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Creamy Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 300 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings
  • Category: Soup / Chili
  • Method: Slow Cooking
  • Cuisine: American

Description

This Creamy Crockpot White Chicken Chili is a delicious and comforting slow-cooked meal featuring tender chicken breasts, white beans, corn, and green chiles, all simmered with savory spices and enriched with cream cheese and sour cream for a rich, velvety texture. Perfect for an easy weeknight dinner, this hearty chili is topped with fresh cilantro, shredded cheese, jalapeños, and tortilla chips to add brightness, flavor, and crunch.

Ingredients

Main Ingredients

  • 1 lb chicken breasts (fresh or frozen)
  • 1 can (15 oz) white beans (such as cannellini or Great Northern), drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chiles
  • 2 cups chicken broth
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sour cream

Spices and Seasonings

  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste

For Serving

  • Fresh cilantro, chopped
  • Shredded cheese
  • Sliced jalapeños
  • Tortilla chips

Instructions

  1. Prepare the Ingredients: Gather all your ingredients including chicken breasts, beans, corn, green chiles, spices, and dairy products. Drain and rinse the white beans and corn to reduce sodium and excess liquid.
  2. Add Ingredients to Crockpot: Place the chicken breasts at the bottom of the crockpot. Add the drained beans, corn, diced green chiles, chili powder, ground cumin, paprika, onion powder, salt, and pepper. Pour in the chicken broth to cover the mixture.
  3. Cook the Chili: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
  4. Shred the Chicken: Remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the crockpot.
  5. Add Cream Cheese and Sour Cream: Stir in the softened cream cheese and sour cream until fully combined and the chili is creamy and smooth. Adjust seasoning with salt and pepper if needed.
  6. Serve: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, sliced jalapeños, and tortilla chips for added flavor and texture.

Notes

  • You can use either fresh or frozen chicken breasts; just adjust cooking time accordingly.
  • For a spicier chili, add more diced jalapeños or use spicy green chiles.
  • To make the chili thicker, cook uncovered for the last 30 minutes in the crockpot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • This chili also freezes well for up to 3 months; thaw before reheating.

Find it online: https://slsrecipes.com/creamy-crockpot-white-chicken-chili-recipe-2/