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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese cooks low and slow with tender shredded chicken, great northern beans, corn, and green chiles. Cream cheese stirred in at the end makes the broth smooth and creamy.
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Prep Time 15 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 2 can (15 oz) great northern beans drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 oz) green chiles diced
  • 1.5 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, garlic, beans, corn, green chiles, broth, cumin, oregano, coriander, salt, and pepper to a 6-quart slow cooker and stir to combine.
  2. Nestle the chicken breasts into the mixture, cover, and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F at the thickest part.
  3. Transfer the chicken to a cutting board and shred it with two forks.
  4. Add the cream cheese to the slow cooker, cover, and cook on HIGH for 15 to 20 minutes, until softened, then stir until smooth.
  5. Return the shredded chicken to the slow cooker and stir to combine.

Notes

For food safety, check that the chicken reaches 165°F at the thickest part before shredding. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. Dairy-free cream cheese can be used as a dairy-free swap.