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Creamy white chicken chili cooked in a crockpot, garnished with fresh cilantro and lime, served warm in a bowl.
Sonia Khan

Creamy White Chicken Chili Crockpot Recipe (Easy Dump-and-Go)

Creamy White Chicken Chili Crockpot Recipe is hearty, cozy, and packed with tender chicken, white beans, green chiles, and a rich creamy broth. It’s an easy slow cooker dinner that’s perfect for busy days, meal prep, or a warm family meal with minimal effort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts
  • 2 cans white beans drained and rinsed
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 can diced green chiles
  • 3 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 4 ounces cream cheese softened
  • ½ cup sour cream
  • 1 cup frozen corn
  • 1 tablespoon lime juice

Equipment

  • Crockpot or slow cooker
  • Cutting board and knife
  • Can opener
  • Forks for shredding
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Place the chicken breasts in the crockpot.
  2. Add the white beans, diced onion, garlic, green chiles, chicken broth, cumin, oregano, chili powder, salt, and black pepper.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
  4. Remove the chicken from the crockpot and shred it with two forks.
  5. Return the shredded chicken to the crockpot.
  6. Stir in the softened cream cheese, sour cream, frozen corn, and lime juice.
  7. Cover and cook for another 15 to 20 minutes, until the cream cheese is fully melted and the chili is creamy.
  8. Stir well, taste, and adjust seasoning if needed.
  9. Serve warm with your favorite toppings.

Notes

  • Soften the cream cheese first so it melts more smoothly into the chili.
  • For a thicker chili, mash a small portion of the beans before serving.
  • Rotisserie chicken can work too, but add it near the end since it is already cooked.
  • Great topping ideas include shredded cheese, cilantro, avocado, tortilla strips, or jalapeño slices.
  • Store leftovers in an airtight container in the fridge for up to 4 days.