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Crockpot White Chicken Chili: Easy, Creamy Comfort Food

Crockpot White Chicken Chili

Tender chicken, white beans, corn, green chiles, and spices simmer slowly before being finished with cream cheese for a creamy, cozy chili. Serve it with cheese, avocado, tortilla strips, cilantro, or sour cream.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Chili
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic, minced
  • 2 4-ounce cans Diced green chiles
  • 2 15-ounce cans White beans, drained and rinsed
  • 1 15-ounce can Corn, drained, or frozen corn
  • 4 cups Low-sodium chicken broth
Seasoning
  • 1 1/2 teaspoons Ground cumin
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
Creamy Finish
  • 8 ounces Full-fat cream cheese, softened and cubed
  • 1/2 cup, optional Sour cream
Garnish
  • 1/4 cup, optional Fresh cilantro, chopped
  • 1 lime, optional Fresh lime juice

Method
 

Step-by-Step
  1. Place the chicken in the slow cooker. Add the diced onion, minced garlic, green chiles, drained white beans, corn, chicken broth, cumin, oregano, chili powder, kosher salt, and black pepper.
  2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and reaches 165°F internally.
  3. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
  4. Add the softened, cubed cream cheese. Cover and cook for another 15–30 minutes, stirring occasionally, until the cream cheese has melted into the chili.
  5. Stir in the sour cream, if using. Finish with lime juice and cilantro, taste, and adjust the seasoning before serving.

Notes

For thicker chili, mash about 1 cup of the beans before adding them or uncover the slow cooker for the final 20–30 minutes. Chicken thighs generally stay moister than breasts during a long cooking time. Leftovers can be refrigerated and gently reheated.