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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 cream cheese, white beans, and tender chicken. This dump-and-go recipe is perfect for busy days and chilly evenings.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 cup (150g) frozen corn
  • 4 cups (960ml) low-sodium chicken broth
  • 1 (4-ounce) can diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 8 ounces (226g) cream cheese, softened and cubed
  • ½ cup (120ml) heavy cream
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional garnish: fresh cilantro, lime wedges, shredded Monterey Jack cheese, diced avocado, tortilla chips

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, measure the corn and broth, and cut the cream cheese into cubes. Let the cream cheese sit at room temperature to soften.
  2. Layer everything in the crockpot: Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, drained beans, frozen corn, and diced green chiles on top. Do not stir.
  3. Add the liquid and seasonings: Pour the chicken broth over everything. Sprinkle the cumin, chili powder, oregano, smoked paprika, salt, and pepper evenly across the top. Gently stir to combine.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
  5. Shred the chicken: Remove the chicken to a cutting board or use two forks in the crockpot to shred it into bite-sized pieces. Return the chicken to the pot, including any juices.
  6. Add the cream cheese and cream: Drop the cubed cream cheese into the chili and pour in the heavy cream. Stir gently until the cream cheese is completely melted and the broth is smooth and velvety (about 2-3 minutes).
  7. Let it rest: Turn off the crockpot and let the chili sit for 10 minutes before serving to allow the flavors to settle and the texture to thicken slightly.
  8. Taste and adjust: Add more salt, pepper, or a squeeze of lime juice if needed. Serve hot with desired garnishes.

Notes

For a thicker chili, mash about half a cup of the beans with a fork before adding them. To thicken further, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking. Use full-fat cream cheese for best results; low-fat may become grainy. Add cream cheese during the last 30 minutes to prevent separation.

Nutrition

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

Find it online: https://cookluma.com/cozy-crockpot-white-chicken-chili-with-cream-cheese-2/