Easy Creamy Crockpot White Chicken Chili
This easy creamy crockpot white chicken chili is the perfect party dish—minimal prep, simple ingredients, and a velvety texture that tastes like you spent hours on it. The slow cooker does the heavy lifting while you enjoy your guests.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 2 cans (4 ounces each) diced green chiles
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 4 ounces cream cheese, softened to room temperature
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (for garnish)
- Diced avocado (for garnish)
- Tortilla chips or strips (for garnish)
- Sour cream or Greek yogurt (for garnish)
- Lime wedges (for garnish)
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Sprinkle cumin, oregano, garlic powder, onion powder, salt, and pepper directly over the chicken.
- Pour the drained cannellini beans (reserve one can for blending), drained corn, and diced green chiles over the chicken. Do not stir.
- Slowly pour the chicken broth around the edges of the slow cooker.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Carefully remove the chicken breasts to a cutting board or large bowl. Use two forks to shred the meat. (Alternatively, use a hand mixer on low speed directly in the slow cooker.)
- While the chicken is shredding, blend the reserved can of cannellini beans with about 1/4 cup of the broth from the slow cooker until completely smooth.
- Return the shredded chicken to the slow cooker. Add the softened cream cheese, blended bean mixture, and heavy cream. Stir until the cream cheese is fully melted and incorporated.
- Stir in the shredded Monterey Jack cheese until melted. Taste and adjust seasoning. Let sit on warm for 10 minutes before serving.
- Ladle the chili into bowls and top with desired garnishes.
Notes
Don’t skip the bean-blending step—it gives the chili its creamy texture. Use room temperature cream cheese to avoid clumps. Taste and adjust seasoning at the end. This chili can sit on warm for up to 2 hours without drying out. For easy cleanup, use a slow cooker liner.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 19
- Saturated Fat: 10
- Carbohydrates: 29
- Fiber: 7
- Protein: 33
Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili, party chili, comfort food