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Ultimate Creamy No-Fail Crockpot White Chicken Chili with Cream Cheese

A close-up of a bowl of creamy crockpot white chicken chili topped with shredded chicken, white beans, sour cream, cheese, and cilantro.
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Make this incredibly easy Crockpot White Chicken Chili for a comforting, creamy weeknight dinner. This set-and-forget slow cooker recipe uses simple ingredients to deliver a hearty, family-friendly meal.

Ingredients

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  • 3 pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (4 ounce) can chopped green chilies, mild or hot, undrained
  • 1 (1 ounce) packet dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 8 ounces cream cheese, cut into cubes
  • 1 cup frozen corn (optional)
  • Toppings: Shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the rinsed and drained cannellini beans and great northern beans over the chicken.
  3. Add the diced green chilies, Rotel, chopped green chilies, ranch seasoning mix, cumin, oregano, and black pepper to the slow cooker.
  4. Pour the chicken broth over all the ingredients. Do not stir yet.
  5. Place the cubed cream cheese evenly over the top of the mixture.
  6. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  7. About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  8. Stir everything together until the cream cheese is fully melted and the chili is creamy. If using, stir in the frozen corn now.
  9. Taste and adjust seasonings if needed. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, remove about 1 cup of the liquid mixture before adding the cream cheese, mix 2 tablespoons of cornstarch into the liquid, and then return it to the slow cooker before stirring in the cream cheese.
  • If you prefer a spicier chili, use hot Rotel and/or add 1/4 teaspoon of cayenne pepper with the other spices.
  • This recipe freezes well. Cool completely before transferring to an airtight, freezer-safe container.

Nutrition

Find it online: https://afripaket.com/crockpot-white-chicken-chili/