Crockpot White Chicken Chili with Cream Cheese
A creamy, mildly spiced slow-cooker chili made with shredded chicken, beans, corn, tomatoes, and cream cheese for a comforting texture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2–3 boneless skinless chicken breasts (about 1.5–2 lb)
- 1 can corn, drained (or 1 cup frozen corn)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes (14–15 oz)
- 4 oz cream cheese, softened
- 3–4 cups chicken broth (use low-sodium if preferred)
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 1–2 tsp ground cumin
- 1–2 tsp chili powder
- Salt and freshly ground black pepper, to taste
Instructions
- Place the chicken breasts in the bottom of the crockpot. Add the corn, black beans, diced tomatoes, and diced onion to spread into an even layer.
- Add the minced garlic, cumin, chili powder, salt, and pepper. Toss gently to distribute the spices.
- Pour in enough chicken broth to cover the ingredients.
- Cook on low for 6–8 hours or on high for 3–4 hours.
- Remove the chicken and shred it with two forks, then return the shredded chicken to the crockpot.
- About 30 minutes before serving, add the softened cream cheese and stir until it melts and the chili is smooth.
- Taste and adjust seasoning if needed. Serve warm with toppings like cilantro, avocado, shredded cheese, and sour cream.
Notes
You can swap rotisserie chicken for cooked shredded chicken to speed things up. For a vegetarian version, use firm tofu or extra beans instead of chicken.