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Cozy Crockpot White Chicken Chili with Cream Cheese

Crockpot White Chicken Chili with Cream Cheese - featured image
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This creamy, comforting white chicken chili comes together with minimal effort using frozen chicken, canned beans, and cream cheese. Perfect for busy weeknights or potlucks, it delivers rich flavor without the fuss.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts (frozen or fresh)
  • 2 cans (15 oz / 425g each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 4 cups (950ml) low-sodium chicken broth
  • 8 oz (225g) block cream cheese, softened and cubed
  • 1 can (4 oz / 113g) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • For garnish: fresh cilantro, shredded Monterey Jack cheese, diced avocado, lime wedges, tortilla chips or crusty bread

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and cube the cream cheese. If using frozen chicken, remove packaging but do not thaw.
  2. Layer everything in the crockpot: Place chicken breasts in the bottom. Scatter onion and garlic over the top. Add beans and green chiles.
  3. Add seasonings and broth: Sprinkle cumin, oregano, chili powder, salt, and pepper evenly over ingredients. Pour in chicken broth, ensuring chicken is mostly submerged. Do not stir.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and easily shreds (internal temperature 165°F / 74°C).
  5. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
  6. Add cream cheese: Stir in cubed cream cheese until fully melted and broth is creamy (2-3 minutes).
  7. Taste and adjust: Add more salt, lime juice, or cayenne as desired. Let cook 10 more minutes on low.
  8. Serve: Ladle into bowls and garnish with cilantro, cheese, avocado, lime wedges, and tortilla chips.

Notes

Add cream cheese at the end to prevent graininess. Use room-temperature cream cheese for easier melting. For thicker chili, use an immersion blender to pulse some beans before adding cream cheese. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

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

Find it online: https://forkmila.com/cozy-crockpot-white-chicken-chili-with-cream-cheese-2/