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Best Easy Crockpot White Chicken Chili with Cream Cheese

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This creamy, flavorful white chicken chili is incredibly easy to make in the slow cooker. It’s a dump-and-go recipe that delivers a luscious, velvety texture and is perfect for potlucks, game day, or a comforting weeknight meal.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (960ml) chicken broth, low-sodium
  • 2 cans (15 oz / 425g each) white beans (Great Northern or cannellini), drained and rinsed
  • 8 oz (226g) cream cheese, softened and cubed
  • 2 cans (4 oz / 113g each) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, lime juice, tortilla chips, sour cream

Instructions

  1. Dice the onion and mince the garlic. Place them in the bottom of a 6-quart slow cooker.
  2. Place the chicken breasts on top of the onions and garlic.
  3. Drain and rinse the white beans, then add them to the slow cooker. Add the diced green chiles (undrained).
  4. Sprinkle the cumin, oregano, salt, and pepper evenly over the ingredients.
  5. Pour the chicken broth over everything and stir gently to combine, ensuring the chicken is mostly submerged.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  7. Carefully remove the cooked chicken to a cutting board and shred with two forks.
  8. While the chicken rests, cut the softened cream cheese into small cubes and add to the hot broth. Stir until completely melted and the broth is creamy (about 2-3 minutes).
  9. Return the shredded chicken to the slow cooker and stir to combine.
  10. Taste and adjust seasoning with more salt, pepper, or a squeeze of lime juice if needed. Serve hot with desired toppings.

Notes

For best results, use room temperature cream cheese to avoid lumps. If chili is too thick, stir in an extra ¼ cup of chicken broth. For a thicker chili, mash half a cup of cooked beans before adding back. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, cream cheese chili, easy chili, dump and go chili, chicken chili

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