Description

This Crockpot Creamy White Chicken Chili is a hearty, comforting dish perfect for easy meal prep. Tender chicken breasts or thighs are slow-cooked with beans, green chiles, cream cheese, and aromatic spices to create a rich and flavorful chili. The addition of fresh cilantro and lime juice at the end adds brightness and a fresh finish. Ideal for a cozy dinner or casual gatherings, this creamy chili is both satisfying and simple to make.

Ingredients

Scale

Main Ingredients

1 lb. boneless, skinless chicken breasts or thighs
2 cups chicken broth
1 cup chopped onion
3 cloves garlic, minced
1 (4 oz.) can diced green chiles
1 (15 oz.) can cannellini beans, drained
1 (15 oz.) can great northern beans, drained
8 oz. softened cream cheese

Spices and Herbs

1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tsp chili powder
2 tbsp fresh cilantro, chopped
2 tbsp lime juice

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Instructions

Combine Ingredients: In your slow cooker, add the chicken broth, chopped onion, minced garlic, diced green chiles, cannellini beans, great northern beans, softened cream cheese, cumin, oregano, salt, black pepper, and chili powder. Stir the mixture well to combine all ingredients evenly.
Add Chicken: Place the boneless, skinless chicken breasts or thighs on top of the mixture in the slow cooker. Make sure the chicken is covered by the sauce and ingredients underneath to ensure even cooking.
Slow Cook: Cover the slow cooker with its lid and cook on low heat for 7 hours, or if short on time, cook on high heat for 4 hours. The chicken should become tender and perfectly cooked through.
Shred Chicken: Once cooking is complete, remove the chicken pieces and shred them using two forks. Return the shredded chicken back into the slow cooker and stir it thoroughly to blend it with the creamy chili.
Finish with Herbs and Lime: Stir in the fresh chopped cilantro and lime juice just before serving. This will add a fresh and vibrant flavor to the dish. Serve warm and enjoy!

Notes

For extra heat, add more diced green chiles or a pinch of cayenne pepper.
Use chicken thighs for a juicier, more flavorful chili, or chicken breasts for a leaner option.
If cream cheese is not softened, microwave it briefly to make mixing easier.
This chili can be served with toppings like shredded cheese, sour cream, or avocado slices.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.