Creamy Crockpot White Chicken Chili with Cream Cheese (Print Version)

Make the easiest Crockpot White Chicken Chili with Cream Cheese! This hearty, creamy chili is loaded with flavor, perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4-8 Hours minutes
Total Time: 19 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Hearty, Comfort

# Ingredients:

→ Chili Base

01 - 2 boneless, skinless chicken breasts
02 - 2 (15-ounce) cans cannellini beans, rinsed
03 - 1 (10-ounce) bag frozen corn
04 - 1 (4-ounce) can diced green chilies, mild

→ Flavor Builders

05 - 1 medium yellow onion, diced
06 - 3 cloves garlic, minced
07 - 2 teaspoons ground cumin
08 - 2 teaspoons chili powder
09 - 1 teaspoon dried oregano
10 - 4 cups low-sodium chicken broth

→ Creamy Goodness

11 - 8 ounces cream cheese, full-fat, softened

→ Fresh Toppings

12 - Fresh cilantro, chopped (for garnish)
13 - Lime wedges (for serving)
14 - Avocado, sliced or diced (for serving)
15 - Sour cream or Greek yogurt (for serving)

# Instructions:

01 - First things first, let's get everything ready. Dice your chicken breasts into bite-sized pieces, or if you're like me and prefer shredding, you can just toss them in whole for now. Chop up that onion and mince the garlic. This is where the kitchen starts to smell amazing, honestly, the best part of cooking! I usually just dump the chicken straight into the crockpot to save on extra dishes, because who needs more clean-up, right?
02 - Now for the fun part: dumping it all in! Add your diced or whole chicken, rinsed cannellini beans, frozen corn, and those diced green chilies to the crockpot. Toss in the chopped onion, minced garlic, cumin, chili powder, and dried oregano. Pour in the chicken broth. Give everything a good stir to make sure those spices are distributed. This is truly the 'set it and forget it' moment, and honestly, it feels a little like cheating, it's so easy!
03 - Put the lid on your crockpot and let the magic happen. Cook on low for 6-8 hours, or on high for 3-4 hours. I usually go for the low and slow method; the flavors just meld together so much better, and the chicken gets incredibly tender. The aroma filling your home after a few hours? Absolutely divine! It's such a comforting smell, especially on a chilly day.
04 - Once the cooking time is up, carefully remove the chicken breasts from the crockpot and place them on a cutting board. They should be super tender and easy to shred with two forks. If they're putting up a fight, pop them back in for a little longer – oops, I've made that mistake before! Once shredded, return the chicken to the crockpot.
05 - This is the moment our Easiest Crockpot White Chicken Chili with Cream Cheese transforms! Add the softened, full-fat cream cheese directly into the chili. Stir it in gently, letting it melt and incorporate into the broth. It might look a little lumpy at first, but keep stirring slowly until it’s all smooth and creamy. I usually let it sit for about 15-20 minutes, giving the cream cheese time to fully melt and combine, making it velvety.
06 - Now for the most important step: taste! This is your chance to adjust the seasonings. Does it need a pinch more salt? A little more chili powder? Trust your taste buds! Once it’s perfect, ladle the creamy Crockpot White Chicken Chili with Cream Cheese into bowls. Garnish with fresh cilantro, a squeeze of lime juice, slices of avocado, and a dollop of sour cream or Greek yogurt. This is where you make it pretty, or just dive in—no judgment here!

# Notes:

01 - Always use softened, full-fat cream cheese for the best, creamiest texture.
02 - Store cooled leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.
03 - If you like a little heat, a pinch of cayenne pepper added with the other spices works wonders.
04 - Serve with warm cornbread or tortilla chips for the ultimate comfort meal.

# Tools You'll Need:

01 - Slow cooker (Crockpot)
02 - cutting board
03 - sharp knife
04 - measuring spoons
05 - can opener
06 - forks for shredding

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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