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Cozy Crockpot White Chicken Chili with Cream Cheese

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A creamy, comforting white chicken chili made in the crockpot with tender chicken, white beans, corn, and cream cheese. Perfect for chilly evenings and game day gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 8 ounces block cream cheese, softened and cubed
  • 2 cans (15 ounces each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 1 cup frozen corn
  • 2 cups low-sodium chicken broth
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, tortilla chips, sour cream, lime wedges

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans, cube the cream cheese and let it sit at room temperature.
  2. Layer the ingredients in the crockpot: start with the diced onion and minced garlic on the bottom. Place the chicken breasts on top, then sprinkle the cumin, chili powder, oregano, smoked paprika, salt, and pepper over everything. Pour in the chicken broth, then add the drained beans, green chiles, and frozen corn. Do not stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours.
  4. When cooking time is up, remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the crockpot.
  5. Add the cubed cream cheese and stir gently until completely melted and incorporated, about 2-3 minutes.
  6. Taste and adjust seasoning with additional salt, pepper, or cumin if needed.
  7. Let the chili rest for 10 minutes before serving. Serve hot with desired toppings.

Notes

Do not add cream cheese too early or it may curdle. Use block cream cheese, not spreadable. Shred chicken while still warm. For a thicker chili, mash some beans before adding cream cheese or let chili rest uncovered. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

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

Find it online: https://vexifood.com/cozy-crockpot-white-chicken-chili-with-cream-cheese-2/