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Crockpot White Chicken Chili with Cream Cheese

This creamy, flavorful chili combines lean chicken, beans, corn, and cream cheese for a comforting dish that's perfect for busy days and can easily be scaled up for gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded boneless skinless chicken breasts You can use freshly cooked or frozen chicken.
  • 1 cup corn Can be canned or frozen.
  • 1 can black beans Rinsed and drained.
  • 1 can diced tomatoes Preferably with juices.
  • 8 oz cream cheese Softened for easier mixing.
  • 4 cups chicken broth Use low-sodium if preferred.
Savory Seasonings
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method
 

Preparation
  1. In a crockpot, combine the shredded chicken, corn, black beans, diced tomatoes, and chicken broth.
  2. Add the cream cheese and savory seasonings.
  3. Stir well to combine all ingredients.
Cooking
  1. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  2. Before serving, stir again and adjust seasoning to taste.

Notes

Top with shredded cheese, chopped cilantro, sliced jalapeños, or a dollop of sour cream to dress up the chili. Serve with tortilla chips, bread, or rice for a complete meal. Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.