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Creamy Crockpot White Chicken Chili – Easy Family Favorite

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This creamy, comforting white chicken chili is made effortlessly in a slow cooker with tender chicken, white beans, green chiles, and a secret ingredient—cream cheese—for a velvety, rich texture. It’s a family-friendly, crowd-pleasing meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts
  • 2 cans (15 oz or 425g each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz or 113g each) mild diced green chiles, undrained
  • 4 cups (960ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 oz (226g) cream cheese, softened and cut into cubes
  • ¼ cup fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the white beans, and cut the cream cheese into cubes. Let the cream cheese sit on the counter to soften.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Sprinkle the diced onion and minced garlic over the chicken.
  3. Add the beans, chiles, and spices: Pour the drained white beans and undrained green chiles over the chicken. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Do not stir.
  4. Pour in the chicken broth: Slowly pour the broth over the top, ensuring the chicken is mostly submerged.
  5. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork (internal temperature of 165°F/74°C).
  6. About 30 minutes before serving, remove the chicken from the slow cooker using tongs. Shred it into bite-sized pieces using two forks or a hand mixer on low speed.
  7. Return the shredded chicken to the slow cooker. Add the softened cream cheese cubes. Stir gently until the cream cheese is fully melted and the broth is smooth and creamy (about 2-3 minutes). For a thicker chili, let it cook uncovered for 10-15 minutes.
  8. Taste and adjust seasoning with more salt, pepper, or cumin if needed. Add a pinch of cayenne or hot sauce for extra heat.
  9. Serve ladled into bowls. Garnish with fresh cilantro and a squeeze of lime juice. Optional toppings include sour cream, shredded Monterey Jack cheese, or tortilla chips.

Notes

For best results, let cream cheese soften at room temperature for 30 minutes before adding to avoid clumping. Shred chicken while hot for easiest results. Adjust salt at the end as canned beans and broth contain sodium. For a thicker chili, cook uncovered after shredding or mash some beans against the pot. Use a slow cooker liner for easy cleanup. Avoid lifting the lid too often to maintain heat.

Nutrition

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

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