Ultra Creamy Crockpot White Chicken Chili
This Ultra Creamy Crockpot White Chicken Chili is the ultimate set-it-and-forget-it comfort meal. It’s incredibly creamy without heavy cream, thanks to a secret blending technique, and packed with bold, layered flavor from cumin, green chiles, and lime.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 8 oz (226g) cream cheese, softened
- 2 cans (15 oz / 425g each) Great Northern beans, drained and rinsed
- 2 cans (4 oz / 113g each) diced green chiles
- 4 cups (960ml) low-sodium chicken broth
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 tablespoons fresh lime juice
- Optional toppings: shredded Monterey Jack cheese, fresh cilantro, diced avocado, sour cream, tortilla chips, sliced jalapeños
Instructions
- Cube the softened cream cheese and place it in the bottom of a 5-6 quart slow cooker.
- Add the drained and rinsed Great Northern beans, diced green chiles (with juices), diced onion, minced garlic, ground cumin, dried oregano, salt, and black pepper. Stir to combine.
- Nestle the chicken breasts into the mixture. Pour the chicken broth over everything, ensuring the chicken is mostly submerged. Do not stir vigorously.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fork-tender.
- Carefully remove the chicken breasts and shred them using two forks. Set aside.
- Using an immersion blender, give the chili a few quick pulses (5-6 short bursts) to break down about half of the beans and cream cheese, creating a creamy base. Alternatively, transfer 2 cups of the chili to a standard blender, blend until smooth, and stir back into the pot.
- Stir the shredded chicken and fresh lime juice into the chili. Taste and adjust seasoning with more salt, pepper, or a pinch of cayenne if desired.
- If time allows, let the chili simmer on the ‘Keep Warm’ setting or on low for an additional 10-15 minutes. Serve hot with desired toppings.
Notes
For best results, use room temperature cream cheese to avoid lumps. Do not skip the blending step—it creates the ultra-creamy texture. Add lime juice at the end to preserve its bright flavor. The chili tastes even better the next day and freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 400
- Sugar: 6
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 9
- Protein: 38
Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili recipe, comfort food, gluten-free chili