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

A spoonful of creamy crockpot white chicken chili, featuring shredded chicken and white beans, lifted from a white bowl.
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This is the ultimate set-and-forget Crockpot White Chicken Chili recipe. It delivers a creamy, hearty, and flavorful meal perfect for busy weeknights or cozy family dinners with minimal effort.

Ingredients

Scale
  • 1.5 lbs 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 with green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained (for extra flavor)
  • 1 cup chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1 cup frozen corn (optional)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the rinsed and drained cannellini beans and Great Northern beans over the chicken.
  3. Add the undrained diced green chilies, undrained diced tomatoes with green chilies, chicken broth, ranch seasoning mix, cumin, oregano, and pepper to the slow cooker.
  4. Stir the ingredients gently to combine.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. 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 until the cream cheese has melted completely and the chili is creamy.
  8. If using, stir in the frozen corn during the last 30 minutes of cooking.
  9. Taste and adjust seasonings if needed before serving.

Notes

  • For the best creamy texture, use full-fat cream cheese.
  • Serve this hearty slow cooker soup topped with shredded Monterey Jack cheese, a dollop of sour cream, and fresh cilantro or sliced avocado.
  • This recipe freezes well; cool completely before storing in an airtight container for up to three months.
  • If you prefer a spicier chili, add 1/2 teaspoon of cayenne pepper with the other spices.

Nutrition

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