The Easiest Crockpot White Chicken Chili with Cream Cheese
As the leaves begin to change color and the air grows crisp, there’s something profoundly comforting about a warm bowl of chili, especially as the chilly season approaches. Whether you’re cuddled up by the fireplace or enjoying a casual gathering with friends and family, The Easiest Crockpot White Chicken Chili with Cream Cheese is bound to become your go-to dish. This comforting meal combines tender chicken, creamy broth, and a medley of hearty ingredients that will fill your home with delightful aromas as they slowly cook.
This recipe is a breeze to make and comes together with minimal effort, thanks to the magic of your trusty crockpot. Perfect for busy weekdays or lazy Sunday afternoons, it’s a dish you can set and forget, leaving you free to enjoy the moment. And the best part? The addition of cream cheese creates an irresistible creaminess that takes this chili to the next level! So, grab your apron and let’s get started on a dish that’s truly worth trying this season.
Ingredients & Equipment
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (4-ounce) can green chilies, diced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 ounces cream cheese, softened
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
Equipment
- A 6-quart crockpot (slow cooker)
- Serving bowls
- Tongs for shredding chicken
- A can opener for the beans and corn
- A wooden spoon or spatula for stirring
If you have a handheld blender, it can also be handy for a quick blending before adding the cream cheese, but it’s entirely optional!
Step-by-Step Instructions
Now that we have everything ready, let’s dive into the easy steps to create this delicious chili!
Step 1: Prepare the Ingredients
Begin by gathering all your ingredients. Chop your onion and mince the garlic while your crockpot sits patiently on the counter, eagerly awaiting its delicious cargo.
Step 2: Assemble in the Crockpot
In your crockpot, layer in the following ingredients:
- Chicken Breasts: Place in the bottom of the pot.
- Add Vegetables: Add the chopped onion and minced garlic for that aromatic base.
- Beans & Corn: Toss in the rinsed cannellini beans and drained corn.
- Green Chiles: Pour in the diced green chilies for a bit of kick.
Step 3: Add Liquid and Spices
Next, pour the chicken broth over the layered ingredients. This not only helps cook the chicken but also ensures a flavorful base for your chili. Sprinkle on the spices:
- Cumin and Oregano: Both deepen the flavor beautifully.
- Chili Powder and Cayenne: (if using) add that beloved warmth and depth.
Step 4: Stir and Cook
Gently stir the mixture until all ingredients are well combined. Make sure the spices blend in well with the liquid.
Cooking Time:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and can be easily shredded with a fork.
Step 5: Shred the Chicken
Once the cooking time has passed, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces. It should come apart effortlessly—this is a sign that it’s perfectly cooked!
Step 6: Add the Cream Cheese
Return the shredded chicken to the crockpot. Next, add the softened cream cheese. Stir until the cream cheese has melted and is fully integrated into the chili. This is where the magic happens—the chili transforms into a rich, creamy delight that will have everyone asking for seconds.
Step 7: Serve with Toppings
Gently ladle the chili into bowls and top with your favorite toppings. Shredded cheese, a dollop of sour cream, fresh cilantro, and slices of avocado take this already excellent dish to mouthwatering heights!
Storage, Freezing & Make-Ahead Tips
Storing Leftovers
If you have leftovers (though I doubt there will be any!), let the chili cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days.
Freezing
This chili freezes wonderfully! To freeze, allow it to cool and then portion it into freezer-safe containers, making sure to leave some space for expansion. It can be frozen for up to three months. When ready to enjoy, simply thaw it overnight in the fridge and reheat on the stovetop until warmed through.
Make-Ahead Tips
You can prepare many ingredients the night before—chop the onion, mince the garlic, and even shred the chicken in advance. Then, just pop everything into the crockpot in the morning and let it work its magic!
How to Use / Serve This Dish
Pairing Ideas:
- Serve with warm, crusty bread or cornbread for dipping.
- A light salad on the side can balance the richness of the chili.
Creative Variations:
- Spice Level: Adjust the cayenne pepper to your taste.
- Vegan/Vegetarian Version: Substitute chicken with plant-based proteins and use vegetable broth.
- Add Veggies: Consider tossing in a bell pepper or some diced zucchini for extra nutrients.
FAQ Section
1. Can I use frozen chicken?
Absolutely! If using frozen chicken breasts, you may need to increase the cooking time by an hour or so depending on your crockpot settings.
2. What if I don’t have cannellini beans?
No problem! You can substitute them with any white beans you have on hand, such as great northern beans or navy beans.
3. How spicy is this chili?
It’s quite mild! The spice level comes mainly from the optional cayenne pepper. You can adjust that according to your taste, or leave it out entirely.
4. Can I substitute the cream cheese for something lighter?
Yes, you can use Greek yogurt or sour cream, but add it right before serving to maintain the best texture.
5. What’s the shelf life of this chili?
In the fridge, it lasts about 3 days. If frozen, it retains its flavor for up to 3 months, but you’ll want to eat it sooner for the best taste.
Conclusion
As you can see, The Easiest Crockpot White Chicken Chili with Cream Cheese is more than just a meal; it’s a heartfelt embrace on a chilly day, a dish that brings family and friends together around the table. With its creamy texture and delightful flavors, this chili will likely become a cherished staple in your home.
So why not give it a try? Whether it’s for an ordinary weeknight dinner or a special gathering, this simple, cozy recipe is bound to warm your heart and satisfy your taste buds. Don’t forget to share your experience or modifications in the comments below—let’s spread the comfort and joy of cooking together! Enjoy your cozy culinary adventure!
Crockpot White Chicken Chili
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1 15-ounce can corn, drained
- 1 4-ounce can green chilies, diced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional) for heat
- 4 ounces cream cheese, softened
Optional Toppings
- shredded cheese
- sour cream
- cilantro
- avocado
Instructions
Preparation
- Gather all your ingredients. Chop your onion and mince the garlic.
Assemble in the Crockpot
- Layer chicken breasts in the bottom of the crockpot.
- Add the chopped onion and minced garlic.
- Toss in the rinsed cannellini beans and drained corn.
- Pour in the diced green chilies.
Add Liquid and Spices
- Pour the chicken broth over the layered ingredients.
- Sprinkle in cumin, oregano, chili powder, and cayenne pepper (if using).
Stir and Cook
- Gently stir the mixture until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Finish the Chili
- Once cooked, remove the chicken and shred with forks.
- Return shredded chicken to the crockpot.
- Add the softened cream cheese and stir until melted and integrated.
Serve
- Ladle the chili into bowls and top with desired toppings.
