Crockpot Creamy White Chicken Chili

credit: The Chunky Chef

Creamy Crockpot White Chicken Chili
Source: Adapted fromĀ The Chunky Chef’s Creamy Crockpot White Chicken Chili


  • 1.5 pounds boneless skinless chicken breasts, trimmed
  • 1 tablespoon olive oil
  • 1 yellow onion, diced finely
  • 2 cloves garlic, minced
  • 8 ounces chicken stock
  • 2 (15-oz) cans Great Northern Beans, drained and rinsed
  • 2 (4-oz) cans diced green chiles, drained
  • 1 (15-oz) can whole kernal corn, drained
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 3/4 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 8 ounces reduced fat cream cheese
  • 1/4 cup half and half

Optional Toppings

  • Avocado/Guacamole
  • Shredded Cheese
  • Sour Cream
  • Pico De Gallo/Salsa
  • Crushed Tortilla Chips
  • Hot Sauce


  1. Microwave onions, garlic, olive oil, salt, pepper, cumin, oregano, chili powder and cayenne pepper in bowl, stirring occasionally, until onions are softened and spices fragrant, about 4 minutes; transfer to slow cooker.
  2. Stir chicken stock, beans, diced green chiles and corn into slow cooker combining with seasoned onion mixture. Nestle chicken breasts in the liquid. Cover and cook on low for 8 hours.
  3. Remove chicken and shred before returning to slow cooker.
  4. Add cream cheese and half and half, stir, then cover and cook on high until chili is creamy and slightly thickened, about 15 minutes.
  5. Serve and enjoy with desired toppings.



One of the easiest ways to shred chicken quickly and uniformly is to place it in the bowl of a KitchenAid stand mixer and use flat beater to shred.


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