Crockpot Creamy White Chicken Chili Recipe

Discover the comforting and flavorful taste of Crockpot White Chicken Chili, a delightful dish that brings families together during relaxed dinners. Enjoy tender chicken, hearty beans, and vibrant ingredients enriched with a creamy texture a perfect blend for gatherings with friends in one simple, satisfying slow-cooked dish bursting with character.

I’ve always been on the lookout for a dish thats both hearty and a bit different, and my Crockpot Creamy White Chicken Chili is definitely one of those recipes that caught my eye. I love how the slow cooker brings together the flavors of boneless, skinless chicken breasts, tangy white kidney beans, fresh corn, and the kick from diced green chilies.

The base is built with sautéed onions and garlic which infuses every bite with deep flavor. Adding in chicken broth, a few spices like ground cumin and dried oregano, along with a rich blend of cream cheese and heavy cream really elevates this dish.

Every time I make this white chicken chili recipe in my slow cooker, it reminds me of a twist on classic chicken chili with a creamy, unexpected finish. I know you’ll be curious if you try it, especially with a garnish of chopped cilantro and a squeeze of lime juice to brighten it all up.

Why I Like this Recipe

I really love this recipe ’cause it’s super easy to throw together even on busy days and the flavor totally comes alive once the chicken and veggies have soaked up all those spices. I also like how the cream cheese melts into the broth, making the sauce really rich and comforting even if its not the healthiest thing ever. I also dig that it comes together in a crockpot so i don’t have to stand around in the kitchen all day, plus the shredded chicken gets so tender that every bite just feels like a home-cooked hug. Lastly, the little kick of cilantro and lime at the end gives it a tangy burst that makes the whole dish pop and keeps it from tasting too plain.

Ingredients

• Chicken breasts: lean protein that builds muscle and keeps the dish hearty and satisfying.
• White kidney beans: fibrous legumes offering slow-digesting carbohydrates and a creamy, robust texture.
• Corn kernels: naturally sweet, vitamin-rich grains that add crunch and a bright pop of flavor.
• Diced green chilies: provide gentle heat, tangy zest, and a refreshing vitamin C boost.
• Cream cheese: adds rich creaminess with mild tang, elevating the chili’s smooth consistency.
• Heavy cream: provides extra silkiness, blending delightful richness with a velvety texture.
• Garlic: aromatic and flavorful, it boosts immunity and enriches the overall taste.
• Onions: add natural sweetness and depth, improving the chili’s savory base remarkably.

Ingredient Quantities

• 1 1/2 lbs boneless, skinless chicken breasts
• 2 cans white kidney beans (15 oz each) drained and rinsed
• 1 can corn kernels (15 oz) drained
• 2 cans diced green chilies (4 oz each)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 8 oz cream cheese, softened and cut into cubes
• 1 cup heavy cream
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• Optional: chopped cilantro and a squeeze of lime juice for serving

How to Make this

1. Put the chicken breasts into the crockpot and add in diced onions and minced garlic.

2. Toss in white kidney beans, corn kernels, and diced green chilies.

3. Pour in the chicken broth then sprinkle the ground cumin, dried oregano, salt, and black pepper over the top.

4. Cover the crockpot and let it cook on low for about 6-8 hours or on high for around 4 hours.

5. After it’s cooked, remove the chicken, shred it using two forks, then slide it back into the crockpot.

6. Add in the cream cheese cubes; stir them around so they start melting into the mix.

7. Pour in the heavy cream and mix well until you get a creamy texture.

8. Give it a taste and adjust the seasoning if it needs a little more salt or pepper.

9. Optionally, sprinkle some chopped cilantro and add a squeeze of lime juice right before serving.

10. Serve hot and enjoy your delicious, creamy white chicken chili!

Equipment Needed

1. Crockpot (slow cooker) – needed to cook the chili over several hours
2. Sharp knife – for dicing the onion, mincing garlic, and cutting chicken
3. Cutting board – provides a safe space for chopping all of the ingredients
4. Can opener – necessary for opening cans of white kidney beans, corn kernels, and green chilies
5. Two forks – used to shred the chicken after it cooks
6. Measuring cups and spoons – essential for accurately adding the chicken broth, spices, heavy cream, and other ingredients
7. Stirring spoon – helps you mix in the cream cheese so it starts to melt properly

FAQ

Crockpot Creamy White Chicken Chili Recipe Substitutions and Variations

• Chicken breasts: You can use boneless, skinless chicken thighs instead if you want a richer flavor.
• White kidney beans: Try using cannellini or navy beans; they’ll work pretty much the same.
• Corn kernels: Frozen corn works fine too, so if you dont have canned corn, don’t worry.
• Cream cheese: Sour cream or plain Greek yogurt can give a tangy twist if you run out.
• Heavy cream: If you dont have this, evaporated milk or half and half is a decent substitute.

Pro Tips

1. When you’re shredding the chicken, let it sit for a few minutes so it’s not piping hot. That way it falls apart easier and you won’t risk burning your fingers.
2. Try stirring in the cream cheese and heavy cream slowly, letting it melt bit by bit. It really helps make the sauce extra smooth and creamy.
3. Before serving, do a taste test and adjust the seasoning if needed. Sometimes a little extra salt or even more cumin can make all the difference.
4. Right before you dish it up, toss on a handful of chopped cilantro and squeeze in some lime juice. It gives the chili a burst of flavor that makes it really pop!