Slow Cooker White Chicken Chili is a warm, creamy blend of tender shredded chicken, soft white beans, and gentle southwest spices. Every spoonful is rich and cozy, with just the right hint of heat. The slow cooker brings all the flavors together effortlessly — perfect for busy days when you crave something hearty without the fuss.
I love topping each bowl with sliced avocado, melted cheese, and a dollop of sour cream for a restaurant-style finish. Whether you’re cooking for family or prepping ahead for the week, this chili delivers that satisfying “home-cooked comfort” every single time.
🧡 Why You’ll Love This Creamy White Chicken Chili
There’s something special about this slow-cooked white chicken chili that keeps everyone coming back for seconds. It’s cozy, flavorful, and perfectly creamy — the kind of meal that turns an ordinary day into something comforting.
Here’s why you’ll love it:
- It’s completely hands-off — your crockpot does all the work.
- The flavor is mild yet rich, perfect for all spice levels.
- Every bite is creamy, hearty, and full of tender chicken.
- It reheats and freezes beautifully for make-ahead meals.
- It feels gourmet but uses simple pantry ingredients.
Whether you’re feeding family or prepping for a busy week, this chili never fails to impress.
Key Ingredients & Substitutions
- Chicken breasts
- I like using boneless, skinless breasts for a lean protein that shreds easily. You can swap for thighs if you prefer juicier, more flavorful meat.
- White beans
- Cannellini or great northern beans add creaminess and protein. If beans aren’t your thing, try chickpeas for a different texture.
- Cream cheese and sour cream
- These give the chili its rich, creamy texture. For a dairy-free option, use coconut cream or a cashew-based cream.
- Diced green chilies
- They add mild heat and a fresh flavor. If unavailable, mild poblano peppers or jalapeños work, just adjust heat to taste.
How Do You Get the Chili Creamy Without It Separating?
The key to creamy chili is adding the dairy ingredients late and stirring them in gently. Follow these tips:
- Cook the chicken and beans fully before adding cream cheese and sour cream.
- Remove, shred, and return the chicken for even mixing.
- Add dairy on low heat to prevent curdling or separation.
- Stir slowly until the cream cheese melts completely into the broth.
If your chili feels too thick, add a splash of extra chicken broth or water to loosen it. This method keeps your chili smooth and creamy every time.
Equipment You’ll Need
- Crockpot – perfect for slow cooking all the ingredients together without fuss.
- Cutting board and sharp knife – for chopping onions, garlic, and slicing avocado easily.
- Forks – to shred cooked chicken right in the crockpot.
- Measuring cups and spoons – help you add spices and liquids accurately.
- Spoon or ladle – great for stirring and serving your chili.
🕯️ Tips for Perfect Crockpot Chili Every Time
Making the perfect creamy white chicken chili is all about patience and small details.
Here are my best tricks learned after many batches:
- Use room-temperature cream cheese. It melts faster and prevents lumps.
- Don’t peek too often! Each time you open the lid, steam escapes and slows cooking.
- Layer ingredients strategically. Place chicken at the bottom for even heat and tender texture.
- Add dairy last. High heat can separate cream cheese — stir it in at the end.
- Taste before seasoning. Slow cooking intensifies flavors, so adjust salt and spice near serving time.
Follow these simple habits, and you’ll get consistent, silky-smooth results every time.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken for extra flavor and less prep time.
- Add diced jalapeños or chipotle peppers for a smoky, spicier chili.
- Stir in black beans or pinto beans alongside white beans for a more colorful bean mix.
- Top with crumbled queso fresco or pepper jack cheese to change the cheesy flavor profile.
Ingredients You’ll Need
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 cup frozen corn kernels
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (4 oz each) diced green chilies
- 4 cups chicken broth
Spices & Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for mild spice)
- Salt and black pepper, to taste
Creamy Elements & Toppings:
- 8 ounces cream cheese, cut into cubes
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Lime wedges (for serving)
- Red pepper flakes (optional, for garnish)
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This creamy chili takes about 10-15 minutes to prep. Then, it cooks low and slow in the crockpot for 6 to 7 hours, or if you’re in a hurry, 3 to 4 hours on high. After cooking, you’ll shred the chicken and stir in the creamy ingredients—just a few minutes more before it’s ready to serve. Total time is roughly 7 hours on low, but hands-on time is very short!
Step-by-Step Instructions
1. Start the Chili Base:
Put chicken breasts at the bottom of your crockpot. Add the drained white beans, corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth.
2. Add Spices and Cook:
Sprinkle cumin, oregano, chili powder, cayenne pepper (if you like some heat), salt, and black pepper over everything. Stir gently to mix spices well but leave the chicken mostly at the bottom. Cover the crockpot and let it cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
3. Shred the Chicken and Make it Creamy:
Carefully remove the chicken breasts, shred them with two forks, then return the shredded chicken to the crockpot. Stir in the cream cheese cubes and sour cream. Mix well until the cream cheese melts into a rich, creamy chili. Taste and adjust seasoning with salt and pepper as needed.
4. Serve and Garnish:
Spoon the chili into bowls. Top each serving with shredded cheese, chopped fresh cilantro, avocado slices, and a dollop of sour cream. Add a sprinkle of red pepper flakes if you like a little extra spice. Serve with lime wedges and tortilla chips on the side for crunchy fun.
🌮 How to Serve It Like a Pro
Presentation makes this cozy meal extra special — and Pinterest readers love creative serving ideas.
Try one of these ways:
- Classic Style: Serve in deep bowls with shredded cheese, sour cream, and a sprinkle of fresh cilantro.
- Tex-Mex Twist: Add avocado slices, jalapeños, and crushed tortilla chips for crunch.
- Bread Bowl Magic: Spoon the chili into hollowed-out sourdough rolls for a bakery-style touch.
- Party Favorite: Keep it warm in a mini slow cooker and serve with crackers or nachos as a creamy dip.
It’s a flexible recipe that shines from casual dinners to weekend gatherings.
🧊 Storage, Freezing, and Reheating Tips
This chili doesn’t just taste good fresh — it gets even better the next day as the flavors deepen.
To store:
Keep leftovers in airtight containers in the fridge for up to 4 days.
To freeze:
Cool completely, then portion into freezer bags or jars. Freeze flat to save space — it keeps for up to 2 months.
To reheat:
Warm slowly on the stovetop or in the crockpot. Add a splash of broth or milk to bring back the creamy texture.
Batch-cooking tip: label containers with the date and “add toppings when serving” for quick weeknight reheats.
💡 Common Mistakes to Avoid
Even easy slow-cooker recipes have a few traps. Here’s how to avoid them:
- Adding cream cheese too soon — it can curdle before the chili thickens.
- Overcooking the chicken — it should shred easily, not dissolve.
- Forgetting to stir after shredding — this ensures the sauce blends evenly.
- Skipping the lime or salt adjustment — that final touch makes the flavors pop.
- Using too much broth — the chili should be thick and creamy, not soupy.
These small details make the difference between good and absolutely perfect.
📸 Reader Favorite Additions
Readers love putting their own spin on this recipe — and their ideas are too good not to share!
💬 “I added a can of black beans for extra color — turned out amazing!”
💬 “Used leftover turkey after Thanksgiving — no one noticed the swap.”
💬 “Replaced cream cheese with Greek yogurt — still creamy and lighter!”
Try one of these variations next time, or leave a comment on HappilyHomeBaked.com to share your favorite twist. Your idea might inspire the next cozy dinner here!
Creamy Crockpot White Chicken Chili — FAQ
Quick tips for a cozy, ultra-creamy pot.
Can I Use Frozen Chicken for This Chili?
Yes, you can! Just make sure to thaw the chicken completely before adding it to the crockpot so it cooks evenly and safely. Thaw in the refrigerator overnight for best results.
Can I Make This Chili Ahead of Time?
Absolutely! Prepare the chili up to the point of adding the cream cheese and sour cream, then refrigerate. When ready to serve, reheat gently and stir in the creamy ingredients at the end.
How Should I Store Leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave using short bursts, stirring occasionally until warm.
Can I Substitute the Cream Cheese?
If you prefer a dairy-free option, use coconut cream or cashew cream. Add it gradually and warm gently to keep the chili smooth and creamy.
🧮 Nutrition Information
This creamy crockpot white chicken chili recipe makes about 6 servings.
Nutrition values are approximate and based on one serving without toppings such as cheese, avocado, or tortilla chips.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~420 kcal |
| Protein | 36 g |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Cholesterol | 95 mg |
| Sodium | 720 mg |
| Potassium | 680 mg |
| Vitamin A | 10 % DV |
| Vitamin C | 8 % DV |
| Calcium | 15 % DV |
| Iron | 12 % DV |
Nutrition data are estimates and may vary depending on specific ingredients and serving sizes.
🥄 How to Make It Lighter
If you want to enjoy this chili with fewer calories while keeping it creamy:
- Replace cream cheese with low-fat cream cheese or Greek yogurt.
- Use reduced-sodium broth and low-fat cheese for toppings.
- Skip the chips and serve with a slice of whole-grain bread or fresh veggies on the side.
These swaps can reduce the calorie count by 80–100 kcal per serving without losing flavor.
💪 How to Add More Protein
Looking to make it even more filling? Try these simple ideas:
- Add an extra half pound of chicken or mix in shredded turkey.
- Stir in white quinoa or cooked lentils for a healthy protein boost.
- Top with extra Greek yogurt instead of sour cream — it adds creaminess and protein.
Each adjustment can increase protein content by 5–10 grams per serving.
Creamy Crockpot White Chicken Chili
A warm, creamy blend of tender shredded chicken, white beans, corn and mild southwest spices—cooked effortlessly in the crockpot. Perfect for busy days when you crave a comforting, hearty meal.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 cup frozen corn kernels
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 (4-oz) cans diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for mild heat)
- Salt and black pepper, to taste
- 8 ounces cream cheese, cut into cubes
- ½ cup sour cream
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Lime wedges (for serving)
- Red pepper flakes (optional, for garnish)
- Tortilla chips (optional, for serving)
Cozy Little Things I’m Loving
These are small tools I actually reach for in my own kitchen all the time.
My Go-To Crockpot Slow Cooker
I rely on this every week for dump-and-go meals like this chili—it’s big enough for a crowd but compact enough for weeknights.
View on Amazon
Handy Immersion Blender (for creamy texture)
This little tool makes it so easy to swirl the beans into a silky base right in the pot—no separate blender needed, and I love that.
View on AmazonThis section contains affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting the blog. 💛
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Add the drained white beans, frozen corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth.
- Sprinkle the ground cumin, oregano, chili powder, cayenne (if using), salt and pepper over everything. Gently stir to combine, keeping the chicken mostly at the bottom.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and tender.
- Carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the pot.
- Add the cubed cream cheese and sour cream to the chili. Stir slowly until the cream cheese has fully melted and the mixture becomes rich and creamy.
- Stir in the shredded cheese until melted, then taste and adjust salt and pepper if needed.
- Spoon the chili into bowls and garnish with chopped cilantro, avocado slices, a dollop of sour cream, and crushed tortilla chips if desired. Serve with lime wedges and a sprinkle of red pepper flakes for extra heat.
Notes
This chili reheats beautifully and even tastes better the next day as flavors deepen. You can freeze leftovers in sealed bags for up to 2 months. To reheat, warm gently and add a splash of broth if the texture has thickened too much.
If you’d prefer a spicier version, try adding diced jalapeños or chipotle peppers when you add the chilies. For a dairy-free version, substitute coconut cream or a cashew-based cream for the cream cheese and sour cream.