Print

Easy Crockpot White Chicken Chili with Cream Cheese

crockpot white chicken chili with cream cheese - featured image
Print Recipe

This Crockpot White Chicken Chili with Cream Cheese is the ultimate comfort food — creamy, rich, and packed with flavor. With simple ingredients and minimal prep, the slow cooker does all the work, making it perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (15 oz each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
  • 2 cans (4 oz each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream or half-and-half (optional)
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped (plus more for garnish)
  • Optional toppings: shredded Monterey Jack cheese, sour cream or Greek yogurt, diced avocado, tortilla chips or strips, pickled jalapeños, hot sauce

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans and corn, and cube the cream cheese.
  2. Layer the ingredients in the slow cooker: start with the diced onion and minced garlic on the bottom. Place the chicken breasts on top, then add the drained white beans, corn, and diced green chiles. Pour the chicken broth over everything. Do not stir.
  3. Add the spices: sprinkle the cumin, chili powder, dried oregano, smoked paprika, salt, and pepper over the top. Do not stir.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
  5. Remove the chicken and shred it: using tongs, transfer the chicken breasts to a cutting board. Let rest for a minute or two, then shred with two forks. Leave some chunks for texture.
  6. Add the cream cheese: return the shredded chicken to the slow cooker. Add the cubed cream cheese and stir until completely melted and incorporated, about 2-3 minutes. If the cream cheese isn’t melting smoothly, turn the slow cooker to high and let it sit for 10 minutes before stirring again.
  7. Finish with cream and lime juice: stir in the heavy cream (if using) and fresh lime juice. Taste and adjust seasoning, adding more salt and pepper if needed.
  8. Let it rest for 10 minutes before serving to allow the flavors to settle and the chili to thicken slightly.
  9. Serve with your favorite toppings: ladle the chili into bowls and let everyone customize their own with shredded cheese, sour cream, fresh cilantro, tortilla chips, and other desired toppings.

Notes

For the best texture, make sure your cream cheese is softened to room temperature before adding it to the slow cooker. Cold cream cheese won’t melt smoothly and can leave lumps. Don’t add the cream cheese too early; wait until the chicken is cooked and shredded, then stir it in at the end. Shred the chicken while it’s still warm for best results. Toasting the spices in a dry skillet for 30 seconds before adding them can enhance the flavor. Use a meat thermometer to ensure the chicken reaches 165°F. Watch the salt, as canned beans and broth already contain sodium. Don’t lift the lid during cooking, as it releases heat and extends cooking time. The chili thickens as it sits; if too thick, stir in a splash of broth or milk when reheating. This chili tastes even better the next day.

Nutrition

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

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