Ultra creamy Crockpot White Chicken Chili with cream cheese is a delicious bowl of Southwest comfort. Dump ingredients into a slow cooker and it makes itself, or stove cook in 30 minutes. Either way, you win!
This super creamy White Chicken Chili with cream cheese is a breeze to make and delicious to eat. The slow cooker version requires no pre-cooking ingredients, just like our favorite Crockpot Chicken Veggie Soup and pressure cooker Chicken Alfredo. Just toss chili ingredients into the crockpot, do your busy day, and come home to Southwest chili comfort. Or, make it on the stove in 30 minutes. So easy! You'll love my hack for making white chicken chili ultra creamy without adding more fat.
What I love about crockpot white chicken chili
- Super budget-friendly everyday ingredients are available at most grocery stores.
- This slow cooker version is a true dump-and-go recipe with 10 minutes of prep and NO pre-cooking ingredients.
- You can make it any season in the crockpot without heating up your whole house.
- Perfect meal for family dinner, game day, and parties.
Key ingredients
Ingredient amounts listed in the recipe card below.
chicken - I prefer boneless, skinless chicken thighs for crockpot white chili because they're always tender and moist, even after several hours of slow cooking. See recipe tips below for my chicken breast recommendation.
chicken broth - I prefer a lower sodium chicken broth because I can always add salt later. A vegetable broth works great for this recipe too.
canned white beans - I prefer no-salt Great Northern beans for their size and shape. You can also use navy beans or white kidney beans (cannellini).
corn - Use packaged or fresh corn kernels.
canned diced green chiles - This chicken chili recipe calls for two cans, but you can start with one to keep it extra mild
Southwest seasonings - Cumin, chili powder, and oregano give white chicken chili a distinctively Southwest flavor.
cream cheese - This adds so much flavor to white chicken chili. It also makes the chili even more white and more less "brothy".
Slow cooker instructions
- Add all ingredients (minus the cream cheese) to a 6 quart slow cooker.
- Cover the cooker and set on HIGH for 2-4 hours or LOW for 6-8 hours.
- Transfer the fully cooked chicken to a plate, shred, and stir back into the chili.
- Mash the RESERVED BEANS into a paste and stir into the chili to thicken.
- Add CREAM CHEESE, cover the pot, and allow to cook 5 minutes to soften.
- Stir to incorporate and serve warm.
How to thicken white chicken chili
You notice that my recipe instructs to reserve 1 cup of white beans for puree. I use this to white chili thicker and creamier without adding unnecessary fat. Now you know my secret. You're welcome.
Recipe tips
If using boneless skinless chicken breasts in the slow cooker, I recommend adding them during the final hour to prevent overcooking them. Then, remove, test the temperature, shred, and add back to the chili before serving.
Opt for reduced-sodium chicken broth and no-salt added beans. This way, you’re in complete control of the salt and you can add it to taste at the end.
The toppings are what take white chili from delicious to outstanding. My favorites include fresh cilantro, avocado, sour cream, fresh lime wedges, sliced jalapeños, shredded cheese, and tortilla chips.
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Creamy Crockpot White Chicken Chili
Ingredients
- 1 lb. Boneless Skinless Chicken Thighs
- 3 15 oz cans White Beans, rinse, drain, and reserve 1 cup for purée
- 2 cups Chicken Broth
- 2 4 oz cans Diced Green Chilis, keep the juice
- ½ large Onion, diced
- 1 cup corn, canned, fresh, or frozen
- 3 cloves Garlic, minced
- 1 Tbsp Dried Oregano
- 1 tsp Ground Cumin
- ¼ tsp Chili Powder
- Kosher Salt, optional, to taste
- ¼ tsp Black Pepper
- 4 oz Cream Cheese or Sour Cream
Equipment
- chef knife
- can opener
- 6 quart slow cooker or 4 quart soup pot
- vegetable masher
Instructions
- Place CHICKEN in a 6 quart slow cooker or 4 quart soup pot (for stove method).
- Add WHITE BEANS (reserve 1 cup for puree), CHICKEN BROTH, GREEN CHILIS, ONION, GARLIC, CUMIN, CHILI POWDER, OREGANO, SALT, and BLACK PEPPER.
- Cover the cooker and set on HIGH for 2-4 hours or LOW for 6-8 hours.
- Transfer the fully cooked chicken to a plate, shred, then stir it back into the chili.
- Mash the RESERVED BEANS into a paste and stir into the chili to thicken.
- Add CREAM CHEESE, cover the pot, and allow to cook 5 minutes to soften. Stir to incorporate.
- Serve warm with your choice of toppings.Topping ideas include cilantro, lime, avocado, jalapeños, sour cream, shredded cheese.
Recipe Notes from TKG
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Stephannie says
Loved this recipe! I’ve been using a similar one from an old cooking magazine for years, but this one was tastier and easier than that one. It was a hit with both kids and adults in my house, which is very rare! I made it on the stovetop and I used cooked shredded chicken that I had on hand. Delicious, thank you!
The Kitchen Girl says
Awww such a compliment! I'm so glad to inspire the ease of use and your family's love for it. Honored, actually 🙂 Thanks for letting me know. It's one of our favorites too! xoxo