Description

This creamy crockpot white chicken chili is a comforting, flavorful dish perfect for cozy meals. Featuring tender shredded chicken, great Northern beans, mild green chiles, and creamy accents from reduced-fat cream cheese and half and half, it offers a rich texture and balanced spice. Slow-cooked to meld all flavors, this chili is easy to prepare and versatile, with optional stovetop and Instant Pot methods for convenience.

Ingredients

Scale

Main Ingredients

1 lb boneless skinless chicken breasts, trimmed of excess fat
1 yellow onion, diced
2 cloves garlic, minced
24 oz chicken broth (low sodium)
2 (15 oz) cans great Northern beans, drained and rinsed
2 (4 oz) cans diced green chiles (1 hot, 1 mild)
1 (15 oz) can whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
Small handful fresh cilantro, chopped
4 oz reduced fat cream cheese, softened
1/4 cup half and half

Toppings

Sliced jalapenos
Sliced avocados
Dollop of sour cream
Minced fresh cilantro
Tortilla strips
Shredded Monterey Jack or Mexican cheese

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Instructions

Prepare Ingredients: Place the chicken breasts at the bottom of the slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Add Vegetables and Beans: Top the chicken with diced onion, minced garlic, great Northern beans, diced green chiles, corn, chicken broth, and chopped cilantro. Stir gently to combine all ingredients.
Slow Cook: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 3-4 hours until the chicken is fully cooked and flavors meld.
Shred Chicken: Remove the chicken breasts from the slow cooker to a large mixing bowl. Shred the chicken using two forks, then return the shredded chicken to the slow cooker.
Add Creaminess: Add the softened cream cheese and half and half to the slow cooker. Stir well to combine.
Cook to Thicken: Cover and cook on HIGH for an additional 15 minutes, or until the chili is creamy and slightly thickened.
Optional Smooth Blend: For a smoother cream cheese texture, whisk the softened cream cheese with a few ladles of chili in a small bowl until smooth before stirring into the slow cooker. Then add half and half and cook as above.
Serve: Stir well before serving. Top with desired toppings such as sliced jalapenos, sliced avocados, sour cream, fresh cilantro, tortilla strips, and shredded cheese.

Notes

To thicken chili further, mix 1 tablespoon cornstarch with 2-3 tablespoons milk, half and half, chicken broth, or water until dissolved. Stir this mixture into the chili and cook until thickened to desired consistency.
Stovetop Option: Cut chicken into 3 pieces each. In a large dutch oven or soup pot, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Sauté onions 4-5 minutes, add garlic for 1 minute. Stir in seasonings. Add chicken, beans, chiles, corn, broth, and cilantro. Bring to boil over medium-high heat then simmer uncovered 30-40 minutes. Shred chicken, return to pot, add half and half and cream cheese. Stir and simmer a few minutes before serving.
Instant Pot Option: Add chicken, onion, garlic, broth, beans, chiles, cilantro, corn, and spices to pressure cooker. Cube cream cheese and add on top. Cook on manual high pressure for 20 minutes, naturally release pressure for 10 minutes, then vent. Remove chicken, shred, add half and half, stir to melt cream cheese, return chicken, combine, and serve.