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Rolling Sauce

Easy Crockpot White Chicken Chili

A dump-and-go slow cooker white chicken chili with beans, green chiles, and shredded chicken, finished with cream cheese for a creamy, cozy bowl.
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Prep Time 10 minutes
Total Time 8 hours
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Slow Cooker Base
  • - 1 1/2 lbs boneless skinless chicken breasts
  • - 1 tsp ground cumin
  • - 1 tsp dried oregano
  • - 1/2 tsp chili powder
  • - 1/4 tsp cayenne pepper
  • - 1 tsp salt
  • - 1/2 tsp black pepper
  • - 1 small onion diced
  • - 3 cloves garlic minced
  • - 2 15 oz cans Great Northern beans, drained and rinsed
  • - 1 15 oz can corn, drained (or 1 1/2 cups frozen corn)
  • - 2 4 oz cans diced green chiles
  • - 4 cups chicken broth
Creamy Finish
  • - 4 oz cream cheese cut into pieces
  • - 1/2 cup half-and-half
  • - juice of 1 lime
  • - 1/4 cup chopped fresh cilantro
Toppings (optional)
  • - diced avocado
  • - shredded Monterey Jack or cheddar
  • - sour cream
  • - sliced jalapeño
  • - sliced green onion
  • - crushed tortilla chips
  • - lime wedges

Method
 

  1. Place the chicken breasts in the bottom of the slow cooker. Sprinkle with cumin, oregano, chili powder, cayenne, salt, and pepper.
  2. Add the onion, garlic, beans, corn, and green chiles on top. Pour in the chicken broth and stir gently to combine.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
  4. Remove the chicken, shred with two forks, and return it to the slow cooker.
  5. Add the cream cheese pieces and half-and-half. Cover and cook on high for 15-20 minutes, stirring once or twice, until the cream cheese is fully melted and the chili is creamy.
  6. Stir in the lime juice and cilantro. Taste and adjust salt. Serve hot with desired toppings.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 4 days; reheat gently with a splash of broth if needed.
  • Make ahead: The base (everything except cream cheese and half-and-half) can be made ahead and frozen for up to 3 months; thaw, reheat, and stir in the dairy fresh.
  • Swap: Use chicken thighs instead of breasts, or stir in shredded rotisserie chicken near the end to skip the long cook time.