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Creamy Crockpot White Chicken Chili with Cream Cheese

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This creamy crockpot white chicken chili with cream cheese is the ultimate set-it-and-forget-it comfort food. Tender shredded chicken, white beans, and green chiles simmer in a velvety cream cheese broth for a hearty, crowd-pleasing meal that’s even better the next day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 8 ounces cream cheese, softened and cut into cubes
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 2 (4-ounce) cans green chiles (mild or medium)
  • 1 cup frozen corn
  • 2 cups low-sodium chicken broth
  • 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
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Optional toppings: shredded Monterey Jack cheese, sour cream, sliced jalapeños, crushed tortilla chips, diced avocado

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the white beans. Cut the cream cheese into cubes.
  2. Layer in the slow cooker: Place the chicken in the bottom. Top with onion, garlic, white beans, frozen corn, and green chiles. Do not stir.
  3. Add seasonings and broth: Sprinkle cumin, oregano, chili powder, salt, and pepper over the top. Pour chicken broth around the edges. Place cubed cream cheese on top.
  4. Cook low and slow: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
  5. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Alternatively, use a hand mixer on low speed in the slow cooker.
  6. Stir in the cream cheese: Return shredded chicken to the slow cooker. Stir until cream cheese is fully melted and incorporated. If too thin, cook uncovered on HIGH for 15-20 minutes.
  7. Taste and adjust: Add more salt, pepper, or cumin if needed.
  8. Serve and garnish: Ladle into bowls and top with cilantro, lime juice, and desired toppings.

Notes

For best results, add cream cheese at the end to prevent graininess. Toast cumin in a dry skillet for 30 seconds before adding for deeper flavor. Shred chicken while still warm. To thicken, mash some beans against the side of the slow cooker. Let chili rest on WARM for 10-15 minutes before serving. Leftovers keep for up to 5 days in the refrigerator or 3 months in the freezer.

Nutrition

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

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