Go Back
–+ servings
big scoop of crockpot white chicken chili
Print Recipe
5 from 1 vote

Easy White Chicken Chili with Cream Cheese

This creamy white chicken chili with cream cheese is made in the slow cooker with shredded chicken, white beans, and a blend of flavorful spices.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Slow Cooker
Cuisine: American
Servings: 8 servings
Calories: 318kcal
Author: Samantha Erb

Equipment

Ingredients

  • 2 ½ pounds boneless skinless chicken breasts
  • 2 15-ounce cans great northern beans drained
  • 1 medium yellow onion diced
  • 2 cans corn drained
  • 3 large cloves of garlic minced
  • 1 jalapeño pepper ribs and seeds removed, finely chopped
  • 1 tablespoon taco seasoning
  • 1 packet ranch seasoning mix
  • 3 cups low-sodium chicken broth
  • 8 ounces cream cheese cut into 1-inch cubes and softened
  • Juice of 1 fresh lime
  • 1/4 cup freshly chopped cilantro leaves and tender stems
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  • Spray or brush the olive oil in a crockpot and then place the raw chicken inside using tongs.
  • Add in the beans, corn, garlic, onions, diced jalapeno pepper, taco seasoning, fresh cilantro, ranch seasoning, and cream cheese.
  • Next, pour the lime juice and chicken broth all over the other ingredients.
  • Combine everything and cook on the low heat setting for 6-8 hours. Alternatively, use the high heat setting for 3-4 hours.
  • Once the chili is cooked, remove the chicken and shred it using clean hands, two forks, or a hand mixer.
  • Return the shredded chicken to the crockpot and stir everything together with a metal or wooden spoon.
  • Using a ladle, scoop the creamy white chicken chili into bowls, topping each serving with extra chopped cilantro.

Notes

  • You can use rotisserie chicken in place of the raw chicken for an even easier option.
  • Use softened cream cheese so it melts smoothly into the broth.
  • For a thicker chili, use less chicken broth or puree some of the beans before putting them in the Crock pot.
  • To bring down the spice level, remove the seeds and the ribs from the jalapeño peppers and buy ones with smooth skin. For extra sensitive palettes, swap out the jalapeño for milder green chilis or just omit the pepper all together.
  • Use full-fat cream cheese for the best texture.
  • Store leftover chili in the fridge in an airtight container for up to 4 days.
  • It can also be frozen by storing them in freezer bags or freezer-safe containers for 4-6 months.

Nutrition

Serving: 1 | Calories: 318kcal | Carbohydrates: 5g | Protein: 36g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 228mg | Potassium: 682mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 463IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg