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Creamy Crockpot White Chicken Chili with Cream Cheese

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A rich and comforting white chicken chili made in the slow cooker with cream cheese, white beans, and tender shredded chicken. Perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 (15-ounce) cans white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1 (4-ounce) can diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 ounces cream cheese, softened and cubed
  • ½ cup heavy cream or half-and-half
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder (mild)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Optional garnish: fresh cilantro, shredded Monterey Jack cheese, sour cream, sliced jalapeños, lime wedges, tortilla chips or crusty bread

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, measure out the spices into a small bowl, and cut the cream cheese into 1-inch cubes. Let the cream cheese sit at room temperature.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained beans, frozen corn, and diced green chiles on top. Do not stir.
  3. Add the broth and spices: Pour the chicken broth over everything. Sprinkle the cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper evenly over the top. Gently stir to distribute the spices and ensure the chicken is mostly submerged.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.
  5. Shred the chicken: Carefully remove the chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  6. Add the cream cheese and cream: Return the shredded chicken to the slow cooker. Add the cubed cream cheese and heavy cream. Stir gently until the cream cheese is completely melted and the chili is smooth and creamy (about 2-3 minutes). If needed, turn the slow cooker to high for a few minutes to help melting.
  7. Adjust seasoning and serve: Taste and adjust salt, pepper, or cumin as needed. Serve hot with desired toppings.

Notes

Do not add cream cheese at the beginning of cooking; add it at the end to prevent curdling. Use room-temperature cream cheese for smooth melting. Shred chicken while still warm. Taste and adjust seasoning before serving. Garnishes like cilantro, cheese, sour cream, and lime juice enhance the flavor. For a thicker chili, cook uncovered on high for 15-20 minutes; for a thinner chili, stir in extra broth or milk.

Nutrition

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

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