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Cozy Crockpot White Chicken Chili with Cream Cheese

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This rich, velvety white chicken chili with cream cheese is the ultimate set-it-and-forget-it meal. It’s creamy without being heavy, flavorful without being complicated, and perfect for cold-weather season.

Ingredients

Scale
  • 1.5 pounds (about 680 grams) boneless, skinless chicken breasts or thighs
  • 8 ounces (226 grams) block cream cheese, softened and cut into cubes
  • Two 15-ounce (425 gram) cans Great Northern beans, drained and rinsed
  • 1 cup (about 150 grams) frozen corn
  • One 4-ounce (113 gram) can diced green chiles
  • 1 medium yellow onion, diced
  • 3 to 4 garlic cloves, minced
  • 2 cups (480 ml) chicken broth, low-sodium
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving

Instructions

  1. Pat the chicken dry with paper towels. Season both sides generously with salt and pepper.
  2. Place the seasoned chicken in the bottom of the slow cooker. Scatter the diced onion and minced garlic over the top.
  3. Add the drained Great Northern beans, frozen corn, and the entire can of diced green chiles (juice and all). Spread them around evenly.
  4. Sprinkle the ground cumin, dried oregano, and chili powder over the ingredients. Do not stir yet.
  5. Pour the 2 cups of chicken broth around the edges of the crockpot, trying not to wash the spices off the chicken.
  6. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
  7. About 30 minutes before serving, remove the chicken pieces to a cutting board. Use two forks to shred the meat into bite-sized pieces.
  8. Add the cubed cream cheese to the hot broth in the crockpot. Return the shredded chicken to the pot. Stir gently until the cream cheese is completely melted and the broth is smooth and creamy (about 2 to 3 minutes).
  9. Taste the chili and adjust seasoning with more salt, pepper, or cumin if needed.
  10. Let the chili sit on the warm setting for 10 minutes. Ladle into bowls and top with fresh cilantro and a squeeze of lime.

Notes

For best results, use full-fat block cream cheese (not spreadable). Cut cream cheese into cubes and let sit at room temperature for 20 minutes before adding. If chili is too thick, stir in an extra 1/4 cup of chicken broth or milk. If too thin, cook uncovered on high for 15 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

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

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