Simple White Chicken Chili Crock Pot Recipe
This Crockpot White Chicken Chili with Cream Cheese is a creamy, comforting fall dinner made with white beans, shredded chicken, corn, and a rich cream cheese finish. Kid-friendly, hands-off, and freezer-ready.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (Low)
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts or thighs
- 2 cans (15 oz) white beans, drained and rinsed
- 1 cup frozen corn
- 1 can (4 oz) green chilies, mild
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 2½ cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp chili powder
- Salt and pepper to taste
- 1 block (8 oz) cream cheese, cubed
Instructions
- Add chicken, beans, corn, chilies, onion, garlic, broth, and spices to slow cooker.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours.
- Remove chicken, shred with forks, and return to crockpot.
- Add cream cheese. Stir and cook on Low for 15–20 minutes more until melted.
- Stir again until smooth. Serve with toppings of choice.
Notes
- Use Greek yogurt instead of sour cream for a light topping.
- Freeze leftovers up to 2 months.
- Double the recipe for a crowd or meal prep.