Crockpot White Chicken Chili with Cream Cheese
350kcal
Ingredients
Main Ingredients
- 3 cups shredded boneless skinless chicken breasts Lean protein that soaks up flavors.
- 1 cup corn Adds natural sweetness and texture.
- 1 can black beans, drained and rinsed Provides fiber, protein, and a creamy bite.
- 1 can diced tomatoes Adds brightness and acidity to balance richness.
- 8 oz cream cheese Gives the chili a silky, rich texture and mild tang.
- 1 tbsp chili powder Warms and seasons with classic chili flavor.
- 1 tbsp cumin Adds earthy, smoky notes.
- 1 tbsp garlic powder Boosts savory depth and convenience.
- 1 tbsp onion powder Enhances overall flavor without extra chopping.
- 4 cups chicken broth Builds a flavorful cooking liquid and keeps the chili saucy.
Method
Preparation
- Place the shredded chicken, corn, black beans, diced tomatoes, cream cheese, and seasonings in the crockpot. Use gentle layers when adding ingredients for even cooking.
- Pour in the chicken broth and stir to combine. Make sure the cream cheese is nestled among the other ingredients so it melts evenly.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. Avoid lifting the lid frequently to maintain steady heat.
- Once cooked, shred the chicken if necessary, stir well, and serve warm. Taste and adjust seasoning with salt, pepper, or more chili powder if desired.
Nutrition
Serving1gCalories350kcalCarbohydrates30gProtein30gFat12gSaturated Fat7gSodium800mgFiber8gSugar3g
Notes
Use pre-cooked rotisserie chicken to cut prep time and deepen flavor. Soften the cream cheese slightly at room temperature so it melts smoothly into the chili. If your chili is too thin, stir in a small cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer until thickened. For extra freshness, squeeze lime and add chopped cilantro just before serving.