Crock Pot Creamy White Chicken Chili

Creamy crockpot chicken chili is delicious for a cozy meal with friends or family. It’s got tender shredded chicken, white beans, corn, broth and heavy cream. You can serve this white chili for a fun game day party, movie night, or a casual Sunday meal with the family. 

white chicken chili in bread bowl garnished with jalapeno and cilantro.

Easy White Chicken Chili

You’re going to love this slow cooker recipe for white chili. It’s a little different from some others I’ve seen that use diced green chiles and cream cheese. This recipe has diced tomatoes, roasted red peppers, chicken thighs and real cream.

Everything goes into the slow cooker and a few hours later you have a main dish recipe that’s rich, savory, and satisfying!

Why You’ll Love It

You can serve this for a soup dinner party menu or add it to your soup bar party. Or serve it for game day parties, with all the fixings.

  • It’s fast and easy to prepare. You only need about 10 minutes to slice ingredients and add to the slow cooker.
  • It’s a crowd pleasing recipe full of flavor. It’s great for casual entertaining.
  • You can customize it with toppings. You can create a fun chili bar for your guests and let them choose their toppings from various options.
white chicken chili in bread bowl garnished with jalapeno and cilantro.

Ingredients & Substitutions

You’ll need a 5-quart slow cooker, or larger.

  • Chicken. Start with raw chicken; I prefer to use boneless skinless chicken thigh cutlets because they’re more tender and flavorful than the breast. However, you can use boneless skinless chicken breasts if you like. 
  • Cannellini beans. Use canned beans, but don’t drain them as the liquid will help season and thicken the chili. You can also use northern beans.
  • Yellow corn. Add a can of yellow corn, drained, or use frozen corn instead.
  • Chicken broth. You can use ready-made chicken broth or make your own. Bone broth is a good substitute with nutritional benefits.
  • White chicken chili seasoning packet. This makes a quick and easy shortcut.
  • Onion. Use one white, yellow or sweet onion, chopped.
  • Roasted red peppers. These add color and sweetness to the chili. Use a large jar of roasted red peppers and pat them dry with a paper towel. Cut them into small strips or bite-size pieces. Substitute with fresh cut green, red or yellow bell pepper.
  • Tomatoes. Use canned petite diced tomatoes undrained.
  • Heavy cream. This goes in at the end and adds creamy, indulgent flavor.
  • All-purpose flour. Is added to help thicken the sauce.
  • Cornstarch. This acts as a thickener along with the flour.
  • Unsalted butter. Using unsalted butter allows you to control the salt level in the chili.


  • As an alternative to the cream you can use the same amount of sour cream or plain Greek yogurt for a similar effect.  
  • You can also substitute the heavy cream with 8 ounces of cream cheese softened at room temperature. Cut up a block and stir it into the chili about 30 minutes before serving.
  • Use black beans instead of, or in addition to white beans. Black beans have a slightly earthy and smoky flavor that goes well with the spices in the chili. 

How to Make Creamy Chicken Chili in the Crock Pot

  1. Whisk together the flour, cornstarch, and seasoning packets right inside the crock. Stir in onions and red peppers to coat.
  2. Pour in the broth, beans, corn, and tomatoes and stir to mix everything well.
  3. Place the raw chicken inside and press it into the liquid. Cover and cook on Low for 6 to 8 hours, or until chicken is tender.
  4. Shred the chicken with 2 forks and stir to combine with the sauce.
  5. Add the cream and butter; stir until blended and smooth, and serve.

Storage & Make Ahead

Store in an airtight container and refrigerate for 3 – 4 days. I don’t recommend freezing leftovers since the cream can separate during freezing. 

If you want to freeze, follow the directions up until adding the cream and butter, let cool completely and freeze in a freezer container. When ready, let it thaw in the fridge overnight. Reheat it on the stove and add the cream and butter once it’s heated through and serve.

white chicken chili in bread bowl garnished with jalapeno and cilantro.

Serving Suggestions

  • I love to present this in a bread bowl. You can purchase them for a couple of dollars each at Panara. Call ahead to make sure they have enough on hand, or to order them a day ahead.
  • Add crushed tortilla chips on top or with whole chips for dipping.
  • It’s great served over rice the next day for lunch.
  • Serve with freshly baked bread and a salad on the side. My favorites are cornbread, French baguette, Italian bread, sourdough, ciabatta or focaccia.
  • Offer up an array of toppings like sour cream, shredded cheese, fresh cilantro, slice jalapenos, green onions, sliced avocado, and a squeeze of fresh lime juice. 
  • Serve it with some pico de gallo on top and pickled jalapenos.

More Slow Cooker Recipes

If you like this, I hope you’ll try these other chili and stew recipes you can make in the crock pot.

  • Halloween chili. This cheesy chili is rich and indulgent. It’s perfect for the cooler season and has a spooky orange color.
  • Slow cooker ground chicken chili. This chili uses ground chicken as well as ground sausage, beans, corn, and spices to create a hearty and flavorful dish.
  • Easy southwest chili. This chili is a simple and delicious and combines ground beef, beans, corn, and a blend of Tex-Mex seasonings.
  • Slow cooker Brunswick stew. This southern comfort food is full of meat and vegetables, and makes a hearty meal.

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white chicken chili in bread bowl garnished with jalapeno and cilantro.

Crock Pot Creamy Chicken Chili

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes

Rich and creamy white chicken chili made right in your slow cooker for easy entertaining.


  • 6 Tablespoons all-purpose flour
  • 2 Tablespoons cornstarch
  • 2 (1.25 oz) packets white chicken chili seasoning packet
  • 1 onion, chopped
  • 1 large jar roasted red peppers (about 1 cup), chopped
  • 1 (32-oz) container chicken broth
  • 2 cans (15 oz) Cannellini beans, UNDRAINED
  • 1 (15 oz) can yellow corn, drained
  • 1 (14.5 oz) can Petite Diced tomatoes, undrained
  • 1 ½ pounds chicken thigh cutlets
  • 1 cup heavy cream
  • 6 Tablespoons unsalted butter


  1. In the crock, whisk together the flour, cornstarch, and seasoning packets until well combined. Add the onion and red peppers and stir to coat them with the flour mixture.
  2. Pour in the broth and add the beans, corn, and tomatoes and stir to mix everything well. Place the chicken thigh cutlets in the mixture and press them into the liquid.
  3. Cover the slow cooker with the lid and cook on Low for 6 to 8 hours, or on High for 4 hours.
  4. The chicken should be tender and fall apart easily. Shred the chicken using two forks.
  5. Add the cream and butter and stir until melted and smooth.
  6. Serve with your favorite toppings, such as cheese, sour cream, cilantro, or lime wedges.


Serve over rice for a heartier meal.

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