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–+ servings
a bowl of chicken chowder with corn and beans.

Crockpot White Chicken Chili

Let your crockpot do the cooking for you with this rich, cream cheese-based crockpot white chicken chili!
Prep 10 minutes
Cook 4 hours 30 minutes
Total 4 hours 40 minutes
Fat 16
Carbs 44
Protein 34
Yield 8

Ingredients

  • 1.5 lbs. boneless skinless chicken breast
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 15 oz. pinto beans drained and rinsed
  • 15 oz. white northern beans drained and rinsed
  • 4 oz. green chilis
  • 10 oz. frozen corn
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 4 cups chicken broth
  • 8 oz. cream cheese chunked

Optional garnish

  • Tortilla chips
  • Cilantro
  • Minced onion
  • Sour cream
  • Sliced jalapeños
  • Shredded Monterey Jack or Cotija cheese

Instructions

  • Add all of the ingredients, except the cream cheese, to a large crockpot. Stir to combine and cover. Cook on high for 3-4 hours.
    a slow cooker filled with chicken and vegetables.
  • After the chili has cooked for 4 hours, remove the chicken from the crockpot and shred it into bite-size pieces. Transfer the shredded chicken back to the crockpot.
    a slow cooker filled with meat and vegetables.
  • Add the cream cheese chunks and stir. Cook on high for 30 minutes or until the cream cheese has melted.
    a slow cooker with a bowl of food in it.
  • Stir and serve topped with your favorite chili toppings.
    a bowl of mexican chicken soup with limes and jalapenos.

Tips & Notes

  • We used both pinto and white northern beans. Both can be subbed for the other.
  • Cook on low for 6-8 hours.

Nutrition Facts

Calories: 447kcal | Carbohydrates: 44g | Protein: 34g | Fat: 16g | Fiber: 11g | Sugar: 5g