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Easy Crockpot White Chicken Chili with Cream Cheese

Close-up of a bowl of creamy crockpot white chicken chili topped with sour cream and fresh parsley.
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Make this creamy, comforting Crockpot White Chicken Chili for a simple, set-it-and-forget-it weeknight dinner. It uses tender shredded chicken, white beans, and green chilies for a hearty, flavorful meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can mild diced green chilies, undrained
  • 1 (4 ounce) can diced jalapeños, drained (optional for heat)
  • 1 medium yellow onion, chopped
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup fresh cilantro, chopped (for garnish)
  • Sour cream or shredded Monterey Jack cheese (for topping)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the rinsed and drained cannellini beans and Great Northern beans over the chicken.
  3. Pour in the undrained diced green chilies and the drained diced jalapeños, if using.
  4. Add the chopped onion, chicken broth, cumin, oregano, garlic powder, and black pepper to the slow cooker.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Add the cubed cream cheese to the chili. Stir gently until the cream cheese is completely melted and the chili is creamy.
  8. Taste and adjust seasonings if needed.
  9. Serve hot, garnished with fresh cilantro and your choice of toppings like sour cream or cheese.

Notes

  • For a thicker chili, remove about 1 cup of the chili mixture (liquid and beans), blend until smooth, and stir it back into the slow cooker before adding the cream cheese.
  • This recipe freezes well. Cool completely before transferring to an airtight container.
  • If you prefer a tangier flavor instead of cream cheese, substitute with 1/2 cup heavy cream added during the last 30 minutes of cooking.

Nutrition

Find it online: https://frostedfancies.com/crockpot-white-chicken-chili/