I grew up on thick, comforting bowls of chili, but this Crockpot White Chicken Chili with Cream Cheese quickly became my go-to when I wanted something creamy without a long fuss. It’s a slow-cooker dream: shredded chicken, beans and corn simmered gently, then finished with cream cheese so the broth turns velvety and slightly tangy. It’s ideal for busy weeknights, potlucks, or a cozy game-day spread. If you like creamy dips and one-pot meals (think of a hot, ladleable cousin to my favorite buffalo chicken dip with cottage cheese), this recipe will feel familiar and instantly satisfying.

Why you’ll love this dish

This chili blends comfort, convenience, and crowd-pleasing flavor. The slow cooker does the hands-off work: chicken becomes tender enough to shred with a fork and the spices have time to bloom. Cream cheese gives body without needing a roux or heavy cream. It’s budget-friendly (canned beans and tomatoes stretch the protein), kid-approved when dialed down on heat, and easy to scale for a feeding-a-crowd dinner or meal prep. Make it for a chilly night, a tailgate, or when you want a hearty soup that doubles as a dip.

"A creamy bowl that tastes like it simmered all day — with zero babysitting." — home cook review

The cooking process explained

Overview: set the slow cooker, toss in the pantry staples, and let low heat do the work. The basic flow:

Layer shredded chicken, drained corn, rinsed black beans, diced tomatoes and diced onion in the crockpot.
Add garlic and spices; pour in chicken broth so ingredients are just covered.
Slow-cook until the chicken is fall-apart tender (low 6–8 hours or high 3–4 hours).
Stir in softened cream cheese near the end so it melts smoothly into the liquid.
This brief roadmap helps you plan active time (about 10–15 minutes to assemble) versus hands-off time (several hours in the crockpot).

What you’ll need

2–3 boneless skinless chicken breasts (about 1.5–2 lb), cooked and shredded
1 can corn, drained (or 1 cup frozen corn, no need to thaw)
1 can black beans, drained and rinsed
1 can diced tomatoes (14–15 oz)
4 oz cream cheese, softened
3–4 cups chicken broth (start with 3 and add more for a thinner chili)
1 small onion, diced
2–3 garlic cloves, minced
1–2 tsp ground cumin
1–2 tsp chili powder (adjust to taste)
Salt and freshly ground black pepper, to taste

Notes and substitutions: swap shredded rotisserie chicken to skip the cooking step. Use low-sodium broth if you want tighter control over salt. For a dairy-free version, omit cream cheese and finish with a can of coconut milk plus a tablespoon of cornstarch slurry to thicken.

Step-by-step instructions

Place the shredded chicken, corn, black beans, diced tomatoes, and diced onion into the crockpot. Spread them into an even layer.
Add the minced garlic, cumin, chili powder, and season with salt and pepper. Toss gently to distribute the spices.
Pour in enough chicken broth to just cover the ingredients. Start with 3 cups; add more later if you want a thinner consistency.
Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and flavors have melded.
About 30 minutes before serving, add the softened cream cheese and stir until it melts and the chili is smooth. If needed, use the back of a spoon to break up any lumps and fully incorporate the cheese.
Taste and adjust seasoning as necessary. Serve warm with toppings like chopped cilantro, diced avocado, lime wedges, shredded cheese, and tortilla chips.

Best ways to enjoy it

Serve bowls with a squeeze of lime and fresh cilantro to brighten the richness. Top with diced avocado or a dollop of Greek yogurt or sour cream for cooling contrast. For texture, add crushed tortilla chips or serve alongside warm corn tortillas. Pair it with a simple side salad or cornbread for a complete meal. For parties, spoon the chili into a shallow dish and lay chips around for easy communal dipping.

How to store & freeze

Refrigerate: cool to room temperature, then store in an airtight container for up to 4 days. Reheat gently on the stove over medium-low heat, stirring to reincorporate any separated fats. Add a splash of broth if it thickened too much.
Freeze: portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stove. When reheating from frozen, add a little extra broth and stir frequently to avoid scorching.
Food safety: never leave hot chili at room temperature more than 2 hours; cool quickly by dividing into shallow containers.

Pro chef tips

Texture control: shred the chicken finely for a smoother, stew-like chili or leave slightly chunky for more chew.
Even melting: soften cream cheese to room temperature and cut into cubes so it blends quickly and evenly.
Spice balance: use 1 tsp chili powder to keep it mild; up to 2 tsp if you like heat. Add a pinch of cayenne only if you want a sharper bite.
One-pot shortcut: use cooked rotisserie chicken to shave off hands-on time.
Thickening: if the chili seems thin after adding cheese, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir in, cooking another 10 minutes.

You can also try unique pairings — for an unusual dairy note, I sometimes finish a small bowl with a spoonful of ricotta. If you want dessert inspiration after this savory meal, check this playful twist on dairy: cottage cheese ice cream.

Creative twists

Green chile version: add diced roasted Hatch chiles for a smoky, vibrant lift.
Instant Pot adaptation: use the sauté function to soften onion and garlic, then pressure-cook for 12 minutes and quick-release. Stir in cream cheese after depressurizing.
Vegetarian swap: replace chicken with extra beans, add cubed sweet potato, and use vegetable broth; finish with a dairy-free cream substitute.
Tex-Mex flip: stir in a cup of shredded pepper jack and top with pickled jalapeños for a sharper profile.

Helpful answers

Q: Can I use frozen chicken breasts?
A: Yes — add frozen chicken at the start, but increase cook time and ensure internal temperature reaches 165°F before shredding.

Q: Is this recipe spicy?
A: Not inherently. The heat depends on the chili powder and additions like cayenne. Start mild and spice at the end if needed.

Q: Can I make this in advance?
A: Absolutely. It often tastes better the next day after flavors meld. Reheat gently and thin with broth if it thickened.

Q: How do I keep cream cheese from separating?
A: Soften cream cheese first and stir it in during the last 30 minutes on low. Cubing it helps it incorporate evenly and prevents curdling.

Conclusion

If you want a reliable, creamy slow-cooker meal that stretches a little protein into big bowls of comfort, this Crockpot White Chicken Chili with Cream Cheese delivers. For another tried-and-true version that inspired many home cooks, see Chunky Chef’s slow-cooker creamy white chicken chili.

Crockpot White Chicken Chili with Cream Cheese

Author: amir_hassan
Total Time: 495 minutes
Yield: 4-6 servings
Diet: Gluten-Free

Print Recipe

Description

A creamy, comforting slow-cooked chili made with shredded chicken, beans, corn, and cream cheese for a velvety finish.

Ingredients

2–3 boneless skinless chicken breasts (about 1.5–2 lb), cooked and shredded
1 can corn, drained (or 1 cup frozen corn)
1 can black beans, drained and rinsed
1 can diced tomatoes (14–15 oz)
4 oz cream cheese, softened
3–4 cups chicken broth
1 small onion, diced
2–3 garlic cloves, minced
1–2 tsp ground cumin
1–2 tsp chili powder (adjust to taste)
Salt and freshly ground black pepper, to taste

Instructions

Place the shredded chicken, corn, black beans, diced tomatoes, and diced onion into the crockpot. Spread them into an even layer.
Add the minced garlic, cumin, chili powder, and season with salt and pepper. Toss gently to distribute the spices.
Pour in enough chicken broth to just cover the ingredients. Start with 3 cups; add more later if you want a thinner consistency.
Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and flavors have melded.
About 30 minutes before serving, add the softened cream cheese and stir until it melts and the chili is smooth.
Taste and adjust seasoning as necessary. Serve warm with toppings like chopped cilantro, diced avocado, lime wedges, shredded cheese, and tortilla chips.

Notes

Use shredded rotisserie chicken to skip cooking. For dairy-free, omit cream cheese and use coconut milk with cornstarch to thicken.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American