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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili cooks low and slow with tender shredded chicken, Great Northern beans, corn, and green chiles. Cream cheese melts in at the end for a rich, creamy texture.
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Prep Time 15 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breasts boneless, skinless
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 2 can (15.5 oz) Great Northern beans drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 oz) diced green chiles
  • 3 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the chicken breasts in a 6-quart slow cooker.
  2. Add the onion, garlic, beans, corn, green chiles, broth, cumin, chili powder, oregano, salt, and pepper.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a cutting board and shred it with two forks.
  5. Return the shredded chicken to the slow cooker and stir in the cream cheese.
  6. Cover and cook for 15 to 20 minutes, stirring until the cream cheese has melted and the chili is creamy.

Notes

For easy shredding, transfer the chicken as soon as it reaches 165°F. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream cheese may change texture when thawed. For a dairy-free option, use dairy-free cream cheese.