Creamy Crockpot White Chicken Chili

Indulge in the ultimate comfort food with this incredibly easy and exceptionally flavorful Creamy Crockpot White Chicken Chili. Designed for those busy days when you crave a homemade meal without the fuss, this recipe requires minimal prep and lets your slow cooker do all the heavy lifting. Loaded with tender chicken, wholesome white beans, sweet corn, and a medley of mild chiles, every spoonful offers a rich, satisfying experience that your whole family will adore. Just toss everything in, and let the magic happen!

If you’re a fan of warming, hearty slow cooker soups and stews, you’ll definitely want to explore more options. After mastering this white chicken chili, consider trying other beloved recipes like a classic Creamy Chicken Enchilada Chili or a vibrant Green Chili Chicken Enchilada Soup to expand your slow cooker repertoire.

Effortless Crockpot White Chicken Chili: A Family Favorite

White chicken chili holds a special place in our family’s recipe collection, right alongside other cherished dishes like white chicken enchiladas. That’s why I’m so thrilled to share this remarkably simple and delicious recipe with you. What makes it truly stand out is its incredible ease: you’ll spend just about 10 minutes on preparation. There’s absolutely no need for pre-cooking any ingredients, nor any extensive chopping required. Simply gather your ingredients, combine them in your trusty crockpot, and allow it to transform them into a comforting, flavorful meal that practically makes itself!

The true genius behind the unbelievably rich and complex flavor of this chili lies in a clever combination: green enchilada sauce alongside classic chicken broth. This brilliant pairing introduces a depth and richness that elevates the entire dish, creating a taste profile that’s both robust and incredibly satisfying. Best of all, this incredible flavor boost comes with absolutely no extra effort on your part—it’s as simple as opening one more can!

Key Ingredients for Your Creamy White Chicken Chili

Crafting this luscious Crockpot White Chicken Chili relies on a selection of simple, yet impactful ingredients. Here’s a detailed look at what you’ll need to create this comforting meal:

• Chicken: For the best results, chicken thighs are highly recommended. Their higher fat content ensures they remain wonderfully tender and succulent during the slow cooking process, shredding easily into the chili. While chicken breasts can be used, they tend to dry out more easily if overcooked, so monitor them carefully.
• Green Enchilada Sauce: This is our secret weapon for an incredible depth of flavor. A mild version, like Old El Paso®, works perfectly to add a savory, tangy base without overpowering heat. If you prefer a spicier kick, feel free to opt for a medium or hot variety.
• Chicken Stock: The quality of your stock significantly impacts the overall flavor of your chili. Investing in a high-quality chicken stock, such as Swanson’s®, will provide a richer, more robust foundation for the dish.
• Cream Cheese: Essential for that signature creamy texture, full-fat brick-style cream cheese melts smoothly and consistently, creating a luxurious mouthfeel. Avoid using lower-fat or tub versions, as they may not integrate as well or provide the desired richness.
• Beans: Great Northern white beans are ideal for this chili. Remember to always drain and thoroughly rinse canned beans before adding them. This simple step helps to remove excess sodium and improve their texture.
• Corn: Frozen corn is a convenient addition that brings a touch of sweetness and vibrant color. There’s no need to thaw it beforehand; it can go directly into the crockpot with the other ingredients.
• Green Chiles: Diced green chiles contribute a subtle, earthy flavor without excessive heat, making the chili enjoyable for all palates. For those who love more spice, hotter chiles can be substituted. Opting for fire-roasted green chiles can add an extra layer of smoky depth.
• Spices: A thoughtful blend of dried oregano, paprika, chili powder, and ground cumin is crucial. These spices work in harmony to build a warm, aromatic, and distinctly rich flavor profile that defines classic chili.
• Cilantro & Lime (Optional): These fresh additions are highly recommended for serving. A generous sprinkle of fresh cilantro and a squeeze of fresh lime juice at the end provide a bright, zesty finish that beautifully contrasts the chili’s richness.

Expert Tips & Variations for Your Crockpot White Chicken Chili

To ensure your Crockpot White Chicken Chili turns out perfect every time, consider these helpful notes and potential variations:

• Adjusting Spice Levels: The beauty of this chili is its adaptability. For a truly mild experience, stick with mild green enchilada sauce and mild diced green chiles. If you prefer more heat, don’t hesitate to use medium or hot versions of these ingredients. For an extra kick, consider adding a pinch of cayenne pepper or a few slices of fresh jalapeño during the last hour of cooking.
• The Art of Shredded Chicken: Achieving perfectly tender, shredded chicken is key. Once the chicken is cooked, remove it from the crockpot and shred it in a separate bowl. The crucial step is to add the cream cheese and whisk it until completely smooth *before* returning the shredded chicken. This technique prevents the chicken from becoming stringy and ensures the cream cheese fully incorporates into the chili base, creating a wonderfully silky texture.
• Achieving the Ideal Thickness: This chili is designed to be thick and hearty, a truly satisfying meal. Full-fat cream cheese plays a significant role in naturally thickening the chili as it melts and blends. Additionally, popular toppings like sour cream and shredded cheese will further contribute to its richness and body. For those who prefer an extra thick chili from the start, simply reduce the chicken stock amount to 1 cup instead of 2. If you find it too thin after cooking, a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) can be stirred in during the last 30 minutes of cooking to thicken it.
• Optimal Cooking Time: The cooking time for raw chicken in a slow cooker varies based on the heat setting and the size of your chicken pieces. On a high setting, cook for approximately 3-5 hours. If using the low setting, allow 4-6 hours. The chicken is perfectly cooked when it shreds easily with two forks and reaches an internal temperature of 165°F (74°C). Avoid lifting the lid frequently, as this releases heat and significantly extends the cooking time.
• Slow Cooker vs. Pressure Cooker: Both appliances can yield delicious results, but they operate differently. A slow cooker emphasizes “long and low” cooking, developing deep flavors over several hours, ideal for when you have time to let it simmer. A pressure cooker, on the other hand, provides “fast and high” cooking, drastically reducing cook time, perfect for last-minute meal preparation. Choose the method that best fits your schedule!

Simple Steps: How To Make Creamy Crockpot White Chicken Chili

Creating this delicious chili is incredibly straightforward. Follow these simple steps for a truly effortless meal:

1. Prep Your Crockpot: Begin by lightly spraying the interior of your 6-quart crockpot with cooking spray. This crucial step prevents ingredients from sticking to the sides and makes for much easier cleanup after you’ve enjoyed your meal. If using chicken breasts, a quick cut into 2-3 larger pieces can help them cook more evenly alongside the thighs.
2. Combine Main Ingredients: Into the prepared crockpot, add all the “add first” ingredients. This includes your green enchilada sauce, drained and rinsed Great Northern beans, boneless skinless chicken (thighs or breasts), frozen corn, diced green chiles, and all the dry spices (oregano, paprika, chili powder, cumin, salt, and pepper). Gently stir everything together, ensuring the chicken pieces are mostly submerged in the liquid for even cooking. Decide on your broth amount here: use 1 cup for a notably thicker chili, or 2 cups for a more traditional, slightly thinner consistency.
3. Slow Cook to Perfection: Secure the lid on your crockpot and resist the temptation to peek! Each time the lid is lifted, a significant amount of heat escapes, prolonging the overall cooking time. Cook on the low setting for 4-6 hours, or on the high setting for 3-5 hours, until the chicken is exceptionally tender and can be easily shredded with a fork.
4. Finish the Chili with Creaminess: Carefully remove the cooked chicken from the crockpot and place it in a separate bowl. Using two forks, shred the chicken to your desired consistency. While the chicken rests, soften the cream cheese. This can be done quickly in the microwave for about 1 minute until it’s pliable. Add the softened cream cheese to the chili in the crockpot. Using a whisk, briskly mix the cream cheese into the hot chili until it is completely smooth and no lumps remain. Return the shredded chicken to the crockpot, then stir in the optional fresh cilantro and 1-2 tablespoons of fresh lime juice for a bright, zesty finish.
5. Serve It Up: Ladle generous portions of the creamy white chicken chili into individual bowls. This is where you can truly customize your meal! Toppings not only enhance the flavor but also add delightful textures and visual appeal – don’t skip them!

Elevate Your Chili: Irresistible Topping Ideas

No bowl of chili is truly complete without a generous array of toppings! If I were forced to choose just three essential toppings for this White Chicken Chili, they would undoubtedly be cheese, sour cream, and a squeeze of fresh lime juice. I wholeheartedly recommend incorporating at least these three to experience the full flavor potential. However, for those who love to customize, here’s a comprehensive list of fantastic options to take your chili from great to extraordinary:

• Cheese: A classic choice that adds a wonderful melt-in-your-mouth texture and savory flavor. I particularly enjoy freshly grated Monterey Jack or sharp cheddar cheese. Sprinkle it generously over each hot bowl and let it melt slightly before stirring it in or taking your first spoonful.
• Sour Cream: A dollop of sour cream adds a cooling, tangy creaminess that perfectly balances the rich flavors of the chili. Light sour cream is a favorite for its creamy texture without being too heavy. Greek yogurt can also be a fantastic, healthier alternative.
• Lime Juice: A few generous squeezes of fresh lime juice are a game-changer. The bright, acidic notes cut through the richness of the chili, adding a refreshing zest that brightens every bite. Always serve extra lime wedges on the side so everyone can adjust to their preference.
• Chips: For a delightful textural contrast, crushed tortilla chips or strips are essential. Their salty crunch provides an exciting counterpoint to the soft chili. Corn chips or Fritos also work wonderfully here.
• Cilantro: If you appreciate the fresh, vibrant taste of cilantro, a sprinkle of finely chopped fresh cilantro offers an aromatic and herbaceous finish. If cilantro isn’t to your liking, fresh parsley can be used as a milder, equally fresh alternative.
• Avocado: A creamy, ripe avocado, diced or sliced, adds another layer of richness and healthy fats. Its smooth texture and mild flavor complement the chili beautifully, enhancing the overall creamy experience.
• Jalapeños: For those who love an extra kick, thinly sliced fresh or pickled jalapeños can add a welcome burst of heat and crunch.
• Green Onions: Sliced green onions offer a mild, oniony bite and a pop of fresh green color.

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Rating: 4.85 from 80 votes

Creamy Crockpot White Chicken Chili

By

Chelsea Lords

This creamy, flavor-packed Crockpot White Chicken Chili is the ultimate “set it and forget it” meal! Sweet corn, fire-roasted green chiles, tender chicken, white beans, and a simple seasoning blend make it absolutely delicious and a true crowd-pleaser.

Prep Time:

10 minutes

Cook Time:

5 hours

Total Time:

5 hours 10 minutes

Servings:

6 servings

Video Overview

Equipment

• 6-quart Crock-Pot
  (A standard 6-quart slow cooker is perfect for this recipe.)

Ingredients

• Cooking spray

Add First (to crockpot)

• 1 (10-ounce) can green enchilada sauce
• 2 (15.5-ounce) cans Great Northern white beans drained and rinsed
• 1 pound boneless, skinless chicken thighs or breasts, see note 1 below
• 1-1/2 cups frozen corn
• 2 (4-ounce) cans diced green chiles mild, or fire-roasted for extra flavor
• 3/4 teaspoon dried oregano
• 3/4 teaspoon paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken stock or broth, see note 2 below (use 1 cup for thicker chili)

Add Later

• 1 (8-ounce) package cream cheese full-fat, brick style, see note 3 below
• 1/4 cup finely chopped cilantro optional, for garnish
• 1 large lime optional, for fresh juice and wedges
• Optional toppings for serving, see note 4 below

Instructions

• Spray the inside of a 6-quart Crock-Pot with cooking spray to prevent sticking. Trim any excess fat from the chicken pieces. If using chicken breasts, you can cut them into 2–3 larger pieces for more even cooking.
• Add all the “Add First” ingredients (green enchilada sauce, drained and rinsed Great Northern white beans, chicken, frozen corn, diced green chiles, dried oregano, paprika, chili powder, ground cumin, salt, pepper, and chicken stock) to the crockpot. Stir gently to ensure everything is well combined and the chicken is mostly submerged in the liquid.
• Cover the crockpot with its lid. Cook on the LOW setting for 4–6 hours, or on the HIGH setting for 3–5 hours. The chili is ready when the chicken easily shreds with two forks and has reached an internal temperature of 165°F (74°C). Avoid lifting the lid during cooking to maintain consistent temperature.
• Once cooked, carefully remove the chicken from the crockpot and transfer it to a separate bowl. Shred the chicken using two forks, then set it aside. Do not add the shredded chicken back into the crockpot yet.
• Soften the cream cheese in the microwave for about 1 minute until it’s pliable. Add the softened cream cheese to the chili remaining in the crockpot. Using a whisk, vigorously mix the cream cheese into the hot chili until it is completely smooth and fully incorporated. Once the chili base is creamy and lump-free, return the shredded chicken to the crockpot. Stir in the finely chopped cilantro (if using) and 1–2 tablespoons of fresh lime juice (optional) for a burst of freshness.
• Ladle the warm, creamy chili into individual serving bowls. Customize each bowl with your favorite toppings such as shredded cheese, a dollop of sour cream, diced avocado, crushed tortilla strips, or extra lime wedges. Enjoy your homemade, flavorful white chicken chili!

Recipe Notes

Note 1: Chicken Choice: For the most tender and flavorful results, boneless, skinless chicken thighs are highly recommended. They retain moisture better and shred more easily after slow cooking. Chicken breasts can be used as an alternative, but be mindful that they may dry out if overcooked. Ensure your chicken is fully thawed before adding it to the crockpot for even cooking.

Note 2: Chicken Stock Quantity: The amount of chicken stock influences the chili’s final consistency. For a significantly thicker chili, use 1 cup of stock. For a standard, slightly looser chili consistency, use 2 cups. A high-quality chicken broth or stock, such as Swanson’s®, will provide a superior flavor base for your chili.

Note 3: Cream Cheese Matters: Always opt for full-fat, brick-style cream cheese. This type melts into the chili smoothly and provides the richest, creamiest texture. Lower-fat or tub varieties may not blend as well and can result in a less desirable consistency. Softening the cream cheese briefly in the microwave before adding it helps it incorporate seamlessly.

Note 4: Don’t Skip the Toppings!: Toppings are not just for show; they genuinely elevate the flavor and texture of this chili, adding fresh notes, creamy coolness, and satisfying crunch. Excellent options include sharp cheddar cheese, Monterey Jack cheese, sour cream (or Greek yogurt), fresh lime juice, finely chopped cilantro, diced avocado, thinly sliced jalapeños, or crispy tortilla strips.

Instant Pot Directions: For a faster cooking method, this recipe can be adapted for an Instant Pot. Add all “Add First” ingredients to the Instant Pot. Secure the lid and set the valve to sealing. Cook on Manual (or Pressure Cook) mode at high pressure for 15 minutes. Once cooking is complete, perform an immediate quick pressure release. Continue with steps 3 and 4 of the original instructions (removing chicken to shred, adding cream cheese, etc.).

Storage & Reheating: Store any leftover chili in an airtight container in the refrigerator for up to 5 days. When reheating, warm it slowly over low heat on the stovetop, stirring occasionally, to prevent separation of ingredients. Avoid boiling or using high heat. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Nutrition Information

Serving:
1 serving

|

Calories:
497kcal

|

Carbohydrates:
51g

|

Protein:
35g

|

Fat:
18g

|

Saturated Fat:
8g

|

Polyunsaturated Fat:
2g

|

Monounsaturated Fat:
5g

|

Trans Fat:
1g

|

Cholesterol:
116mg

|

Sodium:
871mg

|

Potassium:
1243mg

|

Fiber:
11g

|

Sugar:
6g

|

Vitamin A:
892IU

|

Vitamin C:
15mg

|

Calcium:
192mg

|

Iron:
7mg

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.