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Cozy Crockpot White Chicken Chili with Cream Cheese

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A rich, creamy, and comforting white chicken chili made effortlessly in the slow cooker. This set-it-and-forget-it recipe delivers bold flavor and a velvety texture that will change your mind about white chili.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 8 oz (226g) cream cheese, softened and cubed
  • 2 cans (15 oz / 425g each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz / 113g each) diced green chiles
  • 3 cups (710ml) low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon chili powder (mild, such as ancho)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 2 tablespoons fresh lime juice
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, sour cream, tortilla chips, avocado

Instructions

  1. Prep your ingredients (5 minutes): Dice the onion and mince the garlic. Cube the cream cheese into 1-inch chunks. Drain and rinse the white beans. Open the cans of green chiles.
  2. Layer the ingredients in the crockpot: Place the chicken breasts in the bottom of the slow cooker. Scatter the diced onion and minced garlic over the top. Add the drained white beans and the diced green chiles.
  3. Add the seasonings and liquid: Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour in the chicken broth. Do not stir yet.
  4. Top with the cream cheese: Place the cubed cream cheese on top of everything. Do not stir it in.
  5. Cook on low for 6-7 hours or high for 3-4 hours.
  6. Shred the chicken (5 minutes): About 30 minutes before serving, remove the chicken breasts to a cutting board. Use two forks to shred them into bite-sized pieces. Alternatively, use a hand mixer right in the pot, being careful not to over-blend the beans. Return the shredded chicken to the slow cooker.
  7. Stir and finish: Give everything a good stir. The cream cheese should be fully melted and incorporated. If it looks separated, whisk gently for 30 seconds. Stir in the fresh lime juice.
  8. Taste and adjust: Taste the chili and add more salt, pepper, or lime juice as needed.
  9. Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes.

Notes

For best texture, use full-fat cream cheese and cook on low. Don’t skip the lime juice—it brightens the dish. To thicken, mash a cup of beans against the pot and stir back in. Leftovers keep for 4 days in the fridge or 3 months in the freezer.

Nutrition

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

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