Print

Ultimate Creamy No-Fail Crockpot White Chicken Chili with Cream Cheese

Close-up of a bowl of creamy crockpot white chicken chili featuring shredded chicken, white beans, and a dollop of sour cream garnished with parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the ultimate easy Crockpot White Chicken Chili recipe. You get a creamy, hearty, and flavorful meal perfect for busy weeknights or cozy family dinners with minimal effort. Let your slow cooker handle the work for a comforting dish.

Ingredients

Scale
  • 3 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 Rotel (diced tomatoes and green chilies), undrained
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1 medium white onion, chopped
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 8 ounces cream cheese, cut into cubes
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado

Instructions

  1. Place the raw chicken breasts into the bottom of your slow cooker.
  2. Add the rinsed and drained cannellini beans and Great Northern beans over the chicken.
  3. Pour in the Rotel, both cans of diced green chilies, and the chopped white onion.
  4. Sprinkle the cumin, oregano, garlic powder, onion powder, and cayenne pepper (if using) evenly over the ingredients.
  5. Pour the chicken broth over everything in the slow cooker.
  6. Place the cubed cream cheese on top of the mixture. Do not stir yet.
  7. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  8. About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  9. Stir everything together until the cream cheese is fully melted and the chili is creamy. Season with salt and pepper to your taste.
  10. Serve hot with your favorite toppings like cheese, sour cream, and cilantro.

Notes

  • For a thicker chili, remove about 1 cup of the liquid mixture before adding the cream cheese, mix 2 tablespoons of cornstarch into the liquid, then return it to the slow cooker and stir until thickened.
  • If you prefer a spicier chili, increase the amount of cayenne pepper or add a dash of your favorite hot sauce during the final stirring step.
  • This recipe freezes well. Cool completely before storing in airtight containers for up to three months.

Nutrition

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