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Creamy Crockpot White Chicken Chili

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A rich, creamy white chicken chili made in the slow cooker with cream cheese, tender chicken, and pantry-friendly ingredients. Perfect for busy weeknights or sick days, this comforting chili is a crowd-pleaser that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cans (15 ounces each) Great Northern beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (4 ounces each) green chiles
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional toppings: shredded Monterey Jack cheese, fresh cilantro, diced avocado, lime wedges, tortilla chips

Instructions

  1. Dice the onion and mince the garlic. Drain and rinse the beans. Open the green chiles. Cut the cream cheese into 1-inch cubes and let it soften on the counter.
  2. Place the chicken breasts in the bottom of a 5-6 quart slow cooker. Add the diced onion, minced garlic, drained beans, frozen corn, and green chiles on top.
  3. In a small bowl, mix together the cumin, chili powder, dried oregano, smoked paprika, salt, and pepper. Sprinkle evenly over the ingredients. Pour the chicken broth over everything and stir gently.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fork-tender.
  5. Carefully remove the chicken breasts and shred them using two forks or a hand mixer on low speed. Return the shredded chicken to the slow cooker.
  6. Add the softened cream cheese to the slow cooker. Stir gently until fully melted and incorporated. For a smoother texture, whisk the cream cheese with a cup of hot broth first, then stir back into the chili.
  7. Taste and adjust seasoning with additional salt, pepper, cumin, or lime juice as desired.
  8. Serve hot with desired toppings such as shredded cheese, cilantro, avocado, lime wedges, and tortilla chips.

Notes

For best results, soften cream cheese before adding to prevent lumps. Use low-sodium broth to control salt. If chili is too thin, thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and cook on high for 15-20 minutes. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, chicken chili, easy chili recipe

Find it online: https://clunkcook.com/creamy-crockpot-white-chicken-chili-easy-slow-cooker-recipe/