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–+ servings
Serine Milo

Crockpot White Chicken Chili with Cream Cheese

A creamy, comforting white chicken chili slow-cooked to perfection with flavorful spices and the richness of cream cheese.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn (frozen or canned)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 1 cup chicken broth (or vegetable broth for a vegetarian version)
  • 8 ounces cream cheese, softened
  • Salt and pepper to taste
Optional Toppings
  • cilantro
  • avocado
  • shredded cheese
  • sour cream
  • lime wedges

Method
 

Preparation
  1. In a crockpot, add the chicken breasts as the base.
  2. Add the white beans, diced tomatoes, corn, onion, and garlic.
  3. Sprinkle in the ground cumin, chili powder, and paprika.
  4. Pour in the chicken broth and stir gently.
  5. Cover the crockpot with the lid.
Cooking
  1. Cook on high for 4 hours or on low for 6 to 8 hours.
  2. Once cooked, remove the chicken, shred it, and return it to the pot.
  3. Add the softened cream cheese and stir until melted and combined.
  4. Taste and adjust seasoning with salt and pepper.
Serving
  1. Ladle the chili into bowls and add desired toppings like cilantro, avocado, or sour cream.
  2. Serve with tortilla chips or warm, crusty bread.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 10gSugar: 3g

Notes

For a vegetarian version, replace chicken with kidney beans and use vegetable broth. Add jalapeño or cayenne for more heat. This chili can be made ahead, stored in the fridge overnight, or frozen for up to 3 months.

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