White Chicken Chili with Cream Cheese (Crockpot)
This creamy white chicken chili is slow-cooked comfort in a bowl. With tender shredded chicken, white beans, cream cheese, and cozy Southwestern spices, it's perfect for weeknights or meal prep. Easy, heartwarming, and made with love.
Equipment
- Crockpot
Ingredients
Main Ingredients
- 2 15 oz cans white beans drained
- 1 15 oz can corn drained
- 1 10 oz can diced tomatoes with green chilies
- 1 8 oz package cream cheese room temperature
- 1 lb boneless, skinless chicken breasts
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Optional Toppings
- chopped cilantro optional
- diced avocado optional
- shredded cheese optional
- lime wedges optional
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add diced onion, minced garlic, drained white beans, corn, and diced tomatoes with green chilies on top of the chicken.
- Sprinkle in chili powder, cumin, salt, and black pepper.
- Pour in the chicken broth, covering the ingredients evenly.
- Add the cream cheese block on top, do not stir yet.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Once cooked, remove the chicken breasts and shred them using two forks.
- Return shredded chicken to the crockpot and stir until the cream cheese is fully blended and smooth.
- Serve hot with your favorite toppings like cilantro, avocado, shredded cheese, or lime wedges.
Notes
Serve over rice, in wraps, or with tortilla chips. Leftovers make excellent meal prep — store separately and reheat with a splash of broth for best results.
Nutrition
Calories: 410kcalCarbohydrates: 26gProtein: 32gFat: 20gSaturated Fat: 9gCholesterol: 85mgSodium: 840mgPotassium: 680mgFiber: 7gSugar: 4gVitamin A: 520IUVitamin C: 10mgCalcium: 110mgIron: 3.2mg
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