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Creamy Slow Cooker White Chicken Chili Recipe (Easy & Best)

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This creamy slow cooker white chicken chili is the ultimate comfort food—quick to prep, packed with flavor, and made with simple pantry ingredients. It’s perfect for busy weeks when you want a hearty, satisfying meal without spending hours in the kitchen.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) white corn, drained
  • 2 cans (4 oz each) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ounces cream cheese, softened and cubed
  • ½ cup plain Greek yogurt
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish, optional)
  • Shredded Monterey Jack cheese (for garnish, optional)
  • Diced avocado (for garnish, optional)
  • Tortilla strips or crushed tortilla chips (for garnish, optional)
  • Lime wedges (for garnish, optional)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans and corn. Cube the cream cheese and let it sit at room temperature while everything else cooks.
  2. Layer ingredients in the slow cooker: Place the chicken breasts in the bottom of a 6-quart slow cooker sprayed with nonstick spray. Add the diced onion, minced garlic, drained beans, corn, and diced green chiles on top. Sprinkle the cumin, oregano, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper evenly over everything. Pour the chicken broth around the edges—try not to wash the spices off the chicken. Don’t stir yet.
  3. Cook on low for 6-7 hours or high for 3-4 hours. The chicken is done when it reaches 165°F internally and shreds easily with a fork.
  4. Shred the chicken: Using two forks, carefully shred the chicken right in the slow cooker. It should fall apart with minimal effort.
  5. Add the creamy elements: Turn the slow cooker to warm or low. Add the softened cream cheese cubes and Greek yogurt. Stir gently until the cream cheese is fully melted and incorporated.
  6. Finish with lime juice and adjust seasoning: Squeeze the lime juice into the chili and stir. Taste and adjust salt, pepper, or cumin as needed.
  7. Let it rest: Turn off the slow cooker and let the chili sit for 10-15 minutes. The flavors meld together and the chili thickens slightly.
  8. Serve with your favorite toppings: Ladle into bowls and top with fresh cilantro, shredded cheese, diced avocado, tortilla strips, and a lime wedge.

Notes

Don’t skip the cream cheese softening step to avoid lumps. The order of ingredients matters—put chicken on the bottom to ensure it cooks in liquid. Resist opening the lid during cooking. Adjust thickness by mashing some beans or adding extra broth. Watch the salt from canned goods. Let the chili cool slightly before adding Greek yogurt to prevent curdling. This chili gets better after a day in the fridge.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, easy chili recipe, chicken chili, crockpot chili, comfort food, gluten-free chili

Find it online: https://sparklechew.com/creamy-slow-cooker-white-chicken-chili-recipe-easy-and-best/