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Crockpot Cream Cheese White Chicken Chili

Crockpot cream cheese white chicken chili cooks low and slow until the chicken is tender, then turns creamy with softened cream cheese. Great northern beans, green chiles, corn, and fresh lime juice bring a hearty, bright finish.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 3 cup low-sodium chicken broth
  • 1 medium yellow onion diced
  • 2 clove garlic minced
  • 1 can (4 oz) diced green chiles
  • 2 can (15.5 oz) great northern beans drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp chili powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup frozen corn
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 tbsp fresh lime juice

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the thawed chicken in a 6-quart slow cooker.
  2. Add the broth, onion, garlic, green chiles, beans, cumin, oregano, chili powder, salt, and pepper.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is tender and registers 165°F at the thickest point.
  4. Transfer the chicken to a cutting board and shred it with two forks.
  5. Return the shredded chicken to the slow cooker and stir in the corn and cream cheese.
  6. Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the cream cheese is fully melted and the chili is creamy.
  7. Stir in the lime juice.
  8. Serve hot.

Notes

For the creamiest texture, soften and cube the cream cheese before adding it. Refrigerate leftovers for 3–4 days; freezer: yes, though the dairy-based chili may separate slightly when thawed. For a dairy-free option, use dairy-free cream cheese.