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Easy Crockpot White Chicken Chili with Cream Cheese

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A creamy, tangy white chicken chili made effortlessly in the crockpot with cream cheese, white beans, and tender chicken. Perfect for busy weeknights, this forgiving recipe delivers rich flavor with minimal hands-on time.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 2 cans (15 ounces each / 425 grams) white beans (Great Northern or cannellini), drained and rinsed
  • 1 block (8 ounces / 226 grams) cream cheese, softened and cut into cubes
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (4 ounces / 113 grams) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • For serving (optional): fresh cilantro, lime wedges, shredded Monterey Jack cheese, tortilla chips or crusty bread, sour cream or Greek yogurt, diced avocado

Instructions

  1. Place the chicken breasts in the bottom of the crockpot.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Pour the drained and rinsed white beans and the can of diced green chiles on top.
  4. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything.
  5. Slowly pour the chicken broth around the edges of the pot (not directly over the spices) to prevent clumping. The liquid should mostly cover the chicken; add a splash more broth or water if needed.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  7. Remove the chicken breasts to a cutting board, let rest for 2-3 minutes, then shred into bite-sized pieces with two forks or tongs.
  8. Return the shredded chicken to the pot. Add the cubed cream cheese and stir gently until fully melted and incorporated (about 2-3 minutes). The broth will become thick and velvety.
  9. Taste and adjust seasoning with more salt, pepper, or heat (cayenne or hot sauce) as desired.
  10. Let the chili rest in the warm crockpot for 10-15 minutes before serving. Ladle into bowls and top with desired fixings (cilantro, lime, cheese, avocado, sour cream). Serve with tortilla chips or crusty bread.

Notes

For best results, soften cream cheese at room temperature for 20-30 minutes before adding. Use low-sodium broth to control saltiness. Shred chicken while warm for easiest handling. Do not add cream cheese at the beginning—it will separate. Let chili rest 10-15 minutes after adding cream cheese for best flavor and texture. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, cream cheese chili, easy chili, slow cooker chili, weeknight dinner, comfort food

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