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Creamy Crockpot White Chicken Chili with Cream Cheese (Easy Recipe!)

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This creamy crockpot white chicken chili with cream cheese is the ultimate comfort food—incredibly easy, made with simple ingredients, and unbelievably creamy. Perfect for busy weeknights or lazy Sundays, it’s a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 8 oz cream cheese, softened to room temperature
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 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
  • Fresh cilantro for garnish
  • Optional toppings: shredded Monterey Jack cheese, sour cream, sliced jalapeños, avocado, tortilla chips, lime juice

Instructions

  1. Prep the ingredients: Dice the onion and mince the garlic. Drain and rinse the white beans. Open the cans of green chiles.
  2. Layer in the slow cooker: Place the chicken breasts in the bottom of a 6-quart slow cooker. Scatter the diced onion and minced garlic over the top. Add the drained white beans and green chiles.
  3. Add the spices and broth: Sprinkle the ground cumin, dried oregano, chili powder, salt, and pepper over everything. Pour the chicken broth over the top. Do not stir.
  4. Add the cream cheese: Cut the softened cream cheese into 8 cubes. Nestle the cubes into the broth and on top of the chicken.
  5. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  6. Shred the chicken: Carefully remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the pot.
  7. Stir and finish: Stir the chili well until the cream cheese is fully melted and incorporated. Taste and adjust seasoning with more salt and pepper if needed.
  8. Serve: Ladle into bowls and top with desired garnishes. Serve immediately.

Notes

Use full-fat cream cheese at room temperature for the smoothest texture. Do not stir early to prevent separation. For a thicker chili, mash half a cup of beans before adding. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

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