Description

Hands-off crockpot white chicken chili that cooks all day! Tender chicken, white beans, green chiles, and cream cheese create the ultimate comfort food. Perfect for meal prep and busy weeknights.

Ingredients

2.5 lbs boneless, skinless chicken thighs
1 large onion, diced
4 cloves garlic, minced
2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
2 cans (4 oz each) diced green chiles (mild or hot)
4 cups chicken broth
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
6 oz cream cheese, softened
Juice of 1 lime
Fresh cilantro, diced avocado, tortilla strips for topping

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Instructions

Layer Base: Place diced onion, minced garlic, and chicken thighs in the bottom of a 6-quart crockpot.
Add Beans and Chiles: Add drained white beans, diced green chiles, cumin, oregano, salt, and pepper. Pour chicken broth over everything.
Set and Forget: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until chicken is fork-tender.
Shred Chicken: Remove chicken from crockpot and shred with two forks. Return shredded chicken to the pot.
Add Creaminess: Stir in softened cream cheese. Cover and cook for an additional 30 minutes on LOW until cream cheese melts completely.
Finish and Serve: Stir in fresh lime juice. Taste and adjust seasonings. Ladle into bowls and top with fresh cilantro, diced avocado, and tortilla strips.

Notes

Do Not Open Lid: Every time you open the crockpot, you add 30 minutes to cooking time.

Layer Properly: Onions and garlic on bottom, chicken next, beans on top to prevent burning.

Add Cream Cheese Last: Adding dairy too early can cause curdling. Wait until the final hour.

Shred While Hot: Hot chicken shreds more easily. Use two forks for best results.

Use Fresh Spices: Old cumin loses potency. Fresh spices make a noticeable difference.

Quality Broth: Since this cooks for 8 hours, use good-quality chicken broth for best flavor.

Storage: Refrigerate for up to 4 days. Reheat gently on stovetop or in microwave.

Freezer Friendly: Freeze individual portions for up to 3 months. Thaw overnight in fridge.

Double Batch: Doubles easily in a larger crockpot. Freeze half for later.

Stir Gently: When adding cream cheese, stir gently to avoid breaking down beans.

Prep Time: 10 mins
Cook Time: 8 hrs
Category: Main Course, Soup, Stew
Method: Slow Cooker
Cuisine: American, Tex-Mex

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 1g
Sodium: 650mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 30g
Cholesterol: 95mg