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Creamy Crockpot White Chicken Chili (Easy Party Favorite)

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This creamy crockpot white chicken chili is a hosting secret weapon—rich, velvety, and packed with tender chicken and zesty green chiles. It’s the perfect set-it-and-forget-it dish for parties, game nights, or cozy dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs (or about 3 cups shredded rotisserie chicken)
  • 2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cans (4 oz each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon chili powder (mild or ancho)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Juice of 1 lime
  • 1 tablespoon olive oil (for sautéing, optional)
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream, tortilla chips, hot sauce

Instructions

  1. Sauté the aromatics (optional but recommended): Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  2. Layer the ingredients in the crockpot: Place chicken at the bottom. Top with sautéed onion and garlic (or raw if skipping), drained beans, frozen corn, diced green chiles, cumin, oregano, chili powder, salt, and pepper. Pour chicken broth over everything. Do not stir.
  3. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and shreds easily.
  4. Shred the chicken: Remove chicken from crockpot and shred with two forks. Return to pot.
  5. Mash some beans for extra creaminess: Mash about 1 cup of beans in the pot with a potato masher or spoon. Stir to combine.
  6. Add cream cheese and heavy cream: Cut softened cream cheese into cubes and add to pot along with heavy cream. Stir until fully melted and incorporated (2-3 minutes).
  7. Finish with lime juice: Squeeze lime juice into chili and stir. Adjust seasoning with more salt, pepper, or cayenne if desired.
  8. Let it rest: Turn crockpot to warm setting and let chili sit for 10-15 minutes before serving.
  9. Serve with toppings: Ladle into bowls and let guests customize with cilantro, avocado, cheese, sour cream, tortilla chips, etc.

Notes

For best results, use low-sodium broth and rinse canned beans well to control salt. Soften cream cheese before adding to prevent clumping. If chili is too thin, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook on high for 15-20 minutes. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months (add cream cheese and cream after thawing for best texture).

Nutrition

Keywords: creamy white chicken chili, crockpot chili, slow cooker chili, party chili, easy chicken chili, white bean chili, game day chili

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