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Creamy Crockpot White Chicken Chili: Easy 20-Min Prep

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This creamy crockpot white chicken chili is the ultimate set-it-and-forget-it comfort food. With just 20 minutes of prep, you can have a warm, hearty meal that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425g each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 cup (150g) frozen corn
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (4 oz / 113g each) diced green chiles (mild or medium)
  • 4 cups (960ml) low-sodium chicken broth
  • 8 oz (226g) cream cheese, softened and cubed
  • 1/2 cup (120ml) heavy cream or half-and-half
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chili powder (mild blend)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional garnishes: fresh cilantro, sliced avocado, shredded Monterey Jack cheese, sour cream, tortilla chips, lime wedges

Instructions

  1. Dice the onion and mince the garlic.
  2. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Add the drained white beans, frozen corn, diced onion, minced garlic, and both cans of green chiles. Sprinkle the cumin, oregano, chili powder, salt, and pepper over the top. Pour in the chicken broth, making sure the chicken is mostly submerged.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  4. Remove the chicken breasts to a cutting board or plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
  5. Cut the softened cream cheese into small cubes and stir into the hot chili. Let it melt for a few minutes, then stir again until fully incorporated. Stir in the heavy cream or half-and-half.
  6. Taste and adjust seasoning, adding more salt, cumin, or a pinch of cayenne if desired. Optionally, add a squeeze of fresh lime juice.
  7. If you prefer a thicker chili, leave the lid off and cook on HIGH for another 15-20 minutes to reduce.
  8. Ladle the chili into bowls and garnish with your favorite toppings.

Notes

Do not add cream cheese at the beginning; add it after shredding the chicken. Use full-fat cream cheese for best results. Shred chicken while still warm. Taste for salt after adding cream cheese. If chili is too thin, cook uncovered or mash some beans. For a smoky twist, add a minced chipotle pepper in adobo.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili, chicken chili, white bean chili

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