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Crock Pot White Chicken Chili with Cream Cheese

Creamy, hearty white chicken chili made in the slow cooker with tender chicken, white beans, and rich cream cheese for the ultimate comfort food.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 bowls
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 2 cans white beans 15 oz each, drained and rinsed
  • 1 can diced green chiles 4 oz
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese softened
  • 1 cup frozen corn kernels
  • 2 tbsp olive oil for sautéing
Seasonings
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp paprika
  • 0.5 tsp oregano
  • 0.25 tsp cayenne pepper optional
  • salt and black pepper to taste

Equipment

  • Crock pot or slow cooker
  • Large skillet
  • Mixing bowls
  • Two forks for shredding

Method
 

  1. Heat olive oil in a large skillet over medium heat. Sauté diced onions until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Place chicken breasts in the bottom of your crock pot. Add the sautéed onions and garlic on top.
  3. Add white beans, diced green chiles, and frozen corn to the crock pot.
  4. In a small bowl, mix together cumin, chili powder, paprika, oregano, and cayenne pepper. Sprinkle the spice mixture over the ingredients in the crock pot.
  5. Pour chicken broth over all ingredients, ensuring everything is covered with liquid.
  6. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and easily shredded.
  7. Remove chicken from crock pot and shred using two forks. Return shredded chicken to the crock pot.
  8. Add softened cream cheese to the crock pot and stir until completely melted and incorporated, creating a creamy consistency.
  9. Season with salt and black pepper to taste. Let cook for an additional 15-20 minutes to allow flavors to meld.
  10. Serve hot with desired toppings such as shredded cheese, sour cream, diced avocado, and fresh cilantro.

Notes

For extra richness, add a splash of heavy cream with the cream cheese. This chili tastes even better the next day as flavors continue to develop. Can be frozen for up to 3 months.