Crockpot White Chicken Chili with Cream Cheese

Crockpot White Chicken Chili with Cream Cheese

Rich, creamy crockpot white chicken chili with cream cheese, tender chicken, white beans, corn, and green chiles. Just 5 minutes of prep, then the slow cooker takes over while you attend to more important things. Like not cooking.

Course Main Course

Cuisine Southwestern

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 439kcal

Author Marye Audet-White

Ingredients

1 ½ pounds chicken breasts or thighs, boneless
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 ½ cups chicken stock
4.5 ounce green chiles chopped (canned)
2 cups corn (white is preferred)
30 ounces white cannellini beans drained
2 cups onions chopped
3 tablespoons butter
1 cup half and half cream (light cream)
4 ounces cream cheese
½ cup sour cream
½ cup chopped cilantro , if desired
1 ½ cups shredded Pepper-Jack cheese

Instructions

Place chicken breasts in the crockpot.
Add the chili powder, cumin, garlic powder, chicken broth, green chiles, onions, corn and beans.
Cook on low for 7 hours.
Shred the chicken in the slow cooker with two forks.
An hour before serving heat the butter,half and half, cream cheese, and sour cream in a saucepan, whisking until smooth.
Add to chicken mixture in the slow cooker and cook on low for about 1 more hour.
Sprinkle with cilantro and Pepper Jack to serve.

Video

Notes

Storage:

Spoon the leftovers into an airtight container and store in the fridge for four to five days. You can freeze white chicken chili, but the dairy may separate a little when it thaws. Reheat it gently and give it a good stir to bring everything back together.

Tips:

Use leftover turkey instead of chicken. I love making this chili right after Thanksgiving!
Substitute white hominy kernels for the corn.
Add diced green and red bell peppers or use them instead of the chiles.
Serve over fritos. This is one of my favorite twists on Frito pie!

Nutrition