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Easy Creamy Crockpot White Chicken Chili with Cream Cheese

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This creamy crockpot white chicken chili is thick, velvety, and rich, thanks to cream cheese that melts into the broth. It’s a simple, set-it-and-forget-it meal that’s perfect for busy weeknights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 large breasts)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (for searing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 (4-ounce) cans diced green chiles (mild or medium)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 (15-ounce) can sweet corn, drained (or frozen corn, thawed)
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • 1 cup heavy cream
  • For garnish: fresh cilantro, chopped; shredded Monterey Jack cheese; sour cream; diced avocado; lime wedges; crushed tortilla chips

Instructions

  1. Season and sear the chicken: Pat the chicken breasts dry with paper towels, then season generously on both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown. Do not cook through.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan.
  3. Layer everything in the crockpot: Place the seared chicken breasts in the bottom of a 6-quart slow cooker. Add the sautéed onions and garlic on top. Sprinkle in the cumin, oregano, chili powder, and cayenne (if using). Add the drained white beans, corn, and both cans of diced green chiles. Stir gently to combine.
  4. Add the liquids: Pour the chicken broth around the chicken (try not to wash the seasonings off the meat). Place the cubed cream cheese on top.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  6. Shred the chicken: Remove the chicken breasts to a cutting board (or use tongs right in the pot). Shred the meat with two forks, then return it to the crockpot. Stir to incorporate the melted cream cheese.
  7. Finish with cream: Pour in the heavy cream and stir until well combined. Let cook for another 10-15 minutes on LOW to heat through. Taste and adjust seasoning.
  8. Serve and garnish: Ladle the chili into bowls and top with desired garnishes. A squeeze of fresh lime juice brightens the flavors.

Notes

For best results, cube the cream cheese and let it sit at room temperature for 15 minutes before adding to the crockpot. If the chili is too thick, stir in a splash of chicken broth or milk. If too thin, cook uncovered for 15-20 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, cream cheese chili, slow cooker chili, easy chili recipe

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