Crockpot Cream Cheese Chicken Chili is a one-pot, dump-and-go dinner packed with tender chicken, beans, corn, hominy, salsa verde, and cream cheese. It's creamy and comforting, and the leftovers are just as delicious. We love scooping it up with tortilla chips.
Serve it with Sweet Jiffy Cornbread or any of these delicious sides for chicken chili.
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Craving something different from traditional chili? This creamy white chicken chili is thick, hearty, and full of flavor.
Tender shredded chicken, beans, corn, hominy, and salsa verde combine to create rich, fresh flavor, while cream cheese adds a creamy texture. It's the best chili recipe.
Just toss everything into the slow cooker, no browning required, and let it do the work.
For another easy dump-and-go chicken chili recipe, try my friend's Slow Cooker Buffalo Chicken Chili recipe!
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!
Ingredients
White chicken chili with cream cheese comes together with simple ingredients.
- Boneless skinless chicken breasts. I used three large, fresh chicken breasts that weighed 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. 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 brings 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 used ½ cup of broth. If you like your chili "brothier," add more. You can also use chicken stock.
- Block of cream cheese. One block of full fat cream cheese makes this whole pot of white chicken chili creamy and delicious.
Variations
It's so easy to customize this cream cheese chicken chili recipe 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.
- Different 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
How to Make Slow Cooker Cream Cheese Chicken Chili
Step 1: Place chicken breasts in the bottom of the crock pot insert coated with nonstick cooking spray. Sprinkle the chili powder, cumin, and salt over the chicken, then add the onions and garlic.
Step 2: Drain and rinse the beans, hominy, and corn and dump them on top of the chicken.
Step 3: 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.
Step 4: Gently pull the chicken breasts into chunks. Stir in cubed cream cheese. Warm until the cream cheese is melted, 30 min. Stir cream cheese into the chili mixture.
Serve cream cheese chicken chili with your favorite chili toppings like sour cream, green onions, and fresh cilantro, and a side of cornbread. Or serve it over a baked potato!
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.
Expert Tips
- 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.
FAQs
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!
More Easy Recipe Ideas
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📖 Recipe
Cream Cheese Chicken Chili
Ingredients
- 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
Instructions
- 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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