Hey there! I can’t wait to share this Creamy Crockpot White Chicken Chili recipe with you because it’s been a total game-changer for my busy days. With my husband working long hours and our cat demanding attention (you know how cats can be!), this dish is perfect for throwing together in the morning. By the time dinner rolls around, you’ve got a warm, cozy meal waiting for you!
This chili is super creamy and packed with flavor. Just imagine tender chicken mixed with creamy broth, zesty spices, and just the right kick! It’s like a warm hug in a bowl and perfect for those chilly evenings or whenever you need some comfort food. Plus, it’s a big hit with family and friends, so you can serve it at gatherings without a hitch. If you love easy meals as much as I do, you might also want to check out my easy cornbread recipe—it’s the perfect side to go with this chili! Enjoy!
Why You’ll Love This Creamy Crockpot White Chicken Chili
- Rich and creamy comfort with a blend of flavors
- Easy, hands-off cooking—just throw everything in the crockpot
- Hearty and filling, perfect for chilly nights
- Made with simple, accessible ingredients
- Customizable spice level—add jalapeños for an extra kick!
- Melty cheddar and creamy consistency make every bite delightful
- Great for meal prep; leftovers taste even better the next day
This chili is not only delicious but also versatile; feel free to swap in your favorite beans or add in veggies to suit your taste!
How to Make Creamy Crockpot White Chicken Chili
This creamy white chicken chili is such a comforting dish—perfect for cozy nights in or serving a crowd! Plus, it simmers away in the crockpot, so you can set it and forget it while you tackle other things (like binge-watching your favorite show!).
What You’ll Need:
- Boneless, skinless chicken breasts – 2 lbs. I always go for organic chicken; it’s a bit pricier but so worth it for the flavor and quality.
- White beans – 1 can (15 oz) of great northern or cannellini beans, drained and rinsed. I love the creaminess these beans add!
- Diced green chilies – 1 can (4 oz) for a mild kick. These add great depth of flavor.
- Corn – 1 cup (frozen or canned). It adds sweetness and texture!
- Onion – 1 medium onion, diced. Yellow onions work best for a sweet flavor.
- Garlic – 3 cloves, minced. Fresh is always better; it packs a punch!
- Chicken broth – 4 cups. I love using Swanson’s low-sodium chicken broth to control the salt.
- Ground cumin – 1 tsp for that warm, earthy flavor.
- Chili powder – 1 tsp for a little extra warmth.
- Smoked paprika – 1/2 tsp, which adds a lovely smoky depth.
- Salt and black pepper – 1/2 tsp salt and 1/4 tsp black pepper to taste.
- Heavy cream or sour cream – 1 cup to make it creamy. I usually go for heavy cream, but sour cream is a delicious alternative!
- Shredded cheddar cheese – 1 cup (plus extra for serving). I recommend sharp or extra sharp for an extra delicious kick.
- Fresh cilantro – chopped, for garnish. It brightens everything up!
The Directions:
- Start by placing the chicken breasts at the bottom of the crockpot. Layering is key!
- Add the drained white beans, diced green chilies, corn, diced onion, minced garlic, and chicken broth right on top of the chicken.
- Sprinkle in cumin, chili powder, salt, and black pepper. Give it a gentle stir to combine.
- Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.
- Once cooked, carefully take the chicken out and shred it with two forks.
- Return the shredded chicken back to the crockpot and stir in your choice of heavy cream or sour cream and the shredded cheddar cheese.
- Allow the chili to heat through for another 10-15 minutes. It will be so fragrant!
- Give it a taste and adjust seasoning if needed. Yum!
- Serve hot, topped with extra shredded cheese and chopped cilantro for a fresh finish.
This chili is even better with some tortilla chips or crusty bread for dipping! And if you like a bit of heat, toss in some jalapeños or cayenne pepper. Enjoy every bite!
Can I Substitute the Chicken with Turkey or Another Protein?
Yes, you can substitute chicken with turkey breast or even shredded rotisserie chicken to save time. If using turkey, ensure it’s cooked thoroughly before adding to the chili. Ground chicken or turkey can also work—just cook it in a skillet before adding it to the crockpot.
How Can I Make This Chili Spicier?
If you want to kick up the heat, add diced jalapeños, chipotle peppers in adobo sauce, or a dash of cayenne pepper to the mixture before cooking. You can also serve sliced jalapeños or hot sauce on the side for those who like it spicy!
What Should I Do With Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or in the microwave until heated through. You can also freeze the chili in individual portions for up to 3 months—just thaw overnight in the fridge before reheating!
Can I Use Low-Fat Dairy Alternatives?
Absolutely! You can substitute the heavy cream with low-fat milk, half-and-half, or a dairy-free alternative like cashew cream or coconut cream. If using a non-dairy substitute, make sure to stir in at the end and heat through gently, as they may separate if cooked too long.
