Slow Cooker Creamy White Chicken Chili Recipe

I perfected a Creamy White Chicken Chili for the crockpot that uses a surprising pantry twist and a simple trick that changes everything about the dish.

I never thought a slow cooker could turn simple ingredients into something that makes me pause mid-spoon. This Creamy White Chicken Chili looks humble but the way cannellini beans and cream cheese melt together creates a silky, slightly tangy swirl that kept me going back for more.

I made it on a whim and now my Crockpot White Chicken Chili is the dish people ask me to bring, the one that shows up at last minute dinners and disappears fast. It’s easy, a little sneaky and somehow feels like a win even on the busiest nights, you wont regret trying it.

Ingredients

• chicken breasts: lean protein that keeps you full, builds muscle, low carbs, great chili base
• cannellini beans: white beans pack fiber and protein, add creaminess and subtle nutty flavor
• green chiles: give a smoky tangy heat and vitamin C, spicy kick without sweetness
• onion: adds savory depth natural sugars for balance, some fiber and antioxidants
• garlic: bright aromatic hit, immune boosting compounds and big flavor punch
• cream cheese and creams: creates silky rich texture, lots of fat and calories, very comforting
• Monterey Jack cheese: melts smooth, adds salty creamy cheese notes and calcium
• lime juice and cilantro: lime brightens adds acidity; cilantro freshens herbaceous finish and vitamin K

Ingredient Quantities

• 1 1/2 to 2 lb boneless skinless chicken breasts (about 2 large)
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
• 1 (4 oz) can diced green chiles, mild or hot, your call
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 cups low sodium chicken broth
• 1 to 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp kosher salt, plus black pepper to taste
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup heavy cream or half and half
• 1 cup shredded Monterey Jack or pepper jack cheese
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro, optional
• 1 jalapeño, seeded and minced, optional
• 1 tbsp olive oil, optional (for sautéing onion)

How to Make this

1. If you want, heat 1 tbsp olive oil in a skillet over medium heat and sauté the diced yellow onion until soft about 4 to 5 minutes, add the minced garlic for the last 30 seconds then transfer to the slow cooker; you can skip this step and toss the raw onion and garlic in if you like.

2. Into the slow cooker add the 1 1/2 to 2 lb boneless skinless chicken breasts, both cans of drained and rinsed cannellini or great northern beans, the 4 oz can diced green chiles, jalapeño if using, 3 cups low sodium chicken broth, 1 to 2 tsp ground cumin, 1 tsp chili powder, 1 tsp dried oregano, 1 tsp kosher salt and black pepper to taste.

3. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is very tender and easily shreds.

4. Remove the chicken to a cutting board, shred with two forks then return the shredded chicken to the slow cooker and stir to combine.

5. Cut the 8 oz softened cream cheese into cubes and add to the cooker; if it’s not soft enough, microwave the whole block for 15 to 25 seconds to make it easier to melt, then stir until mostly smooth.

6. Stir in 1/2 cup sour cream, 1/2 cup heavy cream or half and half, and 1 cup shredded Monterey Jack or pepper jack cheese; mash a few spoonfuls of the beans against the side of the pot to thicken the chili naturally.

7. Keep the slow cooker on low and let everything meld for another 15 to 30 minutes, stirring occasionally so the cheese melts evenly and nothing sticks.

8. Taste and adjust seasoning with more salt, pepper, or cumin if needed.

9. Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro (reserve a little cilantro for garnish if you want), and add the minced jalapeño now if you skipped it earlier for a fresher kick.

10. Serve hot with extra cilantro if desired; leftover chili stores great in the fridge up to 4 days and thickens as it cools, just thin with a splash of broth or cream when reheating.

Equipment Needed

1. Slow cooker (5 to 6 qt)
2. Large skillet or frying pan (optional, for sautéing the onion)
3. Cutting board and a sharp chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula for stirring
6. Two forks or tongs to shred the chicken
7. Can opener and a colander for draining the beans
8. Microwave-safe plate or small bowl (to soften the cream cheese) and a cheese grater
9. Kitchen timer or phone to check cook time, dont walk away

FAQ

Slow Cooker Creamy White Chicken Chili Recipe Substitutions and Variations

• Chicken breasts: swap in 1.5–2 lb shredded rotisserie chicken for a super fast shortcut, or use boneless skinless chicken thighs (same weight) if you want richer, juicier meat.
• Cannellini / great northern beans: use 2 cans navy beans or 2 cups cooked dried white beans (navy, baby lima) for the same creamy texture.
• 8 oz cream cheese: replace with 1 cup full fat Greek yogurt plus 1 tablespoon cornstarch whisked in and warmed a bit to thicken, or use 8 oz mascarpone for a richer, silkier finish.
• 1/2 cup heavy cream / half and half: use 1/2 cup evaporated milk for a lighter dairy swap, or 1/2 cup full fat canned coconut milk if you need dairy free.

Pro Tips

1) Sear the chicken quick in a hot skillet before it hits the slow cooker, just 1 to 2 minutes per side, it adds a ton more flavor and helps keep the meat from turning stringy. Or if you want a shortcut grab a rotisserie chicken, shred it and add near the end so it doesnt overcook.

2) Make the cream cheese and dairy mix lump free by cutting the cream cheese into small cubes and letting them sit at room temp, or microwave the whole block for 15 to 20 seconds. Add the cream cheese slowly and stir off heat or on low till smooth, high heat will make it grainy.

3) Use texture tricks with the beans instead of thickeners. Mash a cup or two lightly with a fork or use an immersion blender for a few pulses so it thickens naturally but still has whole beans for bite. If it gets too thick after chilling, thin with a splash of chicken broth or cream when reheating.

4) Always finish with acid and fresh herbs at the end, never cook the lime or cilantro for long. The lime juice and cilantro brighten the whole pot, and add the jalapeño at the end if you want fresher heat. Taste for salt after the cheese and cream are in, cheese can make it saltier than you expect.

Slow Cooker Creamy White Chicken Chili Recipe

Recipe by James Level

0.0 from 0 votes

I perfected a Creamy White Chicken Chili for the crockpot that uses a surprising pantry twist and a simple trick that changes everything about the dish.

Pin

Servings

6

servings

Calories

683

kcal

Equipment: 1. Slow cooker (5 to 6 qt)
2. Large skillet or frying pan (optional, for sautéing the onion)
3. Cutting board and a sharp chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula for stirring
6. Two forks or tongs to shred the chicken
7. Can opener and a colander for draining the beans
8. Microwave-safe plate or small bowl (to soften the cream cheese) and a cheese grater
9. Kitchen timer or phone to check cook time, dont walk away

Ingredients

• 1 1/2 to 2 lb boneless skinless chicken breasts (about 2 large)

• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed

• 1 (4 oz) can diced green chiles, mild or hot, your call

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 cups low sodium chicken broth

• 1 to 2 tsp ground cumin

• 1 tsp chili powder

• 1 tsp dried oregano

• 1 tsp kosher salt, plus black pepper to taste

• 8 oz cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup heavy cream or half and half

• 1 cup shredded Monterey Jack or pepper jack cheese

• 2 tbsp fresh lime juice

• 1/4 cup chopped fresh cilantro, optional

• 1 jalapeño, seeded and minced, optional

• 1 tbsp olive oil, optional (for sautéing onion)

Directions

• If you want, heat 1 tbsp olive oil in a skillet over medium heat and sauté the diced yellow onion until soft about 4 to 5 minutes, add the minced garlic for the last 30 seconds then transfer to the slow cooker; you can skip this step and toss the raw onion and garlic in if you like.
• Into the slow cooker add the 1 1/2 to 2 lb boneless skinless chicken breasts, both cans of drained and rinsed cannellini or great northern beans, the 4 oz can diced green chiles, jalapeño if using, 3 cups low sodium chicken broth, 1 to 2 tsp ground cumin, 1 tsp chili powder, 1 tsp dried oregano, 1 tsp kosher salt and black pepper to taste.
• Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is very tender and easily shreds.
• Remove the chicken to a cutting board, shred with two forks then return the shredded chicken to the slow cooker and stir to combine.
• Cut the 8 oz softened cream cheese into cubes and add to the cooker; if it’s not soft enough, microwave the whole block for 15 to 25 seconds to make it easier to melt, then stir until mostly smooth.
• Stir in 1/2 cup sour cream, 1/2 cup heavy cream or half and half, and 1 cup shredded Monterey Jack or pepper jack cheese; mash a few spoonfuls of the beans against the side of the pot to thicken the chili naturally.
• Keep the slow cooker on low and let everything meld for another 15 to 30 minutes, stirring occasionally so the cheese melts evenly and nothing sticks.
• Taste and adjust seasoning with more salt, pepper, or cumin if needed.
• Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro (reserve a little cilantro for garnish if you want), and add the minced jalapeño now if you skipped it earlier for a fresher kick.
• Serve hot with extra cilantro if desired; leftover chili stores great in the fridge up to 4 days and thickens as it cools, just thin with a splash of broth or cream when reheating.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 463g
• Total number of serves: 6
• Calories: 683kcal
• Fat: 38g
• Saturated Fat: 21g
• Trans Fat: 0.5g
• Polyunsaturated: 3g
• Monounsaturated: 12g
• Cholesterol: 203mg
• Sodium: 750mg
• Potassium: 837mg
• Carbohydrates: 22g
• Fiber: 5.4g
• Sugar: 3g
• Protein: 55g
• Vitamin A: 600IU
• Vitamin C: 8mg
• Calcium: 230mg
• Iron: 4.8mg