Creamy Crockpot White Chicken Chili

Prep time: 15 minutes | Cook time: 6-8 hours on low, or 3-4 hours on high | Cost estimate: $8–12 | Serves: 6-8

Okay, mamas, let’s talk about dinner. Specifically, let’s talk about those days when even the thought of chopping an onion feels like climbing Mount Everest. That’s where this Creamy Crockpot White Chicken Chili swoops in like a superhero in a stained apron! It’s so easy, it practically makes itself, and it’s guaranteed to be a crowd-pleaser. I’m talking happy kiddos, a satisfied hubby, and a momma who gets to put her feet up for a hot second. Plus, it’s *deliciously* creamy and comforting – perfect for those chilly evenings when you just need a warm hug in a bowl. Trust me, this is going to become your new go-to. My kids call it “Magic Chicken Soup” and honestly, I’m not arguing!

Why You’ll Love These

This Creamy Crockpot White Chicken Chili is a total win for busy weeknights. Here’s why:

• Hands-off cooking: Just dump everything in the slow cooker and let it do its thing. Seriously, you can almost forget about it!
• Packed with flavor: Creamy, savory, and slightly spicy, it’s a flavor explosion in every spoonful.
• Kid-friendly: Even picky eaters will devour this mild and creamy chili.
• Budget-friendly: Made with pantry staples and affordable ingredients, it won’t break the bank.
• Freezer-friendly: Make a big batch and freeze leftovers for a quick and easy meal later on.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can great northern beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (4-ounce) can diced green chiles, undrained
• 2 cups chicken broth
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for a little kick!)
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

How to Make

1. Place the chicken breasts, chopped onion, minced garlic, great northern beans, cannellini beans, and diced green chiles into your slow cooker.
2. Pour in the chicken broth.
3. Add the cumin, chili powder, cayenne pepper (if using), salt, and pepper.
4. Cook on low for 6-8 hours or on high for 3-4 hours.Note: Cooking times may vary depending on your slow cooker. The chicken should be cooked through and easily shredded with a fork.
5. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
6. Return the shredded chicken to the slow cooker.
7. Add the softened cream cheese to the slow cooker. Stir until the cream cheese is completely melted and the chili is creamy.Tip: For extra smooth chili, you can use an immersion blender to blend a portion of the chili before adding the cream cheese.
8. Taste and adjust seasonings as needed. Add more salt, pepper, or spices to your liking.
9. Serve hot with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and tortilla chips.Note: A squeeze of lime juice adds a nice bit of freshness!

Tips & Tricks

Want to take your Creamy Crockpot White Chicken Chili to the next level? Here are a few of my favorite tips and tricks:

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little extra heat.
• Flavor Boost: A squeeze of fresh lime juice or a dollop of Greek yogurt adds a tangy twist.
• Make it ahead: Prepare the chili in the morning and let it cook all day for a stress-free dinner.
• Freezer-friendly: Let the chili cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months.
• Prep Hack: Chop the onion and mince the garlic the night before to save time in the morning.

Dietary Variations

Need to adapt this recipe to fit your dietary needs? No problem!

• Dairy-Free: Substitute the cream cheese with a dairy-free cream cheese alternative or coconut cream.
• Lower Carb: Reduce the amount of beans or substitute with cauliflower rice for a lower-carb option.

Frequently Asked Questions

Can I use frozen chicken breasts?

While it’s best to use thawed chicken breasts for even cooking, you *can* use frozen in a pinch. Increase the cooking time by 1-2 hours on low. Just make sure the internal temperature reaches 165°F before shredding.

Can I make this on the stovetop?

Absolutely! Sauté the onion and garlic in a pot, then add the remaining ingredients (except the cream cheese). Bring to a simmer, cook until the chicken is cooked through, shred, and stir in the cream cheese. Easy peasy!

What are some other topping ideas?

Oh, the possibilities are endless! Consider adding diced tomatoes, jalapenos, a sprinkle of cotija cheese, or even a dollop of guacamole for extra flavor and texture.

Summary & Final Thoughts

So there you have it – the easiest, creamiest, most satisfying Creamy Crockpot White Chicken Chili recipe ever! This is a weeknight dinner winner, a potluck superstar, and a guaranteed way to warm up on a chilly day. I love serving it with a side of cornbread and a big dollop of sour cream. My kids are obsessed, my husband loves it, and honestly, it makes *my* life so much easier. Bookmark this recipe, pin it for later, and get ready to win at dinnertime! And hey, if you try it out, leave a comment below – I’d love to hear what you think!

You May Also Like

If you’re craving more easy chicken recipes, you absolutely HAVE to try these crispy oven-baked parmesan chicken strips. They’re a total game-changer for busy weeknights!

And for a lighter lunch option, this protein-packed egg salad is quick, delicious, and totally satisfying. It’s my go-to when I need a healthy and flavorful pick-me-up.