Super Easy & Delicious Creamy Crock Pot White Chicken Chili

This easy Crock Pot White Chicken Chili needs only about 5–10 minutes of prep time and can simmer for hours in the slow cooker, or if you’re short on time, it can be made on the stovetop in under 30 minutes.

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Tender chunks of chicken, white beans, green chilies, and corn come together in a creamy, flavorful broth with the perfect touch of spice. Finish it with shredded cheese, fresh cilantro, a sprinkle of tortilla chips, and a squeeze of lime for a cozy, hearty meal.

Why You’ll Love This Recipe

This slow-cooked white chicken chili brings everything you love in a hearty meal, creamy texture, warm spices, and effortless prep.

Creamy and rich: The blend of cream cheese, broth, and tender chicken makes every bite smooth and flavorful.

Simple ingredients: You only need pantry basics and a few fresh items.

Set it and forget it: The crock pot does most of the work while you go about your day.

Family-friendly: Mild spice, creamy base, and soft beans make it a crowd favorite.

Freezer-friendly: Stores and reheats beautifully for quick future meals.

Customizable: You can easily make it spicier or add more veggies to fit your taste.

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Ingredients

For the Chili:

• 1 ½ pounds boneless, skinless chicken breasts
  
• 1 medium onion, diced
  
• 3 cloves garlic, minced
  
• 2 cans (15 ounces each) great northern beans, drained and rinsed
  
• 1 can (15 ounces) corn, drained
  
• 1 can (4 ounces) diced green chilies
  
• 4 cups chicken broth
  
• 1 teaspoon ground cumin
  
• 1 teaspoon chili powder
  
• ½ teaspoon paprika
  
• 1 teaspoon salt (adjust to taste)
  
• ½ teaspoon black pepper
  
• 1 teaspoon dried oregano
  

For the Creamy Base:

• 4 ounces cream cheese, softened
  
• ½ cup sour cream
  
• ½ cup heavy cream
  

Optional Toppings:

• Fresh cilantro
  
• Shredded cheese
  
• Lime wedges
  
• Sliced jalapeños
  
• Crushed tortilla chips
  

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Step-by-Step Instructions

1. Add Ingredients to the Crock Pot

Place the chicken breasts in the bottom of the crock pot. Add the beans, corn, diced onion, garlic, and green chilies. Sprinkle in the cumin, chili powder, paprika, oregano, salt, and pepper. Pour in the chicken broth and give everything a gentle stir to mix the flavors evenly.

2. Slow Cook the Chili

Cover with the lid and cook on low for 6–7 hours or high for about 3–4 hours. The chicken should become tender enough to shred easily with a fork.

3. Shred and Stir in Creaminess

Once the chicken is fully cooked, remove it from the crock pot and shred it into small pieces. Return the shredded chicken to the pot. Add the softened cream cheese, sour cream, and heavy cream. Stir until smooth and creamy. Let it cook for another 15–20 minutes so everything blends perfectly.

4. Adjust the Taste

Give the chili a quick taste and adjust the salt or seasoning if needed. For a little extra flavor, squeeze in some fresh lime juice or sprinkle more cumin before serving.

5. Serve and Enjoy

Ladle the warm chili into bowls and top with shredded cheese, cilantro, or tortilla chips. Each bite will have that perfect creamy balance of spice and comfort.

Tips & Variations

• Make it spicier: Add diced jalapeños or a pinch of cayenne pepper.
  
• Thicker texture: Use less broth or add a tablespoon of cornstarch mixed with water during the final 15 minutes.
  
• Healthier swap: Use light cream cheese and Greek yogurt instead of sour cream for a lighter version.
  
• More flavor depth: Sauté the onion and garlic before adding them to the crock pot.
  
• Freezer prep: Cook the chili, let it cool, then freeze in portions for up to 3 months. Reheat on the stove or microwave for a fast meal.
  

Serving Suggestions

This white chicken chili tastes amazing on its own, but adding toppings makes it even better. Try a sprinkle of shredded cheese, a handful of crushed tortilla chips, or a few slices of avocado for creaminess.
When I serve this for dinner, I like pairing it with warm cornbread or garlic bread on the side. It also goes perfectly with a simple green salad or roasted vegetables if you want something fresh.

For a weekend dinner, I sometimes serve it in bread bowls. The creamy chili soaks into the crusty bread, and it turns into a meal that feels both rustic and indulgent.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great and add even more flavor. Just use the same cooking time.

What if I don’t have a crock pot?

You can make it on the stove. Simmer everything on low for about 1 hour, then stir in the cream ingredients at the end.

Can I use canned chicken?

Sure. If you’re short on time, add canned chicken during the last 30 minutes of cooking.

How can I make it dairy-free?

Use coconut cream or cashew cream instead of sour cream and heavy cream. The texture stays rich and smooth.

Does it freeze well?

Yes, it freezes beautifully. Store in airtight containers and thaw overnight in the fridge before reheating.

How long does it last in the fridge?

It stays fresh for about 4 days. Reheat in the microwave or stovetop over medium heat until warm.

Final Thoughts

Creamy Crock Pot White Chicken Chili has everything I want in an easy, comforting dinner. It’s full of flavor, perfectly creamy, and always hits the spot on cozy nights. The slow cooker makes it almost effortless, and the leftovers taste just as good the next day.

I love how flexible this recipe feels, you can keep it mild or make it bold, load it with toppings or keep it simple. However you serve it, this white chicken chili brings that warm, homey feeling that makes everyone happy around the table.