Print

Creamy Crockpot White Chicken Chili with Cream Cheese

creamy crockpot white chicken chili with cream cheese - featured image
Print Recipe

This creamy, comforting white chicken chili is made effortlessly in the crockpot with cream cheese, white beans, and tender chicken. It’s the perfect cozy meal for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 can (15 oz or 425g) white beans (Great Northern or cannellini), drained and rinsed
  • 1 can (15 oz or 425g) sweet corn, drained
  • 1 can (4 oz or 113g) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 8 oz (226g) block cream cheese, softened and cubed
  • 1 cup (240ml) heavy cream or half-and-half
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack or cheddar cheese (for garnish)
  • Diced avocado (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Tortilla chips or crusty bread (for serving)
  • Fresh lime wedges (for serving)

Instructions

  1. Prep your ingredients: dice onion, mince garlic, drain and rinse beans and corn, cube cream cheese. Place chicken breasts in the bottom of the crockpot.
  2. In a small bowl, mix cumin, chili powder, oregano, garlic powder, onion powder, salt, and pepper. Sprinkle evenly over the chicken. Add onion, garlic, beans, corn, green chiles (with juices), and chicken broth. Stir gently.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and shreds easily.
  4. Remove chicken from crockpot and shred with two forks. Return shredded chicken to the pot.
  5. Add cubed cream cheese and heavy cream (or half-and-half). Stir until cream cheese is completely melted and broth is smooth and creamy (about 2-3 minutes).
  6. Taste and adjust seasoning as needed. For thinner chili, add extra broth; for thicker, cook uncovered on low for 15-20 minutes.
  7. Ladle into bowls and garnish with cilantro, cheese, avocado, sour cream, tortilla chips, and a squeeze of lime. Serve hot.

Notes

Do not add cream cheese too early; add it in the last 30 minutes to prevent curdling. Soften cream cheese to room temperature for smooth melting. Use low-sodium broth to control salt. Shred chicken for best texture. Let chili rest 10 minutes before serving. For stovetop version, simmer in a Dutch oven for 45 minutes to 1 hour, then add cream cheese and cream at the end.

Nutrition

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

Find it online: https://elaraeats.com/creamy-crockpot-white-chicken-chili-with-cream-cheese-2/