Print

Easy Crockpot White Chicken Chili: Creamy Comfort for Weeknights

A close-up of a white bowl filled with creamy crockpot white chicken chili, featuring shredded chicken and white beans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, hearty white chicken chili in your slow cooker. This dump and go recipe delivers a satisfying, flavorful meal with minimal effort, perfect for busy weeknights or cozy family dinners.

Ingredients

Scale
  • 3 large boneless, skinless chicken breasts (about 2 lbs)
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can diced tomatoes and green chiles (Rotel), undrained
  • 1 cup chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)

Instructions

  1. Place the raw chicken breasts in the bottom of your slow cooker.
  2. Top the chicken with the cannellini beans, Great Northern beans, diced green chiles, and diced tomatoes and green chiles (Rotel).
  3. Pour the chicken broth over the ingredients.
  4. Sprinkle the dry ranch seasoning mix, cumin, oregano, and pepper evenly over everything. Do not stir yet.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. When cooking time is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Add the cubed cream cheese to the chili. Stir gently until the cream cheese is fully melted and the chili is creamy.
  8. Stir in the heavy cream or half-and-half, if using, for a richer texture. Heat for 10 more minutes until fully combined.
  9. Serve hot with your favorite toppings.

Notes

  • For a slightly spicier chili, add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce with the other seasonings.
  • If you prefer a thicker chili, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl, then stir the slurry into the chili during the last 30 minutes of cooking.
  • Serve this comfort food with toppings like shredded Monterey Jack cheese, fresh cilantro, sliced avocado, or tortilla chips.

Nutrition

Find it online: https://rosatasty.com/crockpot-white-chicken-chili-creamy-scoops/