Print

Creamy Crockpot White Chicken Chili

creamy crockpot white chicken chili - featured image
Print Recipe

This creamy Crockpot white chicken chili is the ultimate hands-off dinner, perfect for cold days. Made with simple pantry ingredients like chicken, white beans, cream cheese, and green chiles, it delivers rich, velvety comfort without demanding your time.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz / 425 g each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 4 cups (960 ml) chicken broth (low-sodium preferred)
  • 8 oz (226 g) cream cheese, softened and cubed
  • 1/2 cup (120 ml) heavy cream
  • 2 cans (4 oz / 113 g each) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (mild)
  • Salt and black pepper to taste
  • 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, diced avocado, sour cream, crushed tortilla chips, lime wedges

Instructions

  1. Pat the chicken dry with paper towels and season lightly with salt and pepper. Place in the bottom of a 6-quart (5.7 L) slow cooker in a single layer.
  2. Scatter the diced onion and minced garlic over the chicken. Do not stir.
  3. Drain and rinse the white beans, then add them to the slow cooker along with the canned diced green chiles (with their liquid). Spread evenly around the chicken.
  4. In a small bowl, mix together the cumin, oregano, and chili powder. Sprinkle the spice mixture evenly over everything. Pour the chicken broth around the edges, avoiding the chicken to keep the seasoning in place.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  6. Carefully remove the chicken to a cutting board or bowl. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker.
  7. Add the softened, cubed cream cheese and the heavy cream. Stir gently until the cream cheese is completely melted and the broth is creamy, about 3-4 minutes.
  8. Taste and adjust salt and pepper as needed. If the chili is too thick, stir in a splash of warm broth. If too thin, let it cook uncovered on low for 15-20 minutes to reduce.
  9. Ladle into bowls and serve immediately with desired toppings.

Notes

For best texture, ensure cream cheese is softened before adding. Do not lift the lid during cooking. Shred chicken while hot. Add cream cheese at the end to prevent curdling. Chili tastes even better the next day. To freeze, cool completely and store in airtight containers for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy weeknight dinner, comfort food, cold weather meal

Find it online: https://avabowls.com/creamy-crockpot-white-chicken-chili-easy-weeknight-dinner/