Crockpot White Chicken Chili with Cream Cheese
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I make this Crockpot white chicken chili with cream cheese almost every chilly weeknight when I want something comforting, hands-off, and a little creamy without heavy cream. It’s a slow-cooker twist on classic white chili: shredded boneless, skinless chicken breasts stewed with corn, black beans, diced tomatoes and a blend of cumin, chili powder, garlic and onion powders — and finished with cream cheese for a silky, slightly tangy finish. It’s the kind of meal that feeds a crowd, packs well for lunches, and gets better after a day in the fridge.
If you want a quick reference before you cook, here’s a version of the exact recipe I follow: Crockpot White Chicken Chili with Cream Cheese.
Why you’ll love this dish
This chili hits a lot of practical notes: it’s low-effort, budget-friendly, crowd-pleasing and flexible. Toss everything into the crockpot in the morning, go about your day, and come back to a thick, cozy pot of chili that’s been slowly building flavor. The cream cheese makes the broth creamy without adding as many calories as heavy cream, and the combination of corn and black beans keeps it filling and family-friendly.
“Perfect for busy nights — creamy without being heavy, and everyone asks for seconds.” — a quick dinner test
When to make it:
- Weeknight dinners when you want one-pan convenience.
- Potlucks and casual gatherings where a warm, spoonable dish is welcome.
- Meal prep: it stores and reheats well, making lunches simple.
How this recipe comes together
Step-by-step overview:
- Combine shredded chicken, corn, black beans and diced tomatoes in the crockpot.
- Season generously with cumin, chili powder, garlic and onion powders, plus salt and pepper.
- Slow-cook on low for 6–8 hours or on high for 3–4 hours so flavors meld and chicken becomes tender.
- Stir in cream cheese about 30 minutes before serving, allowing it to melt and create a creamy base.
- Serve warm with your favorite toppings.
This overview gives you the pacing: build the base, let the slow cooker do the heavy lifting, finish with cream cheese for texture and richness.
Gather these items
What you’ll need:
- Shredded boneless, skinless chicken breasts (about 2–3 large breasts, cooked and shredded)
- 1 can corn (or 1–1½ cups frozen corn)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes (with juices; fire-roasted adds a smoky note)
- 8 oz cream cheese, softened slightly for easier melting
- Seasonings: 1–2 tsp cumin, 1–2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, salt and pepper to taste
Ingredient notes and substitutions:
- Chicken: use rotisserie chicken for a shortcut, or poach breasts then shred.
- Corn: frozen works just as well and needs no draining.
- Beans: white beans (cannellini or great northern) can replace black beans for a smoother, pale chili.
- Dairy-free: swap cream cheese for a dairy-free cream cheese alternative, or use mashed avocado with a splash of lime for creaminess and different flavor.
- Spiciness: add a diced green chiles or a pinch of cayenne for heat.
Need a fuller baked-chicken pairing idea while you prep? Check this recipe for inspiration: Baked Chicken Breasts with Creamed Spinach & More.
Directions to follow
- Prep the chicken: cook and shred your boneless, skinless chicken breasts. You can roast, poach, or use leftover/rotisserie chicken.
- Add to the crockpot: place shredded chicken, corn, drained black beans, and the can of diced tomatoes (including juices) into the slow cooker.
- Season: sprinkle in cumin, chili powder, garlic powder, onion powder, and season with salt and pepper. Stir to combine.
- Cook: set the slow cooker to low and cook for 6–8 hours, or set to high and cook for 3–4 hours. The chicken should be tender and the flavors blended.
- Finish with cream cheese: about 30 minutes before serving, add softened cream cheese to the pot. Stir until it melts and creates a creamy broth. If you prefer a completely smooth texture, mash any lumps against the side of the pot with your spoon.
- Taste and adjust: check seasoning and add more salt, pepper, or chili powder if needed. Serve warm.
Short, clear action verbs keep the flow fast and easy. The key timing is the last 30 minutes: you want the cream cheese to melt without breaking the texture.
Best ways to enjoy it
Serving suggestions:
- Bowl it with shredded cheddar or Monterey Jack and chopped cilantro.
- Offer toppings: tortilla strips, crushed tortilla chips, sliced avocado, a squeeze of lime, or a dollop of sour cream or Greek yogurt.
- Side pairings: cornbread, warm flour tortillas, or a simple green salad are perfect.
- For a heartier meal, serve over rice or spoon onto baked potatoes.
Presentation tip: ladle into shallow bowls and top with bright garnishes (lime, cilantro, diced red onion) to cut through the creaminess.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerator: store cooled chili in airtight containers for up to 3–4 days. Cool to room temperature (no more than 2 hours at room temp) before refrigerating.
- Freezing: place portions in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: reheat gently on the stove over medium-low heat, stirring occasionally, until steaming. Heat to an internal temperature of 165°F (74°C) for food safety. You can also microwave in 1-minute bursts, stirring between, until hot. If the chili thickens in the fridge, add a splash of chicken broth or water when reheating to loosen it.
Food safety note: don’t leave the chili at room temperature longer than 2 hours to prevent bacterial growth.
Pro chef tips
- Use hot, simmered shredded chicken rather than raw in the crockpot if you want to shorten total cook time; raw is fine too, just plan for longer cooking.
- Soften cream cheese slightly (room temp or 20–30 seconds in the microwave) so it blends smoothly when added.
- For a silkier texture, remove about 1 cup of the chili, blend it (immersion blender or regular blender), and stir back in. This preserves bean texture while thickening the base.
- If you like more heat, stir in diced jalapeños or a tablespoon of chipotle in adobo.
- Time-saver: use canned, shredded chicken in a pinch or a rotisserie chicken to skip cooking from scratch.
Want more creamy crowd-pleasers to pair with this? Try my pasta cheat-sheet for another rich weeknight meal: Cheesy Garlic Butter Chicken Fettuccine.
Creative twists
- Green chile white chili: swap diced tomatoes for green chiles and use white beans for a New Mexico-style version.
- Southwest corn and poblano: roast diced poblano peppers and add for a smoky, layered flavor.
- Vegetarian swap: replace shredded chicken with extra beans, cubed firm tofu or shredded jackfruit, and use vegetable broth for depth.
- Extra creamy: fold in a half-cup of sour cream or Greek yogurt at the end for tang and silkiness.
- Slow-cooker nacho skirt: transform leftovers into nachos—spread tortilla chips, ladle chili on top, sprinkle cheese, and broil until bubbly.
Common questions
Q: Can I put raw chicken directly into the crockpot with the other ingredients?
A: Yes. You can add raw boneless, skinless breasts to the crockpot and cook them with the other ingredients. They’ll shred easily after slow cooking. If you add raw chicken, ensure it reaches an internal temperature of 165°F before serving.
Q: My cream cheese didn’t melt smoothly. What went wrong?
A: If cream cheese is cold it can clump. Soften it first or cut into cubes before adding. Stir well and give it the final 30 minutes on low heat to melt fully. Blending a small portion of the chili can help smooth out any remaining lumps.
Q: How long can I freeze this chili?
A: Freeze up to 3 months for best quality. Thaw overnight in the fridge and reheat thoroughly to 165°F before serving.
Q: Can I make this on the stove instead of a slow cooker?
A: Yes. Simmer shredded chicken, beans, corn and tomatoes in a pot over low heat for 20–30 minutes to let flavors meld. Add cream cheese at the end and stir until smooth.
Q: Is this recipe kid-friendly?
A: Absolutely. The mild spices and creamy finish tend to be popular with kids. Keep toppings like hot sauce on the side for adults.
Conclusion
For a creamy, comforting slow-cooker meal that’s low-effort but high on flavor, this crockpot white chicken chili with cream cheese is hard to beat. For another highly-rated slow-cooker take and extra inspiration, check out this contest-winning version: Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef. If you want a slightly different cream-cheese-forward approach with family-tested tips, this guide is a helpful companion: Crockpot Cream Cheese Chicken Chili – Family Review Guide.
Crockpot White Chicken Chili with Cream Cheese
Ingredients
Method
- Cook and shred your boneless, skinless chicken breasts. You can roast, poach, or use leftover/rotisserie chicken.
- Place shredded chicken, corn, drained black beans, and the can of diced tomatoes (including juices) into the slow cooker.
- Sprinkle in cumin, chili powder, garlic powder, onion powder, and season with salt and pepper. Stir to combine.
- Set the slow cooker to low and cook for 6–8 hours, or set to high and cook for 3–4 hours.
- About 30 minutes before serving, add softened cream cheese to the pot. Stir until it melts and creates a creamy broth.
- Taste and adjust seasoning, adding more salt, pepper, or chili powder if needed.
- Serve warm with your favorite toppings such as shredded cheddar, chopped cilantro, tortilla strips, or sour cream.
