Experience the ultimate comfort food with our Crockpot White Chicken Chili with Cream Cheese. This dish is the perfect blend of tender shredded chicken, creamy white beans, savory broth, and rich cream cheese, making it a crowd-pleaser for family dinners or cozy gatherings. Let your slow cooker do the heavy lifting while you enjoy the irresistible aroma filling your home.
Ingredients for Creamy White Chicken Chili
Protein & Base
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
Beans & Veggies
- 2 cans (15 oz each) great Northern beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup frozen or fresh corn kernels
- 1 medium jalapeño, deseeded and finely chopped (optional for heat)
Spices & Seasoning
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp chili powder
- 1 tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper
Creamy Finish
- 8 oz full-fat cream cheese, cubed
- ½ cup heavy cream (optional for extra richness)
- Juice of 1 lime (for brightness)
Optional Toppings
- Fresh cilantro, chopped
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Crushed tortilla chips
- Avocado slices
- Pickled jalapeños
Step-by-Step Slow Cooker Instructions
1. Prepare the Base
Add chicken breasts, diced onions, minced garlic, beans, green chilies, corn, and all seasonings to the crockpot. Pour in the chicken broth and stir gently to combine.
2. Slow Cook to Perfection
Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is fully cooked and tender.
3. Shred Chicken & Add Cream Cheese
Remove the chicken, shred it using two forks, then return it to the crockpot. Stir in the cream cheese cubes and let them melt into the chili. Add heavy cream and lime juice. Stir thoroughly until smooth and creamy.
4. Final Simmer
Let everything cook together for an additional 15–20 minutes on low to fully meld the flavors.
5. Serve & Customize
Ladle into bowls and serve hot with your favorite toppings.
Pro Tips for White Chicken Chili Success
- For thicker chili: Mash ½ cup of the beans before adding to the crockpot.
- Prefer spicy? Add more jalapeños, a pinch of cayenne, or a dash of hot sauce.
- Make it keto-friendly: Swap beans with chopped cauliflower and skip the corn.
- Storage: Keeps well refrigerated up to 5 days. Freezable for up to 3 months.
Nutritional Breakdown (Per Serving)
| Component | Approximate Value |
|---|---|
| Calories | 420 kcal |
| Protein | 35g |
| Carbohydrates | 18g |
| Fat | 24g |
| Fiber | 5g |
| Net Carbs | 13g |
Variations Worth Trying
Verde Chicken Chili
Use salsa verde and tomatillos instead of green chilies for a tangier version.
Tex-Mex Twist
Add black beans, roasted red peppers, and swap cumin with taco seasoning.
Roasted Garlic Upgrade
Roast a head of garlic and blend it into the broth before cooking for deeper umami.
Recommended Kitchen Gear
- 6+ Quart Crockpot/Slow Cooker with Timer
- Meat claws or forks for shredding
- Immersion blender (if pureeing for extra creamy texture)
- Airtight containers for meal prep/freezing
Make-Ahead & Meal Prep Instructions
Freezer-Friendly Version:
- Assemble all uncooked ingredients (except dairy) in a gallon zip-top bag.
- Freeze flat. When ready, thaw overnight in the fridge, dump into crockpot, and cook as usual.
- Add cream cheese and cream at the end.
Why This White Chicken Chili Wins
- Rich, creamy texture with no flour or roux needed
- Versatile spice level for any palate
- Hands-off cooking with big flavor
- Ideal for batch cooking and meal prep