Easy Crockpot White Chicken Chili with Cream Cheese
A creamy, comforting white chicken chili made in the slow cooker with cream cheese, white beans, and simple spices. Perfect for busy weeknights, this set-it-and-forget-it recipe delivers rich flavor with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
- 2 cans (15 oz each) white beans (Great Northern, cannellini, or navy), drained and rinsed
- 4 cups (32 oz) chicken broth (low-sodium recommended)
- 8 oz cream cheese, softened and cubed
- 1 can (4 oz) diced green chiles
- 1 medium yellow onion, diced (about 1 cup)
- 3–4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ¼ cup fresh cilantro, chopped (for garnish)
- Optional toppings: shredded Monterey Jack cheese, sour cream, sliced jalapeños, tortilla chips, avocado slices
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and cube the cream cheese.
- Layer everything in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained beans, and diced green chiles on top. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour the chicken broth around the chicken (not directly on top, so you don’t wash off the spices).
- Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily with a fork. Avoid opening the lid too often.
- Remove the chicken breasts to a cutting board or large bowl. Shred with two forks or use a hand mixer on low speed. Return the shredded chicken to the crockpot.
- Stir in the cubed cream cheese until mostly melted. Cover and cook on low for another 30 minutes. Stir well before serving—the cream cheese should be fully incorporated into a silky, creamy broth.
- Taste and adjust seasoning: add more salt, pepper, or cumin if needed. A squeeze of lime juice can brighten the flavor.
- Serve and garnish: Ladle into bowls and top with cilantro, cheese, sour cream, or your favorite toppings.
Notes
Don’t add the cream cheese too early—add it during the last 30 minutes for best texture. Cube the cream cheese and let it soften at room temperature for easier melting. If the chili is too thin, mash some beans against the side of the crockpot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes. Let the chili rest for 5-10 minutes after cooking to thicken and meld flavors. Full-fat cream cheese is recommended for the creamiest texture.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 385
- Sugar: 4
- Sodium: 780
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 6
- Protein: 34
Keywords: white chicken chili, crockpot chili, slow cooker chili, cream cheese chili, easy chili recipe, weeknight dinner, comfort food