Creamy Crockpot White Chicken Chili Verde
An incredibly easy 5-ingredient white chicken chili verde made in the crockpot. Cream cheese creates a velvety, comforting broth with tender chicken and mild green chiles—perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW) or 3.5 hours (HIGH)
- Total Time: 6 hours 10 minutes (LOW) or 3 hours 40 minutes (HIGH)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican-American
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 28 oz (794g) can green enchilada sauce
- 4 oz (113g) can diced green chiles
- 8 oz (226g) block cream cheese, softened and cubed
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack or pepper jack cheese, tortilla chips or warm flour tortillas, lime wedges, sour cream or Greek yogurt
Instructions
- Trim excess fat off chicken breasts, pat dry, and season lightly with salt and pepper. Place in a single layer in the bottom of a 5-quart or larger crockpot.
- Pour the entire can of green enchilada sauce over the chicken. Add the undrained can of diced green chiles. Sprinkle cumin and garlic powder evenly over the top. Stir gently to coat the chicken.
- Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until chicken shreds easily and reaches an internal temperature of 165°F.
- Remove chicken to a cutting board (or shred directly in the pot using two forks). Shred into bite-sized pieces and return to the crockpot.
- Add cubed cream cheese to the pot. Stir gently until fully melted and incorporated, about 2 to 3 minutes. The broth should turn thick, creamy, and pale green.
- Taste and adjust seasoning with additional salt, pepper, or cumin if needed. For more heat, stir in a pinch of cayenne or hot sauce. If too thick, add a splash of chicken broth or water.
- Let chili rest in the crockpot on the warm setting for 10 minutes before serving to allow flavors to meld.
Notes
Do not add cream cheese too early or it may curdle. Use full-fat cream cheese for best texture. Let cream cheese come to room temperature before cubing. Shred chicken while still warm. Taste and adjust seasoning at the end. Chili tastes even better the next day. For a dairy-free version, use firm vegan cream cheese. For stovetop method, simmer in a Dutch oven over low heat for 1.5 to 2 hours.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 345
- Sugar: 6
- Sodium: 890
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 2
- Protein: 32
Keywords: white chicken chili, crockpot chili, creamy chili verde, easy chili recipe, 5-ingredient chili, slow cooker chicken chili