Crockpot Creamy White Chicken Chili Recipe

I finally perfected my Creamy White Chicken Chili with one surprising pantry ingredient that changes everything about the dish.

I never expected a white chicken chili to nag at me like this. My Crockpot White Chicken Chili reads simple on paper, but the way cannellini beans blend with cream cheese gives it an odd, almost addictive creaminess.

I kept telling myself it was just dinner, yet every time I pass the pot I catch myself imagining the next spoonful. There’s a slightly tangy note and a texture that makes leftovers better than the first bowl, which felt wrong but totally true.

I cant promise it wont become your go to weeknight obsession.

Ingredients

• Chicken breasts, lean protein that builds muscle and keeps the chili hearty
• cannellini beans, fiber rich, add creamy texture and plant based protein
• cream cheese, makes soup silky and rich, adds calories and tang
• Sweet corn, gives little bursts of sweetness and mild starch for balance
• Diced green chiles, bring subtle heat and smoky, slightly sour flavor
• Onion and garlic, aromatic base that adds savory depth, sometimes slightly sweet
• Cumin oregano chili powder cayenne, warm spices that boost savory and heat
• Cilantro and lime, fresh herbs and citrus that brighten and cut richness

Ingredient Quantities

• 2 pounds boneless skinless chicken breasts trimmed
• 2 (15 ounce) cans cannellini or great northern beans drained and rinsed
• 1 (15 ounce) can sweet corn drained or 1 cup frozen corn
• 1 (4 ounce) can diced green chiles
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 3 cups low sodium chicken broth
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper or to taste
• 1/2 teaspoon black pepper
• 1 to 1 1/2 teaspoons kosher salt to taste
• 8 ounces cream cheese softened
• 1/2 cup sour cream or 1 cup half and half, your call
• 1 tablespoon fresh lime juice optional
• 1/2 cup chopped fresh cilantro optional
• 1 cup shredded Monterey Jack or pepper jack cheese optional
• Tortilla strips or crushed tortilla chips for serving optional

How to Make this

1. Trim the chicken and chop the onion, mince the garlic, rinse and drain the beans, drain the corn and open the can of green chiles; cube the softened cream cheese and measure spices so you’re ready to go.

2. Put the chicken breasts in the crockpot, sprinkle over 1 tablespoon cumin, 1 teaspoon oregano, 1 teaspoon chili powder, 1/2 teaspoon cayenne (or less if you’re shy), 1/2 teaspoon black pepper and 1 to 1 1/2 teaspoons kosher salt; add the chopped onion, minced garlic, drained beans, corn and diced green chiles on top.

3. Pour in 3 cups low sodium chicken broth, give everything a quick stir so the spices get distributed, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is falling-apart tender.

4. Remove the chicken to a cutting board and shred it with two forks, then return the shredded chicken to the crockpot. If you want extra creaminess, mash about a cup of the beans against the side of the pot or pulse with an immersion blender for a few seconds, but leave most beans whole for texture.

5. Cube the softened 8 ounces cream cheese and add to the hot chili in batches, stirring until melted and smooth; adding ladlefuls of hot broth to the cream cheese in a bowl first speeds melting if it seems lumpy.

6. Stir in 1/2 cup sour cream or 1 cup half and half (your call), mix well and let heat through a few minutes; if you used half and half add it near the end and don’t boil or it might separate.

7. Add 1 tablespoon fresh lime juice, 1/2 cup chopped cilantro and up to 1 cup shredded Monterey Jack or pepper jack cheese if you want it extra cheesy, stir until the cheese wilts. Taste and adjust salt, pepper or cayenne to suit you.

8. If the chili is too thin, cook uncovered 15-30 minutes to reduce, or mash more beans; if too thick, thin with a splash more chicken broth or half and half.

9. Serve hot topped with extra cheese or cilantro, and tortilla strips or crushed tortilla chips for crunch, plus lime wedges or sour cream on the side if you like.

10. Leftovers get better the next day, store in the fridge up to 4 days or freeze in portions; reheat gently so the dairy stays creamy.

Equipment Needed

1. Slow cooker or crockpot (6 to 8 quart)
2. Cutting board
3. Chef’s knife
4. Can opener
5. Colander or fine mesh sieve
6. Measuring cups and measuring spoons
7. Wooden spoon or silicone spatula
8. Two forks for shredding the chicken
9. Ladle and a small heatproof bowl (for tempering the cream cheese)
10. Immersion blender or potato masher (optional, to mash some beans)

FAQ

Crockpot Creamy White Chicken Chili Recipe Substitutions and Variations

• Chicken breasts
  • Boneless skinless chicken thighs, use the same weight, they stay juicier and shred easier
  • Rotisserie or pre cooked chicken, add shredded in the last 30 minutes to warm through
  • Firm tofu or tempeh, cube and add toward the end for a vegetarian option, use vegetable broth instead of chicken
• Cannellini or great northern beans
  • White kidney or navy beans, almost identical texture and flavor, swap 1 for 1
  • Pinto or black beans, gives a different color and earthier flavor but still tasty
  • Cooked chickpeas, firmer but hearty, drain and rinse before adding
• Cream cheese
  • Neufchatel, slightly lower fat but same creamy texture, use same amount
  • Greek yogurt, stir in off heat for tangy creaminess, use about 1 cup and reduce sour cream if using
  • Heavy cream plus a tablespoon of flour, whisk together and add to thicken, use about 3/4 cup cream with 1 tablespoon flour
• Sour cream or half and half
  • Greek yogurt, same tang, add after cooking to avoid curdling
  • Milk plus a splash of cream, try 1 cup milk with 2 tablespoons cream as a lighter swap
  • Coconut cream, for dairy free, use about 3/4 cup, expect a slight coconut note

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