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Ultimate Creamy No-Fail Crockpot White Chicken Chili with Cream Cheese

Close-up of a bowl filled with creamy crockpot white chicken chili, topped with shredded chicken and green chilies.
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Make this ultimate creamy Crockpot White Chicken Chili with cream cheese for a comforting, hands-off dinner. This slow cooker recipe uses simple ingredients to create a hearty, flavorful meal 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 mild diced green chilies, undrained
  • 1 (4 ounce) can diced jalapeños, undrained (optional, for heat)
  • 1 (1 ounce) packet ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, cut into cubes
  • 1 cup frozen corn

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the cannellini beans, Great Northern beans, both cans of diced green chilies, jalapeños (if using), ranch seasoning mix, cumin, oregano, garlic powder, and black pepper over the chicken.
  3. Pour the chicken broth over all the ingredients. Do not stir yet.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  5. Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks.
  6. Return the shredded chicken to the slow cooker.
  7. Add the cubed cream cheese and frozen corn to the slow cooker. Stir gently until the cream cheese has completely melted and the chili is creamy.
  8. Stir everything together well. Let it cook on LOW for another 15 minutes, uncovered, if needed, to allow the chili to thicken slightly.
  9. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, remove about 1 cup of the broth mixture before adding the cream cheese, mix 2 tablespoons of cornstarch into the liquid, and then return it to the slow cooker before stirring in the cheese.
  • If you prefer a spicier chili, add a dash of cayenne pepper along with the other spices.
  • Shredded chicken works best, but you can also use pre-cooked rotisserie chicken; add it during the last 30 minutes of cooking time.
  • Top this hearty slow cooker soup with shredded Monterey Jack cheese, fresh cilantro, or crushed tortilla chips.

Nutrition

Find it online: https://recipesfleet.com/crockpot-white-chicken-chili/