Creamy Crockpot Chicken Chili

This creamy white chicken chili simmers away in your crockpot with minimal effort, creating a rich, flavorful dish that's perfect for cozy evenings. The blend of tender chicken, beans, and green chilies comes together in a velvety broth that warms you from the inside out.

I discovered this recipe during a particularly cold winter when my family needed something warming yet different from our usual soup rotation. Now it's requested nearly every week from fall through spring, and the leftovers taste even better the next day.

Ingredients

• Boneless skinless chicken breasts: the protein base that becomes wonderfully tender and easy to shred
• Yellow onion and garlic: creating the aromatic foundation for deep flavor
• Chicken broth: use low sodium to control salt levels better
• Great Northern beans: these mild beans absorb flavors beautifully while adding creaminess
• Diced green chilies: providing that signature southwestern kick without overwhelming heat
• Corn: adds a sweet pop of texture and color
• Spices: cumin, oregano, chili powder, and cayenne create complex layers of warmth
• Fresh cilantro: brightens the rich flavors with its distinctive freshness
• Cream cheese and half and half: the secret to that luxurious creamy texture without heavy cream

Step-by-Step Instructions

Layer the Base:

Place chicken breasts at the bottom of your slow cooker and sprinkle with all the seasonings. This direct contact ensures the chicken absorbs maximum flavor during the long cooking process.

Add Remaining Ingredients:

Add onion, garlic, beans, green chilies, corn, chicken broth, and cilantro to the crockpot. Give everything a gentle stir to distribute ingredients evenly without disturbing the seasoned chicken too much.

Slow Cook:

Cover and cook on LOW for 8 hours or HIGH for 3 to 4 hours. The low and slow method allows flavors to meld beautifully and ensures the chicken becomes perfectly tender for shredding.

Shred the Chicken:

Remove chicken to a mixing bowl and shred using two forks, pulling the meat apart in opposite directions. Return the shredded chicken to the slow cooker, mixing it throughout the chili.

Create Creaminess:

Add softened cream cheese and half and half directly to the slow cooker. Cover and cook on HIGH for 15 minutes, allowing the dairy to melt smoothly into the broth, transforming it into a creamy delight.

Blend if Needed:

For the smoothest texture, whisk softened cream cheese with a few ladles of hot chili in a separate bowl until completely smooth, then stir this mixture back into the crockpot. This prevents any cream cheese lumps from forming.

Serve and Garnish:

Ladle into bowls and top with your choice of avocado, jalapeños, sour cream, fresh cilantro, tortilla strips, or shredded cheese. These toppings add texture contrast and personalized flavor profiles.

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The green chilies are my absolute favorite ingredient in this recipe. I use one can of hot and one mild for the perfect balance. My family tradition is to set up a toppings bar when serving this chili letting everyone customize their bowl exactly how they like it which makes dinner both delicious and interactive.

Make Ahead and Storage

This chili actually improves with time as the flavors continue to develop. You can make it up to two days before serving; just store in the refrigerator in an airtight container. When reheating, add a splash of chicken broth if it has thickened too much. For longer storage, freeze portions in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Dietary Adaptations

This recipe is incredibly adaptable for various dietary needs. For dairy-free, use coconut cream instead of cream cheese and half and half. Vegetarians can omit the chicken and use vegetable broth with extra beans or add plant-based chicken alternatives. For gluten-free eaters, this recipe is naturally compliant; just be sure to check your broth and toppings. Those watching calories can use fat-free cream cheese and milk instead of half and half without sacrificing much creaminess.

Serving Suggestions

While delicious on its own, this white chicken chili pairs beautifully with cornbread or warm flour tortillas for dipping. For a complete meal, serve with a simple side salad dressed with lime vinaigrette to complement the southwestern flavors. For entertaining, consider setting up a chili bar with small bowls of various toppings, allowing guests to customize their servings. This interactive serving style makes the meal more fun and ensures everyone gets exactly what they love.

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Cultural Context

White chicken chili is a modern American adaptation of traditional red chili, offering a milder yet equally satisfying alternative. It became popular in the southwestern United States during the 1980s but has since become a beloved comfort food throughout the country. Unlike its tomato-based counterpart, white chili relies on green chilies, cream, and white beans for its distinctive character. This particular recipe balances authentic southwestern flavors with modern convenience, making it accessible for everyday home cooking.

Frequently Asked Questions

→ Can I use a different type of bean?

Yes, you can substitute great Northern beans with cannellini or navy beans if preferred.

→ Can I make this dish spicier?

To add more spice, use extra cayenne pepper or opt for hot green chiles.

→ How do I thicken the chili?

Mix 1 tablespoon of cornstarch with 2-3 tablespoons of liquid like broth or milk, stir it in, and cook until thickened.

→ Can I cook this on the stovetop?

Yes, you can simmer all ingredients in a pot for 30-40 minutes, shred the chicken, and stir in cream ingredients.

→ What toppings pair well with this dish?

Sliced jalapeños, avocados, sour cream, tortilla strips, fresh cilantro, and shredded cheese are great options.