Creamy Crockpot White Chicken Chili
This creamy crockpot white chicken chili is an easy, crowd-pleasing recipe that comes together in minutes. With tender chicken, white beans, and a velvety cream cheese base, it’s perfect for parties, weeknight dinners, or any time you need a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds (about 680 grams) boneless, skinless chicken breasts or thighs
- Two 15-ounce cans (425 grams each) white beans (Great Northern or cannellini), drained and rinsed
- 4 cups (960 ml) low-sodium chicken broth
- Two 4-ounce cans (113 grams each) 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 salt
- ½ teaspoon black pepper
- 8 ounces (226 grams) full-fat cream cheese, softened and cut into cubes
- ½ cup (120 ml) heavy cream or half-and-half
- 2 tablespoons (30 ml) fresh lime juice
- For garnish (optional): fresh cilantro, shredded Monterey Jack cheese, jalapeño slices, diced avocado, tortilla chips or crusty bread
Instructions
- Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the white beans. Open the cans of green chiles. Cut the cream cheese into cubes.
- Layer the ingredients in the crockpot: Place the chicken at the bottom. Add the diced onion, minced garlic, drained beans, and green chiles on top. Do not stir yet.
- Add the seasonings and broth: Sprinkle cumin, oregano, salt, and pepper over everything. Pour in the chicken broth. Give a gentle stir without moving the chicken too much.
- Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
- Shred the chicken: Remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the crockpot.
- Add the creaminess: Reduce heat to warm or low. Add the cubed cream cheese and heavy cream. Stir gently until the cream cheese is fully melted and the chili is velvety (3-5 minutes).
- Finish with lime juice: Stir in the fresh lime juice. Taste and adjust salt and pepper if needed.
- Serve and garnish: Ladle into bowls. Top with shredded Monterey Jack cheese, fresh cilantro, diced avocado, and jalapeño slices if desired. Serve with tortilla chips or crusty bread.
Notes
For best texture, use full-fat cream cheese and avoid pre-shredded cheese for garnish. If chili is too thin, cook uncovered on low for 15-20 minutes. If too thick, add a splash of broth. The chili tastes even better the next day.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 380
- Sugar: 4
- Sodium: 680
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 6
- Protein: 32
Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, party chili, easy chili