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Easy Crockpot White Chicken Chili with Cream Cheese

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This Easy Crockpot White Chicken Chili with Cream Cheese is a comforting, creamy, and almost laughably simple weeknight dinner. It’s the recipe you turn to when you’re tired, busy, or just need something that feels like a warm hug in a bowl.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) great northern beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles, undrained
  • 1 cup frozen corn kernels
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces full-fat cream cheese, softened to room temperature
  • 1/2 cup heavy cream or half-and-half
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream or Greek yogurt (for garnish)

Instructions

  1. Prep the onion and garlic: Dice the onion and mince the garlic. Optionally, sauté them in a skillet with a tablespoon of olive oil over medium heat for 3-4 minutes until softened.
  2. Layer the ingredients in the crockpot: Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the drained beans, frozen corn, diced green chiles, sautéed (or raw) onion and garlic. Sprinkle the cumin, oregano, smoked paprika, salt, pepper, and cayenne over the top. Pour in the chicken broth. Do not stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
  4. Shred the chicken: Using tongs, transfer the cooked chicken breasts to a cutting board. Let them rest for 2 minutes, then shred with two forks. Return the shredded chicken to the crockpot.
  5. Create the creamy base: In a small bowl, combine the softened cream cheese and heavy cream. Use a fork to mash them together until smooth. Remove about 1 cup of the hot chili broth and whisk it into the cream cheese mixture to temper it.
  6. Finish the chili: Pour the cream cheese mixture into the crockpot. Add the lime juice. Stir everything together until the chili is uniformly creamy and pale yellow. Taste and adjust seasoning.
  7. Let it rest: Turn off the slow cooker and let the chili sit for 10 minutes to allow the flavors to meld and the chili to thicken slightly.
  8. Serve and garnish: Ladle into bowls and top with your favorite garnishes such as shredded Monterey Jack cheese, sour cream, lime juice, and crushed tortilla chips.

Notes

Don’t skip the tempering step for the cream cheese to avoid curdling. Use full-fat cream cheese for the best texture. For a thicker chili, mash some beans against the side of the crockpot or stir in a cornstarch slurry. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

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

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