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Creamy White Chicken Chili

Creamy white chicken chili made in a crockpot for tender shredded chicken, white beans, and mild green chiles. Finished with a silky cream cheese swirl so the broth turns creamy without dairy separation.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lb chicken breast
  • 2 can (15 oz) white beans, drained
  • 1 can (4 oz) diced green chiles
  • 1 yellow onion, diced
  • 3 clove garlic cloves, minced
  • 4 cup chicken broth
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 8 oz cream cheese
  • 1 fresh cilantro, for serving

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chili base
  1. Add the chicken breast, white beans, diced green chiles, yellow onion, garlic cloves, chicken broth, ground cumin, and dried oregano to the slow cooker. Ensure everything is evenly distributed before cooking.
  2. Cook on low for 6 hours. At the 6-hour mark, the chicken should be tender enough to shred easily.
Finish creamy and serve
  1. Shred the chicken and return it to the pot. Stir so the shredded chicken is mixed back into the beans and broth.
  2. Cut the cream cheese into cubes and stir it in until melted and creamy. Keep stirring until no streaks remain and the chili looks smooth.
  3. Serve the creamy white chicken chili with fresh cilantro. Add it right before serving for the best color.

Notes

Pro tip: Cut the cream cheese into cubes for faster melting and a smoother swirl. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because cream cheese can change texture after thawing. For a dietary swap, use reduced-fat cream cheese or a dairy-free cream cheese alternative for a lighter finish.