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Creamy Slow Cooker White Chicken Chili Recipe

This Slow Cooker Creamy White Chicken Chili with cream cheese, Sriracha, and lime is a cozy, flavorful soup with a kick. With under 15 minutes of hands-on prep, it makes an easy, comforting meal the whole family will enjoy.

Slow cooker creamy white chicken chili in bowl topped with queso fresca, jalapeno, cilantro and spoon scooping into the soup and chips and limes next to it.

This post was originally published December 2017 and updated December 2020.

Cream cheese is my secret weapon for instant richness — it elevates this crockpot white chicken chili well beyond ordinary. The cream cheese creates a silky, comforting base while Sriracha and lime brighten and add a subtle heat that you can adjust to taste.

If you enjoy slow cooker dinners, try other favorites like creamy crock pot chicken pasta, slow cooker honey mustard chicken, or crockpot creamy chicken and wild rice soup for more simple, satisfying meals.

Why You’ll Love This Creamy White Chicken Chili

  1. Minimal effort: This recipe is mostly dump-and-go — ideal for busy days when you want a hearty dinner with very little prep.
  2. Adjustable heat: Add Sriracha to the pot or leave it out and let people spice their bowls individually. You can make it mild or pack more heat with jalapeños or extra hot sauce.
  3. Freezes well: Leftovers freeze and reheat beautifully, making this a great make-ahead option for busy weeks.
  4. Toppings galore: The chili pairs perfectly with toppings — tortilla chips, cheese, jalapeños, cilantro, sour cream, or even a fresh mango-avocado salsa if you want to get creative.

Recipe Ingredients

  • Chicken: Boneless chicken breasts are used here. Directions assume the chicken is thawed; frozen chicken can work if cooked longer and checked to reach 165°F.
  • Spices: Cumin, chili powder, oregano, salt, and pepper. Smoked paprika is a nice optional addition.
  • Diced green chiles: Canned works well, or use fresh diced chiles or jalapeño for more heat.
  • Chicken broth: Low-sodium or unsalted is preferred. Add more for a thinner broth-style chili.
  • Corn: Frozen corn is convenient, but fresh grilled corn would be delicious.
  • Cannellini beans: White northern beans are an acceptable substitute if needed.
  • Onion: Yellow or sweet onion, chopped.
  • Garlic: Freshly minced is best; substitute 1/2 teaspoon garlic powder if necessary and adjust to taste.
  • Sriracha: Use your favorite hot sauce if Sriracha is unavailable; start with a small amount and add to taste.
  • Lime juice: Freshly squeezed lime juice adds the best bright flavor.
  • Cream cheese: Full-fat cream cheese gives the richest, creamiest texture.
  • Half and half: Adds extra creaminess without being as heavy as heavy cream; heavy cream can be used if preferred.
  • Cilantro: Freshly chopped for garnish and brightness.
Chicken, cilantro, cream cheese, broth, beans etc. on counter labeled.

How to Make This Creamy Crockpot White Chicken Chili

  • Add the chicken to the bottom of the slow cooker. Season with cumin, chili powder, oregano, salt, and pepper. Top with corn, onion, green chiles, beans, and garlic. Pour in the chicken broth and lime juice, then gently stir to combine.
  • Cook on low for 6–8 hours or on high for 3–5 hours. When the chicken reaches 165°F, remove it from the slow cooker to shred. Timing will vary by appliance.
  • Shred the chicken with two forks into bite-sized pieces and return it to the crockpot. Stir to combine.
  • Add the cream cheese and half and half, stirring or whisking until fully incorporated. A whisk helps dissolve any small cream cheese pieces more quickly.
  • Stir in chopped cilantro and keep the slow cooker on warm until ready to serve. Adjust consistency with extra broth if you prefer a thinner chili, or remove some liquid if it’s too thin.
Chicken breast in the bottom of crockpot with seasoning covering them.
Corn, onion, green chiles, garlic and sriracha covering chicken in crockpot.
Mixed white chicken chili ingredients in crockpot before cooking.
Cooked chicken chili in crockpot before chicken is shredded.
Chicken shredded on plate with knife and fork.
Chicken added to chili cooking in crockpot with wood spoon
Cream cheese block added to crock pot with white chicken chili.
Cilantro added to crockpot creamy white chicken chili.
Crock pot with cream cheese white chicken chili topped with chopped cilantro.

Recipe Notes

  • Thickness preference: We prefer this chili thick and chunky. If you like it thicker, start with only one cup of broth and add more later if needed.
  • Spice level: For more heat, use jalapeño instead of canned green chiles and increase Sriracha slightly. Adjust to your family’s taste — two teaspoons worked well for us.
  • Bean swaps: If you don’t have cannellini beans, use northern beans or even kidney beans; the flavor will be similar though the color will change.
Bowl of crock pot white chicken chili with spoon and topped with corn, cilantro, cheese and jalapeño.

Other Soup and Chili Recipes

  • SLOW COOKER SWEET POTATO CHILI
  • TOMATO TORTELLINI SOUP
  • SIMPLE SLOW COOKER LENTIL CHILI
  • INSTANT POT CHICKEN TORTILLA SOUP
  • BLACK BEAN AND RICE SOUP
  • SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP
  • CHUNKY ITALIAN VEGETABLE SOUP

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Creamy Crock Pot White Chicken Chili

By: Lorie Yarro
This Slow Cooker Creamy White Chicken Chili with cream cheese, Sriracha, and lime is a cozy soup with a kick. Less than 15 minutes of prep for a comforting, family-friendly meal.
White bowl with white chicken chili with toppings and spoon.
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Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6

Ingredients

  • 1 ½ lb chicken breast
  • 2 c chicken broth, more or less as desired
  • 2 c corn
  • 1 4 oz. can diced green chiles (or 2 fresh chiles)
  • 2 cans cannellini beans, rinsed and drained
  • 1 medium onion, chopped
  • 2 tsp cumin
  • 2 tsp chili powder
  • 3/4 tsp oregano
  • 3-4 garlic cloves, minced
  • 1 – 2 tsp Sriracha
  • Juice of 1 lime
  • 4 oz cream cheese
  • ¼ c half and half
  • ½ tsp cracked pepper
  • ½ tsp sea salt
  • ½ c chopped cilantro

Instructions

  • Place chicken in the bottom of the slow cooker. Sprinkle with cumin, chili powder, oregano, salt, and pepper. Top with corn, onion, chiles, beans, and garlic. Pour in broth and lime juice and gently stir.
  • Cover and cook on low for 6–8 hours or high for 3–5 hours.
  • When the chicken is cooked through, remove and shred it with two forks.
  • Return shredded chicken to the crockpot. Add cream cheese and half and half, stirring or whisking until fully dissolved and the chili is creamy.
  • Set the crockpot to warm until serving. Adjust thickness with extra broth or remove some liquid if it’s too thin. Serve with your favorite toppings.

Notes

  • For a thick, chunky chili, start with less broth (about 1 cup) and add more later if needed.
  • If you prefer a spicier chili, swap green chiles for jalapeño and increase Sriracha to taste.
  • If you don’t have cannellini beans, northern or kidney beans can be used as substitutes.

Nutrition

Calories: 380kcal,
Carbohydrates: 36g,
Protein: 37g,
Fat: 12g

Nutrition information is automatically calculated and should be used as an approximation.

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