Creamy Dreamy Crockpot White Chicken Chili with Cream Cheese
This Creamy Dreamy Crockpot White Chicken Chili with Cream Cheese is the ultimate comfort food, perfect for busy weeknights or cozy weekends. It's incredibly easy to make, bursting with flavor, and customizable to your preferences, making it a guaranteed family favorite.
Equipment
- Crockpot (slow cooker)
- Knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Large spoon or ladle
- Two forks
- Bowls for serving
Ingredients
- 1.5 - 2 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional, for heat
- 4 ounces cream cheese, softened
- Salt to taste
- Pepper to taste
Instructions
- Gather all ingredients.
- Chop the onion and mince the garlic.
- Place the chicken breasts, chopped onion, minced garlic, cannellini beans, great northern beans, corn, and diced green chilies into the crockpot.
- Pour in the chicken broth, then sprinkle in the ranch dressing mix, cumin, chili powder, and cayenne pepper (if using). Stir to combine.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shredded with a fork.
- Once the chicken is cooked, remove it from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot.
- Add the softened cream cheese to the crockpot and stir until it's completely melted and the chili is creamy and smooth.
- Taste and adjust seasonings (salt, pepper, cumin, chili powder) as needed.
- Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped cilantro, diced avocado, or tortilla strips.
Notes
For best results, do not overcook the chicken. Ensure cream cheese is softened before adding it to the crockpot to ensure a smooth and creamy texture. Adjust the spice level to your liking. Rinsing and draining the beans helps prevent the chili from becoming too thick. Leftover chili can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Thaw completely before reheating.