Crockpot White Chicken Chili: Creamy Make-Ahead Slow Cooker Dinner

Prep this 12-cup Crockpot white chicken chili for dinners and lunches: cook the chicken-and-bean base now, then blend in the bean and cream cheese mixture near the end. It holds well for later portions, with tender shredded chicken, hearty beans, sweet corn, and gentle smoky spice.

Two cans of Great Northern beans cook with chicken, broth, onion, green chilies, tomatoes, creamed corn, jalapeño, garlic, and spices. The third can is blended with cornstarch, softened cream cheese, cilantro, and slow-cooker broth. That reserved-bean puree gives the chili its creamy body without adding the cream cheese until the chicken has cooked and been shredded.

The chicken is ready when it shreds easily, and the finished chili should look thick and creamy after the final high-heat cook. Softened cream cheese blends more smoothly, while adding the bean mixture too early can make the chili overcook and turn grainy. If the consistency is thicker than wanted, the source suggests loosening it with warm broth or milk.

Serve bowls with cheese, sour cream, tomatoes, avocado, tortilla chips, or extra cilantro. Portion the finished chili into airtight containers for planned lunches or dinners; it can thicken after thawing, so a splash of broth or milk restores a looser texture.