Crockpot White Chicken Chili

This delicious white chicken chili simmers on low, all day long creating a warm pot of goodness just waiting to be consumed. This creamy white chicken chili will for sure be the next recipe to try out in your crockpot.
Servings 6


  • 1 pound of chicken breast is best
  • 1 yellow onion diced
  • 2-3 cloves of minced garlic
  • 5 cups of chicken broth Knorr seasonings is my favorite to use
  • 2 4 oz. cans diced green chilies
  • 2 15 oz cans great northern beans drained and rinsed
  • 1 15 oz can of corn drained
  • 1 tsp of salt/pepper
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • ¾ tsp chili powder
  • ½ tsp oregano
  • ¼ cup freshly chopped cilantro dried is ok too
  • 6 oz softened cream cheese set out 45 min before ready to eat
  • ½ cup milk

Topping Suggestions

  • Sliced jalapeno
  • Sour cream
  • Tortilla strips
  • Avocado
  • Monterrey Jack cheese


  1. Add all ingredients to crockpot except milk and cream cheese.
  2. Set crockpot to low for 6-8 hours.
  3. Remove cream cheese from fridge and cube, then let reach room temperature.
  4. Remove chicken from crockpot about 30 minutes before ready to eat and shred with two forks.
  5. Add shredded chicken back to crockpot and add softened cubed cream cheese and milk.Stir.
  6. Let cook for 30 more minutes, stirring occasionally until cream cheese is all melted and incorporated into soup.
  7. Serve with your favorite toppings. Enjoy.