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Slow Cooker White Chicken Chili with Cream Cheese and Green Chiles

Slow cooker white chicken chili with cream cheese and green chiles combines tender shredded chicken, great northern beans, corn, and a creamy, mildly spiced broth. Let it cook low and slow or use the high setting for a cozy one-pot dinner.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 can (15 oz) great northern beans drained and rinsed; lightly mash one can
  • 1.5 lb chicken breasts boneless, skinless
  • 1 yellow onion small, diced
  • 2 cloves garlic minced
  • 2 cup low-sodium chicken broth
  • 1 can (4 oz) green chiles diced
  • 1 cup corn frozen
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart slow cooker

Method
 

  1. In a 6-quart slow cooker, lightly mash one can of beans with a fork.
  2. Stir in the remaining can of beans.
  3. Nestle the chicken breasts into the beans.
  4. Add the onion, garlic, chicken broth, green chiles, corn, cumin, chili powder, oregano, salt, and pepper.
  5. Stir to combine.
  6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and reaches 165°F in the thickest part.
  7. Transfer the chicken to a cutting board.
  8. Shred the chicken with two forks.
  9. Return the shredded chicken to the slow cooker.
  10. Stir in the cream cheese.
  11. Cover and cook on HIGH for 20–30 minutes, stirring once or twice, until the cream cheese has melted and the chili is creamy.

Notes

For the creamiest texture, cut the softened cream cheese into cubes before stirring it in. Refrigerate leftovers for up to 3–4 days; freezing is possible, though the texture may change slightly after thawing. For a dairy-free option, use dairy-free cream cheese.