Description
This creamy crockpot white chicken chili with cream cheese is a set-it-and-forget-it meal that delivers rich, velvety flavor with minimal effort. Perfect for busy weeknights, it combines tender chicken, white beans, and a luscious cream cheese broth for ultimate comfort.
Ingredients
Scale
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
- 2 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 1 can (4 ounces) diced green chiles
- 4 ounces cream cheese, softened and cut into chunks
- 4 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
- Optional garnishes: fresh cilantro, shredded Monterey Jack cheese, sour cream or Greek yogurt, crushed tortilla chips, sliced jalapeños, lime wedges
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the white beans and corn, open the can of green chiles, and cut the cream cheese into chunks.
- Layer everything in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained beans, corn, and green chiles on top. Sprinkle the cumin, chili powder, smoked paprika, oregano, salt, and pepper over everything.
- Add the broth and cream cheese: Pour the chicken broth around the sides of the crockpot to avoid washing off the spices. Place the cream cheese chunks on top. Do not stir.
- Cook low and slow: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- Shred the chicken: About 30 minutes before serving, remove the chicken breasts and shred with two forks. Alternatively, use a hand mixer on low speed in the crockpot.
- Stir and adjust: Return the shredded chicken to the crockpot, stir gently, and taste. Adjust seasoning as needed. Let cook for another 20 to 30 minutes on low.
- Serve and garnish: Ladle into bowls and top with desired garnishes like cilantro, cheese, sour cream, tortilla chips, jalapeños, or lime juice.
Notes
For a thicker chili, mash half of one can of beans before adding. If too thick, stir in extra broth. If too thin, cook uncovered for 15-20 minutes. Use full-fat cream cheese for best texture. Let cream cheese come to room temperature to prevent lumps. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 385
- Sugar: 6
- Sodium: 680
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 8
- Protein: 32
Keywords: white chicken chili, crockpot chili, slow cooker chili, cream cheese chili, creamy chili, chicken chili, easy chili, set it and forget it