Best Easy Crockpot White Chicken Chili with Cream Cheese
This Easy Crockpot White Chicken Chili with Cream Cheese is a creamy, spicy, and deeply comforting weeknight dinner that comes together with just 10 minutes of prep. The cream cheese creates a velvety, rich broth that makes this chili absolutely irresistible.
- Prep Time: 10 minutes
- Cook Time: 4 hours (high) or 8 hours (low)
- Total Time: 4 hours 10 minutes (high) or 8 hours 10 minutes (low)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
- 8 oz (226g) cream cheese, softened and cubed
- Two 15-oz (425g) cans white beans (Great Northern, cannellini, or navy), drained and rinsed
- 4 oz (113g) canned diced green chiles
- 1 cup (150g) frozen corn
- 2 cups (480ml) low-sodium chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon chili powder (ancho chili powder recommended)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, sour cream, tortilla chips, lime wedges
Instructions
- Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the white beans. Cut the cream cheese into 1-inch cubes.
- Layer the ingredients in the slow cooker: Place the chicken in the bottom. Scatter the diced onion and minced garlic over the chicken. Add the drained beans, frozen corn, and canned green chiles. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour the chicken broth around the edges (not directly over the spices).
- Place the cubed cream cheese on top of everything. Do not stir.
- Cook on low for 8 hours or on high for 4 hours. About 30 minutes before serving, remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
- Stir the chili well to incorporate the melted cream cheese into the broth. The chili will look thin but will thicken as it sits.
- Taste and adjust seasoning with more salt, pepper, or cumin as needed. Add a squeeze of fresh lime juice to brighten the flavors.
- Serve hot in bowls with desired toppings such as shredded Monterey Jack cheese, sour cream, avocado slices, fresh cilantro, and crushed tortilla chips.
Notes
For best results, use full-fat cream cheese (not whipped). Add cream cheese during the last hour of cooking to prevent graininess. If chili is too thick, stir in extra chicken broth; if too thin, cook uncovered for 15-20 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months. For a spicier version, add 1-2 finely chopped jalapeños or a teaspoon of chipotle powder.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 385
- Sugar: 5
- Sodium: 780
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 6
- Protein: 32
Keywords: white chicken chili, crockpot chili, cream cheese chili, slow cooker chicken chili, easy chili recipe, weeknight dinner, comfort food