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Ultimate Creamy No-Fail Crockpot White Chicken Chili with Cream Cheese

Close-up of a bowl filled with creamy crockpot white chicken chili, featuring shredded chicken and white beans.
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Make this incredibly creamy and flavorful Crockpot White Chicken Chili. It is a simple, set-it-and-forget-it recipe perfect for busy weeknights and cozy family dinners.

Ingredients

Scale
  • 3 pounds 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 chilies, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained (second can)
  • 1 (1 ounce) packet dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups low sodium chicken broth
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional, for extra richness)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the rinsed and drained cannellini beans and Great Northern beans over the chicken.
  3. Pour in both cans of diced green chilies and the can of diced tomatoes with green chilies.
  4. Sprinkle the dry ranch seasoning mix, cumin, oregano, and cayenne pepper (if using) over the ingredients.
  5. Pour the chicken broth over everything in the slow cooker.
  6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  7. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  8. Add the cubed cream cheese to the chili. Stir until the cream cheese is completely melted and the chili is creamy.
  9. Stir in the heavy cream or half-and-half, if you are using it, for a richer texture.
  10. Taste and adjust seasonings if needed before serving. Serve hot with your favorite toppings.

Notes

  • For the best texture, use the low setting for a longer cook time; this helps the chicken become very tender for easy shredding.
  • If you prefer a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix 2 tablespoons of cornstarch into the liquid, and then stir it back into the slow cooker.
  • Garnish generously with shredded Monterey Jack cheese, fresh cilantro, sliced avocado, or crushed tortilla chips for added crunch.

Nutrition

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