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Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili is a comforting and flavorful dish perfect for chilly nights or busy weekdays. This creamy blend of tender chicken, white beans, mild green chilies, and a medley of spices cooks low and slow for a bowl full of rich, hearty goodness.
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Equipment

  • - Crockpot (slow cooker)
  • - Cutting board
  • - Sharp knife
  • Measuring cups and spoons
  • - Forks (for shredding chicken)

Ingredients
  

  • - 1.5 lbs 680g boneless, skinless chicken breasts
  • - 1 small onion diced
  • - 3 cloves garlic minced
  • - 2 cans 15 oz/425g each white beans, drained and rinsed
  • - 1 can 4 oz/113g diced green chilies
  • - 1 cup 240ml chicken broth
  • - 1 tsp cumin
  • - 1 tsp chili powder
  • - 1/2 tsp smoked paprika
  • - 1/2 tsp oregano
  • - 1/2 tsp salt or to taste
  • - 1/4 tsp black pepper
  • - 1 block 8 oz/225g cream cheese, softened and cubed
  • - 1/2 cup 120ml heavy cream
  • - 1/2 cup 50g shredded Monterey Jack cheese

Instructions
 

  • **Prepare the Base:** Add chicken breasts, onion, garlic, white beans, green chilies, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper to the crockpot. Stir to combine.
  • **Cook:** Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
  • **Shred the Chicken:** Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
  • **Add Creaminess:** Add cream cheese cubes and heavy cream to the crockpot. Stir until the cream cheese is fully melted and incorporated into the chili.
  • **Finish with Cheese:** Stir in shredded Monterey Jack cheese until melted and creamy.
  • **Serve:** Ladle the chili into bowls and top with your favorite garnishes.