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Cozy Crockpot White Chicken Chili with Cream Cheese

Crockpot White Chicken Chili with Cream Cheese - featured image
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This creamy, comforting white chicken chili is made in the crockpot with cream cheese, white beans, and green chiles. It’s the perfect easy dinner for cold nights, ready with just 10 minutes of prep.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 8 oz (226g) block cream cheese, softened and cut into cubes
  • 2 cans (15 oz each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 can (4 oz) diced green chiles, undrained
  • 1 cup (150g) frozen corn
  • 2 cups (480ml) low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional garnishes: fresh cilantro, shredded Monterey Jack cheese, diced avocado, sour cream or Greek yogurt, lime wedges, tortilla chips

Instructions

  1. If chicken breasts are thick, slice them in half horizontally. Pat dry and season generously with salt and pepper.
  2. Place seasoned chicken breasts at the bottom of a 6-quart slow cooker. Layer drained white beans, undrained green chiles, and frozen corn on top. Do not stir.
  3. In a small bowl, whisk together cumin, garlic powder, onion powder, chili powder, dried oregano, 1 teaspoon salt, and ½ teaspoon pepper. Sprinkle evenly over the ingredients. Pour chicken broth around the edges (not directly on spices).
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is fork-tender and reaches 165°F (74°C) internally.
  5. Shred the chicken using two forks or a hand mixer on low speed directly in the crockpot. Stir to distribute evenly.
  6. Add softened cream cheese cubes to the crockpot. Stir gently until fully melted and incorporated (about 2-3 minutes). The chili will thicken as it sits.
  7. Taste and adjust seasoning: add more salt, pepper, cayenne, or lime juice as desired.
  8. Turn crockpot to warm and let chili rest for 10-15 minutes before serving. Prep garnishes during this time.
  9. Ladle into bowls and top with desired garnishes. Serve hot.

Notes

For best results, let cream cheese come to room temperature before adding. If chili is too thin, mash some beans against the side of the crockpot to thicken. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months. For a spicier version, add a chopped jalapeño or chipotle pepper in adobo sauce.

Nutrition

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

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