Creamy Crockpot White Chicken Chili

Y’all, this is the dinner you dump in the crockpot in the morning and walk away from. 🙌 By dinnertime this Creamy Crockpot White Chicken Chili is thick, creamy, and tastes like it simmered on a grandma’s stove all day.

Chicken breasts, white beans, corn, green chiles, broth and a few simple seasonings all go into the slow cooker together. Once it’s done, you shred the chicken right in the pot, stir in cream cheese, and it turns rich and velvety. No browning, no extra pans.

It serves 6 and takes about 6 hours and 15 minutes total, and nearly all of that is hands off. It’s perfect for busy weeknights, game days, or any chilly evening when you want a warm bowl of something good.

Why You’ll Love It

• Dump-and-go easy. Everything goes into the slow cooker at once.
• So creamy. Cream cheese melts right in for a thick, cozy chili.
• Pantry-friendly. Mostly canned beans, corn, chiles and broth.
• Mostly hands off. About 6 hours 15 minutes total, and the crockpot does the work.
• Fun toppings. Shredded cheese and crushed tortilla chips on top make every bowl better.

Ingredients You’ll Need

• Boneless chicken breasts: They cook right in the broth and shred easily with two forks.
• White beans: Two 15 oz cans, drained.
• Corn: One 15 oz can, drained, for a little sweetness.
• Diced green chiles: One 4 oz can adds mild flavor, not a lot of heat.
• Chicken broth: The base of the chili.
• Cumin, garlic powder and oregano: Simple seasonings that make it taste like chili.
• Cream cheese: Cubed and stirred in at the end for that creamy texture.
• Shredded cheese and tortilla chips: For topping.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

This one really is as easy as it gets. Put the chicken breasts, drained beans, drained corn, green chiles, broth and all the seasonings into the slow cooker, cover it, and let it cook. When the chicken is done, shred it right in the pot with two forks. Then scatter the cubed cream cheese over the top, put the lid back on, and give it about 15 minutes to melt. Stir until it’s smooth and creamy, ladle it into bowls, and pile on shredded cheese and crushed tortilla chips. Dinner is done, and you barely lifted a finger.

Tips for the Best Creamy Crockpot White Chicken Chili

• Low or high, your choice. Cook it on low for 6 hours, or on high for 3 to 4 hours.
• Shred in the pot. Two forks right in the slow cooker means one less dish to wash.
• Cube the cream cheese. Small cubes melt faster. Cover the pot and give it about 15 minutes, then stir until creamy.
• Crush the chips. Crushed tortilla chips on top add a salty crunch to every spoonful.

A warm bowl of this on a cool night is pure comfort. 🧀

Creamy Crockpot White Chicken Chili

Dump it in the crockpot in the morning and walk away. By dinner it is thick, creamy, and tastes like it simmered on a grandma's stove all day.

Print Recipe Pin Recipe

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs boneless chicken breasts
• 2 cans white beans 15 oz each, drained
• 1 can corn 15 oz, drained
• 1 can diced green chiles 4 oz
• 3 cups chicken broth
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp oregano
• 8 oz cream cheese cubed
• Shredded cheese and tortilla chips for topping

Equipment

• Slow cooker (crockpot)

Method

 

1. Add chicken, beans, corn, chiles, broth, and all the seasonings to the slow cooker.
2. Cover and cook on low 6 hours or high 3 to 4 hours.
3. Shred the chicken right in the pot with two forks.
4. Stir in the cubed cream cheese, cover, and let it melt about 15 minutes, then stir until creamy.
5. Ladle into bowls and top with shredded cheese and crushed tortilla chips.

Notes

Mostly hands off: everything goes into the slow cooker at once.