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Easy Creamy Crockpot White Chicken Chili

A rich and creamy broth infused with spices, juicy chicken, and hearty beans, all simmered to perfection in a crockpot.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast Place at the bottom of the crockpot.
  • 1 can (15 oz) white beans (like Great Northern or Cannellini), rinsed and drained Layer on top of the chicken.
  • 1 can (10 oz) diced green chilies Add to the crockpot.
  • 1 cup corn, frozen or canned Add to the mixture.
  • 2 cups chicken broth (low sodium) Pour in, ensuring the chicken is submerged.
  • 1 teaspoon cumin Sprinkle over the other ingredients.
  • 1 teaspoon garlic powder Sprinkle over the other ingredients.
  • 1 teaspoon onion powder Sprinkle over the other ingredients.
  • 0.5 teaspoon chili powder Sprinkle over the other ingredients.
  • 0.5 teaspoon black pepper Sprinkle over the other ingredients.
  • 1 cup cream cheese Add about 30 minutes before serving.
  • Salt to taste Adjust seasoning as needed.

Method
 

Preparation
  1. Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot.
  2. Layer in the white beans, diced green chilies, corn, and sprinkle the cumin, garlic powder, onion powder, chili powder, and black pepper over the top.
  3. Carefully pour the chicken broth into the crockpot, ensuring that the chicken is submerged.
  4. Cover your crockpot with the lid and set it to cook on low heat for about 6-7 hours, or on high for 3-4 hours.
  5. About 30 minutes before serving, add the cream cheese to the crockpot. Stir it well to blend it into the chili.
  6. Once the cooking time is up, shred the chicken right in the crockpot with two forks.
  7. Taste and add salt if needed, stirring everything together to create a creamy, comforting texture.
  8. Serve hot and enjoy.

Notes

For extra flavor, consider serving with crunchy tortilla chips, a fresh salad, or fluffy cornbread. Adjust spices with jalapeños or cayenne for heat. Store cooled chili in airtight containers for up to 3-4 days, or freeze for up to 3 months.