Creamy White Chicken Chili – Easy Crockpot Recipe You’ll Crave on Repeat

This chili is proof that comfort food can be low-effort and high-reward. Toss everything in a slow cooker before work, come home to a thick, creamy bowl that tastes like you actually tried. It’s rich without being heavy, mild but not boring, and it hits that “just one more spoonful” zone fast.

If you can open a can and press a button, you can make this. Friends will ask for the recipe; you’ll pretend it’s complicated. Everyone wins.

What Makes This Recipe So Good

• Set-it-and-forget-it simplicity: The crockpot does 95% of the work while you live your life.

  No babysitting, no simmering drama.

• Ultra-creamy texture: A quick mash of the beans plus a final swirl of cream cheese makes it luxuriously thick without flour or cornstarch.
• Balanced flavor: Mild green chiles, cumin, and garlic bring warmth without turning your tongue into lava. Spice-averse folks rejoice.
• Flexible and forgiving: Use chicken thighs or breasts, canned or fresh corn, cream cheese or Greek yogurt. It’s hard to mess up—seriously.
• Meal-prep gold: It reheats like a dream, freezes well, and tastes even better the next day.

  Future-you says thanks.

What Goes Into This Recipe – Ingredients

• 2 pounds boneless, skinless chicken (breasts or thighs)
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed (or sub more northern beans)
• 1 (4-ounce) can diced green chiles, mild or hot
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup frozen or canned corn, drained if canned
• 4 cups low-sodium chicken broth
• 1 teaspoon kosher salt (plus more to taste)
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional but lovely)
• 1/4 teaspoon ground coriander (optional)
• 8 ounces cream cheese, cut into cubes, softened
• 1/2 cup sour cream or plain Greek yogurt (for tang and body)
• Juice of 1/2 lime
• Fresh cilantro, chopped, for garnish
• Optional toppings: sliced jalapeño, shredded Monterey Jack or Pepper Jack, crushed tortilla chips, avocado, hot sauce

Step-by-Step Instructions

1. Load the base: Add onion, garlic, beans, green chiles, corn, and all spices to the crockpot. Pour in chicken broth and stir.
2. Add the chicken: Nestle the chicken breasts or thighs into the mixture. They should be mostly submerged.
3. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken shreds easily.
4. Shred like a pro: Remove chicken to a cutting board and shred with two forks.

   Return the chicken to the crockpot.

5. Thicken the chili: Use a potato masher to mash some of the beans right in the pot—about 6–8 quick mash presses to release starch and thicken.
6. Make it creamy: Add cream cheese cubes and sour cream (or Greek yogurt). Stir until completely melted and smooth. If needed, cover and let it warm another 10–15 minutes.
7. Brighten: Stir in lime juice.

   Taste and adjust salt, pepper, or cumin as needed. You’re the boss.

8. Serve and top: Ladle into bowls and finish with cilantro, cheese, jalapeño, avocado, tortilla chips, and a dash of hot sauce. Bragging rights optional.

Keeping It Fresh

• Refrigerator: Store in an airtight container up to 4 days.

  It thickens as it chills—add a splash of broth when reheating.

• Freezer: Freeze up to 2–3 months. Cool completely, portion into freezer bags or containers, and label. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over medium-low heat or in the microwave at 60–70% power, stirring occasionally.

  Avoid boiling to keep dairy silky.

• Make-ahead hack: Add everything except dairy to a freezer bag and freeze flat. Thaw and dump into the crockpot; stir in dairy at the end. Easy win.

Health Benefits

• Lean protein: Chicken provides high-quality protein that supports muscle repair and keeps you fuller longer.
• Fiber from beans: Beans help with digestion and steady energy.

  They also boost satiety without piling on calories.

• Balanced macros: Protein, carbs, and fats play nice here. Cream cheese adds fats for satisfaction; beans and corn offer complex carbs.
• Micronutrients: Onion, garlic, and chiles bring antioxidants, while lime juice adds vitamin C and a flavor lift.
• Customizable for goals: Swap sour cream for Greek yogurt to cut fat and add protein; use reduced-fat cream cheese if you prefer. IMO, delicious either way.

What Not to Do

• Don’t add dairy at the start: Cream cheese and sour cream can curdle with long heat.

  Stir them in at the end for a creamy finish.

• Don’t skip seasoning: Under-salted chili tastes flat. Taste at the end and adjust salt, pepper, and lime.
• Don’t overcook to oblivion: Dry chicken is a vibe killer. Check at the earliest time mark; breasts finish faster than thighs.
• Don’t forget texture: That quick bean mash matters.

  It thickens the chili naturally, no starch paste required.

• Don’t drown it: Too much broth = soup, not chili. Start with 4 cups; you can always thin later if needed.

Different Ways to Make This

• Rotisserie shortcut: Stir in 4 cups shredded rotisserie chicken during the last 30 minutes. Reduce cook time accordingly.
• Dairy-light version: Use 4 ounces reduced-fat cream cheese plus 1/2 cup Greek yogurt.

  Still creamy, lighter feel.

• Extra veggie power: Add a diced poblano, red bell pepper, or a cup of cauliflower rice at the start.
• Spicy upgrade: Use hot green chiles, add a diced jalapeño, and finish with chipotle hot sauce. Your taste buds will know.
• Gluten-free and low-carb tweaks: Skip the corn and use only one can of beans; add more chicken and broth. Top with avocado for healthy fats.
• Stovetop method: Simmer everything (except dairy) in a Dutch oven for 25–30 minutes, shred chicken, mash beans, then stir in dairy off heat.
• Instant Pot route: Pressure cook on High for 12 minutes with quick release; shred, mash, and add dairy on sauté (Low) to finish.

FAQ

Can I use frozen chicken?

Yes, but for safety and best texture, thaw first.

If you must cook from frozen in the crockpot, extend the time and ensure the internal temp hits 165°F. The Instant Pot handles frozen better, FYI.

How do I keep the dairy from curdling?

Add cream cheese and sour cream at the end on Low heat and stir until smooth. Avoid boiling after dairy goes in—gentle heat equals silky chili.

What beans work best?

Great northern and cannellini are classic for a creamy bite.

Navy beans also work. Avoid chickpeas unless you want a firmer texture and a slightly different vibe.

Can I make it dairy-free?

Use full-fat coconut milk (about 3/4 cup) instead of cream cheese and sour cream. It won’t taste coconutty once the spices and lime do their thing.

How can I thicken it more without flour?

Mash more beans or blend a cup of the chili and stir it back in.

You can also add a small handful of shredded Jack cheese to melt through.

Is this kid-friendly?

Absolutely. Use mild chiles and skip jalapeños. Offer hot sauce at the table for the spice lovers so everyone’s happy.

Final Thoughts

This Creamy White Chicken Chili is a low-effort, big-payoff recipe that spoils you with comfort and flavor.

It’s simple enough for Tuesday, impressive enough for game day, and customizable for nearly any diet lane you’re cruising. Keep the ingredients on hand, set the crockpot, and let time and heat do the heavy lifting. When dinner tastes this good with this little work, you’ll wonder why you ever stressed about weeknights.