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Easy Crockpot White Chicken Chili with Cream Cheese

crockpot white chicken chili with cream cheese - featured image
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This creamy, comforting white chicken chili is made in the slow cooker with cream cheese, white beans, and chicken. It’s a set-it-and-forget-it weeknight dinner that’s perfect for busy families.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 8 ounces block cream cheese, softened
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, sour cream, tortilla chips, avocado

Instructions

  1. Dice the onion and mince the garlic.
  2. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Sprinkle the diced onion and minced garlic over the top.
  3. Add the rinsed white beans, drained corn, and diced green chiles over the chicken. Do not stir.
  4. Sprinkle the ground cumin, chili powder, dried oregano, salt, and black pepper over the top.
  5. Pour the chicken broth over everything.
  6. Place the block of cream cheese on top of the ingredients.
  7. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and easily shreds.
  8. Use two forks to shred the chicken right in the slow cooker. Stir everything together gently.
  9. Stir the chili well to fully incorporate the melted cream cheese. If there are lumps, continue stirring until smooth.
  10. Taste and adjust seasoning, adding more salt, cumin, or a squeeze of lime juice if desired.
  11. Ladle into bowls and garnish with fresh cilantro and optional toppings. Serve hot.

Notes

For a thicker chili, mash one can of the white beans before adding. This chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

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