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Creamy Crockpot White Chicken Chili

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This creamy crockpot white chicken chili is rich, velvety, and packed with flavor. The secret is in the cream cheese and the way the spices bloom in the slow cooker all day long, making it the ultimate fall comfort food.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups low-sodium chicken broth
  • 8 ounces block cream cheese, softened and cubed
  • 1 (4-ounce) can diced green chiles
  • 1 medium yellow onion, diced
  • 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)
  • Juice of 1 lime
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced avocado, sour cream, crushed tortilla chips, hot sauce

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the drained white beans, diced onion, minced garlic, and green chiles. Sprinkle cumin, oregano, chili powder, salt, and pepper over everything. Pour the chicken broth around the sides without washing the spices off the chicken.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  4. Shred the chicken: Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the crockpot.
  5. Blend a portion of the beans: Scoop out about 1 cup of beans and a little broth. Puree with an immersion blender or mash with a fork or potato masher. Stir the mixture back into the chili.
  6. Add the cream cheese: Cut the softened cream cheese into small cubes and add to the crockpot. Stir gently until fully melted and incorporated (about 2-3 minutes).
  7. Finish with lime juice: Squeeze the juice of one lime into the chili and stir. Taste and adjust salt and pepper as needed.
  8. Let it rest: Turn the slow cooker to warm and let the chili sit for about 10 minutes before serving. If too thick, stir in a splash of warm broth or water. If too thin, cook on high uncovered for 15-20 minutes.

Notes

Let cream cheese soften at room temperature for at least 30 minutes before adding to avoid lumps. Season in layers—add extra cumin and salt after the cream cheese. Blend only 1 cup of beans for a silky texture without turning the chili into baby food. Start with 1 teaspoon salt and adjust at the end. Use a slow cooker liner for easy cleanup. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, fall dinner, slow cooker chicken chili, easy chili recipe

Find it online: https://novanosh.com/creamy-crockpot-white-chicken-chili-easy-fall-dinner/