Crockpot Creamy White Chicken Chili
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This Crockpot Creamy White Chicken Chili has been a Skinnyish Dish reader favorite for years, and for very good reason. It’s ridiculously easy to make, packed with tons of flavor, and finished with just enough cream cheese and half-and-half to make it perfectly creamy without feeling too heavy. Cozy, protein-packed, and so stupid good.
If you love a good dump-and-go dinner, my crockpot Italian beef is another ridiculously easy slow cooker recipe that my whole family loves.
Quick Look: Crockpot White Chicken Chili
- Cooking Level: Easy
- Prep Time: 5 minutes
- Cook Time: 7 to 8 hours on Low or 5 hours on High
- Protein: 35g per serving
- Calories: 270 per serving
- Main Ingredients: Chicken breast, Great Northern beans, corn, green chiles, cream cheese, and half-and-half
- Flavor: Creamy, savory, warmly spiced, and just a little zesty
- Best For: Busy weeknights, cozy weekends, game day, and make ahead freezer meals
You’re gonna love Crockpot White Chicken Chili
When I first shared this recipe back in 2018, I had no idea it would become one of those recipes. This Crockpot White Chicken Chili helped put The Skinnyish Dish on the map, so it will always be extra special to me.
- A tried-and-true reader favorite: People make it on repeat, come back years later to say it is still a family favorite, and even take it to chili cook-offs. So many readers have told me they won with this chili that I have honestly lost count.
- Ridiculously easy: Almost everything goes into the Crockpot at the beginning. Later, shred the chicken and stir in the cream cheese and half-and-half.
- Creamy without feeling too heavy: Just four ounces of light cream cheese and a little half and half make it creamy and cozy while still packing 35 grams of protein per serving.
Hope you love it so much!
-Star
Key Ingredients
- Chicken breast: Boneless, skinless chicken breast cooks right in the chili, then gets shredded and stirred back into all that flavorful broth. Boneless, skinless chicken thighs or tenderloins work great here too.
- Great Northern beans: These white beans are mild, creamy, and perfect for chili. Drain them, but do not rinse them. That little bit of starch left on the beans helps give the broth more body. Pinto beans work nicely here too.
- Green chiles and corn: Mild diced green chiles add flavor without making the chili overly spicy, while the corn adds a little sweetness and texture. Fresh, frozen or canned corn both work.
- Chicken broth: Use low sodium chicken broth if possible. Chicken bone broth works nicely too and adds a little extra protein.
- Seasonings: Cumin, garlic powder, onion powder, chili powder, Lawry’s Seasoned Salt, cayenne, kosher salt, and black pepper make this anything but a bland bowl of chicken and beans. The seasoning blend is really what makes this chili so dang good.
- Light cream cheese and half-and-half: These go in near the end and turn the broth perfectly creamy without making the chili too rich or heavy.
How to make Crockpot White Chicken Chili (step by step)
- Add everything to the Crockpot: Add the chicken breast, Great Northern beans, green chiles, corn, seasonings, and chicken broth to the slow cooker.
Do not add the cream cheese or half and half until later.
- Stir and cook: Stir everything around the chicken, cover, and cook on low for 7 to 8 hours or high for 5 hours. Go to work, clean the house, don’t clean the house, get your hair done, whatever you want. Dinner is handling itself.
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- Shred the chicken: Remove the cooked chicken and shred it with two forks.
- Make it creamy: Return the shredded chicken to the Crockpot, then stir in the light cream cheese and half and half. Cover and cook on high for another 30 minutes, until everything is hot, creamy, and ridiculously delicious.
Spoon it into bowls and pile on your favorite toppings.
Other ways to make White Chicken Chili
- Instant Pot: Need it faster? Try my Instant Pot White Chicken Chili. It has all the same cozy chicken, corn, bean, and green chile goodness with a much shorter cook time.
- Stovetop with cooked chicken: You can also make a quick stovetop version using about 3 cups of cooked shredded or chopped chicken. Rotisserie chicken works great, or you can use my Easy Baked Chicken Breast or Instant Pot Shredded Chicken. Add the beans, green chiles, corn, seasonings, and chicken broth to a large pot. Bring everything to a gentle simmer and cook for about 5 minutes. Stir in the cooked chicken, cubed cream cheese, and half and half, then continue cooking over low heat until the chicken is hot and the broth is smooth and creamy.
Favorite White Chicken Chili Toppings
I’ve said it before, and I’ll say it plenty more times: I LOVE a recipe that lets everyone pile on their favorite toppings. White chicken chili is already plenty flavorful, but toppings add extra crunch, creaminess, and freshness. I tend to be a little extra about it, but hey, that’s alright! If you skip them, it will still be a pretty perfect bowl.
- Cheese: Crumbled queso fresco, Monterey Jack, or reduced-fat Mexican blend are all great options.
- Tortilla chips: Crunch up a few tortilla chips for a texture party.
- Cilantro: I will always add extra cilantro, I just love it.
- Avocado: Sliced or diced with a pinch of salt is perfect.
- Fresh lime: Highly recommended. A good squeeze of lime makes the whole bowl even beeetttaaa.
- Green onions: Add a fresh little oniony bite without overpowering the chili.
Storage, Reheating, and Freezing
- Storage: Let the chili cool, then store it in an airtight container in the refrigerator for up to 4 days. Keep any toppings in separate containers.
- Reheating: Reheat individual servings in the microwave in 30 second intervals, stirring between each, or warm a larger amount in a pot over low heat on the stovetop. Add a splash of chicken broth, half and half, or water if the chili has thickened too much in the refrigerator.
- Freezing: This chili freezes so well! Let it cool completely, then freeze it in an airtight container for up to 3 months. Thaw it overnight in the refrigerator and reheat gently, stirring well to bring the creamy broth back together.
Crockpot White Chicken Chili FAQs
DID YOU MAKE THIS RECIPE?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag @theskinnyishdish on Instagram and use the hashtag #theskinnyishdish so I can see my recipes in the wild and share it with everyone!
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.
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Servings: 8
Calories: 270kcal
Ingredients
- 1-½ lbs chicken breast, raw
- 2 15.5 ounce Great Northern Beans (about 3 cups) drained, but not rinsed
- 2 4 ounce cans diced mild green chiles
- 1-½ cups corn kernels (fresh, frozen, or canned)
- 1-¾ cups low sodium chicken broth
- 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 (cut into cubes)
Optional toppings
- tortilla chips
- reduced fat shredded cheese
- chopped green onions
- chopped cilantro
- diced tomatoes
- a squeeze of 1/4 of a lime
Instructions
- 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. 1-½ lbs chicken breast, raw**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. 1/2 cup half and half
- Top with tortilla chips, shredded cheese, green onions, cilantro, and/or a squeeze of lime, if desired. Enjoy!
Notes
- A 6-quart or 8-quart slow cooker works for this recipe.
- Drain the Great Northern beans, but do not rinse them. The little bit of starch left on the beans helps give the broth more body.
- Be sure not to add the cream cheese or half and half at the beginning. Add them during the final 30 minutes so the broth stays smooth and creamy.
- Cut the cream cheese into small cubes before adding it so it melts faster and distributes more evenly.
- This chili is fairly mild as written. Adjust the cayenne or use hot diced green chiles if you prefer more heat.
WW Points: 2
Nutrition
Serving: 1.5cups | Calories: 270kcal | Carbohydrates: 19g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Sodium: 420mg | Fiber: 6g | Sugar: 2g
Love this chili. So rich and creamy, it’s easy to forget it’s skinnyish!
So easy and delicious!
Fall and winter staple at our house. And also the recipe I use to impress company. It is one of my FAVORITES!!
Hands down the best white chicken chili I’ve ever made! My whole family LOVED it!!!
This is the best chicken chili recipe I’ve tried! Yum! Having it for dinner tonight for football watching!
Literally eating this now. So good and super easy to make.
This recipe stays in regular rotation at my house!
Once again, game changer!! This is really well balanced and easy to make. Thank you!!!
thank you!!
So tasty and easy! A definite crowd pleaser! Don’t skip the toppings either – they make the dish!
thank you!! so happy you enjoy it
My entire family LOVES this chili! It is sooooo good!! Best thing… no one realizes it healthy for them lol.
I’ve been making this recipe for years and it is always SO good. So full of flavor and so easy to make. Highly recommend!
Such a great recipe! So flavorful, it’s like a little explosion in your mouth but it’s still healthy too! Plus the toppings let you make it your own, even my toddler loves it ♥️
Appreciate your comment, Kandice!! So happy your little one enjoys too!
My absolute favorite chili recipe! So delicious.
Delicious! I have been making this for a couple of years now. Family favorite!
The BEST white chicken chili I’ve ever made (& I feel like I’ve made them all). So good as is or turned into nachos or over rice. Adding it to next week’s menu since it’s finally (almost ) fall!!
I’ve never tried nachos, but have made it over rice. love that idea!!
Literally the best ever, I have been making since like 2019 and it’s a hit on Halloween!!
Seriously it’s the best. Just make it.
So delicious
Made it for the first time today and it is the best thing I’ve put in my mouth in a long time! Just the perfect balance of flavor and spice and creaminess. Also super filling. This is better than “regular chili” and I could eat this probably every day for the rest of my life.
A staple fall/winter recipe in this house! Also, perfect meal when you have a pesky stuffy nose, a little spice always helps 🙂 so yummy and warms you up from the inside out!