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Crockpot Creamy White Chicken Chili

A close-up of a bowl of creamy crockpot white chicken chili topped with shredded cheese, sour cream, and fresh cilantro.
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Make this easy Crockpot White Chicken Chili for a comforting, flavorful meal. The slow cooker handles the work, giving you tender shredded chicken and creamy white beans perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lb 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 chilies, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (4 ounce) can diced green chilies, undrained (optional, for extra heat)
  • 1 cup chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes (optional, for extra creaminess)
  • Toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the cannellini beans, great northern beans, both cans of diced green chilies, Rotel, chicken broth, ranch seasoning mix, cumin, oregano, and black pepper over the chicken. Do not stir yet.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  4. Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks.
  5. Return the shredded chicken to the slow cooker.
  6. If using, add the cubed cream cheese to the chili. Stir gently until the cream cheese is fully melted and the chili is creamy.
  7. Stir everything together until well combined. Taste and adjust seasonings if needed.
  8. Serve hot with your choice of toppings.

Notes

  • For a thicker chili, remove about 1 cup of the chili mixture (liquid and beans) during the last 30 minutes of cooking, mash it slightly, and stir it back into the slow cooker.
  • If you skip the cream cheese, you can stir in 1/2 cup of heavy cream or half-and-half during the last 30 minutes for a creamy texture.
  • This recipe freezes well. Cool completely before transferring to an airtight, freezer-safe container.

Nutrition

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