Description
Make this ultimate creamy Crockpot White Chicken Chili with cream cheese for a comforting, hands-off dinner. This easy slow cooker recipe delivers tender shredded chicken and hearty beans perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can Great Northern beans, rinsed and drained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (10.5 ounce) can cream of chicken soup
- 1 (4 ounce) package cream cheese, cut into cubes
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour the rinsed and drained cannellini beans and Great Northern beans over the chicken.
- Add the diced green chilies (undrained), the diced tomatoes and green chilies (undrained), cream of chicken soup, and chicken broth to the slow cooker.
- Sprinkle the chili powder, cumin, oregano, garlic powder, salt, and pepper over the ingredients. Do not stir yet.
- Place the cubes of cream cheese evenly over the top of the ingredients.
- Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Stir everything together until the cream cheese is fully melted and the chili is creamy.
- Taste and adjust seasonings if needed. Serve hot with your favorite toppings.
Notes
- For a thicker chili, you can remove about 1 cup of the liquid mixture before shredding the chicken, mix it with 1 tablespoon of cornstarch, and then return it to the slow cooker after stirring.
- This recipe freezes well. Cool completely before storing in an airtight container for up to 3 months.
- If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper with the other spices.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 750
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 40
- Cholesterol: 110