Crockpot White Chicken Chili

Spice up your winter meals with this creamy and flavorful white chicken chili recipe, complete with a secret ingredient - cream cheese! Easy to make and perfect for a crowd

Course chili, main meal chili

Cuisine American

Keyword how long to cook white chicken chili in crockpot, white bean chicken chili crockpot, white chicken chili crockpot, white chicken chili crockpot recipe

Prep Time 10

Cook Time 4

Servings servings

Calories 239kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 medium yellow onion chopped
3 cloves garlic minced
1½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon dried marjoram or oregano
¼ teaspoon ground cayenne pepper
1½ lbs boneless skinless chicken breasts
2-3 cups low-sodium chicken broth
2 (15-ounce) cans Great Northern beans drained and rinsed
1 (7-ounce) can diced green chiles
1 (15-ounce) can whole-kernel corn drained
8 ounces cream cheese room temperature
¼ cup chopped cilantro
cheddar cheese optional
Monterey Jack cheese optional
tortilla strips optional
jalapeno rings optional
sliced avocado optional

Instructions

Heat the olive oil in a skillet over medium heat. Add the onion and cook until it is soft, stirring several times. Reduce the heat to low and add the garlic, cumin, chili powder, marjoram, and cayenne pepper.
Add the chicken breasts to the bottom of the crockpot. Add the cooked onion mixture, 2 cups chicken broth, great northern beans, green chiles, and corn to the slow cooker.
Cover and cook on low for 6-8 hours or high for 3-4 hours. Remove the chicken and shred it with two forks.
Temper the cream cheese by adding several tablespoons of the hot liquid and stirring until the mixture is smooth and warm. Turn the crock pot to warm and blend the cream cheese into it. Stir in the chopped fresh cilantro.
Ladle the chili into bowls and, if desired, top with cheddar and Monterey Jack cheese, tortilla strips, jalapeno rings, sour cream, and avocado.

Notes

Fresh sweet corn can be substituted for canned corn. If you have the time and like to cook, blacken the corn in a skillet for even more flavor.
Soften the cream cheese by removing it from the fridge about 1 1/2 hours before starting the recipe. You can also cut the cream cheese into cubes, place them on a microwave-safe plate, and heat for 15-second intervals until warm.
Turn up the heat with a little more cayenne pepper or minced jalapeno.
For a thick and creamy texture, puree several cups of the chili and add it to the pot. This can be done with an immersion blender in the pot, with a Pyrex measuring cup and an immersion blender, or in a stand blender. Don’t forget to remove the center cap on the stand blender to allow steam to escape.
If the chili becomes too thick, stir in more chicken broth until the desired consistency is reached.

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