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Easy Creamy Crockpot White Chicken Chili Recipe

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This creamy crockpot white chicken chili is a hands-off, pantry-friendly meal that delivers a velvety, rich broth with layers of earthy cumin, bright lime, and a mild kick from green chiles. Perfect for meal prep and crowd-pleasing comfort.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts (about 2–3 medium breasts)
  • 1 pound cream cheese (two 8-ounce blocks), softened and cubed
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 (4-ounce) cans diced green chiles
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 4 cups low-sodium chicken broth
  • 3 (15-ounce) cans great northern beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Juice of 1 lime (about 2 tablespoons)
  • ¼ cup fresh cilantro, chopped (for garnish)

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans, and cube the cream cheese into 1-inch pieces.
  2. Layer the ingredients in the slow cooker: start with the diced onion and minced garlic on the bottom. Place the chicken breasts on top, then pour in the chicken broth. Add the drained beans, frozen corn, diced green chiles, cumin, oregano, chili powder, salt, pepper, and smoked paprika if using. Do not stir.
  3. Cook on low for 6 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
  4. Remove the chicken and shred it with two forks. Let it rest for a minute or two before shredding.
  5. While the chicken is resting, mash about 1 cup of the beans in the crockpot with a potato masher or fork to thicken the broth.
  6. Return the shredded chicken to the pot. Add the cubed cream cheese and stir gently until fully melted and incorporated (about 2-3 minutes).
  7. Stir in the fresh lime juice. Taste and adjust salt and pepper if needed.
  8. Let the chili rest for 10 minutes off the heat to thicken.
  9. Serve ladled into bowls and garnish with fresh cilantro, extra lime, and desired toppings.

Notes

For best results, use full-fat block cream cheese (not spreadable). Add cream cheese during the last hour after shredding chicken and mashing some beans to prevent curdling. Let chili rest 10 minutes before serving to thicken. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

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

Find it online: https://forkifyfun.com/easy-creamy-crockpot-white-chicken-chili-recipe/