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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 this comforting and easy soup that is a hearty meal the family will love!
This post was originally published December 2017 and updated December 2020.
I am a firm believer in the power of cream cheese. It instantly makes pretty much any food taste 100 times better.
This Creamy Chicken Chili in the crockpot is just that–100 times better than your average chicken chili! (well, at least the chilis without cream cheese!)
Slow cooked and so simple to whip up–if you play your cards right, you will only have to chop the onion. Other than that, less than 15 minutes of effort stand between you and a big bowl of Sriracha and lime filled creamy chili with all the juicy chicken!
If you are looking for a tomato based chicken chili, try this Instant Pot Version!
Why You Will Love This Creamy White Chicken Chili in the Crockpot:
- Minimal effort: if you are new around here, you will find that to be my trend. You barely have to do anything but dump all the ingredients and go.
- You can make it as spicy or mild as you like. Since the kids aren’t always a fan of spicy foods–heck even the adults sometimes–you can easily leave the Sriracha out until serving for a milder flavor for those who need it.
- It freezes well. I love freezing leftovers! A week or so later, you have a night off cooking! This creamy chicken chili easily warms back up in the crockpot as well!
- Toppings, ALLLLL the toppings. This is the reason chili was invented. Fritos, cheese, jalapeños, crackers, cilantro, tortilla chips, sour cream and many more. The best way to enjoy it is with all the fixin’s!
Recipe Ingredients:
- chicken: I use boneless chicken breast. The directions for this Sriracha Lime Chicken Chili with cream cheese recipe are for chicken that is thawed. I have made it using frozen chicken and just cooked it a bit longer and checking internal temperature to make sure it is 165°F.
- spices: cumin, chili powder, oregano, salt and pepper. If yow would like, some smoked paprika is great to add.
- diced green chiles: I use canned most often but you could also dice your own like I did in this photo. Whichever you like. I sometimes use jalapeño even because my husband is a big fan of heat!
- chicken broth: we prefer low sodium or unsalted. Make sure to have extra on hand if you want a thinner broth for the chili.
- corn: we typically use frozen, but any should work. Grilled corn from the cob could be amazing!
- cannellini beans: white northern beans will work if you don’t have any, but our preference is the cannellini
- onion: yellow or sweet onion is our preference.
- garlic: freshly minced is ideal. If you don’t have any, about 1/2 teaspoon of garlic powder is a good place to start and then add
- sriracha: I know there has been a shortage so if you cannot find it, a favorite hot sauce is a good substitute. Start light and add to taste.
- lime juice: freshly squeezed is ideal for the most flavor! If you can skip the bottled stuff, you will be happy you did in the end!
- cream cheese: full fat is ideal for this creamy white chicken chili.
- half and half: half and half adds a touch more creaminess to the recipe but isn’t as heavy as heavy cream. You can use heavy cream if you prefer.
- cilantro: freshly chopped! And we measure cilantro with our hearts–more please!
How to make this Creamy Crockpot White Chicken Chili:
- Add the chicken to the bottom of the crock pot. Cover it with the cumin, chili powder, oregano, salt and pepper. Then cover it with the beans, corn, onion, garlic, sriracha (if desired). Add in the broth and lime juice and stir to combine ingredients.
- Set the slow cooker to low for about 6-7 hours or high for about 4-5. When the chicken reaches 165°F, remove it from the slow cooker. (this is typically about an hour before the full time is reached. So at about hour 3 or 5. But it may take more or less time based on your slow cooker.
- Using two forks, shred the chicken into small, bite sized pieces. Add the chicken back into the crock pot and stir to combine.
- Add in the cream cheese and cream and stir or whisk well to combine. It may take some time to get all of the little white specks to dissolve into the chicken chili. I have found a whisk works best–you just have to get the chunks of chicken out of it in the end.
- Add the chopped cilantro and continue to cook on low until you are ready to serve. At this point, you can add extra broth if you like your cream cheese chicken chili a bit more broth based. If it is too thin, scoop out a bit of the broth and you should be good!
Recipe Notes:
- We like this Chicken Chili with cream cheese to be super thick and chunky. Even the little broth that I use is often too much for the hubby. If that is how you are, go light on the broth to start and add only one cup. You can always add more at the end.
- For extra spicy chicken chili, use jalapeño instead of green chiles and add a bit more Sriracha. Spice level is very personal. You know yourself best. Two teaspoons was just the right amount for us!
- No cannellini beans? You can use northern beans. And honestly kidney beans would work well too. It just wouldn’t have the same “white chicken chili” color scheme.
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
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 this comforting and easy soup that is a hearty meal the family will love!
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 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 Siracha
- 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 at the bottom of slow cooker. Cover with the cumin, chili powder, oregano, salt and pepper. Top chicken with corn, onion, chiles, beans, and garlic. Pour broth and lime juice over top and gently stir.
- Cover and cook on low 6-8 hours or high for 3-5 hours.
- When chicken is cooked through, remove from slow cooker and shred.
- Add the shredded chicken back into the crock pot and stir to combine. Add the cream cheese and half n' half into the chili and stir well until completely dissolved. This may take a minute or so–I whisk it sometimes to help move it along.
- Set crock pot to warm until you are ready to serve and enjoy with your favorite toppings!
Notes
- We like this Chicken Chili with cream cheese to be super thick and chunky. Even the little broth that I use is often too much for the hubby. If that is how you are, go light on the broth to start and add only one cup. You can always add more at the end.
- If you like your chili with a lot of heat, use jalapeño instead of green chiles and add a bit more Sriracha. Two teaspoons was just the right amount for us!
- No cannellini beans? You can use northern beans. And honestly kidney beans would work well too. It just wouldn’t have the same “white chicken chili” color scheme.
Nutrition
Calories: 380kcal, Carbohydrates: 36g, Protein: 37g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 97mg, Sodium: 780mg, Potassium: 708mg, Fiber: 8g, Sugar: 4g, Vitamin A: 824IU, Vitamin C: 8mg, Calcium: 135mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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Lorie, I think I’ve been dreaming about this the last two nights in my sleep! It is seriously my favorite combo of ingredients, I can’t wait to give it a try <3
Well you have been having some very good dreams then! Ha!
I love how creamy and filling this looks! Perfect comfort food in this cold weather!
Yep, you really can’t go wrong!
My husband would love this chili for dinner! And yes, accepting the shifts in our body with grace is my goal too. Thanks for sharing that!
Anytime! Enjoy!
I’m obsessed with slow cooker recipes! Can’t wait to make this white chili.
Same, so simple!
Looks so cozy and comforting, perfect for snuggling up on these cold winter days! I have been craving sweet potato chili lately so I bet this really hits the spot.
OOOOH, sweet potato chili is my other fave!
I have been looking for a new white chili to try out. This looks perfect. Spicy and hearty for these cold nights.
Yep, ready for Spring but if the cold is here gotta make the best of it!
I love sriracha too! And anything in the slow cooker is awesome this time of year!
Agree!
I love a good hearty bowl of chili! And I’m a big fan of Sriracha! This sounds amazing!
Thanks so much, Sonali!
Lori I’m looking forward to making this chili– I just want to confirm it is 2 cans of chicken broth — not 2 cups?
Hi Jojo! It is 2 cups. The cans is for the beans. You can adjust the amount of broth to your liking to make it thinner or thicker as well. This is one of my faves so I hope you love it!