Easy Creamy White Chicken Chili Crockpot Recipe

Looking for the ultimate comfort food that practically cooks itself? This creamy white chicken chili is your new go-to slow cooker recipe. With just 5 minutes of prep time, you can enjoy a rich, satisfying meal that’s packed with flavor and perfect for busy weeknights. The combination of tender chicken, creamy beans, and southwest spices creates a comforting bowl that will become a family favorite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 cans (15 oz each) great northern beans, drained
• 1 can (15 oz) white corn, drained
• 1 can (4 oz) diced green chiles
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 cup Greek yogurt or sour cream
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro for garnish

Step-by-Step Instructions

Step 1: Place chicken breasts in the bottom of your crockpot.

Step 2: Add beans, corn, green chiles, onion, and garlic around the chicken.

Step 3: Pour in chicken broth and sprinkle with cumin, chili powder, oregano, salt, and pepper.

Step 4: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Step 5: Remove chicken, shred with two forks, and return to crockpot.

Step 6: Stir in Greek yogurt and cheese until creamy and well combined.

Step 7: Serve hot, garnished with fresh cilantro and additional cheese if desired.

Expert Tips

For Extra Creaminess: Stir in 4 oz of cream cheese along with the yogurt for an ultra-creamy texture.

Time-Saving Trick: Use frozen diced onions and jarred minced garlic to reduce prep time even further.

Spice Level: Adjust heat by using mild or hot green chiles. Add a diced jalapeño for more kick.

Make-Ahead: This chili tastes even better the next day. Store leftovers in an airtight container for up to 4 days.

FAQ

Can I use chicken thighs instead?
Yes! Chicken thighs will create an even richer, more flavorful chili. Cooking time remains the same.

How can I thicken the chili?
If your chili is too thin, mix 2 tbsp cornstarch with 1/4 cup cold water, then stir into the chili during the last 30 minutes of cooking.

Can I make this dairy-free?
Absolutely! Omit the yogurt and cheese, or use dairy-free alternatives like coconut yogurt and nutritional yeast.

What to serve with white chicken chili?
Cornbread, tortilla chips, or crusty bread are perfect accompaniments. A simple green salad balances the meal beautifully.

Easy Creamy White Chicken Chili Crockpot Recipe

This creamy white chicken chili is your new go-to slow cooker recipe. With just 5 minutes of prep time, you can enjoy a rich, satisfying meal that’s packed with flavor and perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 6 servings

Calories: 400

Ingredients Method Notes

Ingredients

  

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 cans (15 oz each) great northern beans, drained
• 1 can (15 oz) white corn, drained
• 1 can (4 oz) diced green chiles
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 cup Greek yogurt or sour cream
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro for garnish

Method

 

Instructions

1. Place chicken breasts in the bottom of your crockpot.
2. Add beans, corn, green chiles, onion, and garlic around the chicken.
3. Pour in chicken broth and sprinkle with cumin, chili powder, oregano, salt, and pepper.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
5. Remove chicken, shred with two forks, and return to crockpot.
6. Stir in Greek yogurt and cheese until creamy and well combined.
7. Serve hot, garnished with fresh cilantro and additional cheese if desired.

Notes

For extra creaminess: Stir in 4 oz of cream cheese along with the yogurt. Time-saving: Use frozen diced onions and jarred minced garlic. Adjust spice level by using mild or hot green chiles. Chili tastes even better the next day and stores for up to 4 days.