Creamy Crockpot White Chicken Chili Recipe
There’s something deeply comforting about a bowl of creamy, warm chili—especially when it’s made effortlessly in a crockpot. Enter this Creamy Crockpot White Chicken Chili, my go-to for those nights when you want a hearty meal with minimal effort. It’s a cozy dish that fills your home with mouthwatering aromas while you go about your day, only to reward you later with tender chicken, creamy broth, and the perfect blend of spices. Plus, it’s a little lighter than your typical chili, with white beans, chicken, and a gentle kick from green chiles. Trust me, this recipe is one you’ll want to keep on rotation all year round.
My accidental obsession with white chicken chili 🍲
I stumbled onto white chicken chili by accident a few years ago when I was craving something creamy, spicy, and comforting, but didn’t want the heaviness of a traditional beef chili. It was one of those cold nights where my slow cooker became my best friend, letting me toss in a bunch of ingredients, and it did all the heavy lifting. I wasn’t entirely sure what I was making—just experimenting with what I had on hand. To my surprise, it turned out to be the creamiest, most flavorful chili I had ever tasted. The combination of tender chicken, white beans, and the slightly tangy cream cheese was magic. Since then, it’s become a staple for chilly evenings or when I’m feeding a crowd, always leaving everyone asking for seconds (and the recipe, of course).
The cozy origins of white chicken chili
White chicken chili, unlike its beefy red counterpart, has roots in Tex-Mex cuisine. It’s said to have been created as a lighter alternative to traditional chili, swapping out beef for chicken and tomatoes for green chiles, giving it that signature white-ish color. Over the years, it’s evolved, with some versions being super creamy (like this one) and others focusing more on broth and beans. Either way, it’s become a favorite across the U.S., particularly in the colder months. I like to think of it as chili’s more elegant cousin—still hearty but with a slightly softer touch. And with the help of a crockpot, it couldn’t be easier to whip up!
Let’s talk ingredients: the good, the better, and the “oops I’m out of that”
- Chicken breasts: The star of this dish, chicken breasts cook down into tender, shreddable pieces after a few hours in the crockpot. If you don’t have chicken breasts on hand, chicken thighs work great too—they’re even juicier.
- Great Northern beans: These white beans give the chili its hearty texture and a boost of protein. Cannellini beans can be used as a substitute if needed, and they’re just as creamy.
- Diced green chiles: This is where the chili gets its flavor kick! I like to use one can of hot and one can of mild for balance, but feel free to adjust to your spice level. If you’re out, a can of salsa verde works in a pinch.
- Cilantro: Fresh cilantro adds a pop of herbaceous flavor that really brightens up the chili. If you’re not a fan of cilantro (I know there are a few out there!), flat-leaf parsley can be a decent stand-in.
- Cream cheese and half and half: This is where the magic happens. The cream cheese gives the chili that rich, velvety texture, while the half and half keeps it light. If you’re dairy-free, you can try coconut milk, though it’ll lend a slightly different flavor.

Kitchen gear: what you need (and what you can totally skip)
Your crockpot is the MVP here, no doubt. If you don’t already have one, I highly recommend investing in a programmable slow cooker with a timer—it’s a game-changer when you need dinner ready after a long day. Aside from that, you’ll need a cutting board, a good sharp knife for dicing onions and mincing garlic, and a big bowl to shred the chicken in. Oh, and if you really want to ensure that your cream cheese blends in smoothly, a whisk will help with that final step. Other than that, it’s smooth sailing—this recipe doesn’t require any fancy gadgets!
Step-by-step: how to make creamy crockpot white chicken chili (the lazy chef’s way)
- Layer the chicken and spices: Place your trimmed chicken breasts in the bottom of the crockpot. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. These spices create a base layer of flavor that’ll permeate the entire chili as it cooks. (Pro tip: If you want an extra smoky depth, add a pinch of smoked paprika.)
- Add the veggies and beans: On top of the chicken, add your diced onion, minced garlic, drained and rinsed white beans, green chiles, corn, chicken broth, and a handful of fresh cilantro. Give it all a good stir, ensuring the ingredients are evenly mixed. Cover and cook on LOW for 8 hours or HIGH for 3-4 hours.(I’ve learned the hard way that it’s important to drain the beans and corn—if you don’t, you’ll end up with a slightly watery chili. Trust me, taking that extra step makes a difference!)
- Shred the chicken: Once the chicken is fully cooked, remove it from the crockpot and shred it with two forks. This is my favorite part because the chicken practically falls apart. Return the shredded chicken to the crockpot.
- Make it creamy: Now for the creamy magic! Stir in your softened cream cheese and half and half. If you’re worried about lumps, whisk the cream cheese with a ladle of hot chili before adding it back into the pot. Let everything cook for another 15 minutes on HIGH, and you’ll notice the chili thickens up into a luscious, creamy texture.
- Serve and top: Grab your favorite toppings and let everyone personalize their bowls. I’m a fan of sliced jalapeños, a dollop of sour cream, shredded Monterey jack cheese, and crunchy tortilla strips. But you do you—this chili is super versatile!

Variations: because no two chilis are the same
- Vegan version: Swap the chicken for extra beans (try chickpeas for a texture contrast) and use dairy-free cream cheese and coconut milk in place of half and half. Add a bit more cumin or smoked paprika to deepen the flavor.
- Spicier kick: If you’re like me and love things with a bit more heat, try adding a diced jalapeño or an extra can of hot green chiles. A dash of hot sauce also does the trick!
- Lower carb: You can make this a low-carb chili by skipping the beans and corn. Instead, add some extra chicken and diced zucchini or cauliflower for bulk.
- Southwestern twist: Try adding black beans, roasted red peppers, and a sprinkle of smoked paprika for a Southwestern flair. Top it with avocado slices and crushed tortilla chips for that extra crunch!
Serving ideas: dinner party vibes
When it comes to serving, I like to pile up the toppings buffet-style so everyone can make their bowl their own. For a casual dinner party, serve the chili in wide bowls with lime wedges on the side, a sprinkle of fresh cilantro, and a handful of tortilla strips for crunch. You can’t go wrong with a side of cornbread or warm flour tortillas to scoop up all that creamy goodness. For a lighter option, serve it alongside a crisp, refreshing salad.
Drinks to pair with your chili
This chili pairs beautifully with a chilled beer (a light lager or a Mexican-style cerveza, like Corona or Pacifico), cutting through the creaminess and adding a refreshing contrast. If you’re more of a wine drinker, a crisp Sauvignon Blanc or a light Pinot Grigio will do the trick. And for the non-alcoholic crowd, an iced limeade or sparkling water with a slice of citrus works wonders.
Leftovers and reheating tips
This chili is a meal-prepper’s dream! Leftovers keep well in the fridge for up to 4 days, and the flavors get even better the next day. To reheat, simply microwave individual portions or warm it up gently on the stovetop. If it thickens up too much in the fridge, just add a splash of chicken broth to loosen it up. For longer storage, you can freeze it for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating.
Scaling for a crowd (or just yourself!)
This recipe is easy to double for a big crowd—just make sure your crockpot can handle the extra volume! On the flip side, if you’re only cooking for one or two, halve the ingredients. One thing I’ve noticed when scaling down is to reduce the liquid slightly, as it can get too soupy with less solids in the mix.

FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Just shred the rotisserie chicken and add it in after everything else has cooked, right before stirring in the cream cheese.
How can I make this chili thicker?
If you want a thicker chili, simply mash a portion of the beans before adding them to the crockpot, or stir in a bit more cream cheese at the end.
Can I make this recipe on the stovetop?
Yes! Sauté the onion, garlic, and spices first, then add the remaining ingredients and simmer for about an hour before shredding the chicken and stirring in the cream cheese and half and half.
Is this chili gluten-free?
Yes, as long as your broth and spices are certified gluten-free, you’re good to go!
Can I use frozen chicken?
Yes, you can! Just add an extra hour to the cooking time if using frozen chicken breasts.

Creamy Crockpot White Chicken Chili Recipe
Cozy up with this easy creamy crockpot white chicken chili! Tender chicken, white beans, and a creamy broth make this a comforting, effortless meal.
- Total Time: 8 hours 10 minutes
- Yield: 6 1x
Ingredients
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth (low sodium)
- 2 15oz cans great Northern beans drained and rinsed
- 2 4oz cans diced green chiles (I do one hot, one mild)
- 1 15oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
TOPPINGS:
- sliced jalapenos
- sliced avocados
- dollop of sour cream
- minced fresh cilantro
- tortilla strips
- shredded Monterey jack or Mexican cheese
Instructions
- Layer the chicken and spices: Place your trimmed chicken breasts in the bottom of the crockpot. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. These spices create a base layer of flavor that’ll permeate the entire chili as it cooks. (Pro tip: If you want an extra smoky depth, add a pinch of smoked paprika.)
- Add the veggies and beans: On top of the chicken, add your diced onion, minced garlic, drained and rinsed white beans, green chiles, corn, chicken broth, and a handful of fresh cilantro. Give it all a good stir, ensuring the ingredients are evenly mixed. Cover and cook on LOW for 8 hours or HIGH for 3-4 hours.
(I’ve learned the hard way that it’s important to drain the beans and corn—if you don’t, you’ll end up with a slightly watery chili. Trust me, taking that extra step makes a difference!)
- Shred the chicken: Once the chicken is fully cooked, remove it from the crockpot and shred it with two forks. This is my favorite part because the chicken practically falls apart. Return the shredded chicken to the crockpot.
- Make it creamy: Now for the creamy magic! Stir in your softened cream cheese and half and half. If you’re worried about lumps, whisk the cream cheese with a ladle of hot chili before adding it back into the pot. Let everything cook for another 15 minutes on HIGH, and you’ll notice the chili thickens up into a luscious, creamy texture.
- Serve and top: Grab your favorite toppings and let everyone personalize their bowls. I’m a fan of sliced jalapeños, a dollop of sour cream, shredded Monterey jack cheese, and crunchy tortilla strips. But you do you—this chili is super versatile!
Notes
Serving ideas: dinner party vibes
When it comes to serving, I like to pile up the toppings buffet-style so everyone can make their bowl their own. For a casual dinner party, serve the chili in wide bowls with lime wedges on the side, a sprinkle of fresh cilantro, and a handful of tortilla strips for crunch. You can’t go wrong with a side of cornbread or warm flour tortillas to scoop up all that creamy goodness. For a lighter option, serve it alongside a crisp, refreshing salad.
- Prep Time: 10 minutes
- Cook Time: 8 hours (LOW) or 3-4 hours (HIGH)
- Category: Dinner
Sounds good and I would like to make it, but I don’t see any amounts given.