Introduction
My white chicken chili with cream cheese is creamy, hearty, and bursting with flavor! This slow cooker recipe is perfect for a set-it-and-forget-it dinner that the whole family will love. It’s an easy, delicious meal that comes together with minimal effort but offers maximum flavor.
Why You’ll Love This Recipe
This chili is a creamy twist on the classic chili you know and love. Made in the slow cooker, it’s the perfect meal to set and forget while you go about your day. The addition of cream cheese gives the chili a rich, velvety texture, making it the ultimate comfort food.
Recipe Origins
White chicken chili offers a lighter, yet equally satisfying, alternative to traditional red chili. With its use of chicken and beans instead of beef and tomatoes, it’s a comforting dish that’s perfect for those colder months when you crave something hearty but not too heavy.
Nutrition Information
Calories: 318
Fat: 17g
Carbohydrates: 5g
Protein: 36g
Sodium: 228mg
Potassium: 682mg
Cholesterol: 114mg
Fiber: 0.4g
Sugar: 2g
Vitamin A: 463IU
Vitamin C: 4mg
Calcium: 47mg
Iron: 2mg
Quick Facts
- Preparation Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Servings: 8
- Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store leftover chili in an airtight container in the refrigerator for up to 4 days. For long-term storage, freeze in freezer-safe bags or containers for 4-6 months. To reheat, simply warm it on the stove or in the microwave. If you find the chili too thick, add a little more broth to reach the desired consistency.
Serving Suggestions
This creamy white chicken chili pairs wonderfully with air fryer cornbread, garlic cheese bread, or twice-baked potatoes. For a veggie side, try air fryer carrots, cucumber onion salad, or air fryer vegetables. For an added crunch, top the chili with tortilla chips, shredded cheese, cilantro, and sliced avocado.
Common Mistakes
- Mistake 1: Not using softened cream cheese. Ensure your cream cheese is softened before adding it to the chili to avoid clumping.
- Mistake 2: Overcooking the chicken. Make sure to shred the chicken once it’s fully cooked, but avoid overcooking it in the Crockpot.
- Mistake 3: Not adjusting the spice level. If you prefer less heat, remove the jalapeño seeds and ribs, or omit it entirely.
Recipe Variations
- Vegan: Replace chicken with plant-based chicken or tofu, and use vegetable broth.
- Gluten-Free: This recipe is naturally gluten-free. Just ensure your seasoning packets are gluten-free.
- Low-Carb: For a lower-carb option, skip the corn and use extra beans or vegetables instead.
Frequently Asked Questions
- Can I make this white chicken chili with rotisserie chicken? Yes! Skip the step where you add raw chicken, and just add shredded rotisserie chicken at the end of cooking.
- Can I make it spicier? Yes, you can add more jalapeños, or even a dash of cayenne pepper or crushed red pepper flakes.
- Can I freeze leftover chili? Yes! Store it in airtight containers or freezer bags for up to 6 months.
Ingredients
- 2 ½ pounds boneless skinless chicken breasts
- 2 15-ounce cans great northern beans, drained
- 1 medium yellow onion, diced
- 2 cans corn, drained
- 3 large cloves garlic, minced
- 1 jalapeño pepper, ribs and seeds removed, finely chopped
- 1 tablespoon taco seasoning
- 1 packet ranch seasoning mix
- 3 cups low-sodium chicken broth
- 8 ounces cream cheese, cut into 1-inch cubes and softened
- Juice of 1 fresh lime
- ¼ cup freshly chopped cilantro leaves and tender stems
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Step 1: Spray or brush the olive oil in the Crockpot and place the raw chicken inside using tongs.
Step 2: Add in the beans, corn, garlic, onions, diced jalapeño pepper, taco seasoning, fresh cilantro, ranch seasoning, and cream cheese.
Step 3: Pour the lime juice and chicken broth over the ingredients.
Step 4: Combine everything and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Avoid lifting the lid unnecessarily.
Step 5: Once the chili is cooked and the chicken reaches an internal temperature of 165°F, remove the chicken and shred it with clean hands, two forks, or a hand mixer.
Step 6: Return the shredded chicken to the Crockpot and stir everything together.
Step 7: Use a ladle to scoop the chili into bowls. Garnish with extra chopped cilantro and serve immediately.
