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Easy Crockpot White Chicken Chili with Cream Cheese

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This creamy, comforting white chicken chili is made effortlessly in the crockpot with tender chicken, great northern beans, corn, and a velvety cream cheese broth. It’s the perfect set-it-and-forget-it meal for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 1 (8 oz) block cream cheese, softened
  • 2 (15 oz) cans great northern beans, drained and rinsed
  • 1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
  • 1 (4 oz) can diced green chiles
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp black pepper
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, sour cream, tortilla chips, lime wedges

Instructions

  1. Prep your ingredients (10 minutes). Dice the yellow onion and mince the garlic. Drain and rinse the great northern beans. Drain the can of corn. Open the can of diced green chiles. Cut the cream cheese into a few large chunks so it melts faster. Place the chicken breasts in the bottom of your crockpot.
  2. Add the aromatics and spices. Sprinkle the diced onion, minced garlic, cumin, oregano, chili powder, salt, and pepper over the chicken. Don’t stir yet—just let those flavors sit on top.
  3. Pour in the liquids and beans. Add the drained beans, corn, and diced green chiles to the pot. Pour the chicken broth over everything. Give it a gentle stir, but try not to move the chicken too much from the bottom.
  4. Cook on low for 6-7 hours or high for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
  5. Shred the chicken. Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Using two forks (or a hand mixer in a separate bowl), shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
  6. Add the cream cheese. Add the softened cream cheese chunks to the hot chili. Stir gently until the cream cheese is completely melted and incorporated into the broth, about 2-3 minutes.
  7. Taste and adjust seasoning. Add more salt, pepper, or cumin if needed. For more heat, stir in a pinch of cayenne pepper or a dash of hot sauce. If too thick, add a splash of chicken broth.
  8. Serve immediately with toppings. Ladle the chili into bowls and let everyone customize with their favorite toppings.

Notes

For best results, use full-fat cream cheese and soften it to room temperature before adding. Do not lift the lid during cooking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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