When the weather turns chilly or you just need a low-effort win in the kitchen, this Slow Cooker Creamy White Chicken Chili is the ultimate security blanket in a bowl. Unlike traditional tomato-based chilis, this version relies on a rich, velvety base that is both incredibly hearty and surprisingly bright. It’s a “dump-and-go” masterpiece that transforms humble pantry staples like white beans and canned green chilis into a gourmet-style comfort meal while you go about your day. The slow-simmering process ensures the chicken is tender enough to melt in your mouth, while the broth develops a complex depth that hits all the right savory notes.
The texture is where this recipe truly shines. By finishing the chili with a blend of softened cream cheese and a splash of half-and-half, you achieve a luxurious silkiness that perfectly balances the subtle heat from the green chilis and cayenne. Every spoonful is packed with a satisfying mix of fiber-rich Great Northern beans and sweet pops of corn, providing a wonderful contrast to the shredded chicken. It’s not just a soup; it’s a thick, stick-to-your-ribs meal that feels indulgent without being overly heavy.
To take this dish to the next level, the serving options are where you can really get creative. A squeeze of fresh lime juice is highly recommended to cut through the richness, while a handful of crunchy tortilla strips and creamy avocado slices add a professional finish. Whether you’re hosting a game day crowd or just looking for a reliable weeknight dinner that the whole family will actually agree on, this chili is a tried-and-true winner that tastes even better as leftovers the next day.
White Chicken Chili Recipe
This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it’s the perfect companion on a chilly night!
Ingredients
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth (low sodium)
- 2 15oz cans great Northern beans drained and rinsed
- 2 4oz cans diced green chiles (I do one hot, one mild)
- 1 15oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
TOPPINGS:
- sliced jalapenos
- sliced avocados
- dollop of sour cream
- minced fresh cilantro
- tortilla strips
- shredded Monterey jack or Mexican cheese
Instructions
- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred, then return to slow cooker.
- Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.
- Stir well and serve with desired toppings.
