Crockpot Creamy White Chicken Chili

This creamy crockpot white chicken chili is one of those cozy, hearty meals that comes together with hardly any effort but tastes like you spent all day in the kitchen. It’s rich and comforting, with tender shredded chicken, a touch of heat from green chiles, a bit of sweetness from corn, and a silky finish thanks to cream cheese and half and half. Perfect for chilly nights, game days, or just a lazy weekend when you want something warm and filling without standing over the stove.

White Chicken Chili Recipe

Once the temperatures start to dip, chili becomes a regular part of my dinner rotation. For a long time, I was all about my go-to turkey chili, but after trying this white chicken version, I’ve got a new favorite. It’s creamy, flavorful, and a little spicy—and the best part is, you just throw everything in the slow cooker and walk away. No browning, no fuss.

How to Make White Chicken Chili (In the Slow Cooker)

Here’s how this comforting bowl of goodness comes together:

1. Place boneless chicken breasts in your slow cooker.
2. Sprinkle the seasonings over the top.
3. Add diced onion, minced garlic, drained white beans, canned green chiles, corn, chopped cilantro, and chicken broth.
4. Cover and cook on low for 8 hours.
5. Take the chicken out, shred it, and add it back into the slow cooker.
6. Stir in cream cheese and half and half.
7. Cover again and cook on high for 15 minutes, until everything is heated through and creamy.
8. Give it a stir, ladle it into bowls, and add your favorite toppings.

Cooking Tips for White Chicken Chili

• Watch the spice level: Green chiles come in mild, medium, and hot varieties. Be sure to grab the one that suits your heat preference.
• Toppings make it fun: Load up your bowl with extras like shredded cheese, sour cream, tortilla strips, avocado slices, jalapeños, cilantro, or green onions.
• Shred the chicken right: Once it’s fully cooked, it should shred easily with two forks. You can also use a hand mixer for super quick shredding.

Variations You Can Try

This recipe is really flexible, so here are a few ways to make it your own:

• Use leftover turkey: Great option after the holidays.
• Add black beans: For more protein and texture. Rinse and drain them before adding.
• Turn up the heat: Mix in fresh diced jalapeño or swap in hot green chiles.
• Make it dairy-free: Skip the cream cheese and half and half—it’ll still taste great, just a bit lighter.
• Add more veggies: Diced bell peppers, spinach, or zucchini can sneak in some extra nutrition.

A lot of traditional white chicken chili recipes don’t include corn, but I love how the natural sweetness balances out the spice in this one. It just works.

Making It Ahead of Time

This chili is a dream for meal prep. You can make it the night before or even a couple of days ahead—it just gets better as it sits.

How to Freeze It

To freeze it properly:

1. Cook through step 4 (before adding cream cheese and half and half).
2. Let it cool completely, then store in freezer-safe containers.
3. Thaw overnight in the fridge when ready to eat.
4. Reheat gently on the stovetop or in the slow cooker, then stir in cream cheese and half and half just before serving.

Storing Leftovers

Store any leftovers in an airtight container in the fridge. They’ll keep well for about 4 to 5 days. Reheat on the stovetop or microwave until hot, and give it a stir to bring it back to life.

How to Serve

This chili is a meal on its own, but here’s how I love serving it:

• With a slice of warm cornbread (bonus points if it’s cheesy or spicy).
• Topped with crushed tortilla chips for crunch.
• Alongside a crisp green salad if you want to balance out the richness.

It’s also a great dish to bring to potlucks or game-day gatherings. It feeds a crowd, travels well in a slow cooker, and everyone loves a hearty bowl of chili when the weather is cold.

FAQs About White Chicken Chili

Can I use rotisserie chicken instead?
Absolutely! Just reduce the cook time since the chicken is already cooked. You can add it in with the cream cheese and half and half.

What beans work best?
I usually go with cannellini or Great Northern beans, but navy beans work too.

Can I make this on the stovetop instead of a slow cooker?
Yes. Just simmer everything (except cream and cream cheese) in a large pot for about 30 minutes. Then stir in the dairy, let it heat through, and serve.

Can I make it spicier or milder?
Yes to both. Adjust the green chiles or add jalapeños for heat. For milder versions, stick to mild green chiles and skip any spicy toppings.

This creamy crockpot white chicken chili has become a family favorite for good reason—comforting, flavorful, and unbelievably easy to make. Whether you’re cooking for a lazy Sunday dinner or prepping for the week, it’s a recipe worth repeating. And don’t forget the cornbread on the side—it makes it even better.

Try other recipes:

• Crock Pot Cranberry Chicken
• Crockpot Shredded Chicken Sandwiches
• Crockpot Creamy Ranch Chicken