White Chicken Chili

Kaci: Thesouthernrd
by Kaci: Thesouthernrd
8 servings
3 hr 5 min

Brrrr, it is cold outside!! It was been a cold, wet winter here in North Carolina. It seems like every week we get either a cold rain or a mixture of rain/sleet/ice/and snow, and not the pretty kind either. This weather makes me turn to warm comforting dinners such as chili.

Chili or chili beans as some call it here in the South is a fall and winter staple; however, regular chili can get old after awhile. That is when I like to change things up a bit and make white chicken chili!

This white chicken chili recipe has minimal prep and is cooked in the crockpot so you can set it and forget it! Low-fat cream cheese gives it a creamy texture without it being too heavy. It is perfect topped with shredded Monterey jack cheese and/or jalapenos (if you like a little kick), and served with a big warm slice of cornbread.

I hope this easy crockpot chicken chili recipe will help keep you and your family warm all winter.

White chicken chili served best with cornbread

Add cubed cream cheese for a creamy texture.

Shred chicken before returning to crockpot.

Recipe details
  • 8  servings
  • Prep time: 5 Minutes Cook time: 3 Hours Total time: 3 hr 5 min
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  • 2 boneless chicken breast
  • 4 cups low sodium chicken broth
  • 2 cans of diced tomatoes with green Chili’s
  • 2 cans of northern beans, drained
  • 1 onion, diced
  • 1 tbsp. chili powder
  • 1 tbsp. cumin powder
  • 8oz low-fat cream cheese, cut into chunks
  • Pepper to taste
  • Optional: Shredded Monterey or Pepper Jack cheese, Jalapenos for topping

Add chicken, chicken broth, diced tomatoes/green chilis, northern beans, onion, chili powder and cumin to crockpot.
Cook on high for 3 hours or low for 6 hours.
Take chicken out and shred. Add shredded chicken back to crockpot.
Add cream cheese and cook for additional 15 minutes.
Stir everything together until cream cheese is melted and combined.
Serve with shredded cheese, jalapenos, and/or cornbread.
Kaci: Thesouthernrd
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