Description
A creamy, comforting white chicken chili made easy in the crockpot with simple ingredients and a velvety touch of cream cheese. Perfect for cozy nights and effortless meals.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 cans (15 ounces each) white beans (cannellini or great northern), drained
- 8 ounces cream cheese, softened
- 4 cups chicken broth (preferably low sodium)
- 1 can (4 ounces) diced green chilies
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil (optional, for sautéing)
- Fresh cilantro, chopped (optional, for garnish)
- 1 jalapeño, seeded and minced (optional)
Instructions
- Rinse and pat dry the chicken breasts or thighs. Chop the onion and mince the garlic. Optionally, sauté onion and garlic in olive oil over medium heat for 5 minutes until soft and fragrant.
- Place the chicken at the bottom of a 6-quart slow cooker. Add the sautéed or raw onions and garlic, drained white beans, diced green chilies, and chicken broth.
- Sprinkle in ground cumin, chili powder, oregano, salt, and pepper.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until the chicken is tender and easily shredded.
- Shred the chicken directly in the crockpot using two forks and stir gently to combine.
- Cut the softened cream cheese into cubes and stir into the chili. Continue cooking on low for another 20 to 30 minutes, stirring occasionally until the cream cheese melts and the chili is creamy and smooth.
- Adjust seasoning with salt, pepper, or spices as needed. If too thick, add more chicken broth or water to reach desired consistency.
- Optionally stir in minced jalapeño for heat and garnish with chopped fresh cilantro before serving.
Notes
Add cream cheese near the end to avoid grainy texture. Shred chicken inside the crockpot for better flavor integration. Optionally sauté onions and garlic for extra flavor. Remove lid during last 30 minutes to thicken chili if desired. For dairy-free, substitute cream cheese with a dairy-free alternative. Can be made spicier with jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 5 to 6 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 6
- Protein: 30
Keywords: white chicken chili, crockpot chili, slow cooker recipe, creamy chili, comfort food, easy dinner, cream cheese chili