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Creamy Crockpot White Chicken Chili with Cream Cheese (Easy Recipe!)

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This creamy crockpot white chicken chili with cream cheese is a set-it-and-forget-it meal that delivers rich, velvety flavor with minimal effort. Perfect for busy weeknights or cozy weekends, it’s comfort food at its finest.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 8 ounces full-fat cream cheese, softened and cubed
  • ½ cup heavy cream
  • Juice of 1 lime
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, tortilla strips, sour cream, sliced jalapeños

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained white beans, diced green chiles, and frozen corn on top and around the chicken.
  3. Add the seasonings and broth: Sprinkle cumin, oregano, chili powder, salt, and pepper over everything. Pour the chicken broth around the edges (not directly over the chicken). Gently stir without moving the chicken too much.
  4. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
  5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
  6. Prepare the cream cheese mixture: In a small bowl, whisk together the softened cream cheese and heavy cream until smooth.
  7. Add the cream cheese mixture: Pour into the slow cooker and stir gently until fully incorporated. Let cook for another 20-30 minutes on low to thicken.
  8. Finish with lime juice: Squeeze in the fresh lime juice and stir. Adjust salt and pepper to taste.
  9. Serve with toppings: Ladle into bowls and let everyone customize with their favorite toppings.

Notes

For best results, use room temperature cream cheese and add it during the last 30 minutes of cooking to avoid graininess. If the chili is too thick, stir in a splash of warm chicken broth or milk. If too thin, cook uncovered for 15-20 minutes. Leftovers keep for up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

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

Find it online: https://bitesienna.com/creamy-crockpot-white-chicken-chili-with-cream-cheese-easy-recipe/