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.
Ingredients
Main Ingredients
- 3-4 cups shredded boneless, skinless chicken breasts (about 2–3 chicken breasts cooked and shredded; rotisserie chicken works well)
- 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)
Spices
- 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
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
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. 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.