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Creamy Crockpot White Chicken Chili

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This creamy crockpot white chicken chili is a comforting and hearty dish made with tender shredded chicken, white beans, green chiles, and a flavorful blend of spices. It’s slow-cooked to perfection and finished with cream cheese for a rich, creamy texture.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 small yellow onion (diced)
  • 2 (15 oz) cans white beans (drained and rinsed)
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt (or to taste)
  • 2 cups chicken broth
  • ½ cup frozen corn
  • 4 oz cream cheese (cut into cubes)
  • ½ cup heavy cream
  • Juice of ½ lime (optional)
  • Toppings: chopped cilantro, shredded cheese, sour cream, avocado, lime wedges

Instructions

  1. Place chicken breasts in the bottom of the crockpot.
  2. Add diced onion, white beans, green chiles, cumin, oregano, chili powder, pepper, salt, chicken broth, and corn.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Once the chicken is cooked through, remove it from the crockpot and shred it using two forks.
  5. Return the shredded chicken to the crockpot and add cream cheese and heavy cream.
  6. Stir well until the cream cheese is melted and fully incorporated.
  7. Cook for an additional 10-15 minutes on high until everything is heated through and creamy.
  8. Add lime juice if using, and serve with your favorite toppings.

Notes

  • You can use rotisserie chicken to save time—just add it towards the end.
  • Adjust spice level by adding cayenne or extra chili powder.
  • For a thicker chili, mash some of the beans before serving.
  • Leftovers store well in the fridge for up to 3 days or can be frozen.

Nutrition

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