Crockpot Creamy White Chicken Chili
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.
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.
Tried this recipe?Let us know how it was!