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–+ servings
A creamy white chicken chili in a slow cooker, featuring shredded chicken, white beans, corn, diced green chilies, and chopped green onions, with a ladle scooping up a hearty serving.
Melissa Jo

Crockpot Creamy White Chicken Chili

5 from 1 vote
Add seasoned chicken, Worcestershire, veggies, broth, beans, corn, and bouillon to crockpot. Cook 3–4 hours on high or 6–7 hours low. Shred chicken. Stir in cornstarch slurry, cream cheese, heavy cream, and lime. Cook 30–60 more minutes until creamy. Serve hot.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 people
Course: Main Course
Cuisine: American

Ingredients
  

Equipment

Method
 

Season the chicken
  1. Place chicken breasts in the crockpot. Sprinkle all seasonings over both sides and rub them in.
Build flavor early
  1. Drizzle Worcestershire sauce directly over the chicken.
Add everything else (except creamy ingredients)
  1. Add jalapeños, onion, garlic, chicken broth, Knorr bouillon, beans, corn, and green chiles.
Cook
  1. High: 3–4 hours
  2. Low: 6–7 hours
Shred the chicken
  1. Remove or shred directly in the crockpot using a hand mixer or your favorite chicken shredder tool.
Make it creamy + thicken
  1. In a small bowl, mix cornstarch with a ladle of the hot broth
  2. Pour back into crockpot
  3. Add cream cheese, heavy cream, and lime juice
Finish cooking
  1. Cook on HIGH for another 30–60 minutes until creamy and thickened.
Serve
  1. Stir well and serve hot with toppings such as chopped green onions and colby jack cheese.

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