Creamy Crockpot White Chicken Chili Recipe Easy for Busy Weeknights
A comforting and creamy white chicken chili made in a slow cooker with corn, cream cheese, and mild spices. Perfect for busy weeknights, this chili offers a velvety texture and subtle sweetness that makes it a family favorite.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 8 oz full-fat cream cheese
- 4 cups low sodium chicken broth
- 1 can (4 oz) diced green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp oregano
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, shredded cheese, sour cream, lime wedges
Instructions
- Chop the onion and mince the garlic cloves. Place the chicken breasts or thighs at the bottom of your slow cooker.
- Drain and rinse the white beans and add them on top of the chicken. Pour in the corn kernels and diced green chilies.
- Add 4 cups (960 ml) of low sodium chicken broth. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon oregano, salt, and pepper to taste. Stir gently to combine everything.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and easily shredded.
- Remove the chicken pieces with tongs or a slotted spoon. Use two forks or shredder claws to pull the chicken apart into bite-sized shreds.
- Cut the cream cheese into chunks and stir it into the chili while it’s still hot, along with the shredded chicken. Stir well until the cream cheese is fully melted and the chili turns creamy and smooth.
- Taste and add more salt, pepper, or a squeeze of lime juice if desired.
- Ladle into bowls and top with optional fresh cilantro, shredded cheese, or sour cream.
Notes
Keep the lid closed during cooking to maintain heat and avoid extra cooking time. Add cream cheese at the end to prevent curdling and achieve a smooth texture. If chili is too thick after adding cream cheese, stir in a splash of broth or water to loosen it. For juicier chicken, use thighs instead of breasts. Frozen chicken can be used but increase cooking time to 8-10 hours on low. For a spicy version, add diced jalapeños or cayenne pepper. This recipe is naturally gluten-free and can be adapted for dairy-free or low-carb diets.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 6
- Protein: 30
Keywords: white chicken chili, creamy chili, crockpot chili, slow cooker recipe, comfort food, easy dinner, weeknight meal, chicken chili with cream cheese