Why You’ll Love This Recipe

I love how this recipe takes simple pantry staples and transforms them into a velvety, crowd-pleasing chili. The slow cooker does all the work, and the cream cheese gives the chili an ultra-creamy texture that feels indulgent without being complicated. It’s also endlessly customizable—perfect for topping with crunchy tortilla strips, avocado, cheese, or fresh herbs. Plus, it’s freezer-friendly, making it great for batch cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chili Base:

2 boneless, skinless chicken breasts, thawed and trimmed
1 ounce taco seasoning (1 packet or 2–3 tablespoons)
1 ounce ranch seasoning mix (1 packet)
15 ounces canned black beans, undrained
15 ounces canned sweet corn, undrained
10 ounces canned diced tomatoes with green chiles (such as Rotel), undrained
8 ounces cream cheese, full fat, cut into cubes

Optional Toppings:

Tortilla strips
Shredded cheese
Diced avocado
Fresh lime juice
Chopped cilantro

Directions

Layer Ingredients:
I start by placing the chicken breasts in a single layer at the bottom of the slow cooker. Then I add the canned black beans, corn, and diced tomatoes with green chiles—liquid and all. I sprinkle taco seasoning and ranch seasoning evenly on top and finish by placing the cream cheese cubes over everything. I don’t stir yet.
Cook:
I cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and tender.
Shred Chicken:
Once the chicken is done, I take it out carefully and shred it with two forks until fine and even.
Stir the Chili:
I stir the contents of the slow cooker until the cream cheese melts fully into a smooth, creamy base. It thickens beautifully as everything blends together.
Finish:
I return the shredded chicken to the slow cooker and stir it in until well combined.
Serve:
I ladle the chili into bowls and top it with whatever I’m craving—tortilla strips for crunch, shredded cheese for extra richness, avocado for creaminess, and a squeeze of lime to brighten it all up.

Servings and Timing

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Total Time: About 6.5 hours (on low)
Calories per serving: Approx. 350–400 kcal (varies based on toppings)

Variations

I like to tweak this recipe depending on my mood or pantry situation:

Spice Level: If I want more heat, I add a dash of hot sauce or a chopped jalapeño.
Beans: White beans (like cannellini or great northern) work just as well as black beans for a traditional white chili.
Cheese: I sometimes stir in a little shredded Monterey Jack or pepper jack for an extra cheesy base.
Vegetarian: I replace the chicken with canned chickpeas and skip the meat entirely—it still turns out hearty and flavorful.
Cream Cheese Alternative: Greek yogurt or a plant-based cream cheese substitute works well if I want a lighter or dairy-free version.

Storage/Reheating

Refrigerator: I let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days.

Freezer: This chili freezes beautifully. I portion it out into freezer-safe containers or bags and freeze for up to 3 months.

Reheating: I reheat on the stovetop over low heat or in the microwave, stirring occasionally until hot and creamy again.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, I’ve done this when I’m short on time. I reduce the cooking time and stir the shredded rotisserie chicken in during the last 30 minutes of cooking to heat through.

Is it okay to use low-fat cream cheese?

Yes, but I find full-fat cream cheese melts more smoothly and adds better richness. If I use low-fat, I stir well to ensure it fully incorporates.

Can I cook this on the stovetop?

Absolutely. I simmer everything in a large pot on medium-low heat for about 30–40 minutes, then shred the chicken and stir it back in.

How can I make this dairy-free?

I substitute the cream cheese with a dairy-free alternative and skip the cheese toppings. The flavor still shines through.

What should I serve with this chili?

I usually pair it with cornbread, a side salad, or just some tortilla chips for scooping. It’s hearty enough to be the star of any meal.

Conclusion

This White Chicken Chili with Cream Cheese has become one of my favorite go-to meals when I want something warm, creamy, and comforting. It’s easy to make, packed with flavor, and perfect for slow cooker nights when I just want to come home to something ready and satisfying. I always keep the ingredients stocked during the colder months—because once I make it, I know I’ll want it again soon.

White Chicken Chili with Cream Cheese – Creamy, Hearty & Easy Slow Cooker Meal

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Author: Mia
Total Time: Up to 8 hours
Yield: 6 servings
Diet: Gluten Free

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Description

This creamy white chicken chili is made in the slow cooker with chicken, cream cheese, beans, and corn for a hearty, flavor-packed dinner topped with your favorite garnishes.

Instructions

Layer Ingredients in Slow Cooker:
Place the chicken breasts at the bottom of the slow cooker. Pour the black beans, corn, and tomatoes (with liquids) evenly over the chicken. Sprinkle taco and ranch seasonings across the top. Add cream cheese cubes on top, but do not stir.

Cook:
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.

Shred Chicken:
Remove chicken and shred with two forks. Set aside.

Blend Base:
Stir the chili mixture in the slow cooker until the cream cheese is fully melted and the base is smooth and creamy.

Finish:
Return shredded chicken to the slow cooker and stir to combine.

Serve & Garnish:
Ladle into bowls and top with your favorite garnishes like shredded cheese, tortilla strips, diced avocado, lime juice, and chopped cilantro.

Notes

Optional Step: For added flavor, sear the chicken breasts in a skillet before placing in the slow cooker.

Low Carb Option: Replace corn and beans with chopped zucchini or cauliflower for fewer carbs.

Make Ahead: Can be made ahead and reheated the next day—flavors deepen overnight.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Category: Dinner, Main Course, Soup
Method: Slow Cooker
Cuisine: American, Tex-Mex