On This Page Show
Crockpot Creamy White Chicken Chili is a comforting, hearty dish perfect for chilly nights. Packed with tender chicken, white beans, and creamy goodness, this recipe is as easy as it is delicious.
Let your crockpot do the work while you enjoy a warm and flavorful meal that the whole family will love.
Serve it with your favorite toppings for a customized bowl of cozy comfort.
Why You’ll Love This Recipe
- Easy to Make: Just toss everything into the crockpot and let it cook.
- Creamy and Hearty: A rich, filling chili that’s both comforting and satisfying.
- Perfect for Busy Days: Minimal prep time makes this a great weeknight dinner.
- Customizable: Add your favorite toppings for a personalized bowl.
- Great for Leftovers: Tastes even better the next day!
What to Serve with Creamy White Chicken Chili
- Cornbread: Sweet or savory, cornbread is a classic pairing.
- Tortilla Chips: Use for dipping or crumbling on top for extra crunch.
- Avocado Slices: Adds creaminess and freshness to balance the spice.
- Lime Wedges: A squeeze of lime enhances the flavors.
- Side Salad: A light, refreshing salad complements the hearty chili.
Crockpot Creamy White Chicken Chili
A creamy and hearty white chicken chili made in the crockpot, perfect for cozy dinners and easy entertaining.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 4 oz cream cheese, softened
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
Optional Toppings:
- Shredded cheese
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips or strips
- Sour cream
Instructions
- Place the chicken breasts in the bottom of the crockpot. Add the diced onion, garlic, green chiles, and spices (cumin, chili powder, smoked paprika, oregano, and cayenne).
- Pour in the white beans, corn, and chicken broth. Stir gently to combine.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- Add the softened cream cheese and heavy cream to the crockpot. Stir until the cream cheese is fully melted, and the chili is creamy.
- Cook for an additional 15-20 minutes on low.
- Ladle the chili into bowls and top with shredded cheese, cilantro, jalapeños, or any of your favorite toppings.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Spice Level: Adjust the cayenne pepper or use mild green chiles for a milder flavor.
- Make It Dairy-Free: Substitute the cream cheese and heavy cream with coconut cream or a dairy-free alternative.
- Thicker Chili: Mash some of the beans or add a tablespoon of cornstarch mixed with water to thicken the chili.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken during the last 30 minutes of cooking.
What other beans can I use?
Great Northern or cannellini beans are excellent substitutes for white beans.
Can I make this in an Instant Pot?
Yes! Cook on high pressure for 20 minutes, then shred the chicken and add the cream ingredients.
Wrapping it up
Crockpot Creamy White Chicken Chili is a comforting, flavorful dish that’s as easy to make as it is delicious.
With its creamy texture and hearty ingredients, this chili is a guaranteed crowd-pleaser. Serve it for a cozy family dinner or at your next holiday gathering.
Enjoy the ease and warmth of this crockpot favorite!
