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Easy Crockpot White Chicken Chili with Cream Cheese

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This creamy, slightly spicy white chicken chili is made effortlessly in a slow cooker with cream cheese, white beans, and tender chicken. It’s a comforting, set-it-and-forget-it meal perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 2 (15-ounce or 425g each) cans white beans (cannellini or great northern), drained and rinsed
  • 4 cups (960ml) low-sodium chicken broth
  • 8 ounces (226g) block cream cheese, cut into cubes
  • 2 (4-ounce or 113g each) cans green chiles, undrained
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)
  • Optional toppings: shredded Monterey Jack cheese, sour cream, sliced avocado, tortilla chips, hot sauce

Instructions

  1. Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Transfer to the slow cooker: Scrape the sautéed onions and garlic into the bottom of a 6-quart slow cooker and spread evenly.
  3. Add the beans and chiles: Drain and rinse the white beans, then add them to the slow cooker. Add the green chiles with their juice.
  4. Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, cumin, oregano, and chili powder. Place the seasoned chicken on top of the bean mixture.
  5. Pour in the broth: Pour the chicken broth around the chicken (not directly over it) so the seasoning isn’t washed off. The liquid should mostly cover the chicken.
  6. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  7. Shred the chicken: Carefully remove the chicken from the slow cooker and place on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  8. Add the cream cheese: While the chicken is still warm, cut the cream cheese into cubes and add to the slow cooker. Stir gently until fully melted and the broth is creamy and smooth (about 2-3 minutes).
  9. Return the chicken: Add the shredded chicken back to the slow cooker and stir to combine. Taste and adjust seasoning with more salt, pepper, or cumin if needed.
  10. Let it rest: Let the chili sit on the warm setting for about 10 minutes before serving to allow flavors to settle and texture to thicken.
  11. Serve and garnish: Ladle into bowls and top with fresh cilantro, a squeeze of lime, shredded cheese, avocado, or tortilla chips. Serve hot.

Notes

For best results, don’t skip sautéing the onions and garlic—it adds depth of flavor. Cut cream cheese into small cubes and let it come to room temperature for 15-20 minutes before adding to prevent lumps. Shred chicken while still warm for easier handling. If chili is too thick after adding cream cheese, stir in an extra ½ cup of broth or milk. If too thin, cook uncovered on low for 15-20 minutes to reduce. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. The chili tastes even better the next day as flavors meld.

Nutrition

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

Find it online: https://ariaappetite.com/easy-crockpot-white-chicken-chili-with-cream-cheese-2/