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The Ultimate Creamy Crockpot White Chicken Chili

A close-up of a bowl of creamy crockpot white chicken chili topped with sour cream, shredded cheese, corn, and cilantro.
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This set-it-and-forget-it Crockpot White Chicken Chili delivers a creamy, hearty, and flavorful meal with minimal hands-on time, perfect for easy weeknight dinners.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can mild diced green chiles, undrained
  • 1 (4 ounce) can diced jalapeños, optional, undrained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1 cup shredded Monterey Jack cheese or Pepper Jack cheese (for topping)
  • 1/2 cup sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)

Instructions

  1. Place the chicken breasts into the bottom of your slow cooker.
  2. Top the chicken with the cannellini beans, Great Northern beans, diced green chiles, mild diced green chiles, optional jalapeños, and drained corn.
  3. Pour the chicken broth over the ingredients.
  4. Sprinkle the ranch seasoning mix, cumin, oregano, garlic powder, and black pepper evenly over the top. Do not stir.
  5. Place the cubed cream cheese evenly over the top of the ingredients.
  6. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
  7. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  8. Stir everything together until the cream cheese has melted and the chili is creamy. If the chili seems too thick, add a splash more broth or water.
  9. Serve hot. Top each bowl with shredded Monterey Jack cheese, a dollop of sour cream, and fresh cilantro.

Notes

  • For the creamiest texture, use full-fat cream cheese.
  • If you prefer more heat, add a dash of cayenne pepper with the other spices.
  • This chili freezes well. Cool completely before transferring to an airtight, freezer-safe container.

Nutrition

Find it online: https://www.unfoldrecipes.com/crockpot-white-chicken-chili-creamy-easy-recipe/