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Slow Cooker Creamy White Chicken Chili
My Crock Pot Creamy White Chicken Chili is everything I want in a cozy dinner—creamy, hearty, loaded with tender chicken, beans, corn, and just the right amount of flavor. Add all your favorite toppings and it’s one of those meals you’ll want on repeat all fall and winter.
I make this on the days when our schedule is packed and I already know the 5 o’clock dinner panic is coming. Everything gets thrown into the slow cooker, and hours later I come back to a warm, comforting dinner that’s basically done for me which is exactly why this recipe earned a spot in my series Slow Cooker Saves.
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Equipment
- 1 6-quart slow cooker/Crock Pot
Ingredients
- 2 lbs boneless, skinless chicken breasts about 3 large chicken breasts
- 2 14 oz cans cannellini beans drained and rinsed
- 1 14 oz can pinto beans drained and rinsed
- 1 14 oz can corn drained
- 2 4 oz cans mild green chiles
- 4 garlic cloves minced
- 2 cups chicken broth/stock
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 8 oz block cream cheese softened and cubed
Optional Toppings
- sour cream
- avocado
- shredded cheese
- fresh cilantro
- tortilla chips
- lime wedges
Instructions
- Add everything to the slow cooker. Place the chicken breasts in the bottom of the slow cooker. Add the cannellini beans, pinto beans, green chiles, corn, garlic, chicken broth, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper.
- Slow cook. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Shred the chicken. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir.
- Make it creamy. Once chicken is cooked fully, add the cubed cream cheese. Stir, cover, and cook on LOW for another 15-20 minutes, or until the cream cheese is completely melted. Stir again until the chili is smooth and creamy.
- Serve. Taste and adjust the salt and pepper as needed. Ladle into bowls and finish with your favorite toppings. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. REPLACE: one warm closing line specific to this dish.
Tips for Making This Recipe
- Add the creamy ingredients at the end. Stir in the cream cheese after the chicken has cooked and been shredded. This keeps the chili creamy and smooth instead of letting the dairy separate during the long cook time.
- It’s even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The chili will thicken as it sits, so add a splash of chicken broth when reheating if needed.
- Don’t use frozen chicken. Start with completely thawed chicken breasts so they cook safely and evenly in the slow cooker. Always make sure the chicken reaches an internal temperature of 165°F before shredding.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
How can I make my white chicken chili thicker?
Can I freeze creamy white chicken chili?
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The kids LOVED this – so much flavor and it was so easy. I hope you love it!