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Creamy Crockpot White Chicken Chili: Easy Party Favorite

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This creamy crockpot white chicken chili is a crowd-pleasing party favorite made with simple pantry ingredients. It’s set-it-and-forget-it easy, unbelievably creamy, and perfect for potlucks, game days, or cozy nights in.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 3–4 breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed (cannellini, Great Northern, or navy)
  • 1 can (15 ounces) corn, drained (or frozen corn)
  • 2 cans (4 ounces each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 cup heavy cream
  • 2 tablespoons fresh lime juice (about 1 lime)
  • For serving (optional): shredded Monterey Jack cheese, fresh cilantro, diced avocado, tortilla chips or crusty bread, sour cream or Greek yogurt, pickled jalapeños

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
  2. Add the chicken and dry ingredients: Place chicken breasts in the slow cooker on top of the onions and garlic. Sprinkle cumin, oregano, smoked paprika, salt, and pepper over the chicken.
  3. Add the beans, corn, chiles, and broth: Pour in drained white beans, drained corn, diced green chiles, and chicken broth. Stir gently to combine, ensuring chicken is mostly submerged.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and easily shreds with a fork.
  5. Shred the chicken: Remove chicken from slow cooker and shred using two forks or a hand mixer on low speed. Return shredded chicken to the slow cooker.
  6. Add the cream cheese and heavy cream: Stir in softened cream cheese cubes and heavy cream until cream cheese is fully melted and incorporated (about 2-3 minutes).
  7. Finish with lime juice: Stir in fresh lime juice. Taste and adjust seasoning with additional salt if needed. Let cook for another 10-15 minutes on low.
  8. Serve and garnish: Ladle chili into bowls and top with shredded Monterey Jack cheese, fresh cilantro, diced avocado, and a dollop of sour cream. Serve with tortilla chips or crusty bread.

Notes

For best results, use room-temperature cream cheese cut into small cubes to prevent clumping. Season in stages—add half the salt at the start and the rest at the end. To thicken, mash some beans against the side of the slow cooker or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Chili thickens as it sits; add broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, party chili, game day chili, easy chili recipe

Find it online: https://breezybake.com/creamy-crockpot-white-chicken-chili-easy-party-favorite/