Print

Slow Cooker Cream Cheese White Chicken Chili

Close-up of a dark bowl filled with creamy, shredded cream cheese chicken chili featuring white beans and green peppers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, dump-and-go slow cooker white chicken chili. It features tender shredded chicken, white beans, and green chilies, finished with cream cheese for a rich, creamy texture perfect for comfort food.

Ingredients

Scale
  • 3 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1 medium yellow onion, chopped
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1 cup shredded Monterey Jack or Pepper Jack cheese (optional, for topping)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Top the chicken with the cannellini beans, great northern beans, diced green chilies, diced tomatoes and green chilies (Rotel), chopped green chilies, and chopped onion.
  3. Sprinkle the cumin, oregano, garlic powder, and black pepper over the ingredients.
  4. Pour the chicken broth over everything in the slow cooker.
  5. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  7. Add the cubed cream cheese to the chili. Stir until the cream cheese is completely melted and the chili is smooth and creamy.
  8. Taste and adjust seasonings if needed before serving.
  9. Serve hot, topped with shredded cheese, cilantro, or avocado if desired.

Notes

  • For a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix 2 tablespoons of cornstarch into the liquid, and stir it back into the slow cooker before adding the cream cheese.
  • This recipe freezes well. Cool completely before transferring to an airtight container.
  • Use pre-cooked rotisserie chicken to reduce cooking time if you are short on time.

Nutrition

Find it online: https://daisyrecipe.com/cream-cheese-chicken-chili/