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Creamy Crockpot White Chicken Chili with Green Chiles

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A creamy, tangy white chicken chili made in the crockpot with green chiles, white beans, and a secret ingredient—cream cheese—for a velvety texture without heaviness. It’s a set-it-and-forget-it meal that tastes even better the next day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • Two 15-ounce cans white beans (Great Northern or cannellini), drained and rinsed
  • Two 4-ounce cans diced green chiles (mild, such as Ortega or Hatch)
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon mild chili powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 4 ounces cream cheese, softened and cut into small cubes
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Place them in the bottom of a 6-quart or larger crockpot in a single layer.
  2. Scatter the diced onion and minced garlic over the chicken. Do not stir.
  3. Add the canned green chiles and drained/rinsed white beans to the pot. Reserve about half a cup of beans in a small bowl for mashing later.
  4. Sprinkle the cumin, oregano, chili powder, and an extra pinch of salt and pepper over everything. Do not stir.
  5. Slowly pour the chicken broth around the edges of the pot, avoiding pouring directly onto the chicken.
  6. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken reaches 165°F internally and shreds easily.
  7. Remove the chicken breasts to a cutting board and shred with two forks (or use a hand mixer on low speed in a separate bowl). Return the shredded chicken to the pot.
  8. Mash the reserved half cup of beans with a fork until a rough paste forms, then stir into the chili to thicken.
  9. Add the cubed cream cheese to the hot chili and stir until fully melted and incorporated. The broth will become thick and velvety.
  10. Stir in the lime juice and most of the chopped cilantro (reserve some for garnish). Taste and adjust salt and pepper. Let sit for 5 minutes before serving.

Notes

For best flavor, make this chili a day ahead and reheat—it tastes even better on day two. Add cream cheese at the end to prevent curdling. For a thicker chili, mash more beans or stir in a cornstarch slurry. Customize heat with jalapeños, chipotle, or cayenne.

Nutrition

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

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