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

A close-up of a bowl of crockpot white chicken chili topped with sour cream and fresh cilantro.
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Make this creamy, hearty Crockpot White Chicken Chili using your slow cooker for an easy, comforting family dinner. This set-and-forget recipe uses tender shredded chicken and cream cheese for a rich texture.

Ingredients

Scale
  • 3 large boneless, skinless chicken breasts (about 1.5 lbs)
  • 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 Rotel (diced tomatoes and green chilies), undrained
  • 1 (4 ounce) can diced green chilies, undrained (a second can)
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (8 ounce) package cream cheese, cubed
  • 4 cups chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • Optional toppings: Shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado

Instructions

  1. Place the raw chicken breasts into the bottom of your slow cooker.
  2. Pour the chicken broth over the chicken.
  3. Add the rinsed and drained cannellini beans, Great Northern beans, undrained Rotel, and both cans of diced green chilies to the slow cooker.
  4. Stir in the cream of chicken soup, dry ranch seasoning mix, cumin, oregano, and black pepper. Do not add the cream cheese yet.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Add the cubed cream cheese to the chili. Stir gently until the cream cheese has completely melted and the chili is creamy.
  8. Stir everything together until well combined and heated through.
  9. Serve hot with your favorite toppings like cheese, sour cream, and cilantro.

Notes

  • For a thicker chili, remove about 1 cup of the liquid mixture before adding the cream cheese, mix it with 1 tablespoon of cornstarch, and then stir it back into the slow cooker.
  • If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper along with the other spices.
  • This recipe freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

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