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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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This creamy, tangy, and slightly spicy white chicken chili is made effortlessly in a slow cooker with cream cheese, white beans, and tender chicken. It’s the ultimate comfort food for cold weather, requiring just 10 minutes of prep.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425 g each) white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups (960 ml) low-sodium chicken broth
  • 8 oz (226 g) block cream cheese, softened and cubed
  • 2 cans (4 oz / 113 g each) diced green chiles (mild or hot)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chili powder (mild blend)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime

Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides with a pinch of salt and pepper. Dice the onion and mince the garlic. Drain and rinse the beans. Cube the cream cheese if not already done.
  2. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Add the diced onion, minced garlic, drained beans, and diced green chiles on top. Sprinkle the cumin, oregano, chili powder, remaining salt, and black pepper over everything. Pour the chicken broth around the sides of the slow cooker (not directly over the spices).
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.
  4. Carefully remove the chicken breasts to a cutting board or plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese to the slow cooker. Stir gently until mostly melted. Cover and cook on low for another 20-30 minutes, stirring once halfway through, until the broth is thick and velvety.
  6. Stir in the lime juice. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh cilantro. Serve hot.

Notes

For best results, use full-fat cream cheese and add it after shredding the chicken. If the chili is too thin, mash some beans against the side of the slow cooker or use an immersion blender. If too thick, add a splash of chicken broth. The chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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