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Easy Crockpot White Chicken Chili with Cream Cheese

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A creamy, comforting white chicken chili made in the slow cooker with cream cheese, tender chicken, and white beans. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (4 ounces) diced green chilies
  • 4 cups low-sodium chicken broth
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, diced avocado, sour cream, lime wedges, crushed tortilla chips

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans, drain the corn, cube the cream cheese and let it sit at room temperature.
  2. Layer the ingredients in the slow cooker: place chicken breasts at the bottom, then add onion, garlic, beans, corn, and green chilies on top.
  3. Add seasonings and broth: sprinkle cumin, oregano, chili powder, smoked paprika, salt, and pepper over the ingredients. Pour chicken broth around the edges and gently stir.
  4. Cook low and slow: cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until chicken is fork-tender.
  5. Shred the chicken: remove chicken, shred with two forks, and return to the slow cooker.
  6. Add the cream cheese: stir in cubed cream cheese until completely melted and incorporated.
  7. Let it meld: cover and cook on LOW for another 15-20 minutes.
  8. Taste and adjust seasonings as needed.
  9. Serve with desired toppings.

Notes

Add cream cheese during the last 20-30 minutes of cooking to prevent curdling. Use room temperature cream cheese for smooth melting. For thicker chili, let it cook uncovered for 15-20 minutes. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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