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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 tender shredded chicken, white beans, and a rich cream cheese broth. Perfect for busy weeknights or lazy Sundays, this easy recipe delivers bold flavor with minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 2 cans (15 ounces each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 can (4 ounces) diced green chiles (mild or medium)
  • 2 cups (480 ml) low-sodium chicken broth
  • 8 ounces (one block) full-fat cream cheese, softened to room temperature
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (mild if sensitive to heat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh cilantro for garnish
  • Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, sour cream, crushed tortilla chips, lime wedges

Instructions

  1. Place the 1.5 pounds of boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Drain and rinse the 2 cans of white beans, then add them to the pot. Pour in the can of diced green chiles (undrained). Stir gently to combine.
  4. Sprinkle the 2 teaspoons cumin, 1 teaspoon oregano, 1 teaspoon chili powder, 1 teaspoon salt, and ½ teaspoon black pepper over the ingredients. Stir to distribute the spices.
  5. Pour in the 2 cups of chicken broth. The liquid should just cover the chicken; add a splash more if needed, but do not drown it.
  6. Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is fork-tender.
  7. Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the pot.
  8. Cut the 8 ounces of softened cream cheese into cubes and stir into the hot chili. Stir gently for 2-3 minutes until fully incorporated and the broth is creamy.
  9. Taste and adjust seasoning with more salt, pepper, or cumin if desired.
  10. Ladle into bowls and top with fresh cilantro and optional toppings. Serve immediately.

Notes

Always use full-fat cream cheese for a smooth, creamy texture; low-fat may become grainy. For a thicker chili, mash half a can of beans before adding. If chili is too thin, cook uncovered on LOW for 15-20 minutes to reduce. 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, white chili, chicken chili, easy chili recipe, comfort food

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