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Creamy Crockpot White Chicken Chili with Cream Cheese

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This creamy crockpot white chicken chili with cream cheese is the ultimate comfort food—easy to make with simple pantry ingredients, incredibly creamy, and perfect for cozy nights or feeding a crowd.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 2 cans (15 oz each) white beans, drained and rinsed (great northern or cannellini)
  • 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen corn)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 cans (4 oz each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 8 oz block cream cheese, softened and cut into cubes
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack or cheddar cheese (for garnish)
  • Diced avocado (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Tortilla chips or crusty bread (for serving)
  • Lime wedges (for serving)

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the white beans and corn. Cut the cream cheese into cubes (softened is easier). Pat the chicken breasts dry and season both sides with a little salt and pepper.
  2. Layer the ingredients in the crockpot: Place the chicken breasts in the bottom. Sprinkle the diced onion and minced garlic over the chicken. Add the drained beans, corn, and both cans of diced green chiles. Do not stir yet.
  3. Add the seasonings and broth: Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour the chicken broth around the sides (not directly over the chicken). Give it a gentle stir, being careful not to move the chicken too much.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and shreds easily.
  5. Shred the chicken: Remove the chicken from the crockpot and shred with two forks (or use a hand mixer on low for 10-15 seconds). Return the shredded chicken to the pot.
  6. Add the cream cheese: Drop the cubed cream cheese into the hot chili. Stir gently until completely melted and incorporated (about 2-3 minutes).
  7. Taste and adjust seasoning: Add more salt, pepper, or cumin if needed. A squeeze of lime juice is also nice.
  8. Let it rest (optional): Let the chili sit on the ‘warm’ setting for 15-20 minutes before serving to allow flavors to meld.
  9. Serve and garnish: Ladle into bowls and top with your favorite garnishes like shredded cheese, sour cream, cilantro, avocado, and tortilla chips.

Notes

Do not add cream cheese too early or it may curdle. Shred chicken while still warm. For a thicker chili, mash half a can of beans before adding. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. The chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, crockpot chili, cream cheese chili, slow cooker chili, easy chili recipe, creamy chili, chicken chili

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