Short Description
If you’re craving a cozy, creamy, and flavorful bowl of chili, this Creamy Crockpot White Chicken Chili is your new best friend. It’s comforting, easy to make, and full of savory goodness, perfect for chilly evenings or whenever you want a hearty meal with minimal effort.

Why You’ll Love This Recipe
This white chicken chili is the ultimate one-pot meal. It’s everything you love about chili but with a creamy twist that makes it extra cozy and comforting. The slow cooker does all the heavy lifting, infusing the chicken with flavor while you go about your day. Plus, it’s loaded with protein from the chicken, fiber from the beans, and just the right amount of spice to keep things interesting. It’s perfect for busy weeknights or when you’re meal prepping for the week.

Ingredients
Here’s a sneak peek of the ingredients you’ll need:

Chicken breasts (or thighs, if you prefer)
White beans (great northern or cannellini beans)
Chicken broth
Onion
Garlic
Green chilies (diced, and optional for heat)
Cream cheese
Spices like cumin, chili powder, and oregano

For the full list of ingredients and exact measurements, scroll down below!

Directions

Step 1: Prep the Chicken and Vegetables
Start by placing your chicken breasts at the bottom of the crockpot. If you’re using thighs, they work just as well and can add extra moisture. Dice your onion and garlic, and add them to the slow cooker along with the chicken. This is where the flavor begins to build.

Step 2: Add the Beans and Broth
Next, pour in your white beans (drained and rinsed) and add the chicken broth. You’ll want just enough liquid to cover the beans and chicken but not so much that it’s soupy. Add a can of diced green chilies for a little spice—don’t worry, it’s not going to be overwhelmingly hot. If you want more heat, add some jalapeños or a dash of hot sauce.

Step 3: Season It Up
Add in your spices: cumin, chili powder, oregano, and salt and pepper to taste. Stir it all together, ensuring the chicken is well coated in the spices and broth.

Step 4: Let It Cook
Cover the crockpot and cook on low for about 6-7 hours, or on high for 3-4 hours. You want the chicken to be fully cooked and tender, making it easy to shred with a fork.

Step 5: Shred the Chicken and Make It Creamy
Once the chicken is cooked and tender, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the pot. Now, for the creamy magic: add in a block of cream cheese. Stir it until it melts into the soup, making it thick, creamy, and delicious.

Expert Tips and Tricks

If you want a thicker chili, use an immersion blender to blend a portion of the beans and broth before adding the cream cheese. This will give it an extra creamy texture without any extra effort.
For extra flavor, top your chili with some freshly chopped cilantro, a squeeze of lime, or a handful of shredded cheese.
You can adjust the heat level by adding more or less green chilies and spices. Taste as you go!

Recipe Variations and Possible Substitutions

Use rotisserie chicken instead of fresh chicken breasts if you want to cut down on prep time.
For a dairy-free version, swap the cream cheese for coconut milk or a dairy-free cream cheese alternative.
Want to make it spicier? Add a chopped jalapeño or a teaspoon of cayenne pepper to the mix.

Serving and Pairing Suggestions
This creamy chili is delicious on its own, but it also pairs well with a side of cornbread or tortilla chips for dipping. A fresh green salad or a side of avocado slices helps balance out the richness of the chili. If you want to really indulge, top your bowl with shredded cheese, sour cream, and a sprinkle of green onions.

Storage and Reheating Tips
Leftovers will keep in an airtight container in the fridge for up to 3-4 days. If you want to store it for longer, you can freeze the chili for up to 3 months. When reheating, add a little more broth or water if it’s thickened too much. Reheat on the stove or in the microwave until it’s hot and bubbly.

FAQs

Can I use frozen chicken for this recipe?
Yes! You can add frozen chicken directly into the crockpot, but you may need to cook it a bit longer (7-8 hours on low or 4 hours on high).
Can I make this chili ahead of time?
Absolutely! This chili is even better the next day as the flavors have more time to meld together. Just store it in the fridge or freezer until you’re ready to enjoy it.
Can I make this recipe spicy?
Definitely! Add more green chilies, jalapeños, or a dash of hot sauce to kick up the heat.
Can I use a different kind of cheese?
While cream cheese gives this chili its creamy texture, you can also use sour cream or a dairy-free cream cheese substitute for a similar effect.

Conclusion
This Creamy Crockpot White Chicken Chili is the definition of comfort in a bowl. It’s creamy, flavorful, and incredibly easy to make—all thanks to your trusty slow cooker. Whether you’re serving it up for dinner or preparing it ahead of time for the week, this recipe is sure to become a family favorite. Warm up and enjoy!

Creamy Crockpot White Chicken Chili

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If you’re craving a cozy, creamy, and flavorful bowl of chili, this Creamy Crockpot White Chicken Chili is your new best friend. It’s comforting, easy to make, and full of savory goodness, perfect for chilly evenings or whenever you want a hearty meal with minimal effort.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 6-7 hours (low) or 3-4 hours (high)
Total Time: 6-7 hours (low) or 3-4 hours (high)
Yield: 6 servings (with 2-4 extra servings) 1x
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Gluten Free

Instructions

Step 1: Prep the Chicken and Vegetables
Place the chicken breasts (or thighs) at the bottom of the crockpot. Add diced onion and minced garlic on top.

Step 2: Add the Beans and Broth
Pour in the white beans and chicken broth. Add the diced green chilies if using (optional). Add a pinch of salt and pepper to taste.

Step 3: Season It Up
Stir in the cumin, chili powder, oregano, and more salt and pepper to taste. Make sure the chicken is well coated with the spices.

Step 4: Let It Cook
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

Step 5: Shred the Chicken and Make It Creamy
Once cooked, remove the chicken, shred it with two forks, and return it to the crockpot. Stir in softened cream cheese until fully melted and the chili becomes creamy.

Notes

For a richer, creamier texture, feel free to add extra cream cheese or even a splash of heavy cream at the end of cooking.
If you prefer a chunkier chili, avoid blending any of the beans and instead just shred the chicken directly in the slow cooker.
This recipe can easily be doubled for a larger crowd or to have leftovers for the week. If doubling, you may need to cook it for a little longer depending on the size of your slow cooker.