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Easy Crockpot White Chicken Chili with Cream Cheese

Easy Crockpot White Chicken Chili with Cream Cheese - featured image
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This creamy, comforting white chicken chili is made effortlessly in the slow cooker with cream cheese, white beans, and tender shredded chicken. It’s the perfect set-it-and-forget-it weeknight dinner that the whole family will love.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 8 oz (226g) cream cheese, softened and cubed
  • 2 cans (15 oz / 425g each) white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups (960ml) low-sodium chicken broth
  • 1 can (4 oz / 113g) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon chili powder (mild or ancho)
  • Salt and black pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving

Instructions

  1. Prep your ingredients (10 minutes). Dice the onion and mince the garlic. Drain and rinse the white beans. Open the can of green chiles. Cut the cream cheese into cubes.
  2. Layer everything in the slow cooker (5 minutes). Place the chicken breasts in the bottom of the crockpot. Add the diced onion, minced garlic, drained beans, and green chiles on top. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour the chicken broth around the sides—do not dump it directly on top of the spices.
  3. Cook low and slow (6-7 hours on LOW or 3-4 hours on HIGH). Put the lid on and do not lift it during cooking.
  4. Shred the chicken (5 minutes). When the cooking time is up, carefully remove the chicken breasts to a cutting board or large plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker.
  5. Add the cream cheese (10 minutes). Drop the cubed cream cheese into the hot chili. Stir gently until it melts completely into the broth, about 5-10 minutes. If needed, turn the slow cooker to HIGH and let it sit for a few minutes before stirring again.
  6. Taste and adjust (2 minutes). Taste the chili and adjust seasoning with more salt, cumin, or a squeeze of lime juice as desired.
  7. Serve and garnish (2 minutes). Ladle the chili into bowls. Top with fresh cilantro, sour cream, shredded cheese, or crushed tortilla chips. Serve with lime wedges.

Notes

Do not add the cream cheese at the beginning—it can curdle. Use room temperature cream cheese for smooth melting. For a thicker chili, mash some beans against the side of the pot before adding cream cheese. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

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

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