If you’re craving a comforting bowl that’s packed with flavor and just melts in your mouth, you’re going to love this Crockpot White Chicken Chili with Cream Cheese Recipe. It’s the perfect balance of creamy, spicy, and hearty, all slow-cooked to tender perfection. The cream cheese adds a luscious richness that transforms this chili into something truly special—perfect for chilly evenings or anytime you want a satisfying, cozy meal without spending hours in the kitchen.
Ingredients You’ll Need
This recipe keeps it simple with ingredients that are easy to find but each one plays a crucial role in building layers of flavor, texture, and color. From the gentle heat of green chilies to the creaminess of the cheeses, these components come together beautifully in your crockpot.
- Boneless skinless chicken breasts (2 pounds): The main protein that becomes tender and shreddable during slow cooking.
- Medium onion, diced (1): Adds a subtle sweetness and depth to the chili’s base.
- Garlic cloves, minced (2): Brings aromatic warmth and savory notes.
- Diced green chilies, canned (2 cans, 4 ounces each): Provide just the right spicy kick and vibrant color.
- White beans, canned (15 ounces, drained and rinsed): Offer a creamy texture and extra heartiness without overpowering flavors.
- Corn, canned (15 ounces, drained): Adds crunchy sweetness for contrast.
- Chicken broth (4 cups): Creates the flavorful, rich liquid base of the chili.
- Ground cumin (1 teaspoon): Lends an earthy warmth essential to chili seasoning.
- Chili powder (1 teaspoon): Introduces smoky heat that enhances the overall profile.
- Ground oregano (½ teaspoon): Brings herbal brightness to balance spices.
- Ground black pepper (½ teaspoon): Adds a subtle bite for complexity.
- Cream cheese, cubed (8 ounces): The star of this recipe for that luscious, creamy texture.
- Shredded cheddar cheese (1 cup): Melts beautifully to boost richness and flavor.
- Sour cream (½ cup): Gives a tangy creaminess to finish the chili perfectly.
- Fresh lime juice (1 tablespoon): Adds a fresh, zesty brightness that lifts the dish.
How to Make Crockpot White Chicken Chili with Cream Cheese Recipe
Step 1: Layer Your Base
Start by placing the boneless, skinless chicken breasts into the bottom of your crockpot. This creates a solid protein foundation that will soak up all the wonderful flavors as it cooks low and slow.
Step 2: Add Aromatics
Next, dice the medium onion and mince the garlic cloves, adding both directly on top of the chicken. These aromatics will soften and spread their fragrant goodness throughout the chili, building delicious depth.
Step 3: Incorporate Chilies and Vegetables
Pour in the diced green chilies, followed by the drained and rinsed white beans and corn. These ingredients bring a subtle heat, creaminess, and a lovely crunch that keeps each bite interesting.
Step 4: Build the Broth and Spices
Pour in the chicken broth to create your chili’s base, then sprinkle in the ground cumin, chili powder, oregano, and black pepper. Stir everything gently to combine, ensuring the spices are well distributed to flavor every spoonful.
Step 5: Add Cream Cheese and Cook
Cube the cream cheese and nestle it into the mixture. Cover the crockpot, setting it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. Patience here rewards you with tender chicken and a creamy, rich chili.
Step 6: Shred Chicken and Add Final Ingredients
Once your chicken is tender and cooked through, shred it right in the crockpot using two forks—it’s wonderfully easy and helps the meat absorb more flavor. Stir in shredded cheddar cheese and sour cream until melted and creamy.
Step 7: Brighten with Lime
Finally, add the fresh lime juice and give everything a good stir. This little tangy addition perfectly balances the richness and spices of your Crockpot White Chicken Chili with Cream Cheese Recipe.
Step 8: Taste and Adjust
Give your chili a taste and feel free to tweak it—add a pinch of salt, a bit more pepper, or extra chili powder depending on your heat preference. The chili is now ready to warm hearts and satisfy appetites!
How to Serve Crockpot White Chicken Chili with Cream Cheese Recipe
Garnishes
To take your chili experience up a notch, consider garnishing with fresh cilantro for an herbaceous burst, extra shredded cheddar cheese for gooey indulgence, or crunchy tortilla chips. A dollop of sour cream also adds cool contrast to the warm, creamy chili.
Side Dishes
This white chicken chili pairs wonderfully with simple side dishes like warm cornbread, fluffy white rice, or even a crisp green salad. These sides round out the meal and help soak up every last bit of the chili’s creamy sauce.
Creative Ways to Present
Serve your chili in rustic bowls with lime wedges on the side for guests to squeeze as they please. For gatherings, consider a chili bar setup with toppings like diced avocado, jalapeños, or chopped green onions so everyone can customize their bowl. It’s a fun and inviting way to enjoy this delicious Crockpot White Chicken Chili with Cream Cheese Recipe.
Make Ahead and Storage
Storing Leftovers
Store leftover chili in airtight containers in the refrigerator for up to 4 days. The flavors meld even more overnight, making your next serving taste even better.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Frozen chili can last up to 3 months and is perfect for a quick, comforting meal anytime.
Reheating
Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking, or microwave in short intervals until heated through. Add a splash of broth or water if it thickens too much during storage.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy during cooking, making for an even heartier chili. Just adjust the cooking time if needed until the chicken is tender.
Is this recipe spicy?
It has a gentle heat from the green chilies and chili powder, but it’s mild enough to enjoy without too much spice. You can always add extra chili powder or fresh jalapeños if you like things hotter.
Can I make this Crockpot White Chicken Chili with Cream Cheese Recipe on the stovetop?
Yes, you can! Simmer all ingredients (except cream cheese and dairy additions) over low heat until chicken is cooked. Then stir in cream cheese, cheddar, and sour cream until creamy and well combined.
What can I substitute for cream cheese?
If you want a lighter option, try using Greek yogurt or a combination of sour cream and a bit of heavy cream. The texture won’t be as thick, but it will still taste delicious and creamy.
How thick should the chili be?
It should be thick and creamy but still spoonable and not dry. If it gets too thick, just stir in a little extra chicken broth or water to reach your preferred consistency.
Final Thoughts
This Crockpot White Chicken Chili with Cream Cheese Recipe is genuinely one of my favorite cozy dishes to make when I want comfort food with minimal fuss. The creamy texture and blend of gentle spices make it a crowd-pleaser every time. Give it a try—you’ll soon understand why it’s a staple that’s impossible to resist!
Print
Crockpot White Chicken Chili with Cream Cheese Recipe
- Prep Time: 0h 15m
- Cook Time: 4h 0m
- Total Time: 4h 15m
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot White Chicken Chili with Cream Cheese is a creamy, flavorful dish loaded with tender chicken, white beans, corn, and a blend of spices. Slow-cooked to perfection, this chili offers a hearty meal with a smooth texture enhanced by cream cheese, cheddar, and sour cream. Perfect for cozy dinners and easy meal prep.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (4-ounce) cans diced green chilies
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 4 cups chicken broth
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground black pepper
Dairy and Finishing Ingredients
- 8 ounces cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
Instructions
- Prepare the Chicken: Place the boneless skinless chicken breasts into the bottom of the crockpot, creating the base layer for the chili.
- Add Aromatics: Dice the medium onion and mince the garlic cloves, then add both to the crockpot on top of the chicken to build flavor.
- Add Chilies: Open the cans of diced green chilies and pour them into the crockpot, contributing a mild heat and texture.
- Add Beans and Corn: Drain and rinse the white beans and drain the corn, adding both to the crockpot for substance and sweetness.
- Pour Broth: Pour 4 cups of chicken broth over all the ingredients in the crockpot to provide a flavorful cooking liquid.
- Add Spices: Sprinkle in ground cumin, chili powder, ground oregano, and black pepper evenly to season the chili layers.
- Mix Ingredients: Stir the mixture gently with a spoon to combine the ingredients evenly without disturbing the layers too much.
- Add Cream Cheese: Cube the cream cheese and add the cubes into the crockpot, allowing it to melt slowly during cooking.
- Slow Cook: Cover the crockpot with the lid and cook the chili on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is cooked through and tender.
- Shred Chicken: Once cooked, use two forks in the crockpot to shred the chicken pieces directly, mixing them into the chili.
- Add Cheddar Cheese: Stir in 1 cup of shredded cheddar cheese until melted and well combined, enriching the chili’s creamy texture.
- Add Sour Cream: Stir in half a cup of sour cream to deepen the creamy consistency and add a touch of tanginess.
- Finish with Lime Juice: Add the tablespoon of fresh lime juice and stir everything well to brighten the flavors.
- Season to Taste: Taste the chili and adjust seasoning if desired by adding salt, pepper, or extra spices.
- Serve: Serve the white chicken chili hot, garnished optionally with extra shredded cheese, fresh cilantro, or tortilla chips for added texture and flavor.
Notes
- You can use cooked rotisserie chicken instead of raw chicken breasts to shorten the cooking time.
- If cream cheese is unavailable, you can substitute with full-fat sour cream, but the texture may differ slightly.
- Additional toppings such as avocado slices, jalapeños, or green onions make excellent garnishes.
- For a spicier version, add cayenne pepper or more diced chilies to the recipe.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
