Creamy Crockpot White Chicken Chili with Green Chiles
This thick and creamy crockpot white chicken chili is loaded with cannellini beans, corn, and zesty green chiles. The ultimate dump-and-go comfort meal.
A great crockpot white chicken chili is the ultimate cold-weather insurance policy. It relies on a low-and-slow simmer to transform lean chicken breasts into tender, shreddable ribbons, all while the cannellini beans and sweet corn soak up a savory, cumin-spiked broth.
This slow cooker white chicken chili stands out because of its texture. While many versions are thin and brothy, we stir in a block of cream cheese at the very end to create a velvety, rich consistency that clings to every tortilla strip. It’s a creamy white chicken chili recipe that requires zero sautéing—just dump the ingredients in and let the pot do the heavy lifting.
The secret to the depth of flavor here is the combination of diced green chiles and a heavy hand of aromatics. By the time you’re ready to serve, the heat has mellowed into a warm, background hum that perfectly balances the tangy lime juice and fresh cilantro toppings.
Ingredients
Chili Base
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 cans (4 oz each) diced mild green chiles
- 1.5 cups (250g) frozen sweet corn
- 3 cups (720ml) low-sodium chicken broth
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
Finishers & Toppings
- 8 oz (225g) full-fat cream cheese, cubed and softened
- 1/4 cup (60ml) heavy cream (optional, for extra richness)
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Sliced jalapeños
- Tortilla strips or crushed chips
Instructions
- 1
Place the chicken breasts in the bottom of the slow cooker in a single layer.
- 2
Add the diced onion, minced garlic, drained cannellini beans, green chiles, and frozen corn over the chicken.
- 3
Sprinkle the cumin, smoked paprika, oregano, chili powder, salt, and pepper evenly over the vegetables.
- 4
Pour the chicken broth into the crockpot, ensuring the chicken is mostly submerged.
- 5
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
- 6
Remove the chicken breasts to a cutting board and shred into bite-sized pieces using two forks.
- 7
Add the shredded chicken back into the slow cooker along with the cubed cream cheese and heavy cream (if using).
- 8
Stir well, cover, and cook on high for an additional 15 to 20 minutes until the cream cheese is fully melted and the chili is thickened.
- 9
Whisk the chili vigorously to fully incorporate any remaining cream cheese streaks.
- 10
Serve hot in bowls topped with a generous squeeze of lime, fresh cilantro, and crispy tortilla strips.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 478 kcal
- Protein
- 34 g
- Carbs
- 31 g
- Fat
- 24 g
- Fiber
- 8 g
- Sugar
- 5 g
- Sodium
- 890 mg
Tips
- → Use full-fat cream cheese for the best emulsion; low-fat versions are prone to breaking and can leave the broth looking grainy.
- → If you prefer an even thicker chili, mash half a cup of the cannellini beans against the side of the pot before adding the cream cheese.
- → Keep the green chiles mild for a family-friendly meal, or swap one can for 'hot' diced chiles if you want a significant kick.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are more forgiving and will stay even juicier during the long slow-cooking process. Use about 1.75 lbs of boneless thighs to account for fat trimming.
Why does my cream cheese look curdled?
This usually happens if the cream cheese is added cold or the chili is boiling too vigorously. Ensure the cream cheese is softened to room temperature and stir it in at the very end on the 'Low' or 'Warm' setting.
How do I make this chili ahead of time for meal prep?
This chili freezes beautifully. Let it cool completely before transferring to airtight containers. It stays fresh in the fridge for 4 days or in the freezer for up to 3 months.
You might also like
SoupsChipotle Pork and Hominy Stew with Toasted Bolillos
A robust, smoky Mexican-inspired stew loaded with tender pork loin, chewy hominy, and fire-roasted tomatoes, served with crusty bread.
SoupsThe Ultimate Taco Soup Recipe: Easy Stove or Crockpot
This hearty taco soup recipe features browned beef, fire-roasted tomatoes, and black beans. A simple, one-pot dinner perfect for the stove or your crockpot.
SoupsCreamy White Chicken Chili with Roasted Green Chiles
This white chicken chili is thick, hearty, and packed with roasted green chiles, white beans, and hominy. A creamy, easy dinner finished with Monterey Jack and lime.
SoupsCreamy Chicken Pot Pie Soup with Puff Pastry Crackers
This chicken pot pie soup delivers all the comfort of the classic casserole in a velvety, thyme-flecked broth topped with shattered puff pastry crackers.