Crockpot White Chicken Chili


Crockpot White Chicken Chili

Author Catherine's Plates


  • 1-2 lbs chicken breasts, boneless & skinless
  • 1 yellow onion, chopped
  • 8 oz diced green chilis
  • 2 tsp garlic, minced
  • 24 oz chicken broth
  • 2 (15 oz) great northern can beans (optional) drained & rinsed
  • 1 (15 oz) whole kernel corn canned, drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp ceyenne pepper
  • 4 oz cream cheese, cut into cubes
  • 1/4 cup heavy cream, half & half or milk
  • garnish with fresh cilantro, sour cream, crushed tortilla chips, lime juice


  • In crockpot add chicken breasts, onion, garlic, corn, beans, green chilis, chicken broth, salt, pepper, cumin, oregano, chili powder, and ceyenne. Mix to combine.
  • Cover with lid and cook on low for 8 hours or on high for 3-4 hours until chicken is fork tender. Shred chicken on cutting board and place back into crockpot. Mix in heavy cream. Add in cubed cream cheese, place lid back on to allow cheese to melt for 10 minutes. Stir until creamy and thickened. Serve with garnishes.