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Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili

the best Creamy Crockpot White Chicken Chili with shredded chicken, white beans, corn, green chiles, and a rich cheesy broth. Easy slow cooker recipe.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 15-ounce cans great northern beans, drained and rinsed
  • 1 15-ounce can corn, drained
  • 1 4-ounce can diced green chiles
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces cream cheese softened
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • Juice of 1 lime
  • Fresh cilantro chopped, for garnish
  • Sliced jalapeños for garnish

Method
 

  1. Place the chicken breasts in the crockpot.
  2. Add the onion, garlic, white beans, corn, green chiles, chicken broth, cumin, chili powder, oregano, smoked paprika, salt, and black pepper.
  3. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is fully cooked and tender.
  4. Remove the chicken and shred it using two forks.
  5. Return the shredded chicken to the crockpot.
  6. Stir in the softened cream cheese until completely melted.
  7. Add the heavy cream and shredded Monterey Jack cheese, stirring until smooth and creamy.
  8. Mix in the lime juice and cook for another 15 to 20 minutes.
  9. Serve hot, garnished with fresh cilantro and sliced jalapeños.

Notes

  • Softened cream cheese melts much more smoothly.
  • Shred the chicken while it's still warm for easier handling.
  • Stir well after adding the dairy to create a creamy broth.
  • Adjust the spice level by adding more or fewer jalapeños.
  • Fresh lime juice brightens the rich flavors.