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Easy Kid-Approved Crockpot White Chicken Chili

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This crockpot white chicken chili with cream cheese is a creamy, kid-friendly dinner that requires just 5 minutes of prep. The cream cheese melts into the broth for a velvety texture, making it a weeknight lifesaver that even picky eaters love.

Ingredients

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

Instructions

  1. Prep your ingredients in the morning (5 minutes): Dice the onion, mince the garlic, drain and rinse the beans, and drain the corn. Cube the cream cheese and let it sit on the counter to soften while you assemble everything else.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom of the crockpot. Sprinkle the diced onion, minced garlic, drained beans, corn, and green chiles over the top. Don’t stir yet.
  3. Add the seasonings and broth: Sprinkle the cumin, chili powder, oregano, salt, and pepper over the ingredients. Pour the chicken broth over everything. Give it a gentle stir to combine the seasonings, but try not to move the chicken too much.
  4. Cook on low for 6-7 hours or high for 3-4 hours. I strongly recommend cooking on low if you have the time.
  5. Shred the chicken (5 minutes): When the cooking time is up, carefully remove the chicken breasts to a cutting board or large bowl. Use two forks to shred the chicken, or use a hand mixer on low speed for about 30 seconds.
  6. Add the cream cheese: Return the shredded chicken to the slow cooker. Add the cubed cream cheese and stir gently until it’s fully melted and incorporated, about 2-3 minutes.
  7. Let it rest (10 minutes): Turn the slow cooker to warm or low and let the chili sit for about 10 minutes. Give it one final stir before serving.
  8. Taste and adjust: Before serving, taste the chili and add more salt, pepper, or cumin if needed.
  9. Serve with your favorite toppings: Ladle the chili into bowls and let everyone customize their own toppings.

Notes

For best results, use full-fat cream cheese and let it come to room temperature before adding. If chili is too thick, stir in a splash of chicken broth or milk. If too thin, cook on low with lid off for 15-20 minutes. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot, slow cooker, cream cheese, kid-friendly, easy dinner, chicken chili, white chili

Find it online: https://bitesienna.com/easy-kid-approved-crockpot-white-chicken-chili/