Print

Creamy Crockpot White Chicken Chili – Easy Party Favorite

creamy crockpot white chicken chili - featured image
Print Recipe

This creamy, perfectly spiced white chicken chili comes together in under 15 minutes of prep time and is made with simple pantry staples. It’s the ultimate last-minute party dish that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
  • 8 ounces cream cheese, softened and cut into cubes
  • 2 cans (4 oz each) diced green chiles
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional garnishes: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, sour cream, tortilla chips, lime wedges

Instructions

  1. Prep the ingredients (10 minutes): Dice the onion and mince the garlic. Drain and rinse both cans of white beans. Cut the cream cheese into cubes and let it sit on the counter to soften while you work. Pat the chicken thighs dry with paper towels and season them lightly with salt and pepper.
  2. Layer the ingredients in the crockpot: Start with the diced onion and minced garlic at the bottom. Place the seasoned chicken thighs on top. Sprinkle the cumin, oregano, chili powder, salt, and black pepper over everything. Pour in the chicken broth and add the drained green chiles. Don’t stir yet.
  3. Cook on low for 6-7 hours or high for 3-4 hours: Cover and cook until the chicken is tender enough to shred easily with a fork.
  4. Shred the chicken (5 minutes): Carefully remove the chicken thighs to a cutting board. Use two forks to shred them into bite-sized pieces.
  5. Create the creamy base (5 minutes): Scoop out about 1 cup of the cooked beans from the crockpot and transfer them to a small bowl. Add the softened cream cheese cubes. Use an immersion blender (or a fork) to mash them together until smooth.
  6. Combine everything: Return the shredded chicken to the crockpot. Add the bean-cream cheese mixture and stir gently until everything is well combined and the cream cheese has fully melted into the broth.
  7. Let it rest (10 minutes): Turn off the crockpot and let the chili sit for about 10 minutes. Taste and adjust salt and pepper if needed.
  8. Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes.

Notes

For deeper flavor, sear the chicken thighs in a hot skillet with a little oil before adding to the crockpot. Always soften cream cheese to room temperature and blend with beans before adding to prevent clumping. Do not add too much broth; the chicken releases juices and beans thicken the chili. For a crowd, keep spice mild and let guests add heat at the table. Always drain and rinse canned beans to avoid a cloudy, metallic taste.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, party chili, easy chili, chicken chili

Find it online: https://milacook.com/creamy-crockpot-white-chicken-chili-easy-party-favorite/