Creamy CrockPot Chicken Chili

Creamy CrockPot Chicken Chili


Do you love easy recipes? I do! Today I’m sharing with you my go-to recipe for Creamy Crockpot Chicken Chili. This recipe is so flavorful and also very simple!

I love that I can throw all of the ingredients in my slow cooker and then let it simmer for hours. This is perfect for meal prep as well because you can make a big batch and then freeze individual portions for later.

creamy crockpot chicken chili


This recipe is super versatile too! If you don’t like green chilies, feel free to substitute them for diced tomatoes or even roasted red peppers. You can also add in any other veggies that you like. I’ve even made this recipe with ground turkey or beef before, and it’s great!

I hope you enjoy this easy Creamy CrockPot Chicken Chili recipe! It’s perfect for busy nights when you don’t have time to cook.


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Creamy CrockPot Chicken Chili

  • Author: Belle Omniley
  • Total Time: 4 hours 10 minutes
  • Yield: 8 1x


Creamy white chicken chili is the perfect companion on a chilly night. Just throw everything into your crockpot and let it do all the work for you!



1 pound chicken breast, boneless

½ c creole seasoning

1 tsp minced garlic

3 c chicken stock

1 can whole kernel corn, drained

2 poblano peppers, diced

1 jalapeno pepper, diced

1 can Northern beans, drained and rinsed

2 tsp cumin

½  tsp chili powder

1 tsp smoked paprika

1 tsp kosher salt

1 tsp ground pepper

4 oz cream cheese, room temperature

¼ c half and half

1/2 c salsa verde


  • Place chicken breast in the crockpot.
  • Add in creole seasoning, minced garlic, broth, corn, peppers, beans, and stir well.
  • Cover and cook on high for 4 hours or low for 6-8 hours. Until the chicken is done.
  • Remove chicken and place in a large mixing bowl, shred, then return to crockpot.
  • Add cream cheese and half and half and stir well. Next add in salsa verde; cover and cook on high for 20 minutes, or until chili is creamy or to your desired thickness.
  • Prep Time: 10
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: crockpot
  • Cuisine: American


  • Serving Size:
  • Calories: 216
  • Sugar: 4.9 g
  • Sodium: 2412.5 mg
  • Fat: 8.2 g
  • Carbohydrates: 16.8 g
  • Protein: 19.5 g
  • Cholesterol: 58.7 mg

Keywords: white chicken chili, chicken chili, chili, crockpot recipe, fall soups

Belle Omniley
Belle Omniley

Find me on: Web | Instagram


Homemade Chili

Homemade Chili



Greetings. I hope this post finds you in good spirits. Does it feel like Fall where you live yet? In Louisiana, we had a teaser last week and the first thing I did was make a batch of chili. During the fall and weather months, there are some recipes that are a must on my list and chili is one of them.

Chili is such a hearty dish, it can be served as a main dish or as a topping for baked potatoes or french fries you name it. When it comes to my household we have one dilemma when it comes to chili…can you guess what it is? If you guessed beans or no beans you guessed right.

For me I must have the beans; if you don’t add beans it is simply tasty ground beef to me. My guys however despite beans in chili.

Let’s talk about the official difference.

Traditional Texas-style chili is also known as chili con carne: a blend of meat, tomatoes, and chiles, but strictly free of one ingredient BEANS! When it all comes down to chili the secret really lies in your spices if you ask me. I finally found the perfect spice blend for my family and I think if you give it a try you will be pleased also.


Print Recipe
5 from 1 vote

Homemade Chili

Prep Time10 minutes
Cook Time30 minutes
Cooling10 minutes
Total Time50 minutes
Cuisine: Southern
Servings: 10 people


  • Instant Pot


  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 tsp garlic, minced
  • 2 poblano peppers, seeded and chopped
  • 2 lb ground beef 80/20 or leaner
  • 1 Tbsp salt
  • 1 Tbsp Hot Mexican-Style Chili Powder
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1 1/2 tsp all-spice
  • 1 C beef broth
  • 2 cans 15 oz red kidney beans
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can peeled whole tomatoes, diced
  • 2 Tbsp Steen's cane syrup
  • shredded cheese, avocado, and sour cream for topping


  • Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 2-5 minutes. Stir in garlic and cook until fragrant. Then add in poblano peppers.
  • Add ground beef and cook, break the meat up while cooking with a wooden spoon. Once no longer pink drain fat if necessary.
  • Return insert to instant pot and add in the remaining ingredients and stir. Lock lid and set to Pressure Cook on High for 30 minutes.
  • Allow instant pot to cool and release steam, then remove lid. Serve with desired toppings.


Thie recipe can be made with or with beans. You can also substitute turkey meat for ground beef.
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Belle Omniley
Belle Omniley

Find me on: Web | Instagram

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