Description

This Creamy Crockpot White Chicken Chili is a hearty and comforting dish that combines tender chicken breasts, white beans, corn, and a blend of warming spices slow-cooked to perfection. Finished with cream cheese and sour cream, it delivers a rich, velvety texture paired with fresh garnishes like shredded cheese, cilantro, and avocado. Perfect for cozy nights or casual entertaining, this easy-to-make crockpot recipe offers delicious flavors with minimal effort.

Ingredients

Scale

Main Ingredients

2–3 boneless, skinless chicken breasts
2 cans (15 oz each) white beans, drained and rinsed
1 can (15 oz) corn, drained
1 medium onion, chopped
3 cloves garlic, minced
1 can (4 oz) diced green chilies
4 cups chicken broth

Spices

2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper

Dairy and Garnishes

4 ounces cream cheese, cut into cubes
1/2 cup sour cream
1 cup shredded cheese (cheddar or Monterey Jack)
1/4 cup chopped fresh cilantro
1 avocado, sliced
Additional sour cream for serving
Red pepper flakes (optional)
Lime wedges
Tortilla chips

Instructions

Start the Chili Base: Place the chicken breasts at the bottom of the crockpot. Layer the drained white beans, corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth evenly over the ingredients.
Add Spices and Cook: Sprinkle the cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper over the top. Gently stir to mix the spices without disturbing the chicken at the bottom too much. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Shred the Chicken and Make it Creamy: Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot. Add the cream cheese cubes and sour cream, stirring well until the cream cheese melts completely into the chili, creating a smooth, creamy texture. Taste and adjust seasoning with salt and pepper as needed.
Serve and Garnish: Ladle the chili into bowls and top each serving with shredded cheese, fresh cilantro, avocado slices, and a dollop of sour cream. For extra heat, sprinkle some red pepper flakes if desired. Serve with lime wedges and tortilla chips on the side for added zest and crunch.

Notes

For a spicier chili, increase the cayenne pepper or add diced jalapeños.
You can substitute cream cheese with Greek yogurt for a lighter option.
This chili can be made a day ahead and reheated, as flavors improve overnight.
Use gluten-free tortilla chips to keep the recipe gluten-free.
Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 6-7 hours (low) or 3-4 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 30g
Cholesterol: 75mg

Keywords: white chicken chili, crockpot chili, creamy chicken chili, slow cooker recipe, comfort food, easy dinner