Hey there, food lovers!
The recipe below provides a creamy white chicken chili that is less than easy to make. This cream cheese crock-pot white chicken chili is the perfect one to use on busy weekdays or at sport events or on Sundays when preparing meals.
Cooked chicken in thin slices, white beans, green chilies, and a creamy swirl of cream-cheese are put into the slow cooker to create a low effort, high reward bowl of comfort.
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Quick Stats
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (high) or 6-8 hours (low)
- Servings: 6-8
- Spice Level: Mild (add more chilies yourself)
Ingredients
- Boneless skinless chicken breasts 1.5 2 lbs thighs work too!
- Great Northern beans (canned) 2 (15-oz) cans Drained & rinsed
- Cannellini beans (canned) 1 (15-oz) can For extra creaminess
- Diced green chilies, 2 (4-oz) cans Mild or hot
- Corn (frozen or canned) 1 cup Drained if canned
- Chicken broth (low-sodium) 3 cups Adjust for thickness
- Cream cheese (full-fat) 8 oz Cubed, softened
- Yellow onion 1 medium Diced
- Garlic cloves 3 Minced
- Ground cumin 2 tsp
- Chili powder 1 tsp
- Dried oregano 1 tsp
- Smoked paprika ½ tsp Optional smoky kick
- Salt & black pepper To taste
- Fresh lime juice 1-2 tbsp Added at end
Optional Toppings
- Shredded Monterey Jack or pepper jack cheese
- Fresh cilantro
- Avocado slices
- Tortilla strips
- Sour cream
- Jalapeño slices
Step-by-Step Instructions
Layer the Base
Put the chicken breasts in the bottom of a 6-quart slow cooker. The drained beans, green chiles, corn, diced onion, garlic, cumin, chili powder, oregano, smoked paprika, salt, and pepper may be piled on top. Pour in the chicken broth.
Slow Cook to Perfection
High: 4-6 hours
Low: 6-8 hours
The chicken must be easily shredded with two forks.
Shred & Creamily
Take out the chicken and shred it using forks and place it back in the crock-pot. Add cubed cream cheese and stir until completely melted (around 1015 minutes on high).
Brighten & Serve
Fresh lime juice Squeezer Add the seasoning to your liking. Pour the chili into bowls and serve with your topping of choice.
Best Creamy White Chicken Chili Pro Tips
Thicker chili? Add 1/2 cup of mash or add 1 tbsp cornstarch slurry in the final 30 minutes.
Spice it up: Add hot green chilies, cayenne or jalapeno peppers.
Meal prep: hack: Freeze (without toppings) up to 3 months.
Stove-top shortcut: Simmers on low the forgotten time is 45 minutes without using the crock-pot!
Serving Suggestions
One should serve this food with cornbread, tortilla chips, or a light green salad. This combination is appropriate in pot-latch, tailgating and close family dinners.
FAQs
Is it possible to substitute the chicken breasts with thighs?
Yes. Thighs are an added flavor, and retain the moisture. Take 1.5 2 pounds of boneless, skinless thighs.
Can I make this dairy‑free?
Replace dairy cream cheese like Kite Hill or Daiya and use coconut milk to make it creamy.
What do I do to make it either fatter or skinny?
Thicker: Reduce the amount of broth to 2 cups or pure the beans.
Thinner: Add 1/2 -1 cup more broth or water towards the end of cooking.
Is it possible to cook this on high or low?
Yes. High (46 hours) cooking produces faster food, whereas low (68 hours) cooking produces richer flavor.
Is this gluten‑free?
When made in the original version, it is 100% gluten-free. Check the broth and cream cheese labels to determine whether they contain gluten.
How many days does it take leftoes to be safe to keep?
Keep the dish in a refrigerator that is airtight up to the next four days. Reheating to prevent curdling.
Is this chicken chili and cream cheese freezable?
Yes. Let the dish cool down, and freeze in portions and store not more than three months. Warm in the oven overnight, then reheat.
This recipe can be pinned to refer to later: Best Crock-pot White Chicken Chili with Cream Cheese - 10 Min Prep + Nutrition Facts!
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Enjoy every cozy, creamy, high-protein spoonful!

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