Creamy Crockpot White Chicken Chili (Easy, 20 Min Prep)
A rich and creamy white chicken chili made in the slow cooker with tender chicken, white beans, and a luscious broth. Perfect for busy weeknights, this easy recipe requires just 20 minutes of prep and delivers comforting, crowd-pleasing flavor.
- Prep Time: 20 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed, ½ cup reserved for blending
- 2 cans (4 oz each) diced green chiles (mild or medium)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 oz cream cheese, softened
- ½ cup sour cream
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional garnishes: fresh cilantro, diced avocado, shredded Monterey Jack cheese, tortilla strips, lime wedges
Instructions
- Dice the onion and mince the garlic.
- Place the chicken breasts in the bottom of a 5-6 quart slow cooker. Add the diced onion, minced garlic, drained white beans (reserving ½ cup), green chiles, cumin, chili powder, oregano, salt, and pepper. Pour the chicken broth over everything. Do not stir.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
- Remove the chicken to a cutting board (or shred directly in the slow cooker using two forks). Shred the chicken into bite-sized pieces and return to the pot.
- In a blender, combine the reserved ½ cup white beans with ½ cup of the hot broth from the slow cooker. Blend until smooth.
- Stir the blended bean mixture into the chili. Add the softened cream cheese and sour cream. Stir until the cream cheese is fully melted and incorporated. Let cook for another 10-15 minutes.
- Taste and adjust seasoning with additional salt, cumin, or a squeeze of lime if desired.
- Serve hot with desired garnishes.
Notes
Do not add cream cheese too early or it may separate. Use room temperature cream cheese for smooth melting. For thicker chili, blend up to 1 cup of beans. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 385
- Sugar: 4
- Sodium: 680
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 8
- Protein: 34
Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili recipe, white bean chili, chicken chili