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Creamy Crockpot White Chicken Chili: The Easiest Set-It-and-Forget-It Dinner

A close-up of a creamy bowl of crockpot white chicken chili topped with shredded chicken, white beans, and corn.
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This recipe delivers unbelievably flavorful, tender shredded chicken and a naturally creamy texture in your slow cooker. It is the ultimate comfort food for busy weeknights.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can mild diced green chiles with jalapenos, undrained
  • 1 (10 ounce) can mild diced tomatoes with green chilies, undrained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or milk (optional, for extra creaminess)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the cannellini beans, Great Northern beans, green chiles (both cans), diced tomatoes with green chilies, corn, chicken broth, ranch seasoning mix, cumin, oregano, and black pepper over the chicken.
  3. Stir the ingredients gently to combine everything around the chicken.
  4. Place the cubes of cream cheese evenly over the top of the mixture. Do not stir them in yet.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Stir everything together until the cream cheese is fully melted and the chili is creamy.
  8. If you desire a thinner consistency, stir in the heavy cream or milk now.
  9. Taste and adjust seasonings if needed. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of cooking on HIGH.
  • If you prefer more heat, substitute one can of mild green chiles with a can of hot diced green chiles.
  • Shredded Monterey Jack or Pepper Jack cheese makes an excellent topping.
  • This recipe is great for chicken chili meal prep; it freezes well.

Nutrition

Find it online: https://mdlatdmm.com/crockpot-white-chicken-chili/