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Easy Crockpot White Chicken Chili with Cream Cheese

crockpot white chicken chili with cream cheese - featured image
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This creamy, comforting white chicken chili comes together with just 20 minutes of prep and a few simple ingredients. The cream cheese trick gives it a velvety richness that makes it a crowd-pleaser, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 8 oz cream cheese, softened and cubed
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • For garnish: fresh cilantro, shredded Monterey Jack cheese, sour cream, lime wedges, tortilla chips or sliced avocado

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and cube the cream cheese. Measure out the spices into a small bowl.
  2. Layer everything in the crockpot: Place the chicken breasts in the bottom. Top with onion, garlic, beans, corn, and green chiles. Sprinkle the cumin, chili powder, oregano, garlic powder, onion powder, salt, and pepper over everything. Pour the chicken broth around the sides (not directly over the spices).
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily and reaches an internal temperature of 165°F. Do not open the lid during cooking.
  4. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot.
  5. Add the cubed cream cheese to the crockpot and stir gently until fully melted and incorporated (about 2-3 minutes). For a thicker chili, let it cook on low for another 15-20 minutes with the lid off.
  6. Taste and adjust seasoning with more salt, pepper, or cumin if needed.
  7. Serve warm in bowls with desired garnishes: fresh cilantro, shredded cheese, sour cream, lime juice, and tortilla chips or avocado.

Notes

Don’t rush the cream cheese step; let it soften first to avoid lumps. For a thicker chili, mash some beans before adding or cook with the lid off. This chili tastes even better the next day. To freeze, portion into freezer-safe bags and thaw overnight in the fridge before reheating.

Nutrition

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

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