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Crockpot Creamy White Chicken Chili

A creamy, zesty white chicken chili made effortlessly in a slow cooker, perfect for weeknight comfort or a crowd-pleasing dish.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts or thighs Thighs stay juicier; breasts work fine.
  • 1 4 oz can diced green chiles
  • 1 15 oz can cannellini beans, drained
  • 1 15 oz can great northern beans, drained
  • 2 tbsp fresh cilantro, chopped Plus more for garnish.
  • 2 tbsp lime juice Fresh is best.
  • 2 cups chicken broth
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper
  • 1 tsp chili powder Use more for heat.
  • 8 oz cream cheese, softened

Method
 

Preparation
  1. Chop the onion, mince the garlic, juice the lime, and soften the cream cheese at room temperature. Drain and rinse the canned beans.
Combine Base
  1. In the slow cooker, add the diced green chiles, both cans of drained beans, chopped onion, minced garlic, cumin, oregano, salt, pepper, chili powder, chicken broth, lime juice, cilantro, and the softened cream cheese. Stir to combine so the cream cheese is distributed.
Cook
  1. Nestle the raw chicken breasts or thighs into the mixture and press them down so they’re covered by the sauce and beans.
  2. Cover and cook on LOW for 7 hours or HIGH for 4 hours. The chicken should reach an internal temperature of 165°F and be easy to shred.
Shred and Finish
  1. Remove the chicken and shred with two forks, or shred it directly in the slow cooker by breaking it up with two forks. Stir shredded chicken back into the chili so it absorbs the sauce.
Taste and Adjust
  1. Check seasoning — add more salt, lime, or chili powder if needed. Serve hot with sour cream and chips.

Notes

Swap rotisserie chicken to cut cooking time — add shredded chicken in the last 30 minutes to meld flavors. For a lighter version, use reduced-fat cream cheese or replace half with plain Greek yogurt. Add a cup of frozen or fresh corn in the last 30 minutes for texture.