Can I Make This Chili Spicier?

Absolutely! Add diced jalapeños or an extra pinch of cayenne for more heat.

Can I Use a Different Protein?

Yes, turkey or shredded pork works well as substitutes.

How Long Does It Last in the Fridge?

Store leftovers in an airtight container for up to 4 days.

Can I Freeze This Chili?

Yes! Freeze it in portions for up to 3 months. Thaw in the fridge before reheating.

What Toppings Work Best?

Try shredded cheese, avocado slices, tortilla chips, or a dollop of sour cream.

Is This Recipe Gluten-Free?

It is! Just double-check that all your ingredients are certified gluten-free.

Best Creamy Crockpot White Chicken Chili Recipe Ever

Name: Crockpot White Chicken Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 2 cans (15 oz each) Great Northern beans, drained and rinsed; 1 can (15 oz) fire-roasted corn, drained; 1 medium onion, diced; 2 cloves garlic, minced; 2 cans (4 oz each) diced green chiles; 4 cups low-sodium chicken broth; 4 oz cream cheese, softened and cubed; 1/2 cup heavy cream; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); Salt and pepper, to taste; Juice of 1 lime (about 2 tablespoons); 1/4 cup chopped fresh cilantro; Shredded Monterey Jack cheese; Sliced avocado; Tortilla chips; Extra lime wedges

Description

This recipe is perfect for a comforting, creamy meal that’s easy to prepare. The addition of fire-roasted corn brings a touch of originality that enhances the smoky and creamy flavor balance. Whether you’re cooking for a family dinner or prepping meals ahead, this Crockpot White Chicken Chili is sure to be a favorite!

Equipment

Slow cooker (minimum 6-quart capacity)
Cutting board and knife
Garlic press (optional)
Mixing spoon
Tongs or forks for shredding chicken

Ingredients

Units Scale

Protein:

1.5 lbs boneless, skinless chicken breasts

Beans & Vegetables:

2 cans (15 oz each) Great Northern beans, drained and rinsed
1 can (15 oz) fire-roasted corn, drained
1 medium onion, diced
2 cloves garlic, minced
2 cans (4 oz each) diced green chiles

Liquids & Dairy:

4 cups low-sodium chicken broth
4 oz cream cheese, softened and cubed
1/2 cup heavy cream

Seasonings & Spices:

1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste

Fresh Ingredients:

Juice of 1 lime (about 2 tablespoons)
1/4 cup chopped fresh cilantro

Optional Toppings:

Shredded Monterey Jack cheese
Sliced avocado
Tortilla chips
Extra lime wedges

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Instructions

Prepare the Base:
Place the chicken breasts in the bottom of the slow cooker. Add the drained beans, fire-roasted corn, diced onion, minced garlic, and diced green chiles.
Add Seasonings and Liquids:
Sprinkle cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper over the vegetables. Pour in the chicken broth.
Cook the Chili:
Cover the slow cooker with the lid. Cook on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is fully cooked and tender.
Shred the Chicken:
Remove the chicken breasts from the slow cooker. Use tongs or two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir.
Incorporate Creaminess:
Add the cream cheese to the slow cooker and stir until fully melted and incorporated. Stir in the heavy cream.
Add Brightness:
Squeeze the lime juice into the chili and stir. Adjust seasoning with additional salt and pepper, if needed.
Serve and Garnish:
Ladle the chili into bowls. Top with shredded Monterey Jack cheese, sliced avocado, chopped cilantro, and tortilla chips, if desired.

Notes

This recipe uses fire-roasted corn for a smoky depth that balances the creamy base and bright lime juice. Unlike regular corn, fire-roasted corn enhances the chili with a subtle charred sweetness, giving it a slight edge over more traditional recipes.

Cooking Tip: For an even thicker consistency, mix 1 tablespoon of masa harina with 2 tablespoons of water, and stir it in during the last 30 minutes of cooking.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing Instructions: This chili freezes well. Let it cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1 Serving
Calories: 365 kcal
Sugar: 3g
Sodium: 820mg
Fat: 17g
Saturated Fat: 9g
Carbohydrates: 25g
Fiber: 7g
Protein: 26g
Cholesterol: 95mg