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Creamy Crockpot White Chicken Chili with Green Chiles (Easy 30-Min Meal)

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A creamy, comforting white chicken chili made in the crockpot with green chiles, cream cheese, and simple pantry ingredients. Perfect for busy weeknights, this set-it-and-forget-it meal delivers rich flavor with minimal effort.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 2 (15-ounce/425g) cans Great Northern beans, drained and rinsed
  • 2 (4-ounce/113g) cans diced green chiles
  • 8 ounces (226g) cream cheese, softened and cut into cubes
  • 1/2 cup (120ml) heavy cream
  • 4 cups (960ml) low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon chili powder
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime (for serving)

Instructions

  1. Pat the chicken breasts dry with paper towels and season lightly with salt and pepper. Place them in the bottom of a 6-quart crockpot in a single layer.
  2. Add the diced onion, minced garlic, drained beans, and both cans of green chiles (with their liquid) on top of the chicken. Sprinkle the cumin, oregano, chili powder, and 1 teaspoon of salt over everything. Pour in the chicken broth, ensuring the chicken is mostly submerged.
  3. Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and easily shreds.
  4. Carefully remove the chicken breasts from the crockpot and shred using two forks or a hand mixer on low speed. Return the shredded chicken to the crockpot.
  5. Add the softened cream cheese cubes and heavy cream to the crockpot. Stir gently until the cream cheese is fully melted and incorporated, about 2-3 minutes. The chili should turn a pale, creamy color.
  6. Taste and adjust seasoning with more salt, cumin, or hot sauce as desired. If too thick, add a splash of chicken broth; if too thin, cook uncovered for 15-20 minutes to reduce.
  7. Ladle into bowls, garnish with fresh cilantro and a squeeze of lime juice. Serve with tortilla chips, crusty bread, or rice.

Notes

For best results, use full-fat cream cheese and add it at the end to prevent curdling. If cream cheese clumps, turn crockpot to HIGH and stir until smooth. For a dairy-free version, use full-fat coconut cream instead of cream cheese and heavy cream. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, green chiles, slow cooker chili, easy dinner, weeknight meal

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