Creamy Crockpot White Chicken Chili

There’s nothing quite like the comforting warmth of a bowl of chili on a chilly day, and this Creamy Crockpot White Chicken Chili is a game changer. Unlike traditional red chili, this recipe uses tender chicken breasts, white beans, and a blend of spices that create a rich and velvety texture. The slow cooker does all the heavy lifting, infusing every ingredient with incredible flavor. Whether you’re meal prepping for the week or looking for an easy dinner, this chili will quickly become your go-to recipe.

Why This Recipe Is a Must-Try

This creamy white chicken chili stands out because it’s both hearty and light, making it perfect for any season. The slow cooker method allows the flavors to meld beautifully without requiring much hands-on time. The addition of cream cheese adds a luscious creaminess that turns this chili into a rich, satisfying dish without the heaviness of cream or cheese sauces. Plus, it’s packed with protein and fiber, thanks to the chicken and cannellini beans, making it a well-rounded meal. This recipe is incredibly adaptable, easy to prepare, and perfect for feeding a crowd or enjoying as leftovers throughout the week.

Ingredients

• 1 lb (450g) chicken breasts – about 2 boneless, skinless chicken breasts
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon dried oregano
• ½ teaspoon chili powder
• ¼ teaspoon cayenne powder
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 6-oz can diced green chiles
• 10-oz can sweet corn, drained
• 16-oz can cannellini beans, drained and rinsed
• 24-oz can low sodium chicken broth
• 8-oz (225g) cream cheese, softened (see notes below)

How To Make Creamy Crockpot White Chicken Chili

Step 1: Prepare the Chicken and Spices

Start by seasoning the chicken breasts with paprika, ground cumin, ground coriander, dried oregano, chili powder, cayenne powder, black pepper, and salt. Make sure the chicken is evenly coated with the spice blend for a flavorful base.

Step 2: Combine Ingredients in the Crockpot

Place the diced onion, minced garlic, diced green chiles, sweet corn, cannellini beans, and seasoned chicken breasts into the slow cooker. Pour the chicken broth over the ingredients, ensuring everything is well submerged.

Step 3: Cook Low and Slow

Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow cooking process will tenderize the chicken and allow all the flavors to meld beautifully.

Step 4: Shred the Chicken

Once the chicken is cooked through and tender, remove the breasts from the crockpot and shred them using two forks. Return the shredded chicken to the slow cooker.

Step 5: Add Cream Cheese for Creaminess

Stir in the softened cream cheese until it’s fully melted and incorporated, creating a rich, creamy texture throughout the chili.

Step 6: Final Simmer and Serve

Let the chili simmer for another 10-15 minutes on low to thicken slightly and blend the flavors. Taste and adjust seasoning if needed. Serve hot, garnished with your favorite toppings like chopped cilantro, avocado slices, or a squeeze of lime.

Expert Tips

• Use room temperature cream cheese: Softened cream cheese melts more easily into the chili, giving it that perfect creamy consistency.
• Don’t skip shredding the chicken: Shredded chicken disperses evenly throughout the chili, making every bite deliciously tender.
• Adjust the heat level: If you prefer less spice, reduce or omit the cayenne powder. For extra heat, add more chili powder or diced jalapeños.
• Drain and rinse canned beans: This helps reduce excess sodium and improves the texture of the chili.
• Slow cooker size: Use a 4 to 6-quart slow cooker for best results to avoid overcrowding or drying out the chili.
• For thicker chili: Remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.

Variations and Customizations

• Add vegetables: Stir in diced bell peppers, zucchini, or carrots for extra nutrition and color.
• Swap beans: Use white kidney beans or great northern beans instead of cannellini beans for a slightly different texture.
• Make it dairy-free: Substitute the cream cheese with coconut cream or a dairy-free cream cheese alternative.
• Spice it up: Add a diced jalapeño or a splash of hot sauce for a spicier chili.
• Top it off: Garnish with fresh cilantro, sliced avocado, a dollop of sour cream, or shredded cheese to suit your taste.
• Serve with sides: Pair with warm tortillas, cornbread, or over a bed of rice for a complete meal.

How to Store Leftovers

Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over low heat or in the microwave, stirring occasionally to ensure even heating. For longer storage, freeze the chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the creaminess may slightly change after freezing, so you can stir in a little extra cream cheese or broth when reheating to refresh the texture.

FAQ

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great option and will add extra moisture and flavor. Just adjust the cooking time if needed, as thighs can cook a bit faster than breasts.

Is this chili spicy?

This recipe has a mild to moderate heat level due to the chili powder and cayenne powder. You can easily adjust the spice by reducing or increasing these spices according to your preference.

Can I make this recipe in an instant pot?

Yes! Use the sauté function to cook the onion and garlic first, then add the remaining ingredients. Cook on high pressure for about 15 minutes, then do a natural release before shredding the chicken and stirring in the cream cheese.

What can I use instead of cream cheese?

If you want to avoid cream cheese, you can use plain Greek yogurt, sour cream, or a dairy-free cream alternative to maintain the creamy texture. Add these at the end of cooking and stir well.

Conclusion

This Creamy Crockpot White Chicken Chili is an effortless, flavorful, and nourishing meal that’s perfect any day of the week. The slow cooker does the work, while the blend of spices, tender chicken, and creamy finish make this dish stand out from your average chili. Whether you’re serving it for a family dinner, meal prepping for the week, or feeding a crowd, this recipe is sure to satisfy your cravings for comfort food with a fresh twist. Give it a try and enjoy a bowl of heartwarming deliciousness that’s as versatile as it is easy to make.