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Easy Crockpot White Chicken Chili with Cream Cheese

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This creamy, flavorful white chicken chili is made entirely in the slow cooker with no pre-cooking or sautéing. Just dump in the ingredients and let the crockpot do the work for a comforting, hands-off meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 8 oz cream cheese, softened and cubed
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 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
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, avocado, sour cream, tortilla chips, lime wedges

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, cube the cream cheese, and pat the chicken dry. Season chicken with a pinch of salt and pepper.
  2. Layer in the crockpot: Place seasoned chicken breasts in the bottom. Scatter diced onion and minced garlic over the top.
  3. Add beans and chiles: Pour drained beans and both cans of diced green chiles (with liquid) over the chicken. Do not stir.
  4. Sprinkle spices: Evenly distribute cumin, oregano, chili powder, and additional salt and pepper over the top.
  5. Pour in broth: Slowly pour chicken broth around the edges, trying not to disturb the spice layer. Liquid should come about halfway up the chicken.
  6. Add cream cheese: Nestle cubed cream cheese on top. Do not stir.
  7. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Low heat is recommended for best texture and flavor.
  8. Shred chicken: Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the crockpot.
  9. Stir and combine: Stir everything together until cream cheese is fully incorporated. The chili should be creamy and luxurious.
  10. Taste and adjust: Add more salt, pepper, or cumin if needed. A squeeze of lime juice can brighten the flavor.
  11. Serve immediately: Ladle into bowls and top with desired garnishes.

Notes

For best results, use full-fat cream cheese and cook on LOW. Do not stir the cream cheese in until the end to avoid curdling. If chili is too thick, add a splash of warm broth; if too thin, cook uncovered on HIGH for 15-20 minutes. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

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

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