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

A close-up of a hearty bowl of creamy crockpot white chicken chili with shredded chicken, white beans, and corn.
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Welcome this cozy, creamy Crockpot White Chicken Chili into your dinner rotation. This set-it-and-forget-it recipe uses your slow cooker to create a hearty, flavorful meal perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 2 pounds 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 (second can)
  • 1 cup chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 8 ounces cream cheese, cut into cubes
  • 1 cup frozen corn
  • Salt and black pepper to taste

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the cannellini beans, Great Northern beans, diced green chilies, diced tomatoes with green chilies, chicken broth, ranch seasoning mix, cumin, oregano, and cayenne pepper (if using) over the chicken.
  3. Stir the ingredients gently to combine the spices and liquids around the chicken.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  5. When cooking time is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. Add the cubed cream cheese and frozen corn to the chili. Stir until the cream cheese is fully melted and the chili is creamy.
  7. Taste the chili and add salt and pepper as needed.
  8. Serve hot with your favorite toppings.

Notes

  • For an extra creamy texture, you can use an immersion blender to briefly blend about 1 cup of the chili mixture before adding the cream cheese back in.
  • If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking time to allow some liquid to evaporate.
  • Shredded chicken works best, so make sure your chicken is fully cooked before attempting to shred it.

Nutrition

Find it online: https://tastytribune.com/crockpot-white-chicken-chili-recipe/