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Crock Pot White Chicken Chili

Prep Time 15 mins
Cook Time 6 hrs
Servings 6 people


  • Slow Cooker


  • 1 onion chopped
  • 3 cloves garlic
  • 2 lbs chicken breast
  • 16 oz chicken broth
  • 4 oz green chilies
  • 8 oz cream cheese
  • 1 can kidney beans drained and rinsed
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1/4 tsp cayenne
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 1/2 cup cheddar cheese
  • 1/2 cup corn
  • 1 tbsp cilantro plus more for garnish
  • 1 tbsp green onions


  • Start by sauteing onion in 1 tbsp olive oil. Cook until translucent.
  • Add minced garlic and spies. Cook for another 30 seconds or until aromatic. Remove from heat.
  • In the crock pot add chicken breasts and season with salt and pepper.
  • Pour in chilies, beans, chicken broth and stir. Top with cream cheese dollops.
  • Cover and cook on low for 6 hours.
  • Remove and shred chicken. Add back in and stir in cilantro, cheese, corn and green onions. Cook for about 10 minutes on high or until corn is warm!
  • Ladle in a bowl and garnish with more cheese, cilantro, green onions and fritos or tortilla chips.


NOTES** Check after 4 hours. If broth its not thick enough, remove 1 cup of liquid to a small bowl, add in 2 tbsps of flour whisk until combined. Add back into crock pot and cook for another 2 hours! Stir to melt cream cheese!
Please leave a comment with your thoughts!
XO Caroline