Creamy Crockpot White Chicken Chili
An incredibly easy, creamy white chicken chili made in the slow cooker with tender chicken, white beans, green chiles, and a velvety cream cheese finish. Perfect for feeding a crowd with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles
- 1 cup (150g) frozen corn
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups (950ml) low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 oz (113g) cream cheese, softened and cubed
- ½ cup (120ml) heavy cream
- Juice of 1 lime
- For topping: shredded Monterey Jack cheese, fresh cilantro, diced avocado, tortilla chips, sour cream, sliced jalapeños (optional)
Instructions
- Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans, open the green chiles, and measure out the spices.
- Place the chicken breasts in the bottom of a 6-quart (or larger) slow cooker. Add the diced onion, minced garlic, drained beans, green chiles, and frozen corn on top. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour in the chicken broth. Do not stir.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
- Shred the chicken directly in the crockpot using two forks.
- Add the softened cream cheese cubes and heavy cream. Stir gently until the cream cheese is completely melted and the broth is smooth and velvety (about 2-3 minutes).
- Stir in the fresh lime juice. Taste and adjust seasoning, adding more salt if needed.
- Let the chili rest on warm for about 10 minutes before serving to allow flavors to meld and texture to thicken slightly.
- Serve hot with desired toppings: shredded cheese, cilantro, avocado, tortilla chips, sour cream, and jalapeños.
Notes
Do not add cream cheese too early; add at the end after shredding chicken. Use low-sodium broth to control salt. For thicker chili, cook on high with lid off for 15-20 minutes after adding cream cheese. Chili tastes even better the next day. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 700
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 8
- Protein: 35
Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, chicken chili, easy chili, crowd-pleaser, comfort food