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Creamy Crockpot White Chicken Chili with Cream Cheese (Easy, 4-Ingredient Meal)

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This creamy crockpot white chicken chili with cream cheese is incredibly easy to make with just four main ingredients. The cream cheese melts into a velvety, rich broth that makes this chili a comforting, crowd-pleasing meal perfect for busy days.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 8 ounces (226 grams) cream cheese, softened and cubed
  • 2 (15-ounce / 425 grams each) cans white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 2 cups (480 ml) chicken broth (low-sodium preferred)
  • 1 (4-ounce / 113 grams) can green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced avocado, sour cream, tortilla chips, lime juice

Instructions

  1. Prep your ingredients (5 minutes): Drain and rinse the white beans. Cube the cream cheese into 1-inch pieces. Measure out spices and broth. Prep any optional add-ins like corn or jalapeño.
  2. Layer everything in the slow cooker (2 minutes): Place chicken breasts in the bottom. Add drained beans, green chiles (with liquid), chicken broth, cumin, garlic powder, onion powder, salt, and pepper. Stir gently to distribute spices.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until chicken reaches 165°F internally and shreds easily.
  4. Shred the chicken (3 minutes): Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
  5. Add the cream cheese (2 minutes): Add cubed cream cheese and stir gently until fully melted and incorporated (about 2-3 minutes).
  6. Let it rest (10 minutes): Turn slow cooker to warm or low and let chili sit for 10 minutes. Stir, taste, and adjust salt and pepper if needed.
  7. Serve and enjoy: Ladle into bowls and top with desired garnishes.

Notes

Don’t add cream cheese too early; add at the end for smooth texture. Use room temperature cream cheese to avoid lumps. Season in layers. Shred chicken while hot. For thicker chili, mash half a cup of beans before adding cream cheese. Leftovers keep in fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, cream cheese chili, easy chili, slow cooker chili, creamy chili, chicken chili

Find it online: https://sunnysavory.com/creamy-crockpot-white-chicken-chili-with-cream-cheese-easy-4-ingredient-meal/