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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 effortlessly in a crockpot with tender chicken, white beans, and a velvety cream cheese broth. It’s a set-it-and-forget-it meal that’s perfect for busy weeknights and sure to become a family favorite.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 8 oz cream cheese, softened
  • 2 cans (15 oz each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 1 cup frozen corn
  • 2 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Juice of 1 lime
  • Optional toppings: tortilla strips, shredded Monterey Jack cheese, fresh cilantro, diced avocado, sour cream, lime wedges

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the white beans, and open the cans of green chiles.
  2. Layer the ingredients in the crockpot: start with the diced onion and minced garlic on the bottom. Place the chicken breasts on top.
  3. Add the beans, corn, and chiles: pour the drained white beans, frozen corn, and diced green chiles over the chicken. Do not stir yet.
  4. Mix the broth and spices: in a small bowl, whisk together the chicken broth, cumin, oregano, chili powder, salt, and pepper. Pour this mixture over everything in the crockpot. Give it a gentle stir to combine.
  5. Cook on low for 6-7 hours or on high for 3-4 hours.
  6. Shred the chicken: remove the chicken breasts to a cutting board and use two forks to shred the meat. It should fall apart easily.
  7. Add the cream cheese: cut the softened cream cheese into cubes and add it to the crockpot. Stir until fully melted and incorporated (about 2-3 minutes).
  8. Return the shredded chicken to the pot and stir everything together until well combined.
  9. Finish with lime juice: squeeze the juice of one fresh lime into the chili and stir. Taste and adjust salt and pepper if needed.
  10. Let it rest for 5-10 minutes before serving. Serve hot with desired toppings.

Notes

Don’t add the cream cheese too early or it may become grainy. Use room temperature cream cheese for smooth melting. Shred the chicken while it’s still warm. The lime juice is essential for balancing the richness. If the chili is too thin, mash half a cup of white beans and stir them in. If too thick, add a splash of chicken broth. This chili tastes even better the next day.

Nutrition

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

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