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Creamy Crockpot White Chicken Chili with Green Chiles

creamy crockpot white chicken chili - featured image
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This creamy, spicy, and soul-warming white chicken chili is made in the slow cooker with simple ingredients like chicken, green chiles, cream cheese, and beans. It’s the perfect hands-off meal for busy weekdays or cozy winter nights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cans (4 oz each) diced green chiles, undrained
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese, softened
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, lime wedges, sour cream, crushed tortilla chips

Instructions

  1. Dice the onion and mince the garlic.
  2. Place the chicken breasts in the bottom of the slow cooker. Sprinkle the diced onion and minced garlic over the chicken. Add the drained and rinsed beans, drained corn, and both cans of undrained green chiles.
  3. In a small bowl, mix together the ground cumin, dried oregano, chili powder, salt, and black pepper. Sprinkle this spice mixture evenly over the ingredients. Pour the chicken broth over everything and stir gently.
  4. Cut the softened cream cheese into 4-5 chunks and place them on top of the liquid. Do not stir.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  6. About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir.
  7. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the slow cooker and stir well. Let cook uncovered for 10-15 minutes until thickened.
  8. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
  9. Ladle into bowls and serve with desired toppings.

Notes

For best results, use full-fat cream cheese and let it come to room temperature before adding. Do not skip the cornstarch slurry—it gives the chili its signature thick, velvety texture. This chili tastes even better the next day as flavors meld.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, green chiles, chicken chili, easy chili, gluten-free chili

Find it online: https://eliplate.com/creamy-crockpot-white-chicken-chili-with-green-chiles-2/