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Creamy Crockpot White Chicken Chili with Cream Cheese

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A rich, velvety white chicken chili made effortlessly in the slow cooker with cream cheese, white beans, and green chiles. Perfect for busy weeknights when you need a comforting, hands-off meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 ounces each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 cup frozen corn (no need to thaw)
  • 2 cans (4 ounces each) mild diced green chiles
  • 2 cups low-sodium chicken broth
  • 8 ounces cream cheese, cut into cubes and softened to room temperature
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chili powder (mild or hot)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Optional for serving: fresh cilantro, lime wedges, shredded Monterey Jack cheese, sour cream or Greek yogurt, crushed tortilla chips or avocado slices

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the white beans, and cut the cream cheese into cubes. Let the cream cheese sit at room temperature while you do everything else.
  2. Layer the bottom of the crockpot with the diced onion and minced garlic.
  3. Place the chicken breasts on top of the onions and garlic.
  4. Add the beans, corn, and green chiles evenly over and around the chicken. Do not stir yet.
  5. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything.
  6. Pour the chicken broth around the edges so you don’t wash the spices off the chicken. The liquid should come about halfway up the chicken breasts.
  7. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken shreds easily and reaches an internal temperature of 165°F.
  8. Remove the chicken and shred it using two forks or a hand mixer.
  9. With the crockpot still on low, add the cubed cream cheese to the broth. Stir gently until fully melted and incorporated, about 2 to 3 minutes.
  10. Return the shredded chicken to the pot and stir everything together. Taste and adjust seasoning, adding more salt or a squeeze of lime if desired.
  11. Turn off the crockpot and let the chili rest with the lid on for 10 minutes before serving.

Notes

For best texture, let cream cheese come to room temperature and add gradually while stirring. If chili is too thick, stir in a splash of warm broth or milk. If too thin, cook uncovered for 15-20 minutes on low. To thicken naturally, mash half a cup of cooked beans before adding cream cheese. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, cream cheese chili, creamy chili, easy chili, chicken chili

Find it online: https://gleefulfork.com/creamy-crockpot-white-chicken-chili-with-cream-cheese/