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Creamy Crockpot White Chicken Chili with Green Chiles

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A truly hands-off, creamy white chicken chili made in the slow cooker with minimal prep. Chicken, green chiles, white beans, and cream cheese cook together for a rich, velvety texture without any pre-cooking or complicated steps.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 (4-ounce) cans diced green chiles
  • 2 (15-ounce) cans white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces full-fat cream cheese, softened and cubed
  • ½ cup heavy cream
  • For garnish (optional): fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, lime wedges, crushed tortilla chips, sour cream

Instructions

  1. Dice the onion and mince the garlic. Drain and rinse the white beans. Cube the cream cheese into 1-inch pieces.
  2. Layer the chicken breasts at the bottom of a 6-quart slow cooker. Add the diced onion, minced garlic, drained beans, and both cans of green chiles on top.
  3. Sprinkle the cumin, oregano, salt, and pepper over everything. Pour in the chicken broth, making sure the liquid covers about three-quarters of the chicken. Do not stir.
  4. Scatter the cream cheese cubes over the top.
  5. Set the slow cooker to low for 6 hours (or high for 3.5 to 4 hours). Do not lift the lid during cooking.
  6. At the 5-hour mark (or 3-hour mark on high), check if the chicken shreds easily with a fork. If not, cook another 30 minutes. The internal temperature should reach 165°F.
  7. Remove the chicken to a cutting board, let rest 2-3 minutes, then shred with two forks.
  8. Stir the chili well to incorporate the cream cheese. If any white clumps remain, whisk gently until smooth.
  9. Stir in the heavy cream slowly. Taste and adjust salt and pepper as needed.
  10. Return the shredded chicken to the pot, stir, and let heat through for 5 minutes on low.
  11. Serve immediately with desired garnishes.

Notes

For best results, use full-fat cream cheese; low-fat versions may turn grainy. Do not add extra broth—the chicken releases juices and the cream cheese adds volume. Season in layers: add salt at the beginning, then adjust at the end. For a dairy-free version, use vegan cream cheese and full-fat coconut milk. For a thicker chili, mash one can of beans before adding. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, green chiles, easy chili, weeknight dinner, comfort food

Find it online: https://bakebelle.com/creamy-crockpot-white-chicken-chili-with-green-chiles/