Description
Learn how to make the easiest Crockpot White Chicken Chili with Cream Cheese! This creamy and flavorful recipe is perfect for a cozy night in. Click to get the full recipe now.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, or thighs (680 g)
- 1 yellow onion, finely chopped
- 2 (15-oz) cans white beans, drained and rinsed, such as Great Northern or cannellini
- 1 (4.5-oz) can mild diced green chilis
- 1 cup (240 ml) mild green salsa verde, or tomatillo salsa
- 1 cup (240 ml) chicken stock
- 1 teaspoon (5 ml) granulated garlic powder
- 1 teaspoon (5 ml) ground cumin
- 1 1/2 teaspoon (8 ml) kosher salt
- 4 tablespoons (60 ml) cream cheese
Instructions
- Place the chicken, chopped onion, drained white beans, canned green chilis, green salsa, chicken broth, garlic powder, cumin, and salt into a 6-quart crockpot.
- Secure the lid and let it cook on the high setting for 4 to 5 hours, or on the low setting for 6 to 8 hours.
- Once cooked, take the chicken out and either shred it with two forks or cut it into small pieces.
- Use an immersion blender to briefly blend the bean mixture for 5 to 10 seconds. Alternatively, carefully transfer half to one cup of the bean mixture to a blender, blend on high until smooth, and return it to the pot, mixing well. Blending briefly will create a creamy texture while retaining most beans’ structure.
- Spoon a few tablespoons of the bean mixture into a separate bowl. Mix in the cream cheese until fully combined.
- Return the chicken to the crockpot, along with the cream cheese and bean mixture, and stir everything together. Adjust seasoning with more salt or salsa if needed. Serve with your choice of toppings.
Notes
- Blend a portion of the bean mixture for a creamier texture before adding the chicken back in.
- Adjust seasoning with more salt or salsa to taste before serving.
- Top with fresh cilantro, avocado slices, or sour cream for added flavor and presentation.
