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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—velvety, flavorful, and incredibly easy to make. Just toss everything in the slow cooker and come back to a hearty, crowd-pleasing meal perfect for cozy nights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 8 ounces block cream cheese, softened and cubed
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • For serving (optional): tortilla chips, shredded Monterey Jack cheese, fresh cilantro, diced avocado, sour cream, lime wedges

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse both cans of white beans. Cube the cream cheese into 1-inch pieces and let it sit at room temperature.
  2. Layer the ingredients in the crockpot: Place the chicken breasts in the bottom of the slow cooker. Season with salt, pepper, and half of the cumin. Add the diced onion, minced garlic, drained beans, frozen corn, and diced green chiles on top.
  3. Add the broth and remaining seasonings: Pour the chicken broth over everything. Add the remaining cumin, chili powder, dried oregano, and smoked paprika. Gently stir, keeping the chicken mostly submerged.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  5. Shred the chicken: Remove the chicken breasts and shred with two forks. Return the shredded chicken to the crockpot.
  6. Add the cream cheese: Add the cubed cream cheese and stir gently until completely melted and the broth is thick and velvety (about 5 minutes).
  7. Finish and adjust seasoning: Let cook for another 10-15 minutes on LOW. Taste and adjust salt, pepper, or cumin as needed. If too thick, add a splash of broth; if too thin, cook uncovered for 15-20 minutes.
  8. Serve: Ladle into bowls and top with desired garnishes. Serve with tortilla chips or crusty bread.

Notes

For best results, use full-fat cream cheese and add it at the end to avoid graininess. Brown the chicken first for extra flavor if time allows. Leftovers keep for up to 4 days in the fridge or 3 months in the freezer.

Nutrition

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

Find it online: https://zestynora.com/creamy-crockpot-white-chicken-chili-with-cream-cheese-easy-recipe/