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Creamy Crockpot White Chicken Chili with Cream Cheese (Easy Recipe)

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This creamy crockpot white chicken chili with cream cheese is the ultimate hands-off dinner. Toss everything in the slow cooker in the morning, and by dinner time, you’ve got a rich, velvety chili that tastes like you’ve been cooking all day.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425 g each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 cup (150 g) frozen corn
  • 1 can (4 oz / 113 g) diced green chiles
  • 3 cups (710 ml) low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 oz (226 g) cream cheese, softened
  • 1/2 cup (120 ml) heavy cream or half-and-half (optional)
  • 2 teaspoons ground cumin
  • 1 teaspoon mild chili powder (ancho preferred)
  • 1 teaspoon dried oregano (Mexican or Mediterranean)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 teaspoon cayenne pepper or 1 diced jalapeño (optional, for heat)
  • For garnish: fresh cilantro, shredded Monterey Jack or pepper jack cheese, sliced avocado, lime wedges, tortilla chips, sour cream or Greek yogurt

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the beans. Do not drain the green chiles. Measure out spices.
  2. Layer the ingredients in a 6-quart slow cooker: Place chicken breasts in the bottom. Top with onion, garlic, beans, corn, and green chiles. Sprinkle cumin, chili powder, oregano, garlic powder, salt, and pepper over everything. Pour chicken broth over the top. Do not stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through and shreds easily.
  4. Remove chicken to a cutting board or bowl. Shred with two forks into bite-sized pieces. Return shredded chicken to the crockpot.
  5. Cut softened cream cheese into cubes and add to the crockpot. Stir gently until fully incorporated. If lumps form, whisk cream cheese with a cup of warm broth from the crockpot in a separate bowl before adding back.
  6. If using heavy cream or half-and-half, stir it in. Let chili cook uncovered for another 20-30 minutes on low to thicken slightly.
  7. Taste and adjust seasoning: add more salt, pepper, cumin, or a squeeze of lime juice as desired.
  8. Serve hot with desired toppings: cilantro, cheese, avocado, lime wedges, tortilla chips, sour cream, or Greek yogurt.

Notes

Always soften cream cheese to room temperature before adding to avoid lumps. For thicker chili, mash some beans against the side of the crockpot or cook uncovered for 20-30 minutes. Chili tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

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