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Creamy Crockpot White Chicken Chili

A comforting and creamy white chicken chili that's perfect for busy nights, family-friendly, and filled with deep flavors.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts or thighs shredded for tenderness
  • 2 cans white beans, drained and rinsed (15 ounces each) great fiber boost
  • 1 medium yellow onion, diced adds sweet savory base
  • 3 cloves garlic, minced aromatic backbone
  • 2 cans chopped green chilies (4 ounces each) mild heat and brightness
  • 4 cups low-sodium chicken broth controls the salt and keeps it light
  • 1 teaspoon ground cumin warm, earthy notes
  • 1 teaspoon dried oregano slight herbal lift
  • 1/2 teaspoon smoked paprika optional, adds depth
  • to taste Salt and freshly ground black pepper
  • 1 cup half-and-half or full-fat coconut milk for a dairy-free creamy finish
  • 4 ounces cream cheese, softened melts into a silky texture (use dairy-free cream cheese to keep it vegan-friendly)
For Garnish
  • to taste Fresh cilantro
  • to taste Lime wedges

Method
 

Preparation
  1. Place the diced onion, minced garlic, green chilies, white beans, and spices in the bottom of your crockpot. Stir to combine.
  2. Nestle the chicken breasts into the bean mixture and pour the chicken broth over everything. Season with a pinch of salt and pepper.
Cooking
  1. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot.
  3. Stir in the cream cheese and half-and-half until the chili becomes decadently creamy. Adjust seasoning with more salt, pepper, or a squeeze of lime as needed.
Serving
  1. Serve hot with a sprinkle of cilantro, lime wedges, and your favorite toppings.

Notes

For a spicy kick, add a diced jalapeño or a spoonful of chipotle in adobo. Make it vegetarian by substituting the chicken with roasted cauliflower and using vegetable broth.