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Crockpot Creamy White Chicken Chili

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What’s for dinner this week? Well, not too sound pushy, but it should probably be Crockpot Creamy White Chicken Chili because it’s incredible and one of the easiest recipes I’ve ever made. You literally just toss a bunch of stuff in the crockpot wait several hours, throw a couple more things in, and then, you are golden. You probably have most of these ingredients on hand already. I’m obsessed with this recipe. I’ve made it every single week since I started working on the recipe for this here blog, and I cannot get tired of it.

I know you’re probably wondering, “Star, is everything going to have beans in it now?” The answer is No. Haha! But, since the new WW Freestyle program makes beans zero points and I’ve only liked beans for about six months now. It’s really opened up a whole new world for me, y’all! I know it’s not that exciting for most people, but for me it is. I’m sitting here eating a delicious chili with beans in it and I am obsessed. Who am I?! Me one year ago would be scrunching my nose up and saying, “No way!” I’m pretty proud of myself for giving them another chance. I stick to my guns when I don’t like certain foods. I’m pretty stubborn about it, to be honest. I wouldn’t consider myself picky in the least, but I like what I like. I still don’t like mushrooms so don’t worry, I’m still the same person.

What’s been going on this week for us? Well, I’ve been fighting a stupid cold. It’s been pretty persistent. I’ve been chugging all the water and eating approximately 300 Cara Cara oranges daily to combat this thing. I’ve kept it at bay, but it’s still here just enough to annoy me. Oh, and then Eric caught this persistent lil’ baby cold and well, we all know what happens when a man gets a cold. He’s practically dying, y’all. Send prayers. (He’s not. He’s FINE.)  This chili has been on the menu daily because not only is it chili and we love chili and/or soup when we don’t feel well, but it’s packed with so much dang flavor that we can actually still taste it! I truly think that’s the most annoying part about a cold. You just can’t taste a thing! Which also makes my job hard. Womp womp.. I haven’t been able to really work on any new recipes this week because I can’t taste them enough. Oh well, it’ll be gone soon!

Another really fun thing that happened this past week is that I went LIVE on Instagram with a fellow blogger and friend! Amy over at Beautifully Broken Journey. She’s such an inspiring woman and I just really like her. You will too! Go check out her blog.  I never go live because truthfully, I feel that I do better behind the camera. It was fun and we got to chat together, talk about our weight loss journey’s, different tips & tricks, and talked to so many people! I was dreading it in ways, but I’m really glad I stepped out of my comfort zone and did it. I think it’s important to challenge myself so that things don’t become stagnant, y’know? Anyway, I’ve been thinking that maybe I’ll do it again sometime and with better lighting (gosh, I had no idea the lighting was so bad. If you saw it, I’m so sorry. haha!) I’ll be sure to let y’all know!

Anyway, enough talk. Let’s get in the kitchen because I’m hungry and you’re going to be hungry after you see this.

Throw some spices together. You’ll need 2 tsp cumin, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp chili powder, 1 tsp kosher salt, 1 tsp pepper, 1 tsp Lawry’s Seasoned Salt, and 1/4 tsp cayenne pepper. More or less depending on your level of spice preference. I prefer a bit more especially with this cold I’ve got, but 1/4 tsp is a perfect balance of heat to me!

Throw a couple pounds of raw chicken breast in a slow cooker.

Add 2 cans of Great Northern Beans, 2 cans diced mild green chiles, 1 and 1/2 cups frozen corn, and the spices!

Then add 1 3/4 cups chicken broth. (low sodium if it’s available!)

Stir it up, cover it, set it to low, and forget about it for several hours! Go to work, go get your hair done, clean your house, take your kids to soccer practice, whatever ya want! Dinner will be ready later! We’ve got it covered.

Remove the chicken and shred it.

I just throw it in a bowl and quickly shred with two forks. You can also use a mixer!

Add it back into the slow cooker and stir in with everything else.

Grab 4 ounces of light cream cheese.

Throw it in the slow cooker and also pour a half cup of half and half with it. Stir it up. Pop the cover back on and set your slow cooker to high and cook for another 30 minutes. D

aaaaaand then it’s done. White Chicken Chili for Prez. 

and it’s delicious.  (squeeze some lime on it to make it even beeetttaaa)

so stupid good.

You can even take this White Chicken Chili to the next level by adding tortilla strips, shredded cheese, cilantro, green onions, but you surely don’t have to. It’s delicious by itself.

But, I’m the kinda gal that likes to go big or go home with my food.

I even added some freshly chopped tomatoes because why not at this point?

 Oh my gosh, Did I mention this White Chicken Chili is delicious!? Make it right now, friends!

With love from my kitchen to yours,


Crockpot Creamy White Chicken Chili

A slow cooked white chicken chili fully loaded with flavor and finished off with cream cheese and a splash of half and half to make it nice and creamy.  
Print Recipe
Prep Time:5 minutes
Cook Time:8 hours
Total Time:8 hours 5 minutes


  • 1-½ lbs chicken breast, raw
  • 2 15.5 ounce Great Northen Beans (about 3 cups) drained, but not rinsed
  • 2 4 ounce cans cans diced mild green chiles
  • 1-½ cups corn kernels (frozen or canned)
  • 1-¾ cups chicken broth low sodium, if available
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp Lawry’s Seasoned Salt
  • 1 tsp pepper
  • ¼ tsp cayenne pepper more or less depending on level of spice preference
  • 1/2 cup half and half
  • 4 oz light cream cheese

Optional toppings

  • tortilla strips
  • reduced fat shredded cheese
  • chopped green onions
  • chopped cilantro
  • diced tomatoes
  • a squeeze of 1/4 of a lime


  • In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours. 
    **Be sure not to add cream cheese or half and half in the beginning.**
  • Remove chicken and shred. Stir back into the chili.
    Stir in half and half and light cream cheese. Cook on high for 30 minutes. 
  • Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. Enjoy! 


Servings size: About 1-1/2 cups

WW Points: 2

268 calories 6g fat, 2.5g saturated fat, 21g carbohydrates, 5.5g fiber, 4g sugar 0g Added Sugars, 34.2g protein 


Servings: 8
Author: Star @ the skinny-ish dish
Tried this recipe?Mention @theskinnyishdish or tag #skinnyishdishrecipes!

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  1. 5 stars
    This one is always good. It is in our winter month rotation and I love all the different kinds of toppings. Perfect for the week and company worthy.

  2. I accidentally added the half and half and cream cheese in the beginning. Is this still going to turn out? Or did I just ruin the whole dish?

  3. 5 stars
    I absolutely love “dump and go” recipes like this when I’m feeling lazy but need to cook a nutritious meal. This was my first meal prep of the New Year and it was a winner! My apartment smelled so good all day. I didn’t have white beans but I had pinto beans so I just used those, otherwise I kept the recipe the same. Made 7 servings and will freeze some of them.

  4. 5 stars
    This is the best meal I have ever eaten! My daughter made it first, she is the more adventurous cook, she brought over some for my husband and I to try! WOW!! Let’s have this often, said my husband. I make a batch then freeze it for the next time. The 2nd best part is how few WW points it is!

    1. Hi Jenna! I have always been weird about using frozen meat in the crockpot, but have seen plenty of people use it with success- you may need to cook for an extra hour just make sure it’s cooked through when shredding.

  5. 5 stars
    So easy and so delicious. We made it last night and my husband said can we make this a staple??

  6. 5 stars
    Have made this recipe over and over and over again since you’ve posted it! I’m a fan of spice so I like to add a can of fire roasted tomatoes instead of the mixed green chiles. Would recommend! Thanks for this gem!!

  7. I love this recipe! This time I was in a rush and used navy beans. We will see how it comes out!

  8. 5 stars
    I love this! Going to be making some crockpot dishes ahead of time and freeze to have easy postpartum meals on hand – does this freeze well?

    Any other recommended recipes that freeze well also?


  9. 5 stars
    Holy moly, this soup is amazing! I came home and it smelled great after cooking all day. Then when I got to try it, I was like “wow this is GOOD”. I just found my new favorite chili. By far the best soup I’ve ever made.

  10. 5 stars
    Ok, WOW! I make a LOT of your recipes but you knocked it out of the park on this one! It is so, so good! And it was quick and easy. I opted for the crockpot version so we could smell it all day. My husband was super impressed. Thanks for doing what you do, Star!

  11. This looks amazing thank you for sharing- in Australia I don’t think we have cans of mild green chilies. Could you recommend a sub? Would it be similar to sautéd green capsicum??

    1. Hi Eden! I’m so sorry you can’t find those there. While green peppers will work just fine, they won’t have the same flavor profile as green chiles do. I’m not sure if you have any of these peppers, but fresh diced (and sautéed) jalapeños or poblanos would add a nice taste. Also, we had a shortage of green chiles a couple years back and lots of people including me just left them out, it changes the flavor ever so slightly when they’re left out, but its still super good! Hope that helps and that you enjoy! Let me know if I can help anymore- Star

  12. 5 stars
    Just want to say thanks for this recipe! I usually only believe in soup during the fall/winter, but I make this one multiple times year and love it every time.

  13. Love this recipe! I apologize if I missed this somewhere but have you ever done this in an instapot?

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