If you’re after a cozy, flavor-packed meal that’s both nourishing and ridiculously simple, let me tell you about my go-to Creamy Crockpot White Chicken Chili. It’s the ultimate comfort food: tender chicken, hearty beans, sweet corn, and tangy green chiles all brought together with a lusciously creamy broth. This is the kind of recipe you start in the morning and come home to in the evening, greeted by a kitchen that smells like a warm hug. Whether you’re serving it for Sunday dinner or prepping for a busy week, this dish always hits the spot and is sure to win over even the pickiest eaters in your life.

Ingredients You’ll Need
You only need a few basic ingredients to make this chili, but each one brings something special to the bowl. From the creamy base to the gentle kick of spices, every element matters—and that’s what makes this comfort classic truly crave-worthy.
- Boneless skinless chicken breasts: The star of the show! They cook up perfectly tender and shred easily after slow-cooking.
- Yellow onion (chopped): Adds natural sweetness and depth to the chili’s flavor profile.
- Garlic (minced): A must for a rich aromatic foundation.
- Diced green chiles (4 ounces): These bring gentle heat and a burst of tangy flavor.
- Ground cumin: An earthy, warming spice that gives classic chili flavor.
- Dried oregano: Brings a touch of herbal brightness to balance the richness.
- Chili powder: For a subtle smokiness and just a hint of kick.
- Paprika: Delivers mild sweetness and that pretty color.
- Salt: Essential for drawing out the flavors of every ingredient.
- Black pepper: Offers a gentle heat and complexity.
- Great Northern beans (2 cans, drained and rinsed): Creamy, buttery, and perfect at soaking up all those wonderful flavors.
- Chicken broth: The flavorful liquid backbone that ties it all together.
- Frozen corn: Pops of sweetness and color in every bite.
- Cream cheese (cubed): The secret to a smooth, velvety, and perfectly creamy chili.
- Sour cream: Offers tanginess that brightens every spoonful.
- Heavy cream: Ramps up the luxurious, craveable texture.
- Juice of 1 lime: For freshness and a perfect zesty finishing touch.
How to Make Creamy Crockpot White Chicken Chili
Step 1: Layer and Season Your Ingredients
Start by laying your chicken breasts right at the bottom of the crockpot—that way, they soak up every drop of flavor as they cook. Sprinkle in your chopped onion, minced garlic, and green chiles, then shower over all those gorgeous spices: cumin, oregano, chili powder, paprika, plus plenty of salt and black pepper. Trust me, this base smells incredible even before the slow cooker gets to work!
Step 2: Add Beans, Corn, and Broth
Once your spices have blanketed the chicken, add in your drained Great Northern beans and a generous cup of sweet frozen corn. Pour over the chicken broth; this is when everything starts to look (and smell) like chili magic in the making. The broth provides the liquid for slow simmering, keeping the meat juicy and helping the beans become silky and tender.
Step 3: Slow Cook Until Tender
Pop on the lid and cook the Creamy Crockpot White Chicken Chili on low for 6 to 8 hours—or on high for 3 to 4 hours if you’re short on time. When your chicken is melt-in-your-mouth tender and the house is full of that irresistible aroma, you know it’s time for the next step.
Step 4: Shred the Chicken
Pull out the chicken breasts with tongs and use two forks to shred them into hearty pieces. Pop the shredded chicken right back into the crockpot. This simple trick guarantees every bite is loaded with flavor, since the shredded chicken soaks up all those rich, creamy juices.
Step 5: Make It Creamy
Now for the magic touch! Add the cubed cream cheese, spoonfuls of sour cream, and generous splash of heavy cream. Give everything a really good stir; the cheese and creams will melt into the chili, transforming it into that dreamy, velvety bowlful everyone’s always raving about. Let the chili heat for another 10 to 15 minutes on low—you’ll see it thicken up beautifully.
Step 6: Brighten with Lime
Right before serving, squeeze in the juice of a fresh lime. This little burst of citrus brings every other flavor to life and makes each spoonful feel perfectly balanced. Stir it in and you’re ready to serve up pure comfort!
How to Serve Creamy Crockpot White Chicken Chili

Garnishes
When it comes to toppings for Creamy Crockpot White Chicken Chili, you can go as classic or creative as you like. Try a generous handful of shredded cheese for extra richness, slices of avocado for creamy contrast, a sprinkle of chopped cilantro for fresh flavor, or a scoop of crushed tortilla chips to add the perfect crunch. These finishing touches aren’t just tasty—they make every bowl extra special!
Side Dishes
This chili is absolutely hearty on its own, but a few sides make it feel like a feast. Warm, crusty bread or pillowy dinner rolls are perfect for soaking up any leftover creamy broth. A crisp green salad with a tangy vinaigrette is a delightful counterpoint to the richness. If you want to keep things simple, a side of sweet cornbread never fails to please the crowd.
Creative Ways to Present
If you want to change things up, try serving Creamy Crockpot White Chicken Chili in hollowed-out bread bowls for an unforgettable presentation. Smaller bowls or mugs make it great for parties, or, try a chili bar approach: lay out all your toppings and let everyone customize their own bowl. It’s a fun, interactive way to make dinner a little more festive.
Make Ahead and Storage
Storing Leftovers
One of the best things about this recipe is how well it keeps. Let your Creamy Crockpot White Chicken Chili cool to room temperature, then store it in airtight containers in the fridge. It’ll stay delicious for up to four days, and some might even say it tastes better the next day as the flavors meld.
Freezing
This chili is freezer-friendly, which makes it incredible for meal prepping. Portion it into freezer-safe bags or containers, leaving some space for expansion. Freeze for up to three months. Thaw overnight in the fridge before reheating for a comforting meal anytime you need one.
Reheating
To reheat, simply pour your chili into a saucepan and warm it gently over medium heat, stirring occasionally. You can also microwave it in individual bowls, stirring halfway through. If the chili has thickened up a bit too much, a splash of chicken broth will loosen it right up and bring back its creamy consistency.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! If you’re short on time, swap in shredded rotisserie chicken and add it after the broth and veggies have cooked down for a couple of hours. Stir in the chicken just before adding the cream cheese and other creamy elements.
How spicy is Creamy Crockpot White Chicken Chili?
This version is mild and family-friendly, but you can spike up the heat by adding diced jalapeño peppers or opting for spicy green chiles. Feel free to dial up or tone down the spice according to your crew’s tastes.
Can I make Creamy Crockpot White Chicken Chili dairy-free?
Yes! Substitute your favorite plant-based cream cheese, use unsweetened coconut cream or a dairy-free creamer, and choose a dairy-free sour cream. You’ll still get wonderful creaminess, but without the added dairy.
What other beans can I use if I don’t have Great Northern beans?
Cannellini beans or navy beans are both excellent alternatives. Both have that mild, creamy texture that keeps the chili silky and hearty, so use whatever you have handy in your pantry.
Can I make this on the stovetop instead of in a crockpot?
Definitely! Sauté your onions, garlic, and spices in a large pot first, add all the other ingredients (except dairy and lime juice), and simmer until the chicken is cooked through. Shred the chicken, then stir in your dairy and lime juice to finish. It’s ready in about 45 minutes this way!
Final Thoughts
If you’re looking for a meal that’s cozy, creamy, and brimming with flavor, give this Creamy Crockpot White Chicken Chili a try. It’s seriously simple to throw together and will have everyone coming back for more. Can’t wait to hear how you enjoy it—don’t forget to load it up with your favorite toppings!
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Creamy Crockpot White Chicken Chili Recipe
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of Creamy Crockpot White Chicken Chili, a comforting and flavorful dish perfect for chilly days. This easy-to-make recipe is packed with tender chicken, hearty beans, and a creamy, zesty broth that will satisfy your taste buds. Simply toss everything in the slow cooker, let it simmer, and enjoy a delicious meal with minimal effort.
Ingredients
Chicken Chili:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 2 cans (15 ounces each) Great Northern beans, drained and rinsed
- 2 cups chicken broth
- 1 cup frozen corn
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Juice of 1 lime
Instructions
- Prepare the Chicken: Place chicken breasts in the crockpot.
- Add Ingredients: Top with onion, garlic, green chiles, cumin, oregano, chili powder, paprika, salt, and pepper. Add beans, corn, and chicken broth.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is cooked. Shred chicken, return to pot.
- Add Creaminess: Stir in cream cheese, sour cream, and heavy cream until melted.
- Finish: Heat for 10–15 minutes. Stir in lime juice before serving.
Notes
- Top with shredded cheese, avocado, cilantro, or tortilla chips.
- For extra heat, add jalapeño or hot chiles.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 95mg