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Cozy Crockpot White Chicken Chili with Cream Cheese

crockpot white chicken chili with cream cheese - featured image
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A velvety, creamy white chicken chili made effortlessly in the slow cooker with a whole block of cream cheese. Perfect for cozy nights and busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz or 425g each) white beans (cannellini or Great Northern), drained and rinsed
  • 4 cups (960ml) low-sodium chicken broth
  • 8 oz (226g) full-fat cream cheese, one whole block
  • 1 can (4 oz or 113g) diced green chiles (mild or hot)
  • 1 medium yellow onion, diced (about 1 cup or 150g)
  • 4 to 5 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chili powder (ancho chili powder recommended)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 bay leaves
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Sliced jalapeño (for garnish, optional)
  • Tortilla chips or crusty bread (for serving)
  • Shredded Monterey Jack cheese (for garnish, optional)

Instructions

  1. Dice the onion and mince the garlic. Place them in the bottom of a 5- to 6-quart crockpot.
  2. Drain and rinse the white beans, then add them to the pot along with the diced green chiles. Stir to combine.
  3. In a separate bowl or measuring cup, whisk together the chicken broth, cumin, oregano, chili powder, smoked paprika, salt, and pepper. Pour over the ingredients in the crockpot. Add the bay leaves.
  4. Place the chicken breasts into the liquid, pushing them down slightly so they are mostly submerged.
  5. Place the whole block of cream cheese on top of the chicken. Do not cut or soften it.
  6. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and shreds easily.
  7. Remove the chicken to a cutting board. Discard the bay leaves. Shred the chicken with two forks.
  8. Stir the melted cream cheese into the broth with a wooden spoon for 2 to 3 minutes until smooth and silky.
  9. Return the shredded chicken to the pot and stir to combine. Cook on LOW for another 15 to 20 minutes.
  10. Taste and adjust seasoning with more salt, cumin, or heat as desired.
  11. Ladle into bowls and garnish with fresh cilantro, lime wedges, jalapeño, cheese, and serve with tortilla chips or crusty bread.

Notes

For best results, use full-fat cream cheese and cook on LOW. The chili thickens as it sits; add a splash of broth or milk to thin if needed. Leftovers taste even better the next day. Can be frozen for up to 3 months.

Nutrition

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

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