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Creamy Crockpot White Chicken Chili with Green Chiles – Easy & Best

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This creamy crockpot white chicken chili with green chiles is the ultimate comfort food—set it and forget it, then enjoy a silky, flavorful chili that’s perfect for busy weeknights. It’s a crowd-pleaser that will change your mind about white chili.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large breasts)
  • 4 cups low-sodium chicken broth
  • 2 (4-ounce) cans diced green chiles (fire-roasted preferred)
  • 1 (15-ounce) can white beans, drained and rinsed (Great Northern or cannellini)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, softened to room temperature
  • 1/2 cup heavy cream (or half-and-half)
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Sliced jalapeño (for garnish)

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the diced onion and minced garlic over the top.
  2. In a small bowl, stir together the cumin, oregano, smoked paprika, salt, and pepper. Sprinkle this mixture evenly over the chicken and onions. Pour both cans of diced green chiles (with their liquid) over everything.
  3. Slowly pour the chicken broth around the edges of the pot so you don’t wash the spices off the chicken. Give everything a gentle stir.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.
  5. Using two forks, shred the chicken right in the slow cooker.
  6. In a small bowl, mash the softened cream cheese with a fork until smooth. Stir in the heavy cream until combined. Pour this mixture into the slow cooker and stir well. Let it cook uncovered for 15-20 minutes to thicken slightly.
  7. Stir in the drained white beans and fresh lime juice. Let everything heat through for another 5 minutes. Taste and adjust salt and pepper as needed.
  8. Ladle the chili into bowls and top with your favorite garnishes.

Notes

Do not add the cream cheese too early or it may become grainy. Soften the cream cheese first for best results. Use low-sodium broth to control saltiness. Shred the chicken directly in the pot to retain juices. Let the chili rest for 10 minutes before serving to allow flavors to meld. For a thicker chili, let it cook uncovered for an additional 15-20 minutes. For a thinner chili, add a splash of broth.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, green chiles, slow cooker chili, easy chili recipe

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