Print

Ultimate Creamy Crockpot White Chicken Chili with Cream Cheese

Close-up of a hearty bowl of crockpot white chicken chili, featuring shredded chicken, white beans, and green chilies in a creamy sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, set-and-forget Crockpot White Chicken Chili. It features tender shredded chicken, white beans, and a velvety cream cheese finish for a comforting, family-friendly meal perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds 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 diced tomatoes and green chilies (like Rotel), undrained
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1 medium onion, chopped
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 8 ounces cream cheese, cut into cubes
  • Salt and black pepper to taste

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the cannellini beans, great northern beans, diced green chilies, diced tomatoes and green chilies, chopped green chilies, and chopped onion over the chicken.
  3. Pour the chicken broth over the ingredients.
  4. Sprinkle the cumin, oregano, garlic powder, and cayenne pepper (if using) over the top.
  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 and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Add the cubed cream cheese to the chili. Stir until the cream cheese is completely melted and the chili is creamy.
  8. Taste the chili and add salt and pepper as needed.
  9. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix 2 tablespoons of cornstarch into the liquid, and stir it back into the chili before adding the cream cheese.
  • Shredded chicken works best for texture, but you can also use pre-cooked rotisserie chicken if you are short on time.
  • Top this hearty slow cooker soup with shredded Monterey Jack cheese, fresh cilantro, or crushed tortilla strips for added texture.

Nutrition

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