Crockpot Cream Cheese Chicken Chili is an easy, hearty crock pot chili recipe loaded with tender chicken, white beans, black beans, corn, hominy, salsa verde, and cream cheese.
Ready for a change from traditional chili? This creamy white chicken chili is the best chili recipe ever.
It's thick, hearty, super creamy and loaded with FLAVOR.
The chicken is fall-apart tender, the beans, corn, and hominy add interesting texture and flavor, the salsa verde brings bright freshness, and cream cheese makes it extra decadent.
So if you're looking for a stick-to-your-ribs satisfying kind of chili recipe, this slow cooker cream cheese chicken chili is definitely it.
And it's SO EASY! You don’t even have to brown the chicken. This is one of those slow cooker recipes where you just dump everything in and walk away.
Why You'll Love This Recipe
Easy white chicken chili recipe -- just dump everything into the Crock Pot!
Creamy chicken chili filled with delicious flavors the whole family will love.
A one-pot complete meal that's sure to be a new family favorite.
Great meal prep recipe — the leftovers taste even better the next day!
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White chicken chili with cream cheese comes together with simple ingredients.
Boneless skinless chicken breasts. I use 3 large fresh chicken breasts, about 8-10 ounces each.
Black beans. Black beans add color, rich flavor, and creamy texture.
White beans. You can use any kind of white bean you like such as cannellini beans, navy beans, or Great Northern beans. Just be sure to drain and rinse them before adding them to the cream cheese chicken chili.
Hominy. Hominy adds a soft and chewy texture to this white chicken chili.
Sweet corn. You can use fresh, frozen, or drained canned corn.
Chili powder and cumin. The combo of chili powder and cumin bring all the classic chili flavors you expect. Feel free to adjust the spice levels to your liking.
Salsa verde. I use mild salsa verde, which still has a little kick to it. Go as mild or spicy as you want here.
Chicken broth. We like our chili nice and thick so I only use ½ cup of broth. If you like your chili "brothier" add more. You can also use chicken stock.
Cream cheese. One block of cream cheese makes this whole pot of white chicken chili creamy and delicious.
Chili is great because it's so easy to customize with your favorite flavors. Try
Green chilies. Throw in a can of drained green chilis for a little extra zing.
Rotel. If you're missing tomatoes, go ahead and add a can of Rotel tomatoes.
Beans. If you're not a fan of black beans or white beans, swap them out for your favorite kind of beans like kidney beans, pinto beans, or chili beans.
Seasonings. Adjust the seasonings to your preference and add even add more like onion powder, garlic powder, oregano, and cayenne pepper
Step by step Instructions
1. Prep the CrockPot.
Spray the insert of your slow cooker with nonstick cooking spray.
2. Assemble the white chicken chili.
Place chicken breasts in the bottom of the crock pot. Sprinkle the chili powder, cumin, and salt over the chicken.
Add the onion, garlic, drained and rinsed beans, hominy, and corn.
Pour in the salsa verde and chicken broth. Stir to combine.
Cook on low heat for 6-8 hours or high heat for 3-4 hours.
4. Break up the chicken and add the cream cheese.
Use tongs or two forks to gently pull the chicken breasts apart into chunks-- no need to remove them, just reach right into the CrockPot.
⭐Pro Tip: This is a great time to give the chili a look and a taste and see if it needs more broth or more seasonings.
Place cream cheese cubes in the CrockPot and stir.
5. Warm until cream cheese melts.
Warm for an additional 30 minutes or until the cream cheese is completely melted.
Stir cream cheese into the chili mixture.
6. Serve and enjoy!
Serve your creamy chili with your favorite toppings like sour cream, shredded cheddar cheese, fresh cilantro, sliced green onions, and tortilla chips or corn bread.
Storage, Reheating, and Freezing
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat individual servings in the microwave for 1-2 minutes or in a saucepan on the stove top until heated through.
Freeze leftover cream cheese chicken chili in freezer-safe containers or freezer bags. Thaw in the refrigerator and reheat
This chili is hearty and thick. If you like "soupier" chili, add more chicken broth.
When you break apart the chicken, take a taste to see if it needs more seasonings.
Rinse and drain the beans and hominy before adding them to the rest of the ingredients. If you're using canned corn, it should also be drained.
To thicken cream cheese chili, mix one tablespoon of cornstarch with a couple tablespoons of cold water to make a cornstarch slurry. Stir the slurry into the chili until thickened. Repeat one more time, if necessary.
Yes. This easy white chili recipe freezes really well. Place it in freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator and reheat on the stovetop or microwave.
This white chicken chili recipe is hearty and THICK. If you prefer a soupier or thinner chili, just add more broth! You can add more right away with the rest of the ingredients or wait until you break up the chicken to see what the consistency is like and if you want to add more. The additional broth will warm up while the cream cheese melts.
What to Serve with White Chicken Chili
Looking for the best sides to serve with Crock Pot chicken chili with cream cheese? Check out my all-time favorite sides to serve with chicken chili, including dishes like:
- Baked Avocado Fries
- Corn Salad
- Coconut Lime Rice
- ... and more!
Get the Stuff I Use
My 6-quart Crock-Pot has latches which are super handy for taking my cream cheese chicken chili on the road.
I love my OXO Cheese Grater because it comes apart and stores flat in my utensil drawer.
More Easy Recipe Ideas
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Cream Cheese Chicken Chili
- 3 large boneless skinless chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can black beans, rinsed and drained
- 1 can white beans, rinsed and drained
- 1 can hominy, drained
- 1 ½ cups corn fresh, frozen & thawed, or I can of corn (drained)
- 16 ounces salsa verde
- ½ cup chicken broth Use more if you like "soupier" chili
- 8 ounces cream cheese, cubed
- Spray the insert of your slow cooker with nonstick cooking spray.
- Place chicken breasts in the bottom of the crock pot. Sprinkle the chili powder, cumin, and salt over the chicken.Add the onion, garlic, drained and rinsed beans, hominy, and corn. Pour in the salsa verde and chicken broth. Stir to combine.
- Cook on low heat for 6-8 hours or high heat for 3-4 hours.
- Use tongs or two forks to gently pull the chicken breasts apart into chunks.Add the cream cheese cubes and stir.Warm for an additional 30 minutes or until the cream cheese is completely melted. Stir cream cheese into the chili mixture.
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