Crockpot Creamy White Chicken Chili
If you love cozy comfort food but still want something that feels light enough for warmer weather, this Crockpot Creamy White Chicken Chili is it. It’s rich, creamy, loaded with flavor, and somehow still feels fresh — aka the chili of spring and summer.
If you’ve made my other cozy recipes like my Italian Roast Chicken & Potatoes, Sicilian Sausage Soup, or even my Crockpot Chicken Philly Cheesesteaks, you already know… I don’t play when it comes to flavor. And this one? This might be the best white chicken chili — crockpot or not.
It’s a true dump-and-go recipe that tastes like you stood over the stove all day. No complicated steps, no extra pans, and no shortcuts on flavor.
These Cannellini Beans are a must have for this recipe!
Also a much needed ingredient, Worcestershire sauce.
Make it delicious with Chicken Bouillon Seasoning.
A must have, Corn Starch!
🤔 Common Questions
Yes! Use mild green chiles and skip the cayenne.
You can, but it won’t be nearly as rich or creamy.
Yes, but honestly… the crockpot version is better. That’s how you know it’s good. However my stove top white chicken chili is delicious too.
🍞 How to Toast the Rolls (Highly Recommend)
This is my favorite way to serve it:
- Preheat oven to 400°F
- Place small rolls on a baking sheet
- Toast for 5–7 minutes until lightly golden
Perfect for dipping — don’t skip this.
🔥 The Secret to the BEST White Chicken Chili
This isn’t your average white chicken chili.
- Worcestershire goes directly on the chicken → builds flavor from the start
- Knorr chicken bouillon → deep, rich, slow-cooked taste instantly
- Cornstarch slurry instead of flour → smoother, silkier texture
- Cream cheese + heavy cream finish → creamy but balanced
- Lime at the end → brightens everything up
Crockpot Creamy White Chicken Chili
Equipment
Ingredients
- 2 lbs chicken breast
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp mustard powder
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp crushed red pepper
- Salt & pepper to taste about ½ tsp each
- 2 tsp Worcestershire sauce about 1 tsp per chicken breast
- 2 jalapeños seeded & diced
- 1 small sweet onion chopped
- 7 cloves garlic chopped
- 6 cups low sodium chicken broth
- 2 tbsp Knorr chicken bouillon powder
- 2 15.5 oz cans cannellini beans, drained & rinsed
- 15.25 oz can corn, drained
- 7 oz can green chiles (hot or mild)
- 8 oz cream cheese block
- ½ cup heavy cream
- Juice of 1 lime
- 2 tbsp cornstarch
Instructions
Season the chicken
- Place chicken breasts in the crockpot. Sprinkle all seasonings over both sides and rub them in.
Build flavor early
- Drizzle Worcestershire sauce directly over the chicken.
Add everything else (except creamy ingredients)
- Add jalapeños, onion, garlic, chicken broth, Knorr bouillon, beans, corn, and green chiles.
Cook
- High: 3–4 hours
- Low: 6–7 hours
Shred the chicken
- Remove or shred directly in the crockpot using a hand mixer or your favorite chicken shredder tool.
Make it creamy + thicken
- In a small bowl, mix cornstarch with a ladle of the hot broth
- Pour back into crockpot
- Add cream cheese, heavy cream, and lime juice
Finish cooking
- Cook on HIGH for another 30–60 minutes until creamy and thickened.
Serve
- Stir well and serve hot with toppings such as chopped green onions and colby jack cheese.
👝 How to Store Leftovers
Store in airtight container for up to 4 days
Reheat on stove or microwave
Add a splash of broth if it thickens too much
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