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Creamy Crockpot White Chicken Chili

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An incredibly easy, creamy white chicken chili made in the slow cooker with just 10 minutes of prep. This comforting, velvety chili uses a clever trick with cream cheese and blended beans for a rich texture without heavy cream.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 large)
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), one drained and rinsed, one undrained
  • 8 oz cream cheese, softened to room temperature
  • 2 cups low-sodium chicken broth
  • 2 cans (4 oz each) diced green chiles (mild or medium)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chili powder
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • Optional toppings: shredded Monterey Jack cheese, fresh cilantro, sliced jalapeños, diced avocado, sour cream, tortilla chips, lime wedges

Instructions

  1. Blend the creamy base: In a blender or using an immersion blender, combine one can of undrained white beans with 1 cup of chicken broth. Blend until completely smooth. Set aside.
  2. Layer the ingredients in the crockpot: Place the chicken breasts in the bottom of the slow cooker. Scatter the diced onion and minced garlic over the top. Sprinkle the cumin, oregano, chili powder, salt, and pepper evenly over everything.
  3. Add the liquids and remaining beans: Pour the blended bean mixture over the chicken. Add the second can of drained white beans. Pour in the remaining 1 cup of chicken broth. Add both cans of diced green chiles. Stir gently to combine.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
  5. Shred the chicken: Remove the chicken breasts to a cutting board. Use two forks to shred them into bite-sized pieces. Return the shredded chicken to the crockpot.
  6. Add the cream cheese: Cut the softened cream cheese into cubes and stir them into the chili. Let it melt for about 10 minutes, then stir again until fully incorporated.
  7. Taste and adjust: Add more salt if needed. For more heat, stir in another can of green chiles or a pinch of cayenne. If too thick, add a splash of broth. If too thin, let it cook uncovered for 15-20 minutes.
  8. Serve immediately: Ladle the chili into bowls and let everyone customize with desired toppings.

Notes

Don’t add the cream cheese at the beginning; it can curdle or become grainy. Use room temperature cream cheese for smooth melting. Season in layers, adding half the salt at the start and adjusting at the end. The chili thickens as it sits; add broth when reheating. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili, chicken chili, white bean chili

Find it online: https://islatable.com/creamy-crockpot-white-chicken-chili-easy-10-min-prep/