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Crockpot White Chicken Chili

This creamy, flavorful chili is made effortlessly in the slow cooker, combining shredded chicken, white beans, green chilies, and spices for a comforting dish. The final texture is thick and hearty, with a fragrant aroma and a silky, inviting appearance. It’s perfect for busy weeknights when you crave warmth and ease.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 3 pounds boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 cups white beans rinsed and drained
  • 4 oz green chilies fire-roasted preferred
  • 4 cups chicken broth low-sodium recommended
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup corn kernels fresh or frozen
  • 4 oz full-fat cream cheese cut into chunks

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board
  • Stirring spoon
  • Ladle

Method
 

  1. Gather your ingredients: dice the chicken into 1-inch pieces, rinse and drain the beans, chop the green chilies coarsely, and measure out all spices and liquids.
  2. Add the chicken pieces, rinsed beans, chopped green chilies, cumin, chili powder, and chicken broth into the slow cooker. Stir everything well to combine and evenly distribute the spices.
  3. Cover the slow cooker and set it to low. Let it cook for 6 to 8 hours until the chicken is tender and the flavors meld. The house will fill with a smoky, spicy aroma.
  4. About 30 minutes before serving, open the lid and stir in the chunks of cream cheese. Use a spoon or whisk to blend it into the chili, creating a smooth, creamy sauce that coats the ingredients beautifully.
  5. Turn the slow cooker to high, and let it cook uncovered for 15-20 minutes to thicken slightly and intensify the aroma. The chili should look velvety and fragrant with a rich, inviting color.
  6. Once the chili is thickened and the flavors are well combined, taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro or a squeeze of lime for extra brightness.