Crockpot Cream Cheese Chicken Chili

A comforting creamy white chicken chili recipe that cooks in a slow cooker. This dish is perfect for the entire family!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 350kcal

Author Katie G.

Ingredients

1 1/2 pounds boneless skinless chicken thighs or chicken breasts
2 cups chicken broth
2 (15.5 ounce) cans Great Northern Beans or cannellini beans, drained and rinsed
1 large ear of corn (white or yellow), kernels removed (about 1 cup)
1 small onion diced (about 3/4 cup)
1 fresh jalapeno sliced (seeded as desired)
4 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt to taste
Black pepper to taste
8 ounces cream cheese cubed and softened
1/2 cup chopped fresh cilantro leaves
1/2 lime juiced
TOPPINGS: tortilla chips, sliced avocado, diced red onion, shredded cheese, fresh cilantro, sour cream, lime wedges, hot sauce (optional)

US Customary - Metric

Instructions

Place the chicken in the crock of a 6-qt slow cooker. Pour in the chicken broth, beans, corn kernels, onion, jalapeno, garlic, cumin and oregano; season with salt and pepper, to taste. Place the cubed cream cheese on top.
Cover and cook on low for 6-7 hours, or high for 3-4 hours, stirring occasionally to help melt the cheese.
When the cook time is up, remove the chicken to a bowl and use two forks to shred it finely. Return it to the crock; add the cilantro and lime juice and stir well.
Taste and season with salt and pepper as needed, then serve immediately with desired toppings.

Notes

Storage: Allow the soup to cool, then store leftovers in the refrigerator for up to 3 days. To freeze, store in a freezer safe container for up to 4 months. Thaw soup before reheating on the stovetop or in the microwave.

Looking for more? Scroll up for tips, variations, and more crockpot soups to try next.

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