Print

Creamy Crockpot White Chicken Chili

creamy crockpot white chicken chili - featured image
Print Recipe

This creamy crockpot white chicken chili is the perfect comfort food—set it and forget it, then come back to a rich, velvety chili that tastes like you slaved over the stove. It’s made with simple pantry ingredients and gets its luscious texture from cream cheese, not heavy cream.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
  • 1 can (15 ounces) white corn, drained
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (4 ounces) diced green chiles
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • ½ cup heavy cream or half-and-half
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • Fresh cilantro, for garnish
  • Juice of 1 lime
  • Optional toppings: shredded Monterey Jack cheese, sour cream, sliced jalapeños, tortilla chips, avocado

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans and corn, and cube the cream cheese.
  2. Layer the bottom of the crockpot with the diced onion and minced garlic.
  3. Place the chicken breasts on top of the onions and garlic. Season with salt, pepper, cumin, oregano, chili powder, garlic powder, and onion powder. Rub the spices into the chicken.
  4. Add the drained beans, corn, and diced green chiles around the chicken. Do not stir.
  5. Pour the chicken broth over everything, ensuring the liquid covers the chicken about halfway.
  6. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken shreds easily.
  7. Shred the chicken using two forks or a hand mixer directly in the crockpot. Return the shredded chicken to the pot.
  8. In a small bowl, whisk together the softened cream cheese and heavy cream until smooth. Pour into the crockpot and stir well.
  9. Cover and cook on low for another 15 to 20 minutes to let the cream cheese fully melt and the flavors meld.
  10. Squeeze the lime juice into the chili, stir, and adjust salt and pepper to taste. Serve with desired toppings.

Notes

For thicker chili, mash about half a cup of beans before adding. Do not lift the lid too often during cooking. The chili tastes even better the next day. Use full-fat cream cheese for the best texture.

Nutrition

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

Find it online: https://sparklespoon.com/creamy-crockpot-white-chicken-chili-the-best-easy-recipe/