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This crockpot white chicken chili with cream cheese is the kind of dinner that makes chilly evenings feel like a hug. It’s a creamy, mildly spiced slow-cooked chili with shredded chicken, black beans, corn, and a velvety touch of cream cheese — perfect for busy weeknights, casual potlucks, or when you want a low-effort comfort-food win. If you like easy slow-cooker dinners that feed a family without fuss, this one’s for you. For a creamy enchilada-style side I sometimes pair it with a white sauce — see a similar flavor boost in this chicken enchiladas sour cream white sauce recipe.
Why you’ll love this dish
This recipe balances creamy comfort with pantry-friendly simplicity. You get hearty protein from chicken, fiber from black beans, and a sweet pop from corn — all simmered in a seasoned broth and finished with cream cheese for richness. It’s budget-friendly, kid-approved, and low-effort: set it in the morning and come home to dinner already done.
"Made this on a rainy night and everyone asked for seconds — so simple and cozy!"
How this recipe comes together
The process is straightforward: layer the chicken and canned ingredients in the crockpot, season, add broth, and let low heat do the work. Near the end, shred the chicken right in the pot and fold in cream cheese so it melts into the broth, creating a creamy, spoonable chili without any stovetop fuss.
Key ingredients
2 boneless skinless chicken breasts, 1 can corn, drained, 1 can black beans, drained and rinsed, 1 can diced tomatoes, 8 oz cream cheese, 1 onion, diced, 2 cloves garlic, minced, 1 tsp chili powder, 1 tsp cumin, Salt and pepper to taste, 2 cups chicken broth
Substitution tips:
- Short on chicken? Use 2 cups cooked rotisserie chicken, added in the last hour to warm through.
- Dairy-free: swap cream cheese for a vegan cream cheese alternative or stir in a can of coconut milk for a different flavor profile.
- Reduce sodium by using low-sodium canned goods and broth.
How to prepare Crockpot White Chicken Chili with Cream Cheese
Start by prepping the aromatics — dice the onion and mince the garlic. Then layer the main ingredients in the slow cooker, pour in the broth, and choose your cooking time. The final step is shredding and folding in the cream cheese so it blends into a silky chili.
Directions
- Place the chicken breasts in the bottom of the crockpot.
- Add the drained corn, drained and rinsed black beans, diced tomatoes, diced onion, and minced garlic on top of the chicken.
- Sprinkle the chili powder, cumin, and a good pinch of salt and pepper over everything.
- Pour in 2 cups chicken broth to cover the mixture.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender.
- About 30 minutes before serving, shred the chicken directly in the pot with two forks and stir in the 8 oz cream cheese until melted and well combined.
- Taste and adjust seasoning, then serve warm.
Serving suggestions
Best ways to enjoy it: ladle the chili into bowls and top with chopped cilantro, shredded cheddar, sliced avocado, or a squeeze of lime. For crunch, serve with tortilla chips or crispy corn tortillas. It’s also great scooped into baked potatoes or served over rice for a heartier meal. If you want a Mexican-inspired pairing, try it alongside soft tortillas—similar creamy flavors pair well with the white sauce in chicken enchiladas with sour cream white sauce.
Storage & Reheating
Cooling and storing: let the chili cool to room temperature (no more than 2 hours), then transfer to airtight containers. Refrigerate up to 3–4 days. Freezing: portion into freezer-safe containers or bags for up to 3 months; leave a little headspace for expansion. Reheating: thaw overnight in the fridge if frozen, then reheat gently on the stove over medium-low, stirring frequently. You can also microwave individual portions in 1-minute intervals, stirring between until hot. Add a splash of broth or water when reheating if it’s too thick.
Pro tips
- For even creamier texture, soften the cream cheese at room temperature before stirring it in so it melts faster.
- If you prefer more heat, add 1/2 tsp cayenne or a diced jalapeño with the onions.
- Shred the chicken with two forks while it’s still hot — it pulls apart more easily and soaks up the broth better.
- Give the chili a quick blend with an immersion blender for a slightly smoother base while keeping some bean texture.
Variations
- Green chili version: swap diced tomatoes for a can of diced green chiles for a tangy lift.
- Vegetarian swap: replace chicken with extra beans and add cubed potatoes or sweet potatoes for body.
- Cheesy jalapeño: stir in pepper jack instead of plain cream cheese for a spicy, melty finish.
- Low-carb: skip the beans and add more shredded chicken and extra vegetables like zucchini.
Helpful answers
Q: Can I use frozen chicken breasts?
A: Yes—add about 30–60 minutes to cooking time if starting from frozen on high, or use low and check doneness early; shredding is easiest when fully cooked and hot.
Q: Will the cream cheese separate when reheated?
A: If reheated too quickly at high heat it can split. Reheat slowly over low heat and stir in a splash of broth to reincorporate any separation.
Q: How can I make this spicier without changing the flavor profile?
A: Add diced green chiles or a teaspoon of chipotle in adobo for smoky heat, or increase chili powder and add a pinch of cayenne to taste.
Internal link suggestions (anchor text only):
- Chicken Enchiladas with Sour Cream White Sauce
- Creamy Chicken Enchiladas (white sauce)
Crockpot White Chicken Chili with Cream Cheese
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A creamy, mildly spiced slow-cooked chili made with shredded chicken, black beans, corn, and cream cheese—perfect for busy weeknights.
Ingredients
- 2 boneless skinless chicken breasts
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 8 oz cream cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the drained corn, black beans, diced tomatoes, diced onion, and minced garlic on top of the chicken.
- Sprinkle the chili powder, cumin, and a good pinch of salt and pepper over everything.
- Pour in 2 cups chicken broth to cover the mixture.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender.
- About 30 minutes before serving, shred the chicken directly in the pot with two forks and stir in the cream cheese until melted and well combined.
- Taste and adjust seasoning, then serve warm.
Notes
For extra creaminess, soften the cream cheese at room temperature before adding it to the pot. Adjust spices for more heat if desired.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg