Crockpot Creamy White Chicken Chili (2024)

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What’s for dinner this week? Well, not too sound pushy, but it should probably be Crockpot Creamy White Chicken Chili because it’s incredible and one of the easiest recipes I’ve ever made. You literally just toss a bunch of stuff in the crockpot wait several hours, throw a couple more things in, and then, you are golden. You probably have most of these ingredients on hand already. I’m obsessed with this recipe. I’ve made it every single week since I started working on the recipe for this here blog, and I cannot get tired of it.

Crockpot Creamy White Chicken Chili (1)

I know you’re probably wondering, “Star, is everything going to have beans in it now?” The answer is No. Haha! But, since the new WW Freestyle program makes beans zero points and I’ve only liked beans for about six months now. It’s really opened up a whole new world for me, y’all! I know it’s not that exciting for most people, but for me it is. I’m sitting here eating a delicious chili with beans in it and I am obsessed. Who am I?! Me one year ago would be scrunching my nose up and saying, “No way!” I’m pretty proud of myself for giving them another chance. I stick to my guns when I don’t like certain foods. I’m pretty stubborn about it, to be honest. I wouldn’t consider myself picky in the least, but I like what I like. I still don’t like mushrooms so don’t worry, I’m still the same person.

What’s been going on this week for us? Well, I’ve been fighting a stupid cold. It’s been pretty persistent. I’ve been chugging all the water and eating approximately 300 Cara Cara oranges daily to combat this thing. I’ve kept it at bay, but it’s still here just enough to annoy me. Oh, and then Eric caught this persistent lil’ baby cold and well, we all know what happens when a man gets a cold. He’s practically dying, y’all. Send prayers. (He’s not. He’s FINE.) This chili has been on the menu daily because not only is it chili and we love chili and/or soup when we don’t feel well, but it’s packed with so much dang flavor that we can actually still taste it! I truly think that’s the most annoying part about a cold. You just can’t taste a thing! Which also makes my job hard. Womp womp.. I haven’t been able to really work on any new recipes this week because I can’t taste them enough. Oh well, it’ll be gone soon!

Another really fun thing that happened this past week is that I went LIVE on Instagram with a fellow blogger and friend! Amy over atBeautifully Broken Journey. She’s such an inspiring woman and I just really like her. You will too! Go check out her blog. I never go live because truthfully, I feel that I do better behind the camera. It was fun and we got to chat together, talk about our weight loss journey’s, different tips & tricks, and talked to so many people! I was dreading it in ways, but I’m really glad I stepped out of my comfort zone and did it. I think it’s important to challenge myself so that things don’t become stagnant, y’know? Anyway, I’ve been thinking that maybe I’ll do it again sometime and with better lighting (gosh, I had no idea the lighting was so bad. If you saw it, I’m so sorry. haha!) I’ll be sure to let y’all know!

Anyway, enough talk. Let’s get in the kitchen because I’m hungry and you’re going to be hungry after you see this.

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Throw some spices together. You’ll need 2 tsp cumin, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp chili powder, 1 tsp kosher salt, 1 tsp pepper, 1 tsp Lawry’s Seasoned Salt, and 1/4 tsp cayenne pepper. More or less depending on your level of spice preference. I prefer a bit more especially with this cold I’ve got, but 1/4 tsp is a perfect balance of heat to me!

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Throw a couple pounds of raw chicken breast in a slow cooker.

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Add 2 cans of Great Northern Beans, 2 cans diced mild green chiles, 1 and 1/2 cups frozen corn, and the spices!

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Then add 1 3/4 cups chicken broth. (low sodium if it’s available!)

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Stir it up, cover it, set it to low, and forget about it for several hours! Go to work, go get your hair done, clean your house, take your kids to soccer practice, whatever ya want! Dinner will be ready later! We’ve got it covered.

Remove the chicken and shred it.

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I just throw it in a bowl and quickly shred with two forks. You can also use a mixer!

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Add it back into the slow cooker and stir in with everything else.

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Grab 4 ounces of light cream cheese.

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Throw it in the slow cooker and also pour a half cup of half and half with it. Stir it up. Pop the cover back on and set your slow cooker to high and cook for another 30 minutes. D

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aaaaaand then it’s done. White Chicken Chili for Prez.

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and it’s delicious. (squeeze some lime on it to make it even beeetttaaa)

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so stupid good.

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You can even take this White Chicken Chili to the next level by adding tortilla strips, shredded cheese, cilantro, green onions, but you surely don’t have to. It’s delicious by itself.

But, I’m the kinda gal that likes to go big or go home with my food.

I even added some freshly chopped tomatoes because why not at this point?

Oh my gosh, Did I mention this White Chicken Chili is delicious!? Make it right now, friends!

With love from my kitchen to yours,


Crockpot Creamy White Chicken Chili (15)


4.97 from 448 votes

Table of Contents

A slow cooked white chicken chili fully loaded with flavor and finished off with cream cheese and a splash of half and half to make it nice and creamy.

Prep Time5 minutes mins

Active Time8 hours hrs

Total Time8 hours hrs 5 minutes mins

Course: Main Course, Side Dish, Soup

Yield: 8

Author: Star @ the skinny-ish dish


  • 1-½ lbs chicken breast, raw
  • 2 15.5 ounce Great Northen Beans (about 3 cups) drained, but not rinsed
  • 2 4 ounce cans cans diced mild green chiles
  • 1-½ cups corn kernels (frozen or canned)
  • 1-¾ cups chicken broth low sodium, if available
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp Lawry’s Seasoned Salt
  • 1 tsp pepper
  • ¼ tsp cayenne pepper more or less depending on level of spice preference
  • 1/2 cup half and half
  • 4 oz light cream cheese

Optional toppings

  • tortilla strips
  • reduced fat shredded cheese
  • chopped green onions
  • chopped cilantro
  • diced tomatoes
  • a squeeze of 1/4 of a lime


  • In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours.

    **Be sure not to add cream cheese or half and half in the beginning.**

  • Remove chicken and shred. Stir back into the chili.

    Stir in half and half and light cream cheese. Cook on high for 30 minutes.

  • Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. Enjoy!


Servings size: About 1-1/2 cups

WW Points: 2

268 calories6g fat, 2.5g saturated fat, 21g carbohydrates, 5.5g fiber, 4g sugar 0g Added Sugars, 34.2g protein

Crockpot Creamy White Chicken Chili (2024)


How to thicken up white chicken chili? ›

From the Editor
  1. Use a cornstarch slurry: Mix together equal parts cornstarch and cold water, then stir it into the chili.
  2. Simmer the chili longer: The longer you simmer the chili, the thicker it will be. ...
  3. Add more beans: Mash another can of cannellini beans with a potato masher, then stir it into the chili.
Oct 19, 2023

Why is my white chicken chili watery? ›

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

Should chili be on low or warm in crockpot? ›

The Best Way to Cook Chili:

The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.

How can I make my white chicken chili less spicy? ›

To make the chili less spicy, omit the jalapeno or if you're not sure, omit the jalapeno. You can always add cayenne pepper or hot sauce to taste if you would like more heat. Also take care you use mild salsa verde even if you want a spicy soup.

What is a thickening agent for white chili? ›

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

How to thicken chili in a crockpot? ›

Though you could use flour or cornstarch, you'll stay closer to a chili flavor profile if you either mash some of the beans (assuming it's a chili with beans) or stir in some masa flour (fine cornmeal) and allow the chili to cook a while longer. Flour slurry. Equal parts of flour (or corn starch) and water.

How much cornstarch to thicken white chicken chili? ›

Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch. If you're using all-purpose flour, double the amount of water. Stir in the cornstarch slurry, evenly distributing it throughout the chili. Let the mixture simmer for ten minutes.

How to thicken up white chili without cornstarch? ›

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

Does tomato paste make chili thicker? ›

Tomato paste. This is probably the easiest and maybe most common addition to add thickness to a chili recipe. Tomato paste is super thick and not only adds texture but adds a richer and deeper flavor to chili.

Should I stir my slow cooker chili? ›

Add all remaining Chili Ingredients to the slow cooker and give them a stir. Cook on LOW for 6-8 hours (recommended) or on HIGH for 3-4 hours. Taste and add salt/pepper/cayenne pepper to taste. Serve with desired toppings such as cheese, sour cream, green onions, corn/tortilla chips, etc.

What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Can you overcook chili in a slow cooker? ›

Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

How long does white chicken chili last? ›

Generally, leftover chili, whether it's a spicy stew of chili con carne, a simple white bean chicken chili, or even a meatless chili with kidney beans, will last for 3-4 days in the refrigerator.

Is chicken chili healthy? ›

You can chilly chicken at home in a simple, tasty and healthy manner, says Dr Tejender Kaur Sarna, Nutritionist and Lifestyle Coach, Mumbai. Chicken is rich in proteins and adding capsicum and onions to it only adds up the nutritional value, making it a healthy lunch option.

Should you add sugar to chili? ›

The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy. It's all about balance between spicy, smoky, and sweet.

How to thicken white chicken chili with flour? ›

Just start with a tablespoon of the flour, cornmeal, masa harina, or cornstarch whisked with a little water, add to your chili and simmer 10 more minutes or so. If it isn't as thick as you'd like, repeat and simmer 10 more minutes.

What can I add to chili to make it more soupy? ›

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

How do you thicken white sauce quickly? ›

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.


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