Crockpot White Chicken Chili with Cream Cheese — Easy Slow Cooker Comfort
I’ve been making Crockpot White Chicken Chili with Cream Cheese since college when my roommate and I survived on one-pot meals and a perpetually humming slow cooker. I remember walking into our tiny kitchen on a snowy evening to the warm smell of cumin and garlic, and that creamy, cozy chili felt like a hug in a bowl. Over the years it’s become my go-to for busy weeknights, potlucks, and chilly Sundays when comfort food is non-negotiable. White chicken chili has roots in Southwestern cooking and Tex-Mex adaptations of classic chili — swapping in white beans and chicken and embracing creamy textures makes this version both comforting and approachable for home cooks everywhere.
Who is this recipe for?
- This recipe is perfect for busy parents, soup lovers, slow-cooker beginners, and anyone who wants a comforting, hands-off dinner.
Core ingredients overview:
- This dish combines shredded boneless skinless chicken breasts, corn, black beans, diced tomatoes, cream cheese, savory seasonings (e.g., chili powder, cumin, garlic powder, onion powder), and chicken broth to create a creamy, flavorful, and easy slow-cooker chili.
Tools & Ingredients
Tools (what you’ll need)
- Slow cooker / crockpot — keeps everything warm and cooks low-and-slow.
- Cutting board — for any quick prep.
- Chef’s knife — to chop or trim if needed.
- Measuring cups and spoons — for accurate seasoning.
- Can opener — for canned beans and tomatoes.
- Wooden spoon or heatproof spatula — for stirring and finishing.
- Ladle — for serving.
- Serving bowls and spoons — to enjoy the chili.
Ingredients (with benefits)
- Shredded boneless skinless chicken breasts — lean protein that soaks up flavors.
- Corn — adds natural sweetness and texture.
- Black beans — provide fiber, protein, and a creamy bite.
- Diced tomatoes — add brightness and acidity to balance richness.
- Cream cheese — gives the chili a silky, rich texture and mild tang.
- Chili powder — warms and seasons with classic chili flavor.
- Cumin — adds earthy, smoky notes.
- Garlic powder — boosts savory depth and convenience.
- Onion powder — enhances overall flavor without extra chopping.
- Chicken broth — builds a flavorful cooking liquid and keeps the chili saucy.
Instructions
- Place the shredded chicken, corn, black beans, diced tomatoes, cream cheese, and seasonings in the crockpot. Use gentle layers when adding ingredients for even cooking.
- Pour in the chicken broth and stir to combine. Make sure the cream cheese is nestled among the other ingredients so it melts evenly.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. Avoid lifting the lid frequently to maintain steady heat.
- Once cooked, shred the chicken if necessary, stir well, and serve warm. Taste and adjust seasoning with salt, pepper, or more chili powder if desired.
FAQ
Q: Can I freeze this recipe?
A: Yes. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in a slow cooker.
Q: What can I use instead of cream cheese?
A: You can substitute half-and-half plus a slurry of cornstarch for thickness or use cream or a bit of Greek yogurt stirred in off heat for a tangy finish.
Q: Can I make this on the stovetop?
A: Definitely. Combine ingredients in a large pot, simmer gently for 25–35 minutes until flavors meld and the chicken is cooked through, stirring often to prevent sticking.
Q: Is this recipe spicy?
A: It’s mild by default. Increase chili powder or add a pinch of cayenne for heat, or serve with jalapeño slices for guests who like spice.
Tips & Tricks
- Use pre-cooked rotisserie chicken to cut prep time and deepen flavor.
- Soften the cream cheese slightly at room temperature so it melts smoothly into the chili.
- If your chili is too thin, stir in a small cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer until thickened.
- For extra freshness, squeeze lime and add chopped cilantro just before serving.
Conclusion
For more variations and inspiration, check out these helpful recipes and guides: Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef, Crockpot Cream Cheese Chicken Chili – Family Review Guide, White Chicken Chili with Cream Cheese (Crockpot or Stovetop) – The Spice Girl Kitchen, Easy Crockpot White Chicken Chili with Cream Cheese – Whiskful Cooking, and Slow Cooker White Chicken Chili – Creme De La Crumb.
Enjoy this cozy bowl of Crockpot White Chicken Chili with Cream Cheese — I hope it warms your home and fills your weeknights with comfort. Share it with friends and family!
Crockpot White Chicken Chili with Cream Cheese
Ingredients
- 3 cups shredded boneless skinless chicken breasts Lean protein that soaks up flavors.
- 1 cup corn Adds natural sweetness and texture.
- 1 can black beans, drained and rinsed Provides fiber, protein, and a creamy bite.
- 1 can diced tomatoes Adds brightness and acidity to balance richness.
- 8 oz cream cheese Gives the chili a silky, rich texture and mild tang.
- 1 tbsp chili powder Warms and seasons with classic chili flavor.
- 1 tbsp cumin Adds earthy, smoky notes.
- 1 tbsp garlic powder Boosts savory depth and convenience.
- 1 tbsp onion powder Enhances overall flavor without extra chopping.
- 4 cups chicken broth Builds a flavorful cooking liquid and keeps the chili saucy.
Method
- Place the shredded chicken, corn, black beans, diced tomatoes, cream cheese, and seasonings in the crockpot. Use gentle layers when adding ingredients for even cooking.
- Pour in the chicken broth and stir to combine. Make sure the cream cheese is nestled among the other ingredients so it melts evenly.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. Avoid lifting the lid frequently to maintain steady heat.
- Once cooked, shred the chicken if necessary, stir well, and serve warm. Taste and adjust seasoning with salt, pepper, or more chili powder if desired.
