When fall rolls in with its crisp breeze and cozy vibes, there’s nothing like a warm, creamy bowl of chili to make everything feel just right. This Crockpot White Chicken Chili with Cream Cheese is a total comfort bomb—super simple to toss together, loaded with hearty white beans, tender shredded chicken, and just the right amount of spice. Oh, and did I mention the cream cheese? It melts into the chili like a dream, making each bite silky-smooth and kid-approved. Trust me, once you try it, you’ll be making this on repeat all season long!
If you’re looking for a quicker version, check out our Instant Pot White Chicken Chili for a fast and equally delicious option!
Table of Contents
Why You’ll Love This Recipe
- Ultra-easy set-it-and-forget-it crockpot recipe
- Creamy, cheesy, and oh-so-comforting
- Perfectly mild for kids, but easy to spice up for adults
- Great for meal prep and leftovers
- Gluten-free and high-protein
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Cuisine | American Comfort Food |
| Prep Time | 10 minutes |
| Cook Time | 6-8 hours (low) or 3-4 hours (high) |
| Total Time | Up to 8 hours |
| Servings | 6 |
Crockpot White Chicken Chili with Cream Cheese
Ingredients
Equipment
Method
- Place chicken breasts in the bottom of the crockpot. Top with beans, corn, onion, garlic, green chiles, and spices. Pour in chicken broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and fully cooked.
- Remove chicken, shred with forks, and return to pot. Add cubed cream cheese and stir until melted and well combined. Let cook uncovered for 10-15 minutes to thicken.
- Serve hot with your favorite toppings like shredded cheese, avocado, cilantro, or tortilla strips.
Notes
How to Make Crockpot White Chicken Chili with Cream Cheese
Step 1: Add Everything to the Crockpot
Place chicken breasts in the bottom of your crockpot. Top with drained beans, corn, chopped onion, minced garlic, green chiles, and all your spices. Pour the chicken broth over everything.
Step 2: Slow Cook to Perfection
Cover and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be super tender and easy to shred.
Step 3: Shred and Stir in the Cream Cheese
Remove the chicken, shred it with two forks, and return it to the pot. Cube the cream cheese and stir it in until fully melted and creamy. Let it cook uncovered for another 10-15 minutes to thicken.
Step 4: Serve and Enjoy!
Ladle your creamy white chicken chili into bowls and load up on toppings like shredded cheese, avocado, cilantro, lime, or tortilla strips. Total heaven.
Pro Tips
- Soften cream cheese slightly before adding for quicker melting.
- Use rotisserie chicken if you’re short on time—just reduce cooking time.
- Add a splash of lime juice before serving for a bright finish.
Flavor Variations
- Add a can of diced tomatoes for extra tang.
- Swap green chiles for jalapeños if you like more heat.
- Stir in a handful of spinach at the end for a veggie boost.
Serving Suggestions
- Serve with crusty bread, cornbread muffins, or over rice.
- Top with crushed tortilla chips for crunch.
- A dollop of sour cream or Greek yogurt takes it over the top.
Make-Ahead and Storage
This chili is even better the next day! Make it ahead and store in the fridge for up to 4 days.
Leftovers
Reheat gently on the stovetop or in the microwave. The flavors deepen over time, so it’s perfect for lunches.
Freezing
Let the chili cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm over medium heat on the stove or microwave in short intervals, stirring in between, until heated through.
FAQs
Can I make this chili on the stovetop instead?
Absolutely! Simmer everything (except the cream cheese) until chicken is cooked through, then shred and stir in the cream cheese at the end.
Is this chili spicy?
It’s mild as written, perfect for kiddos. Feel free to add hot sauce or extra chili powder to amp it up.
Can I use frozen chicken breasts?
Yes, just make sure they reach a safe internal temp (165°F) and add 1 hour to cooking time.
What kind of cream cheese works best?
Full-fat cream cheese melts the best and gives the creamiest texture, but you can use light if preferred.
Final Thoughts
There’s something downright magical about a warm, creamy bowl of Crockpot White Chicken Chili with Cream Cheese when the weather turns cool. It’s hearty, comforting, and hits all the right notes. Whether you’re feeding picky eaters or need an easy weeknight dinner that feels like a hug in a bowl, this one’s a game-changer. So go ahead, grab that slow cooker and let the coziness begin!