Print

Creamy Crockpot White Chicken Chili

creamy crockpot white chicken chili - featured image
Print Recipe

This creamy crockpot white chicken chili is the ultimate party dish—set it and forget it, then watch it disappear. With tender chicken, white beans, and a velvety cream cheese broth, it’s comfort food that impresses every time.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts (about 3 medium)
  • 4 cups low-sodium chicken broth (32 ounces)
  • 2 cans (15 ounces each) Great Northern beans, drained and rinsed
  • 2 cans (4 ounces each) diced mild green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon ancho chili powder
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 8 ounces cream cheese, softened and cubed
  • ½ cup heavy cream
  • 2 tablespoons freshly squeezed lime juice
  • For garnish (optional): fresh cilantro, shredded Monterey Jack cheese, tortilla chips, sour cream, jalapeño slices, diced avocado

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and drain and rinse the beans. Cut the cream cheese into 1-inch cubes and leave it on the counter to soften.
  2. Layer everything in the crockpot: Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the diced onion, minced garlic, drained beans, and both cans of diced green chiles on top. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour the chicken broth around the sides—do not dump it directly on top of the spices.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
  4. Carefully remove the chicken breasts to a cutting board. Use two forks to shred them into bite-sized pieces.
  5. Return the shredded chicken to the crockpot. Add the softened cream cheese cubes and stir until mostly melted.
  6. Pour in the heavy cream and lime juice. Stir gently until the chili is smooth and velvety.
  7. Taste and adjust seasoning: add more salt, lime juice, or cumin as needed.
  8. Turn the crockpot to warm and let the chili rest for 10-15 minutes before serving. If too thick, stir in a splash of chicken broth or milk. If too thin, cook on high with the lid off for 15-20 minutes.
  9. Serve with garnishes: shredded cheese, cilantro, sour cream, tortilla chips, jalapeños, and avocado.

Notes

For best results, let cream cheese soften to room temperature before adding. Shred chicken while hot. Taste and adjust seasoning before serving. Chili can be made a day ahead and refrigerated; flavors deepen overnight. Freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, party chili, slow cooker chili, white chili

Find it online: https://dinadishes.com/creamy-crockpot-white-chicken-chili-best-easy-party-recipe/