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Creamy Crockpot White Chicken Chili with Cream Cheese (Easy Recipe)

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This creamy crockpot white chicken chili with cream cheese is the ultimate comfort food—rich, velvety, and packed with flavor. With just 10 minutes of prep, your slow cooker does the rest, making it perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 8 ounces (226 grams) cream cheese, softened and cut into cubes
  • 4 cups (960 ml) low-sodium chicken broth
  • 2 cans (15 ounces each) Great Northern or cannellini beans, drained and rinsed
  • 2 cans (4 ounces each) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and cut the cream cheese into cubes.
  2. Layer everything in the crockpot: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained beans, and both cans of green chiles on top. Do not stir.
  3. Add the seasonings: Sprinkle the cumin, oregano, chili powder, smoked paprika, salt, and pepper over everything. For even distribution, mix spices in a small bowl first.
  4. Pour in the broth: Pour the chicken broth around the edges (not directly on the chicken) to avoid washing off the seasonings. The liquid should mostly cover the chicken; add a little more broth or water if needed.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.
  6. Shred the chicken: About 30 minutes before serving, remove the chicken to a cutting board, shred with two forks, and return to the crockpot. Alternatively, shred directly in the pot, being careful of hot liquid.
  7. Add the cream cheese: Add the cubed cream cheese to the crockpot and stir gently until completely melted and the broth is creamy and slightly thickened (about 5-10 minutes).
  8. Finish with lime juice: Squeeze the juice of one lime into the chili and stir. Taste and adjust salt and pepper if needed.
  9. Serve and garnish: Ladle into bowls and top with shredded Monterey Jack cheese, fresh cilantro, diced avocado, sour cream, and crunchy tortilla strips or chips.

Notes

Don’t add cream cheese too early to avoid curdling. Use room temperature cream cheese for easier melting. Layer chicken on the bottom for even cooking. Taste and adjust seasonings at the end. Shred chicken while warm. Chili tastes even better the next day. For thicker chili, mash half of one can of beans before adding. For thinner chili, stir in a splash of broth or milk. For thicker chili, cook uncovered for 15-20 minutes.

Nutrition

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

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