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Creamy Crockpot White Chicken Chili with Cream Cheese

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This creamy crockpot white chicken chili with cream cheese is the ultimate comfort food—rich, tangy, and incredibly easy to make. With just 10 minutes of prep, your slow cooker does all the work, delivering a velvety broth with tender chicken and white beans that’s perfect for cozy nights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 8 oz (226g) cream cheese, softened and cut into cubes
  • 4 cups (960ml) low-sodium chicken broth
  • 2 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
  • 4 oz (113g) canned diced green chiles
  • 1 cup (150g) frozen corn
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder (ancho preferred)
  • 1 teaspoon dried oregano (Mexican preferred)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Crushed tortilla chips (for garnish)
  • Lime wedges (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Sliced jalapeños (for garnish)

Instructions

  1. Prep the ingredients: Dice the onion, mince the garlic, drain and rinse the white beans, and cube the cream cheese into 1-inch pieces. Measure out all spices.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained beans, frozen corn, and diced green chiles on top.
  3. In a small bowl, mix together the cumin, chili powder, oregano, smoked paprika, salt, and pepper. Sprinkle the seasoning mixture evenly over the ingredients. Pour the chicken broth over everything. Do not stir.
  4. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  5. Carefully remove the chicken breasts (or shred directly in the crockpot). Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
  6. Add the cubed cream cheese to the slow cooker. Stir gently until the cream cheese is fully melted and incorporated into the broth, about 2-3 minutes. The broth will become rich and creamy.
  7. Taste and adjust seasoning as needed (more salt, cumin, or a squeeze of lime juice). Ladle into bowls and top with desired garnishes such as cilantro, cheese, tortilla chips, lime wedges, sour cream, or jalapeños.

Notes

For best texture, ensure cream cheese is at room temperature before adding. Do not add cream cheese at the beginning of cooking—it can curdle. If chili is too thin after adding cream cheese, cook uncovered for 15-20 minutes on low to thicken. If using frozen chicken breasts, add an extra hour to cooking time. This chili tastes even better the next day as flavors meld.

Nutrition

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

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