Crockpot soups are for reals my favorite. Dutch Oven soups are a very close second, but there is just something about a crockpot that makes me smile. Even though Winter is coming to an end it doesn’t me soup season has to. It’s so nice prepping everything Sunday morning & then smelling it throughout the day. It’s also really nice having a bunch of leftover meals from it for the week. This Creamy Crockpot White Chicken Chili is the best of all time.
White chicken chili has always been a favorite of mine, but I could never find a recipe as creamy as I wanted it. There is just something so good about having it more creamy than not. It obviously does make it a bit more unhealthy, but if you portion things out I don’t think it makes a huge difference. Plus, it’s packed with protein and a ton of yummy vegetables to help boost it. You can add a lot of different toppings as well or even serve it with corn bread for a splurge. We usually eat our chili with tortilla chips and always opt for greek yogurt instead of a sour cream.
If you’re searching for more crockpot soups check out my Crockpot Parmesan Basil Tomato Soup or my Delicious Crockpot Chicken Stew. If you have a dutch oven check out mine and Kirb’s favorite recipe the Lemon Chicken & Spinach Orzo Soup.
Happy Sunday & Enjoy!

Prep Time | 10 Minutes |
Cook Time | 8 Hours |
Servings |
People
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- 1 lb Boneless Skinless Chicken Breasts
- 1 Yellow Onion Diced
- 2 Garlic Cloves Minced
- 24 Ounces Chicken Broth
- 2 15 Ounce Cans Great Northern Beans Drained & Rinsed
- 2 4 Ounce Cans Diced Green Chilis (we did on hot and one mild)
- 15 Ounce Can Whole Kernel Corn
- 1 Tsp Salt
- 1/2 Tsp. Black Pepper
- 1 Tsp Cumin
- 3/4 Tsp Oregano
- 1/2 Tsp Chili Powder
- 1/4 Tsp Cayenne Pepper
- Small Handful Cilantro Chopped
- 4 Ounce Cream Cheese
- 1/4 C Half & Half
Ingredients
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- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred, then return to slow cooker.
- Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- Stir well and serve with desired toppings.
Original recipe from The Chunky Chef
This chili recipe looks amazing! For sure want to try it out!
http://www.rdsobsessions.com
Let me know what you think! It is super creamy and delicious 🙂
This looks so yummy!!! I’m always on the hunt for a good chili recipe!
This one is totally my fave too. Chili recipes are the best!