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Ultimate Creamy No-Fail Crockpot White Chicken Chili with Cream Cheese

A close-up of a creamy bowl of crockpot white chicken chili topped with sour cream and fresh parsley.
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Make this ultimate creamy Crockpot White Chicken Chili for a comforting, easy weeknight dinner. This set-and-forget slow cooker recipe uses tender shredded chicken and cream cheese for a rich, flavorful meal your family will love.

Ingredients

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  • 2 pounds 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 with green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained (extra for flavor)
  • 1 (10 ounce) can cream of chicken soup
  • 1 (4 ounce) package cream cheese, cut into cubes
  • 1 cup chicken broth
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • Optional toppings: Shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the cannellini beans, Great Northern beans, diced green chilies, diced tomatoes with green chilies, and cream of chicken soup over the chicken.
  3. Add the chicken broth, ranch seasoning mix, cumin, oregano, and black pepper to the slow cooker. Stir the ingredients gently to combine everything around the chicken.
  4. Place the cubes of cream cheese evenly over the top of the mixture. Do not stir them in yet.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Stir everything together until the cream cheese has fully melted and the chili is creamy and well combined.
  8. Taste the chili and adjust seasonings if needed.
  9. Serve hot with your favorite toppings like cheese, sour cream, or cilantro.

Notes

  • For a thicker chili, remove about 1 cup of the liquid mixture before shredding the chicken, mix it with 1 tablespoon of cornstarch, and stir it back into the slow cooker during the last 30 minutes of cooking.
  • If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper along with the other spices.
  • This recipe freezes well. Cool completely, then store in airtight containers for up to three months.

Nutrition

Find it online: https://savoryskies.com/crockpot-white-chicken-chili-recipe/