Crockpot White Chicken Chili with Cream Cheese
A cozy, hands-off white chicken chili made in a slow cooker, featuring tender shredded chicken, beans, corn, tomatoes, and cream cheese for a silky texture. Perfect for weeknights, potlucks, or casual gatherings.
I make this Crockpot White Chicken Chili with Cream Cheese at least once a month when I need something cozy, hands-off, and crowd-pleasing. The slow cooker turns shredded chicken, beans, corn, tomatoes, and a big dollop of cream cheese into a silky, mildly spicy chili that’s perfect for weeknights, potlucks, or a low-effort Sunday supper. If you love creamy, saucy chicken dinners, you might also enjoy a richer Mexican-style option like high-protein chicken enchiladas with creamy white sauce for another make-ahead meal.
Why you’ll love this dish
This recipe hits a sweet spot: minimal hands-on time, pantry-friendly ingredients, and a texture that pleases picky eaters and adults alike. The cream cheese adds body and richness without needing a béchamel, while cumin and chili powder bring mild warmth—perfect when you want comfort food that’s not overwhelmingly spicy. Make it for busy weeknights, casual game days, or when you need to feed a classroom of hungry kids. It’s filling, budget-friendly (canned beans and frozen corn keep costs down), and easy to scale up.
The cooking process explained
Before you gather ingredients, here’s the quick workflow so you know what to expect: toss shredded chicken, corn, black beans, diced tomatoes, and chicken broth into the crockpot. Add cream cheese and spices on top, give it a gentle stir, then let the slow cooker do the work. After cooking, shred any remaining whole pieces of chicken in the pot, stir until silky, and serve. Total active time is about 10–15 minutes.
What you’ll need
- 3–4 cups shredded boneless, skinless chicken breasts (about 2–3 chicken breasts cooked and shredded) — rotisserie chicken works well for a shortcut
- 1 cup frozen or canned corn (drained if canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (fire-roasted diced tomatoes are a nice option)
- 8 oz cream cheese, softened and cubed (low-fat works but will be less rich)
- 2–3 cups chicken broth (adjust for desired thickness)
- 1–2 tsp ground cumin
- 1 tsp chili powder (add more for heat)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper to taste
Substitutions/notes: Use white beans instead of black beans for a more classic “white chili” look. For a dairy-free version, substitute cream cheese with a plant-based cream cheese or a can of coconut milk plus a tablespoon of cornstarch to thicken.
Step-by-step instructions
- Add shredded chicken, corn, black beans, and diced tomatoes to the crockpot. Pour in the chicken broth so ingredients are mostly submerged.
- Dot the top with the cubed cream cheese. Sprinkle cumin, chili powder, garlic powder, onion powder, salt, and pepper over everything.
- Gently stir until the cream cheese is somewhat distributed—don’t worry if it’s not fully melted yet.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chili is done when the chicken is fully cooked and flavors are melded.
- Use two forks or a couple of wooden spoons to shred any remaining whole chicken pieces directly in the crockpot. Stir the pot to create a silky, creamy texture.
- Taste and adjust seasoning. Serve warm with your favorite toppings.
Crockpot White Chicken Chili with Cream Cheese
- Prep
- 15 MIN
- Cook
- 6 HRS
- Total
- 6 HRS 15 MIN
- Serves
- 6
01Ingredients
Main Ingredients
Spices
02Method
- Preparation
- Cooking
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0 OF 7 DONE03Recipe notes
- 01For a dairy-free version, substitute cream cheese with a plant-based cream cheese or a can of coconut milk plus a tablespoon of cornstarch to thicken. To store, cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 3-4 days or freeze in portioned airtight containers for up to 3 months.
04Nutrition
Per serving- Calories
- 385
- Protein
- 36G
- Net carbs
- 15G
- Fat
- 17G
- Fiber
- 7G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
This chili is great ladled into bowls with crunchy and fresh toppings. Try:
- Tortilla chips or strips for crunch
- Shredded cheddar or Monterey Jack cheese
- Fresh cilantro, lime wedges, and thinly sliced green onions
- A spoonful of sour cream or extra cream cheese for richness
For a different meal idea, spoon it over rice or quinoa for grain bowls. If you like a bolder, spicier take, compare flavor ideas with a more Southern-spiced version like Cajun white chicken chili to see how smoked paprika and cayenne change the profile.
How to store & freeze
Refrigerator: Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
Freezer: Freeze in portioned airtight containers for up to 3 months. Leave a little headspace because liquids expand.
Reheating: Thaw overnight in the fridge before reheating, or reheat from frozen over low heat in a pot, stirring frequently. Microwave reheats well in single servings. If the chili is too thick after storage, thin with a splash of broth.
Food safety tip: Do not leave the chili out at room temperature for more than two hours. Reheat to 165°F (74°C) before serving.
Recipe variations
- Spicy version: Add a chopped jalapeño or 1/2 tsp cayenne and a can of green chiles.
- White-bean swap: Replace black beans with cannellini or Great Northern beans for a creamier mouthfeel.
- Keto-friendly: Omit beans and corn; add diced green chiles and extra cauliflower rice on the side.
- Smoky chipotle twist: Stir in 1–2 tsp adobo sauce from canned chipotles and top with avocado.
- Vegetarian: Swap shredded chicken for shredded jackfruit or extra beans and replace chicken broth with vegetable broth.
FAQ
How long does this take if I use frozen chicken?
A: If using frozen raw chicken breasts, it’s safer to thaw them first. Cooked shredded frozen chicken (pre-cooked then frozen) can be added straight into the crockpot and will warm through in a few hours on low. Raw frozen chicken in a slow cooker can stay in the temperature danger zone too long—thaw first for best safety.
Can I make this on the stovetop instead of a crockpot?
A: Yes. Simmer the chicken, beans, corn, tomatoes, and broth in a large pot over medium-low heat for 20–30 minutes, add cream cheese and spices, and stir until melted and emulsified. Shred chicken if needed.
Is this safe to freeze after adding cream cheese?
A: Yes. Cream cheese can be frozen in cooked dishes, but the texture may become slightly grainy. Reheat slowly and stir well; adding a splash of broth while reheating helps restore a smoother texture.
Can I use pre-shredded rotisserie chicken?
A: Absolutely. Rotisserie chicken is a great time-saver and adds extra flavor. Add it in at the start for flavors to meld, or in the last 1–2 hours to keep the chicken extra tender.
Conclusion
If you want a fuss-free, creamy slow-cooker dinner that feeds a crowd, this Crockpot White Chicken Chili with Cream Cheese delivers comforting flavor with almost no babysitting required. For a contest-winning, richly creamy take on slow-cooker white chicken chili, see The Chunky Chef’s Crockpot White Chicken Chili (Contest Winning!). Looking for more? Try my White Chicken Chili.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
