Print

Ultimate Creamy No-Fail Crockpot White Chicken Chili with Cream Cheese

Close-up of a white bowl filled with creamy crockpot white chicken chili, showing shredded chicken and white beans.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this incredibly easy, creamy Crockpot White Chicken Chili. It is a set-it-and-forget-it meal perfect for busy weeknights and family dinners, featuring tender shredded chicken and a rich, velvety sauce.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1 (1 ounce) packet dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 4 cups low-sodium chicken broth
  • Optional 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 chicken broth over the chicken.
  3. Add the rinsed beans, diced green chilies, Rotel, ranch seasoning mix, cumin, chili powder, oregano, and pepper to the slow cooker. Do not stir yet.
  4. Place the cubes of cream cheese evenly over the top of the ingredients.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Stir everything together until the cream cheese is fully melted and the chili is creamy and combined.
  8. Taste and add salt if needed. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, remove about 1 cup of the liquid mixture before shredding the chicken, mix it with 1 tablespoon of cornstarch, and stir it back into the slow cooker during the last 30 minutes of cooking.
  • This recipe freezes well. Cool completely, then store in airtight containers for up to 3 months.
  • If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper with the other spices.

Nutrition

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