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Creamy Crockpot White Chicken Chili

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A cozy, creamy white chicken chili made effortlessly in the crockpot with simple pantry staples, perfect for chilly nights and comforting meals.

Ingredients

Scale
  • 2 large skinless, boneless chicken breasts (about 1 to 1.5 pounds)
  • 2 cans (15 oz each) white beans (great northern or cannellini), drained and rinsed
  • 1 can (4 oz) diced green chilies, mild or medium heat
  • 3 cups low sodium chicken broth
  • 4 oz cream cheese, softened
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 small jalapeño, finely chopped (optional)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded cheddar cheese, sour cream, avocado slices, tortilla chips

Instructions

  1. Rinse and pat dry chicken breasts. Finely chop onion, mince garlic, and if using jalapeño, remove seeds and finely chop.
  2. Place chicken breasts at the bottom of the crockpot. Add drained white beans, diced green chilies, chopped onion, garlic, cumin, chili powder, oregano, and jalapeño (if using) on top.
  3. Pour 3 cups of chicken broth over the ingredients.
  4. Cover and cook on low for 4 to 6 hours until chicken is tender and easily shredded.
  5. Remove chicken breasts and shred with two forks.
  6. Return shredded chicken to the crockpot. Cut softened cream cheese into chunks and stir into the chili until fully melted and creamy. Optionally, blend part of the chili with an immersion blender for a smoother texture.
  7. Season with salt and pepper to taste, adjusting gradually.
  8. Garnish with chopped cilantro and add optional toppings like shredded cheddar, sour cream, avocado slices, or crushed tortilla chips before serving.

Notes

Soften cream cheese before adding to avoid clumps. Shred chicken carefully while hot but manageable. Adjust salt and pepper at the end as broth and cream cheese affect seasoning. For a smoother chili, blend part of it with an immersion blender. If chili is too thick after adding cream cheese, add a splash of broth or water. Leaving the lid off the crockpot for 15 minutes at the end can thicken the chili slightly.

Nutrition

Keywords: creamy white chicken chili, crockpot chili, slow cooker chicken chili, comfort food, easy chili recipe, white bean chili

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