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Cozy Crockpot White Chicken Chili with Cream Cheese

Crockpot White Chicken Chili with Cream Cheese - featured image
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A creamy, comforting white chicken chili made in the slow cooker with tender chicken, white beans, and cream cheese for a velvety texture. Perfect for cold nights when you need a warm hug in a bowl.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 2 cans (15 ounces each) Great Northern or cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles (fire-roasted preferred)
  • 1 cup frozen corn
  • 2 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)

Instructions

  1. Dice the onion and mince the garlic. Drain and rinse the white beans. Cut the cream cheese into cubes and let it sit at room temperature to soften.
  2. Place the chicken breasts at the bottom of a 6-quart Crockpot or slow cooker.
  3. Layer the diced onion, minced garlic, drained beans, frozen corn, and diced green chiles on top of the chicken. Do not stir.
  4. Sprinkle the cumin, chili powder, dried oregano, salt, and pepper over the top.
  5. Slowly pour the chicken broth around the edges of the Crockpot, avoiding washing the seasonings off the chicken.
  6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
  7. Carefully remove the chicken breasts from the Crockpot and shred with two forks on a cutting board.
  8. Return the shredded chicken to the Crockpot. Add the softened cream cheese cubes and stir gently until completely melted and incorporated, about 2-3 minutes.
  9. Turn the Crockpot to warm or low and let the chili rest for 10-15 minutes before serving. If too thick, stir in a splash of chicken broth or milk.
  10. Taste and adjust seasonings as needed. Serve hot in bowls with desired garnishes like cilantro, lime juice, cheese, avocado, and tortilla chips.

Notes

For best results, use room-temperature cream cheese to prevent clumping. Cook on low for more tender chicken and deeper flavor. Don’t lift the lid during cooking. Leftovers taste even better the next day. For a thicker chili, mash half the beans before adding. For a spicier version, add a diced jalapeño or use hot green chiles.

Nutrition

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

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