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Creamy Crockpot White Chicken Chili: The Easiest Set-It-and-Forget-It Dinner

A steaming white bowl filled with hearty crockpot white chicken chili, featuring shredded chicken and white beans.
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Make this unbelievably easy and creamy Crockpot White Chicken Chili. Your slow cooker handles the work, delivering tender shredded chicken, white beans, and savory spices for the ultimate comfort food dinner with minimal prep.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can mild diced green chiles, undrained
  • 1 (10 ounce) can cream of chicken soup
  • 1 (4 ounce) jar sliced jalapeños, drained (optional, for heat)
  • 1 medium onion, chopped
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 4 cups chicken broth
  • 8 ounces cream cheese, cut into cubes
  • Salt and black pepper to taste

Instructions

  1. Place the chicken breasts, cannellini beans, Great Northern beans, diced green chiles, cream of chicken soup, optional jalapeños, chopped onion, ranch seasoning, cumin, and oregano into the basin of your slow cooker.
  2. Pour the chicken broth over the ingredients. Stir everything together gently.
  3. Place the cubes of cream cheese on top of the mixture. Do not stir them in yet.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks.
  6. Return the shredded chicken to the slow cooker. Stir well until the cream cheese has completely melted and the chili is creamy.
  7. Taste the chili and add salt and pepper as needed.
  8. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, remove about 1 cup of the liquid mixture before adding the shredded chicken, mix 2 tablespoons of cornstarch with the liquid, and then stir it back into the slow cooker before the final stir.
  • If you prefer a spicier chili, increase the amount of jalapeños or add a dash of cayenne pepper with the dry spices.
  • Shredded rotisserie chicken works well if you are short on time; add it during the last 30 minutes of cooking.

Nutrition

Find it online: https://yumdrizzle.com/crockpot-white-chicken-chili-easy-dinner/