Description
This easy crockpot white chicken chili with cream cheese is a cozy, creamy, no-fuss dinner that basically makes itself. Perfect for busy weeknights, it requires only 10 minutes of prep and delivers a big pot of flavorful comfort food.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 8 oz cream cheese, softened and cubed
- 1 cup frozen corn
Instructions
- Dice onion, mince garlic, and rinse beans. Place chicken breasts in bottom of slow cooker.
- Top with onion, garlic, beans, green chilies, and corn. Add seasonings: cumin, oregano, chili powder, salt, and white pepper.
- Pour in chicken broth and stir gently, leaving chicken at the bottom. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, shred the chicken using two forks and return it to the crockpot.
- Add cubed cream cheese and stir until fully melted and combined. Let simmer on LOW for 20–30 minutes.
- Taste and adjust seasoning as needed before serving.
Notes
For dairy-free, use plant-based cream cheese. To freeze, consider leaving cream cheese out and adding it after reheating. Serve with toppings like crushed tortilla chips, avocado, lime, and shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg