Creamy Crockpot White Chicken Chili – Easy Party Favorite
This creamy crockpot white chicken chili is a dump-and-go recipe that delivers tender chicken, a velvety broth, and mild green chiles. Perfect for parties, it’s budget-friendly, make-ahead friendly, and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
- Yield: 8-10 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 2 cans (4 oz each) mild diced green chiles
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 8 oz full-fat cream cheese, softened and cubed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Shredded Monterey Jack cheese (for serving)
- Diced avocado (for serving)
- Tortilla chips or strips (for serving)
- Sour cream (optional, for serving)
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the white beans, open the green chiles, and cut the cream cheese into cubes.
- Layer everything in the crockpot: Place the chicken thighs in the bottom. Add the diced onion, minced garlic, green chiles, and one can of the drained white beans. Sprinkle with cumin, oregano, salt, and pepper. Pour in the chicken broth. Do not stir.
- Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot.
- Scoop out about 1 cup of the broth and the remaining can of white beans. Blend until smooth in a blender. Pour the blended mixture back into the crockpot and stir.
- Add the cubed cream cheese and stir gently until melted and smooth.
- Stir in the heavy cream and fresh lime juice. Taste and adjust seasoning.
- Let the chili rest on warm for 10 minutes before serving. Serve with desired toppings.
Notes
For deeper flavor, brown the chicken thighs in a skillet before adding to the crockpot. If the chili is too thin, mash some beans against the side of the crockpot or stir in a cornstarch slurry. For a dairy-free version, use dairy-free cream cheese and full-fat coconut milk instead of heavy cream. The chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 420
- Sugar: 4
- Sodium: 800
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 8
- Protein: 32
Keywords: white chicken chili, crockpot chili, creamy chili, slow cooker chili, party chili, easy chili