Creamy White Chicken Chili

Creamy White Chicken Chili

Introduction — a warm welcome and sensory preview
There’s something comforting about a pot of creamy white chicken chili simmering away: the steam carries a light, savory aroma of cumin and garlic that wraps around you like a soft blanket. Spoonfuls arrive hot and silky, with tender shredded chicken, tender white beans that melt into the sauce, and little pops of sweet corn—each bite a balance of creaminess, warmth, and gentle heat. Texturally, it’s both luxurious and homey: the heavy cream gives it body while the beans and corn lend satisfying bite.

Make this on a cold weeknight when you need a fast, soul-warming dinner, bring it to a potluck where people crave comfort food, or prep it on a Sunday for quick lunches through the week. If you love creamy sauces and one-pot ease—think of it as the same cozy comfort you get from other cream-sauce classics like creamy chicken enchiladas—this chili will become a staple.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 3–8 hours (see method for low vs. high crockpot times)
• Total Time: 3 hours 15 minutes (high) to 8 hours 15 minutes (low)
• Servings: 4 generous bowls
• Difficulty Level: Easy — great for busy cooks or anyone learning the slow cooker

Nutritional Breakdown (approximate per serving)
These values are estimates calculated from standard portions of the listed ingredients using USDA FoodData Central values (estimates rounded). If you need precise tracking for medical or dietary reasons, consult a registered dietitian or use exact brand labels.

Per serving (1 of 4)

• Calories: ~515 kcal
• Protein: ~43 g
• Carbohydrates: ~23 g
• Dietary Fiber: ~5.5 g
• Total Fat: ~27 g
• Saturated Fat: ~13 g
• Sodium: ~850 mg (varies widely depending on canned ingredients and broth)

Notes on nutrition:

• Heavy cream is the primary source of calories and saturated fat; you can reduce both by using half-and-half or evaporated milk (see substitutions below). These estimates use typical canned/standard broth values—choose low-sodium broth and rinse canned beans to cut sodium.
• Source references: USDA FoodData Central nutrient profiles; for general dietary guidance on saturated fat, see recommendations from the Mayo Clinic.

Why You’ll Love It

• Instant comfort: The aroma of toasted cumin and garlic with simmered chicken evokes cozy kitchen memories, perfect for chilly evenings or when you want something soothing.
• Hands-off convenience: This recipe is a classic slow-cooker win—assemble, set, and come back to a ready meal. No babysitting the pot.
• Crowd-pleasing versatility: It’s mild enough for kids, layered enough for adults to customize with toppings, and easy to double for gatherings.
• Balanced satisfaction: White beans bring fiber and plant-based protein while chicken supplies lean animal protein—filling without feeling heavy if you adjust the cream.

Method & Process
Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) white beans (cannellini or great northern), rinsed and drained
• 1 can (15 oz) corn, drained
• 1 small onion, diced
• 2–3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• Chopped cilantro for garnish (optional)

Optional ingredients and substitutions

• Lower-fat substitute: Use 1 cup half-and-half or 1 cup evaporated milk instead of heavy cream to reduce calories and saturated fat.
• Spicier: Add 1 diced jalapeño (seeded if desired) or ½ tsp cayenne.
• More vegetables: Add diced green chiles, bell pepper, or a cup of chopped zucchini.
• Vegan option: Replace chicken with 16 oz extra-firm tofu or seitan, use vegetable broth, and swap heavy cream for coconut cream (see variations).
• Gluten-free: Naturally gluten-free if you use gluten-free broth and confirm canned goods are gluten-free.

Step-by-step instructions

1. Prepare the base: Place the chicken breasts in the crockpot. Add the rinsed white beans, drained corn, diced onion, minced garlic, chicken broth, ground cumin, chili powder, and a pinch of salt and pepper. Stir gently to combine.
2. Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours. The long, slow simmer lets flavors develop and the chicken become tender.
3. Shred the chicken: About 30 minutes before serving, remove the chicken breasts to a cutting board, shred them with two forks (they should pull apart easily), and return the shredded chicken to the crockpot.
4. Add the cream: Stir in the heavy cream, taste and adjust seasoning with salt and pepper. Let it continue to cook for the last 30 minutes so the dish warms through and thickens slightly.
5. Finish and serve: Turn off the crockpot, garnish with chopped cilantro if desired, and serve hot.

Practical tips

• Don’t overmix after adding cream; stir gently to keep the texture creamy and avoid breaking down beans too much.
• Check doneness: Chicken should reach an internal temp of 165°F (74°C) before shredding. If uncertain, shred and test a piece.
• Texture control: If you prefer a thicker chili, mash a small portion of the beans in the pot with a fork before adding the shredded chicken back in.

Best Pairings

• Toppings: Avocado slices, shredded Monterey Jack or pepper jack cheese, lime wedges, extra cilantro, thinly sliced radishes, or a dollop of plain Greek yogurt or sour cream.
• Sides: Warm corn tortillas, crusty bread, or baked tortilla chips for scooping. A simple green salad with a bright vinaigrette cuts the richness nicely.
• Drinks: A mild lager, a crisp white wine (like Sauvignon Blanc), or hot tea in cooler weather.

Storing Leftovers

• Room temperature: Do not leave this chili out for more than 2 hours (1 hour if room temperature is above 90°F) for food safety.
• Refrigeration: Store in an airtight container for up to 3–4 days. Reheat on the stovetop over medium-low heat, stirring to restore creaminess, or microwave in intervals. Add a splash of broth if it seems too thick.
• Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: cream-based dishes can separate after freezing; whisk in a little extra cream or milk while reheating to restore texture.

Chef’s Advice

• Bean texture balance: Rinse canned beans well and add them early in cooking so they soften and integrate with the sauce—if you prefer a firmer bean, add them in the last 1–2 hours of cooking.
• Cream timing: Adding heavy cream too early can cause it to break during long cooking. That’s why we add cream 30 minutes before serving—enough time to heat through and meld flavors without overcooking.
• Season in layers: Start with modest salt, taste after shredding the chicken and adding cream, then finish seasoning—cream mutes flavors and often requires a final salt adjustment.
• Choice of poultry: Boneless, skinless chicken thighs are slightly more forgiving and juicier than breasts if you prefer deeper flavor and a bit more fat.

Creative Twists

• Green Chile & Cheese Twist: Stir in a can of diced green chiles and swap half the cream for sour cream at the end for a tangy, Southwestern spin. For another green-chile inspired dish, see this take on creamy chicken green chili enchiladas.
• Vegan Coconut White Chili: Omit the chicken; use 16 oz firm tofu or a plant-based “chicken” alternative, replace chicken broth with vegetable broth, and use 1 cup coconut cream instead of heavy cream. Add extra lime for brightness.
• Fiesta Boost: Add black beans in addition to white beans, a diced poblano roasted and chopped, and top heavily with cilantro-lime crema (Greek yogurt + lime + cilantro) for a festive twist.

Recipe Q&A
Q: Can I make this on the stovetop instead of a crockpot?
A: Yes. Simmer everything (except the cream) in a Dutch oven for 20–25 minutes until chicken is cooked, then shred, stir in cream, and heat through for 5–10 minutes.

Q: How can I reduce calories and saturated fat without losing creaminess?
A: Use half-and-half or evaporated skim milk instead of heavy cream, and increase a small amount of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken if needed.

Q: My chili is too thin—how do I thicken it?
A: Mash a cup of beans against the side of the pot and stir to incorporate; or mix 1–2 tsp cornstarch with cold water and stir it in, allowing a few minutes to thicken on medium heat.

Q: Is it safe to freeze this chili with cream in it?
A: You can freeze it, but cream-based dishes may separate when reheated. Stir in a little extra cream or milk while reheating to help re-emulsify the sauce.

Conclusion

This creamy white chicken chili is a cozy, adaptable weeknight hero—easy to assemble, easy to love, and endlessly customizable. If you’re looking for more slow-cooker inspiration or alternate takes on creamy white chicken chili, you might enjoy a contest-winning slow-cooker version at a contest-winning slow-cooker version from The Chunky Chef or a richer, herb-forward take at Half Baked Harvest’s creamy white chicken chili. Try the recipe, leave a comment with your favorite twist, and share photos — I love seeing how you make these recipes your own.