White Chicken Chili Crockpot
This creamy and flavorful White Chicken Chili Crockpot is the perfect blend of spice, tenderness, and rich flavors—effortless to make in your slow cooker!
Equipment
- Slow Cooker
- Mixing Bowl
- Wooden Spoon
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts Can substitute with chicken thighs
- 2 cans white beans (cannellini or great northern) Drained and rinsed
- 3 cups chicken broth Low-sodium preferred
- 1 can diced green chilies Mild or hot based on preference
- 1 cup sweet corn Fresh, frozen, or canned (drained)
- 1 onion Diced
- 3 cloves garlic Minced
- 4 oz cream cheese Softened and cubed
- 1/2 cup heavy cream or half-and-half Optional for extra creaminess
Spices & Seasonings
- 1 tsp ground cumin Essential for depth of flavor
- 1 tsp chili powder Adjust for spice level
- 1/2 tsp smoked paprika Adds a smoky taste
- 1/2 tsp dried oregano Enhances flavor
- 1 tsp salt Adjust to taste
- 1/2 tsp black pepper Freshly ground preferred
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the white beans, diced green chilies, onion, garlic, and spices on top.
- Pour in the chicken broth and stir lightly to combine the flavors.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until chicken is tender.
- Remove the cooked chicken, shred it using two forks, then return it to the crockpot.
- Add the cream cheese and heavy cream, stirring until fully melted and blended.
- Let the chili sit for 10-15 minutes before serving to allow flavors to develop.
- Serve hot with your favorite toppings such as shredded cheese, avocado, cilantro, and tortilla chips.
Notes
For a dairy-free version, swap cream cheese with coconut milk. For extra spice, add diced jalapeños or cayenne pepper.