to the crockpot for even cooking. Thaw overnight in the fridge or use the defrost setting on your microwave.
Can I Make This Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Can I Make This Recipe Spicier?
Add extra diced jalapeños, a pinch of cayenne pepper, or swap the green chilies for hotter ones like chipotle or poblano peppers. Just add gradually to keep it balanced!
What’s the Best Way to Store Leftovers?
Keep leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
