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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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A creamy, comforting white chicken chili made in the slow cooker with tender chicken, white beans, corn, and a velvety cream cheese broth. Perfect for chilly days and busy weeknights.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed (Great Northern or cannellini)
  • 1 can (4 ounces) diced green chiles
  • 1 can (15 ounces) sweet corn, drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 8 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream or half-and-half
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish, optional)
  • Shredded Monterey Jack cheese (for garnish, optional)
  • Diced avocado (for garnish, optional)
  • Tortilla chips or strips (for garnish, optional)
  • Sour cream (for garnish, optional)
  • Sliced jalapeños (for garnish, optional)

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion, mince the garlic, drain and rinse the beans, and drain the corn. Cut the cream cheese into cubes and let it sit at room temperature while you get everything else ready.
  2. Layer everything in the slow cooker: Place the chicken breasts in the bottom of the crockpot. Scatter the diced onion and minced garlic over the top. Add the drained white beans, corn, and diced green chiles. Sprinkle the cumin, oregano, smoked paprika, salt, and pepper over everything. Pour the chicken broth around the edges—don’t dump it directly on top of the spices.
  3. Cook on low for 6-7 hours or high for 3-4 hours.
  4. Shred the chicken (5 minutes): Once the cooking time is up, carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat.
  5. Prepare the cream cheese mixture: While the chicken is cooling, whisk together the softened cream cheese cubes and heavy cream in a small bowl until smooth.
  6. Combine everything: Return the shredded chicken to the slow cooker. Add the cream cheese mixture and stir gently until everything is well combined and the cream cheese has completely melted into the broth.
  7. Finish with lime juice: Squeeze the juice of one lime into the chili and stir. Taste and adjust the seasoning. Let it cook on low for another 10-15 minutes to let the flavors come together.
  8. Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes.

Notes

Always soften cream cheese before adding to avoid lumps. Don’t lift the lid during cooking. Season gradually. Shred chicken while warm. For thicker chili, mash half a cup of beans before adding.

Nutrition

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

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