Creamy Crockpot White Chicken Chili is a cozy and delicious meal that’s perfect for chilly days. It’s packed with tender shredded chicken, creamy broth, white beans, and just a hint of spice from green chilies and seasonings. The slow cooker does all the work, letting the flavors blend together beautifully while you go about your day.
I love making this chili when I want something comforting but easy. The creamy texture combined with the gentle heat makes it a crowd-pleaser every time I serve it. Plus, having it ready in the crockpot means less time in the kitchen and more time relaxing or spending with friends and family.
One of my favorite ways to enjoy this chili is topped with a sprinkle of cheddar cheese, some fresh cilantro, and a dollop of sour cream. It brightens up the bowl and adds a nice cool contrast to the warmth of the chili. We usually scoop it up with warm cornbread or tortilla chips, which makes the meal feel even more special and filling.
Key Ingredients & Substitutions
Chicken Breasts: I like boneless, skinless chicken breasts for their tenderness. You can swap for thighs if you want a richer flavor and juicier meat.
White Beans: Great Northern or cannellini are perfect here. If you’re short on these, navy beans also work well.
Green Chilies: These add mild heat and flavor. If you want more spice, add jalapeños or chipotle peppers instead.
Cream Cheese & Cheese: Cream cheese gives the chili its creamy texture. Monterey Jack melts nicely, but white cheddar is a tasty substitute.
How Do You Get the Chicken Perfectly Shredded in the Crockpot?
After slow cooking, the chicken should be tender enough to shred easily. Here’s what works for me:
- Use two forks to pull the chicken apart directly in the crockpot or on a plate.
- Shred into bite-size pieces to blend well with the beans and broth.
- If chicken resists shredding, cook a bit longer or let it rest a few minutes to loosen fibers.
- Return shredded chicken to the pot to soak in all the flavors before adding the cheeses.
This simple step makes sure every bite is full of tender chicken and creamy chili goodness.
Equipment You’ll Need
- Crockpot or slow cooker – This is the heart of the recipe and lets the chili cook low and slow for tender chicken and rich flavor.
- Cutting board and sharp knife – You’ll need these to chop the onion, garlic, and optional garnishes easily.
- Measuring spoons – Perfect for getting the spices just right without any guesswork.
- Large spoon or spatula – Useful for stirring the chili and mixing in the cheeses evenly.
- Forks for shredding – Two forks make shredding cooked chicken quick and simple.
Flavor Variations & Add-Ins
- Swap chicken breasts with shredded rotisserie chicken for an even easier shortcut that adds great flavor.
- Add corn kernels for a little natural sweetness and extra texture that balances the chili’s creaminess.
- Stir in some chopped green bell peppers or jalapeños if you like more crunch or a bit of heat.
- Use pepper jack cheese instead of Monterey Jack for a mild spicy kick that livens up the chili.
Creamy Crockpot White Chicken Chili
Ingredients You’ll Need:
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 2 (15 oz) cans white beans, drained and rinsed (such as Great Northern or cannellini beans)
- 1 (10 oz) can diced green chilies
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded Monterey Jack or white cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Lime wedges (for serving)
- Optional: sliced avocado (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes for prep and 6-8 hours to cook on low in your crockpot. If you’re short on time, cooking on high will take about 3-4 hours. After cooking, you’ll spend a few minutes shredding the chicken and stirring in the creamy cheeses before serving.
Step-by-Step Instructions:
1. Start with the Base:
Place the chicken breasts in the bottom of your crockpot. Then add the drained and rinsed white beans, diced green chilies, chopped onion, and minced garlic on top.
2. Add Liquids and Spices:
Pour the chicken broth over everything and sprinkle the cumin, oregano, chili powder, salt, and black pepper evenly. Give it a gentle stir to combine all the ingredients.
3. Let it Slow Cook:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken:
Carefully remove the chicken breasts from the crockpot and shred them with two forks. Then return the shredded chicken to the crockpot to mingle with the flavors.
5. Add the Creamy Touch:
Stir in the softened cream cheese and shredded Monterey Jack or white cheddar cheese. Mix well until the cheeses melt and the chili becomes creamy.
6. Final Touches and Serving:
Taste and adjust the seasoning if needed. Serve the chili hot, garnished with chopped fresh cilantro, a dollop of sour cream, and lime wedges. Add sliced avocado on the side if you like.
Enjoy this comforting, creamy white chicken chili with warm cornbread or tortilla chips for the perfect cozy meal!
Can I Use Frozen Chicken for This Chili?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before adding to the crockpot. Thaw in the refrigerator overnight or use the cold water method to speed things up. This helps ensure even cooking and safe temperatures.
Can I Make This Chili Ahead of Time?
Absolutely! Prepare the chili in the crockpot, then refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
How Can I Make This Chili Spicier?
Add extra diced jalapeños or use canned chipotle peppers in adobo sauce for a smoky, spicy kick. You can also increase the chili powder or add cayenne pepper a little at a time to reach your desired heat level.
What’s the Best Way to Store Leftovers?
Store leftovers in airtight containers in the fridge for up to 3 days. For longer storage, freeze the chili in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
