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Crockpot White Chicken Chili: Creamy, Easy & Family Favorite

Creamy Crockpot White Chicken Chili

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6

Ingredients
  

  • 1.5 lbs Boneless skinless chicken breasts Can substitute with chicken thighs for richer flavor
  • 1 medium Yellow onion Diced
  • 2 cloves Garlic Minced
  • 2 cans (15 oz each) Great Northern beans Drained and rinsed
  • 1 can (4 oz) Diced green chiles Mild or hot, depending on preference
  • 1 cup Frozen corn kernels
  • 2 cups Chicken broth Low sodium preferred
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1/2 tsp Chili powder
  • 1/2 tsp Salt Adjust to taste
  • 1/4 tsp Black pepper
  • 8 oz Cream cheese Cut into cubes, softened
  • 1/4 cup Half and half Optional, for extra creaminess

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the diced onion, minced garlic, drained beans, green chiles, corn, cumin, oregano, chili powder, salt, and pepper on top of the chicken.
  • Pour the chicken broth over the ingredients and stir gently to combine, ensuring the chicken is covered.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
  • Remove the chicken breasts to a plate or cutting board and shred nicely using two forks.
  • Return the shredded chicken to the slow cooker.
  • Stir in the cubed, softened cream cheese and half and half (if using).
  • Cover and cook on HIGH for an additional 15-20 minutes, stirring occasionally, until the cream cheese is fully melted and incorporated into the broth.
  • Taste and adjust salt and seasonings if necessary.
  • Serve warm, topped with fresh cilantro, avocado slices, lime wedges, or tortilla chips.