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Creamy Crockpot White Chicken Chili

creamy crockpot white chicken chili - featured image
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A set-it-and-forget-it creamy white chicken chili made in the slow cooker with frozen chicken, white beans, and cream cheese. Perfect for busy weeknights, this comforting chili requires no pre-cooking and delivers rich, velvety flavor every time.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts (frozen or fresh)
  • 2 (15-ounce) cans white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 cup frozen corn
  • 2 (4-ounce) cans diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 bay leaves
  • 8 ounces cream cheese, softened and cubed
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • Juice of 1 lime
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced avocado, sour cream, crushed tortilla chips, hot sauce

Instructions

  1. Layer the diced onion and minced garlic in the bottom of a 6-quart or larger slow cooker. Place the chicken breasts on top.
  2. Add the drained white beans, frozen corn, and diced green chiles (with their liquid) on top of the chicken.
  3. Sprinkle the cumin, oregano, chili powder, salt, and pepper over the top. Nestle the bay leaves into the mixture. Pour the chicken broth around the edges.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fork-tender and shreds easily.
  5. Remove the chicken to a cutting board and shred with two forks. Discard the bay leaves.
  6. Return the shredded chicken to the slow cooker. Add the cubed cream cheese and stir until fully melted and incorporated, about 2-3 minutes.
  7. In a small bowl, whisk together the cornstarch and ¼ cup cold water until smooth. Pour the slurry into the slow cooker and stir well.
  8. Turn the slow cooker to high and cook uncovered for 15-20 minutes, stirring occasionally, until the chili thickens.
  9. Stir in the fresh lime juice. Taste and adjust seasoning with more salt, pepper, or cumin if needed.
  10. Serve hot with desired toppings.

Notes

For extra flavor, toast the cumin in a dry skillet for 30-60 seconds before adding. Don’t skip the cornstarch slurry—it gives the chili its signature thick, creamy texture. If using frozen chicken, add an extra hour to the cook time. Leftovers taste even better the next day and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chicken chili, easy weeknight dinner, set it and forget it, gluten free chili

Find it online: https://platebelle.com/creamy-crockpot-white-chicken-chili-easy-weeknight-dinner/