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Creamy Crockpot White Chicken Chili with Cream Cheese – Easy 5-Ingredient Dinner

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This creamy crockpot white chicken chili with cream cheese is a comforting, easy weeknight dinner made with just 5 main ingredients. It’s rich, flavorful, and perfect for busy nights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 4 cups (32 ounces) low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 8 ounces full-fat cream cheese, softened to room temperature
  • 2 cans (4 ounces each) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, sour cream, lime wedges, tortilla chips, sliced jalapeños

Instructions

  1. Place the 1.5 pounds of chicken breasts or thighs in the bottom of your slow cooker.
  2. Drain and rinse the 2 cans of white beans, then add them to the crockpot. Pour in the 2 cans of diced green chiles (with their liquid). Stir gently to combine.
  3. Sprinkle the cumin, garlic powder, onion powder, oregano, salt, and pepper over the chicken and beans. Stir lightly to coat the chicken.
  4. Slowly pour the 4 cups of low-sodium chicken broth over everything. Make sure the chicken is mostly submerged.
  5. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  6. Carefully remove the chicken to a cutting board (or use two forks right in the pot). Shred it into bite-sized pieces. Return the shredded chicken to the crockpot.
  7. Cut the 8 ounces of softened cream cheese into cubes and add them to the chili. Stir gently until the cream cheese is completely melted and the broth turns creamy and smooth (about 5 minutes).
  8. Let the chili simmer for another 10-15 minutes on LOW to allow the flavors to meld. Taste and adjust seasoning if needed.
  9. Ladle the chili into bowls and top with your favorite garnishes.

Notes

For best texture, always soften cream cheese to room temperature before adding. If chili is too thick after adding cream cheese, stir in a splash of chicken broth or milk. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, cream cheese chili, easy dinner, slow cooker recipe, 5-ingredient dinner

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