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Creamy Crockpot White Chicken Chili

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This Creamy Crockpot White Chicken Chili is a budget-friendly, set-it-and-forget-it meal that’s perfect for busy weeknights. With tender chicken, white beans, and a velvety cream cheese broth, it’s a comforting family favorite that picky eaters love.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 2 cans (15 oz each) Great Northern beans or cannellini beans, drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 8 ounces full-fat cream cheese, softened and cut into cubes
  • 1 cup frozen corn kernels
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • For garnish: fresh cilantro, diced avocado, shredded Monterey Jack cheese, lime juice, tortilla chips or strips (optional)

Instructions

  1. Dice the onion and mince the garlic. Set aside.
  2. Place the chicken thighs in the bottom of a 6-quart slow cooker. Sprinkle the diced onion and minced garlic over the chicken.
  3. Add the drained and rinsed white beans, frozen corn, and both cans of diced green chiles. Do not stir.
  4. In a small bowl, mix together the cumin, oregano, chili powder, cayenne (if using), and a generous pinch of salt and black pepper. Sprinkle evenly over the ingredients.
  5. Slowly pour the chicken broth over everything, trying not to disturb the spices.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  7. Remove the chicken from the crockpot and shred with two forks. Return the shredded chicken to the pot.
  8. Add the cubed cream cheese to the hot chili. Stir gently until completely melted and the broth is smooth and velvety, about 2-3 minutes.
  9. Taste and adjust seasoning with more salt, pepper, or cayenne if desired.
  10. Ladle into bowls and serve with desired garnishes.

Notes

Do not add cream cheese too early or it may curdle. For a thicker chili, mash some beans against the pot or remove the lid for the last 30 minutes. For a thinner chili, stir in extra broth. Leftovers keep for up to 5 days in the refrigerator or 3 months in the freezer.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, chicken chili, easy chili, family dinner, comfort food

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