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Creamy Crockpot White Chicken Chili

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This creamy, comforting white chicken chili comes together with just 5 minutes of prep and a slow cooker. It’s the perfect set-it-and-forget-it meal for busy weeknights, delivering tender chicken and a rich, velvety broth that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 cup salsa verde
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional garnishes: fresh cilantro, diced avocado, shredded Monterey Jack cheese, lime wedges, sour cream

Instructions

  1. Dice the onion and mince the garlic. Drain and rinse the white beans. Cut the cream cheese into small cubes and let it sit on the counter to soften.
  2. Place the chicken breasts in the bottom of the slow cooker. Scatter the diced onion and minced garlic over the chicken.
  3. Pour the drained beans over the chicken and onion. Then, pour in the chicken broth and the salsa verde. Do not stir.
  4. Sprinkle the ground cumin, dried oregano, chili powder, salt, and black pepper evenly over the top. Do not stir.
  5. Cover the crockpot with the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  6. About 30 minutes before serving, carefully remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  7. Return the shredded chicken to the pot. Add the softened, cubed cream cheese. Stir gently until the cream cheese is completely melted and the chili is smooth and creamy, about 5 minutes. If the chili seems too thick, stir in a splash of extra chicken broth or milk.
  8. Taste and adjust seasoning as needed. Add more salt, a pinch of cayenne, or a squeeze of fresh lime juice if desired.
  9. Ladle the chili into bowls and top with your favorite garnishes, such as fresh cilantro, diced avocado, shredded cheese, and a dollop of sour cream.

Notes

For a thicker chili, mash 1 cup of the beans before adding them. For a dairy-free version, use full-fat canned coconut milk instead of cream cheese. Toasting the cumin and chili powder in a dry skillet for 30 seconds before adding enhances flavor. Leftovers taste even better the next day and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili, weeknight dinner, chicken chili

Find it online: https://elaraeats.com/creamy-crockpot-white-chicken-chili-easy-5-minute-prep/