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Ultimate Creamy Crockpot White Chicken Chili with Cream Cheese

A close-up of a bowl of rich crockpot white chicken chili topped with sour cream, shredded cheese, and cilantro.
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Make this easy, set-and-forget Crockpot White Chicken Chili. It features tender shredded chicken, white beans, and a rich, creamy broth made with cream cheese, perfect for a cozy, family-friendly weeknight dinner.

Ingredients

Scale
  • 2 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 diced green chilies, mild, undrained
  • 1 (1 ounce) packet dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • 8 ounces cream cheese, cut into cubes
  • 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 beans, diced green chilies, diced tomatoes and green chilies, mild green chilies, ranch seasoning, cumin, oregano, and cayenne pepper (if using) over the chicken.
  3. Pour the chicken broth over all ingredients. Do not stir yet.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  5. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. Add the cubed cream cheese to the chili. Stir gently until the cream cheese is completely melted and the chili is creamy.
  7. Taste the chili and add salt and pepper if needed.
  8. Serve hot with your choice of toppings.

Notes

  • For a thicker chili, remove about 1 cup of the chili mixture (liquid and beans) before adding the cream cheese, blend it until smooth, and stir it back into the slow cooker.
  • If you prefer a spicier chili, add a dash of hot sauce or increase the cayenne pepper amount.
  • This recipe freezes well. Cool completely before storing in an airtight container for up to three months.

Nutrition

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