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Easy Crockpot White Chicken Chili with Cream Cheese

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This Easy Crockpot White Chicken Chili with Cream Cheese is a weeknight hero that proves simple doesn’t mean boring. With just 15 minutes of prep, the slow cooker does all the work, delivering a velvety, rich broth and tender shredded chicken that tastes like you fussed for hours.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 8 ounces full-fat block cream cheese
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 2 (4-ounce) cans diced green chiles
  • 1 cup frozen corn
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Layer the ingredients in the crockpot: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained Great Northern beans, diced green chiles, and frozen corn. Sprinkle the cumin, chili powder, dried oregano, salt, and pepper over everything. Pour the chicken broth around the edges (not directly on top of the spices).
  3. Add the cream cheese: Cut the block of cream cheese into 4 to 6 pieces and place them on top of the mixture. Do not stir.
  4. Cook on low for 6-7 hours or on high for 3-4 hours.
  5. Shred the chicken: Remove the chicken breasts to a cutting board and shred with two forks. If it doesn’t shred easily, cook for another 30 minutes.
  6. Stir in the cream cheese: Return the shredded chicken to the crockpot and stir until the cream cheese is fully incorporated and the broth is smooth and creamy.
  7. Finish with lime and cilantro: Squeeze the lime juice into the chili and stir. Taste and adjust salt and pepper if needed. Ladle into bowls and top with fresh cilantro.

Notes

Don’t stir the cream cheese in right away; let it melt slowly on top for a silky texture. Use full-fat block cream cheese for best results. Taste before adding extra salt as canned ingredients contain sodium. If chili is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, cooking on high for 10 minutes. If too thick, add extra broth or water. For meal prep, freeze without cream cheese and add fresh when reheating.

Nutrition

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

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