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Easy Creamy Crockpot White Chicken Chili Recipe
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Easy Creamy Crockpot White Chicken Chili

This comforting and creamy white chicken chili is the perfect set-and-forget meal. Featuring tender shredded chicken, hearty white beans, and aromatic green chiles, it offers a robust and savory flavor profile. Slowly simmered with simple pantry spices, this velvety stew is ideal for busy weeknights or feeding a crowd, ensuring a delicious result without any stress.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 2 cans (15oz each) cannellini or Great Northern beans, drained
  • 1 can (4oz) diced mild green chiles
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened at room temperature
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp chili powder

Method
 

  1. Place the chicken breasts at the bottom of the slow cooker insert.
  2. Add the diced onions and minced garlic on top of the chicken.
  3. Pour the drained white beans, green chiles, and chicken broth over the ingredients.
  4. Add the cumin, oregano, and chili powder over the mixture.
  5. Cover and cook on High for 4 hours or Low for 7 hours.
  6. Remove the chicken, shred it using two forks, and return it to the slow cooker.
  7. Add the softened cream cheese and stir until the chili is creamy and well-combined.
  8. Serve warm with your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is excellent for meal prep as flavors meld together even more the next day. Ensure cream cheese is at room temperature for the smoothest consistency.