Description
This Creamy Crockpot White Chicken Chili combines the warmth of spices with the creaminess of perfectly melted cream cheese, making it an irresistible dish for chilly days. It’s simple to make yet incredibly satisfying, filling your home with rich, comforting aromas as it simmers away in the crockpot. Ideal for busy evenings or lazy weekends, this white chicken chili offers a balanced mix of protein from the chicken and beans and a velvety texture thanks to the cream cheese. Top each bowl with a sprinkle of fresh cilantro, shredded cheese, and a dollop of sour cream for added depth and flavor. Cozy, flavorful, and wholesome, it’s a dish your family will request again and again!
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 2 cans (15 oz each) white beans (cannellini or great northern), rinsed
- 4 cups chicken broth (preferably low-sodium)
- 8 oz cream cheese
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 tsp cumin
- 1 tbsp chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro
Instructions
- In your crockpot, combine the shredded chicken, white beans, chicken broth, cream cheese, diced onion, minced garlic, and green chilies.
- Sprinkle in the cumin, chili powder, salt, and pepper. Stir everything well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, stirring occasionally.
- About 30 minutes before serving, stir thoroughly to fully mix in the cream cheese.
- Adjust seasonings if necessary. Serve hot, garnished with toppings of your choice.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low) / 3 hours (on high)