Print

Cozy Crockpot White Chicken Chili with Cream Cheese

crockpot white chicken chili with cream cheese - featured image
Print Recipe

This creamy, tangy white chicken chili is made in the slow cooker with cream cheese, white beans, and green chiles. It’s a comforting, budget-friendly meal that’s perfect for busy weeknights and guaranteed to please the whole family.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
  • 4 cups (960 ml) low-sodium chicken broth
  • 2 (15-ounce / 425 gram) cans white beans (Great Northern or cannellini), drained and rinsed
  • 2 (4-ounce / 113 gram) cans diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 3–4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 8 ounces (226 grams) block cream cheese, softened
  • 1 cup (150 grams) frozen corn
  • 2 tablespoons (30 ml) fresh lime juice
  • ¼ cup (15 grams) fresh cilantro, chopped, plus more for garnish
  • Optional toppings: shredded Monterey Jack or pepper jack cheese, diced avocado, tortilla chips or strips, sour cream or Greek yogurt, sliced jalapeños, hot sauce

Instructions

  1. Dice the onion and mince the garlic. Drain and rinse the white beans. Open the cans of green chiles. Measure out the cumin, oregano, salt, and pepper into a small bowl.
  2. Place the chicken in the bottom of a 5-6 quart slow cooker. Scatter the diced onion and minced garlic over the top. Sprinkle the cumin, oregano, salt, and pepper evenly over everything. Add the drained beans and green chiles, then pour the chicken broth around the sides (not directly over the seasonings). Do not stir.
  3. Cover and cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours, until the chicken reaches 165°F (74°C) internally and shreds easily.
  4. Carefully remove the chicken to a cutting board or large bowl. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker.
  5. Cut the softened cream cheese into 1-inch cubes and add to the slow cooker along with the frozen corn. Stir gently until the cream cheese begins to melt. Cover and cook on LOW for another 30 minutes, stirring once halfway through.
  6. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. Ladle into bowls and top with desired garnishes.

Notes

For best results, soften cream cheese to room temperature before adding. Add cream cheese during the last 30 minutes of cooking to prevent curdling. Chili thickens as it sits; add extra broth when reheating if needed. Leftovers taste even better the next day. For a dairy-free version, use vegan cream cheese or full-fat coconut milk.

Nutrition

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

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