I always get asked for my creamy white chicken chili recipe, so I knew making a slow cooker version was a good idea! Turns out, making this white bean and chicken chili in my Crockpot couldn’t be easier. I just throw in a few basic ingredients, set it to cook, then come back later to a creamy, comforting meal!
Ingredients for Creamy Slow Cooker White Chicken Chili
Chicken: Boneless, skinless chicken breasts work best for this white chili recipe. We’ll be shredding the chicken after it cooks, so bone-in pieces can be more difficult to work with. White Beans: Use 2 cans of Great Northern Beans, or another white bean (like Cannellini). Green Chiles: Cans of diced green chiles add some (very) mild heat. Chicken Broth: Broth helps create the base of the chili. I like to use low-sodium broth. Cream Cheese: This creates a thicker, creamier chili consistency. Let the cream cheese soften while the chili cooks, then cut it into cubes to help it melt evenly in the Crockpot. Heavy Cream: This creates a silkier finish for the chili broth. Garlic & Onion: These aromatics add earthy flavor. Spices: Use a mix of cumin, dried oregano, chili powder, cayenne pepper, and salt & pepper.
Tips for Success
The cream cheese and heavy cream are optional ingredients, but I love making this slow cooker white chicken chili nice and creamy! If you prefer a thinner/brothier chili, simply skip Step 4, and just add the shredded chicken back into the Crockpot to serve. I rely on canned ingredients for convenience in this recipe. Throwing in cans of white beans and green chiles is really great for quick prep. I sometimes add a can of corn as well to bulk up the chili a little bit!
How to Store and Reheat
Let Crockpot white chicken chili cool to room temperature before storing. Store it in an airtight container in the refrigerate for 3-4 days, or freeze up to 3 months. Reheat gently on the stovetop over medium-hight heat until fully warmed through. Thaw first if frozen.
Serving Suggestions
I always serve bowls of this creamy Crockpot white chicken chili with fresh cilantro, a dollop of sour cream, crumbled tortilla chips, and a sprinkle of shredded cheese. It’s perfect served up with fresh cornbread for ultimate comfort!
How to Make White Chicken Chili in a Crockpot Step by Step
Add the Chicken: Spray the slow cooker insert with nonstick spray, and arrange 4 chicken breasts in a single layer in the bottom of the crockpot. Then sprinkle the chicken with 1 teaspoon of salt, ½ teaspoon go black pepper, 1 teaspoon of cumin, 1 teaspoon of dried oregano, ½ teaspoon of chili powder, and ¼ teaspoon of cayenne pepper. Add the Other Chili Ingredients: Next, add 1 diced yellow onion, 3 cloves of minced garlic, 2 cans of drained and rinsed Great Northern Beans (30 ounces), and 2 cans of drained green chiles (8 ounces). Then pour 3 cups of chicken broth on top. Cook: Cover the slow cooker and cook chili on HIGH for 2-3 hours; or on LOW for 5-7 hours (until the chicken is cooked through). Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and place on a cutting board. Then shred the chicken, and return it to the pot of white bean chili. Make it Creamy: Add 4 ounces of cubed cream cheese and ½ cup of heavy cream. Stir, cover, and cook on HIGH for 15-20 minutes until the cream cheese has melted and the chicken chili is warmed through. Serve: Set the cooker to WARM, and serve bowls of creamy white chicken chili straight from the Crockpot, topped with fresh cilantro, tortilla strips, sour cream, jalapeños, or whatever toppings you like. Enjoy!
