Slow Cooker White Chicken Chili (Creamy Crockpot Recipe)

What Makes This Recipe Work

Cooking the chicken whole in the crockpot keeps it moist, and shredding it right in the pot thickens the broth as the fibers break apart. Adding cream cheese or cream at the very end, off the heat, gives the crockpot white chicken chili a smooth, rich finish without curdling.

Ingredients for Slow Cooker White Chicken Chili (Creamy Crockpot Recipe)

• 1 1/2 lb (680 g) boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 (4 oz / 113 g) cans diced green chiles, undrained
• 2 (15 oz / 425 g) cans white beans such as Great Northern or cannellini, drained and rinsed
• 1 cup (150 g) frozen corn (optional)
• 3 cups (710 ml) low-sodium chicken broth
• 1 tsp fine salt, plus more to taste
• 4 oz (113 g) cream cheese, cubed, or 1/2 cup (120 ml) heavy cream

How to Make Slow Cooker White Chicken Chili (Creamy Crockpot Recipe)

1. Add the chicken, onion, garlic, cumin, oregano, green chiles, beans, corn if using, broth, and salt to a 6-quart slow cooker.
2. Cover and cook on low for 6 to 7 hours or on high for 4 hours, until the chicken is fully cooked and shreds easily with a fork.
3. Lift the chicken out onto a cutting board and shred it with two forks. Return the shredded chicken to the pot.
4. Stir in the cream cheese until it melts and the chili turns creamy. If using heavy cream, add it now and stir to combine.
5. Let the pot sit uncovered for 5 minutes to warm the dairy through, or cook on low for 10 minutes, stirring once.
6. Taste and adjust the salt, then ladle into bowls and top as you like.

Tips for the Best Slow Cooker White Chicken Chili (Creamy Crockpot Recipe)

• Do not add the dairy at the start; it can separate during a long cook.
• For a 5-ingredient shortcut, use chicken, a jar of salsa verde, white beans, broth, and cream cheese.
• Keep the chicken whole until the end so it stays juicy, then shred it in the pot.
• If the chili looks thin, mash some beans or leave the lid ajar for the last 20 minutes.

Variations and Substitutions

• For a faster stovetop pot, make the creamy White Chicken Chili in about 40 minutes.
• Use two blocks of cream cheese and a can of drained corn for an extra-rich version.
• Swap in 1 lb of shredded rotisserie chicken during the last 30 minutes for a quicker cook.
• Add a diced jalapeno or a can of mild green enchilada sauce for more depth and heat.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days; the chili firms up when cold and loosens as it reheats.
• Freeze portions without the cream cheese for up to 3 months, then thaw, reheat, and stir the dairy in fresh.

Slow Cooker White Chicken Chili (Creamy Crockpot Recipe) FAQ