The Easiest Crockpot White Chicken Chili with Cream Cheese is the ultimate creamy, comforting meal for busy weeknights. It’s the kind of recipe that feels like a warm hug after a long day, and it’s so simple that you can throw it together in minutes. I first made this for my family on a particularly chaotic Tuesday when everyone was running in different directions. The smell of it simmering all afternoon was enough to pull us all back to the table, and the creamy, savory result was an instant hit. It’s become our go-to for potlucks, chilly evenings, and any time we need a meal that feels both special and effortless.
If you love easy slow cooker meals, you might also enjoy our Slow Cooker Garlic Parmesan Chicken and Potatoes for another simple, family-friendly dinner.
Table of Contents
Ingredients for The Easiest Crockpot White Chicken Chili with Cream Cheese
The Easiest Crockpot White Chicken Chili with Cream Cheese starts with a handful of simple ingredients that come together for maximum flavor with minimal effort.
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1 (8 oz) block cream cheese, cubed
- Salt and black pepper to taste
Smart Substitutions:
- For a dairy-free version, use dairy-free cream cheese.
- Swap chicken broth for vegetable broth.
- Use canned white kidney beans (cannellini) instead of Great Northern beans.
- Add a can of rinsed black beans for extra protein and fiber.
Timing for Your Creamy Crockpot Creation
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on Low or 3-4 hours on High
- Total Time: As little as 3 hours and 10 minutes
This recipe is about 30% faster than many traditional chili recipes that require browning meat and sautéing vegetables separately.
Step-by-Step Instructions for The Easiest Crockpot White Chicken Chili with Cream Cheese
Making this comforting dish is as simple as layering ingredients and letting the slow cooker work its magic.
Combine Base Ingredients: Place the chicken in the bottom of your crockpot. Add the diced onion, drained beans, corn, and green chiles. Sprinkle the cumin, chili powder, garlic powder, and oregano over the top. Season with a pinch of salt and pepper.
Add Broth: Pour the chicken broth over everything. The liquid should just about cover the ingredients.
Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
Shred Chicken: Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the meat. This is a great step to get a helper involved!
Add Cream Cheese: Return the shredded chicken to the crockpot. Add the cubed cream cheese. Stir gently until the cream cheese has melted completely into the broth, creating a luxuriously creamy sauce.
Final Seasoning: Taste and adjust seasoning with more salt and pepper if needed. Let it heat through for another 15-20 minutes.
Pro Tip: For an even thicker chili, you can mash some of the beans against the side of the crockpot with a fork before adding the cream cheese.
Nutritional Information
A serving of this warm and comforting chili is not only delicious but also nourishing. Each approximate 1.5-cup serving contains roughly 380 calories, 35g of protein, 30g of carbohydrates, and 14g of fat. It is a fantastic source of protein from the chicken and beans, and the cream cheese adds a satisfying richness that keeps you full.
Equipment Needed
You do not need any fancy gadgets for this recipe. A 6-quart or larger slow cooker is essential. You will also need a cutting board, a knife for dicing the onion, a can opener, and a set of measuring spoons. That is it!
Why You’ll Love This Recipe
- Incredibly Easy: This is a true dump-and-go dinner. Minimal prep leads to a maximum flavor payoff.
- Family-Friendly: The mild, creamy flavor is a hit with both kids and adults.
- Meal Prep Champion: It makes a large batch, perfect for lunches throughout the week.
- Customizable: Easily adjust the spice level or add your favorite toppings.
- Comfort in a Bowl: It is the perfect warm and creamy dish for a cold day.
If you are a fan of creamy, soup-based dishes, our Creamy Chicken Gnocchi Soup is another must-try recipe.
Healthier Alternatives for the Recipe
You can easily adapt this chili to fit various dietary needs without sacrificing its creamy, comforting essence.
- Lighter Version: Use reduced-fat or Neufchâtel cream cheese.
- Dairy-Free: Substitute with a plain, unsweetened dairy-free cream cheese alternative.
- Lower Carb: Omit the corn and consider adding chopped zucchini or cauliflower rice during the last hour of cooking.
- Higher Protein: The recipe is already protein-packed, but you can add an extra can of beans or use an extra half-pound of chicken.
Serving Suggestions
This chili is a complete meal in a bowl, but a few simple additions can make it even better. Serve it topped with shredded Monterey Jack or cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, sliced jalapeños for a kick, and a squeeze of lime juice. For dipping, offer tortilla chips or warm cornbread on the side. It pairs wonderfully with a simple green salad for a balanced dinner.
For another fantastic crockpot meal with Tex-Mex flair, check out our Crockpot Taco Casserole.
Common Mistakes to Avoid
- Forgetting to Drain Cans: Always drain and rinse your beans and corn. The liquid from the can can make the chili too starchy and thin.
- Adding Cream Cheese Too Early: If you add the cream cheese at the beginning, it can curdle and separate. Always add it at the end once the chicken is cooked and shredded.
- Overcooking the Chicken: Cooking on high for too long can make the chicken dry. It is done when it reaches 165°F internally and shreds easily.
- Skipping the Taste Test: Do not forget to taste and season at the end. The cream cheese can mellow the spices, so you may need an extra pinch of salt or cumin.
Storing Tips for the Recipe
This chili stores and reheats beautifully. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. You may need to add a splash of chicken broth when reheating if it has thickened too much.
To freeze, portion the cooled chili into freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
The Easiest Crockpot White Chicken Chili with Cream Cheese truly lives up to its name. It is a reliable, delicious, and wonderfully creamy meal that simplifies dinnertime. Whether you are feeding a crowd or just want leftovers for the week, this recipe delivers comfort and flavor with very little work from you.
If you enjoy this style of meal, explore our other chili variations like this unique Pumpkin Chili, or if you love creamy soups, our The Best Creamy Vegetable Soup is a reader favorite.
I would love to hear how your chili turns out. Let me know in the comments what your favorite toppings are. Do not forget to share your creation and tag @Harmonymeal on Pinterest.
FAQs about The Easiest Crockpot White Chicken Chili with Cream Cheese
How do you thicken white chicken chili with cream cheese?
The cream cheese itself acts as a natural thickener, melting and blending into the chili to create a rich, creamy consistency. For extra thickness, you can also mash some of the beans against the side of the crockpot or create a cornstarch slurry.
Can you put raw chicken in white chicken chili in a crock pot?
Yes, absolutely. Place raw chicken breasts or thighs directly into the crockpot with the other ingredients. The slow cooking process will ensure the chicken cooks thoroughly and becomes incredibly tender, making it easy to shred right in the pot.
Do you put cream cheese in at beginning or end of chili?
For the best results in Crockpot White Chicken Chili, add the cream cheese towards the end of the cooking time, typically in the last 30-60 minutes. This allows it to melt smoothly and integrate fully into the hot chili without curdling or separating.
What kind of beans go in white chicken chili?
Great Northern beans and cannellini beans (white kidney beans) are the most common and traditional choices for white chicken chili. Rinsed and drained, they add a hearty texture and absorb the chili’s flavors beautifully, contributing to its signature “white” appearance.
What can you add to bland white chicken chili?
To boost flavor in bland white chicken chili, try adding more chili powder, cumin, smoked paprika, or a dash of cayenne pepper for a subtle kick. A squeeze of fresh lime juice, a spoonful of salsa verde, or some fresh cilantro can also brighten up the taste profile significantly.
Can you freeze white chicken chili with cream cheese?
While technically possible, freezing chili with cream cheese can sometimes alter its texture, making it slightly grainy or separated upon reheating. For optimal texture, it’s often recommended to omit the cream cheese before freezing and stir it in after thawing and reheating.
The Easiest Crockpot White Chicken Chili with Cream Cheese
The ultimate creamy, comforting meal for busy weeknights. This simple dump-and-go crockpot recipe requires minimal prep and delivers maximum flavor with tender chicken, beans, corn, and creamy cream cheese.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1 (8 oz) block cream cheese, cubed
- Salt and black pepper to taste
Instructions
- Combine Base Ingredients: Place the chicken in the bottom of your crockpot. Add the diced onion, drained beans, corn, and green chiles. Sprinkle the cumin, chili powder, garlic powder, and oregano over the top. Season with a pinch of salt and pepper.
- Add Broth: Pour the chicken broth over everything. The liquid should just about cover the ingredients.
- Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
- Shred Chicken: Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the meat.
- Add Cream Cheese: Return the shredded chicken to the crockpot. Add the cubed cream cheese. Stir gently until the cream cheese has melted completely into the broth, creating a luxuriously creamy sauce.
- Final Seasoning: Taste and adjust seasoning with more salt and pepper if needed. Let it heat through for another 15-20 minutes.
Notes
For a thicker chili, mash some of the beans against the side of the crockpot with a fork before adding the cream cheese. For dairy-free version, use dairy-free cream cheese. Store in refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 90mg
💬 Lets Stay Connected!
For daily recipes, kitchen tips, and exclusive content, follow me on:
👉 Facebook for behind the scenes & community fun
👉 Pinterest for visual inspiration & meal ideas
👉 X (Twitter) for quick tips & trending recipes
📲 Join the flavor journey, your next favorite recipe is just a follow away!
