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Creamy Crockpot White Chicken Chili Kid-Approved & Easy

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This creamy crockpot white chicken chili is a kid-approved, easy weeknight dinner that uses cream cheese for a velvety texture. With simple ingredients and minimal prep, it’s a budget-friendly crowd-pleaser that brings comfort and warmth to the table.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs (about 680g)
  • 8 oz cream cheese, softened and cubed (226g)
  • 2 (15-oz) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 (4-oz) can diced green chiles
  • 1 cup frozen corn (about 150g)
  • 2 cups chicken broth, low-sodium (480ml)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3–4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, sliced jalapeños, crushed tortilla chips, lime wedges

Instructions

  1. Brown the chicken (optional but worth it): Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with a pinch of salt and pepper, then sear for 3-4 minutes per side until golden. Do not cook through.
  2. Sauté the aromatics: In the same skillet, reduce heat to medium and add the diced onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the pan and transfer everything to the crockpot.
  3. Layer the ingredients: Place the browned chicken (or raw, if skipping) into the crockpot. Add the drained white beans, frozen corn, diced green chiles, ground cumin, dried oregano, and 1 teaspoon salt. Pour the chicken broth over everything and stir gently.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, remove the chicken pieces to a cutting board or bowl. Shred with two forks and return to the crockpot.
  5. Add the cream cheese: Cut the softened cream cheese into small cubes (about 1-inch pieces) and add to the crockpot. Stir gently until the cream cheese melts completely into the broth (2-3 minutes). If too thick, add a splash of broth or milk.
  6. Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and top with desired garnishes. A squeeze of lime juice brightens the flavors.

Notes

Don’t add cream cheese too early; add it in the last 30 minutes. Brown the chicken if possible for deeper flavor. Use room-temperature cream cheese to avoid lumps. Shred chicken while warm. Taste and adjust seasoning at the end. For a thicker chili, mash some beans before adding cream cheese. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, easy chili, kid-friendly chili, slow cooker chili, white bean chili

Find it online: https://eliplate.com/creamy-crockpot-white-chicken-chili-kid-approved-and-easy/