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The Easiest Crockpot White Chicken Chili with Cream Cheese (Kid Friendly Fall Di

The Easiest Crockpot White Chicken Chili with Cream Cheese

A creamy, comforting, and incredibly simple white chicken chili that comes together effortlessly in your slow cooker. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs boneless skinless chicken breasts
  • 2 cans Great Northern beans drained and rinsed
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 jar salsa verde 16 oz
  • 1 tsp ground cumin
  • 8 oz cream cheese softened and cubed

Method
 

Instructions
  1. Place the chicken breasts at the bottom of the slow cooker.
  2. Add the drained beans, frozen corn, chicken broth, salsa verde, and cumin on top of the chicken.
  3. Cover and cook on high for 4 hours or low for 7-8 hours until the chicken is cooked through and tender.
  4. Remove the chicken breasts from the pot and shred them using two forks, then return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese to the pot, stir well, and cover for another 15 minutes until the cheese is fully melted and incorporated into the soup.

Notes

Serve topped with fresh cilantro, shredded Monterey Jack cheese, and crushed tortilla chips for extra texture.