I first made this cozy Crockpot White Chicken Chili with Cream Cheese on a rainy weeknight and it instantly became my go-to comfort meal. It’s a creamy, mildly spiced slow-cooker chili that blends shredded chicken, beans, corn, and softened cream cheese into a bowlful of warming goodness — perfect for busy weekdays, casual game days, or a crowd-pleasing potluck.

What makes this recipe special

This chili hits a sweet spot: minimal hands-on time, pantry-friendly ingredients, and a silky finish thanks to cream cheese. The slow cooker does the heavy lifting, so you can walk away and come back to tender chicken and melded flavors. It’s also flexible — swap beans, adjust heat, or use rotisserie chicken to speed things up.

“Rich and comforting with the right amount of spice — it felt like a hug in a bowl. Leftovers were even better the next day.”

Preparing Crockpot White Chicken Chili with Cream Cheese

Quick overview of the process so you know what to expect:

Layer the main ingredients in the slow cooker.
Nest cubes of cream cheese on top so they melt during cooking.
Add chicken broth, cook low and slow until chicken is tender.
Shred chicken in the pot, stir to combine, then season and serve.

This sets expectations: mostly hands-off cooking, with a brief shredding step at the end and simple garnishes for serving.

Ingredient list

2–3 lbs boneless skinless chicken breasts (see notes)
8 oz cream cheese, cut into cubes
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned drained)
1 can (14.5 oz) diced tomatoes (fire-roasted optional)
1–2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
2–3 cups chicken broth (adjust for desired thickness)
Salt and freshly ground black pepper, to taste

Notes/substitutions:

If you prefer, use a rotisserie chicken (shredded) — add it in the last 30–60 minutes so it doesn’t dry out. If using raw breasts, add whole and shred after cooking.
For a lighter version, use reduced-fat cream cheese or swap half for plain Greek yogurt stirred in at the end (off heat).
Add a diced poblano or green chilies for extra depth.

Cooking method

Place the chicken breasts (whole) or pre-shredded chicken into the slow cooker. Add the drained black beans, corn, and diced tomatoes. Sprinkle chili powder, cumin, and garlic powder over the top.
Cube the cream cheese and scatter the cubes across the mixture so they’ll melt evenly.
Pour in the chicken broth. Stir gently to distribute spices, but it’s okay if the cream cheese sits on top.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is tender.
Remove the lid and shred the chicken in the pot with two forks. Stir thoroughly so the melted cream cheese becomes a silky part of the chili.
Taste and adjust seasoning with salt and pepper. If it’s too thick, add a splash more broth; if too thin, simmer uncovered on high for 10–15 minutes in the slow cooker.
Serve hot with your favorite toppings like cilantro, shredded cheese, sliced avocado, lime wedges, or tortilla chips.

Best ways to enjoy it

Ladle over cilantro-lime rice for a hearty bowl.
Serve with warm corn tortillas or buttery cornbread for soaking up the creamy broth.
Garnish ideas: chopped cilantro, diced avocado, shredded Monterey Jack or cheddar, a squeeze of lime, and crispy tortilla strips or crushed tortilla chips.
For parties, set up a topping bar with sour cream, chopped green onions, jalapeños, and pickled onions.

How to store & freeze

Refrigerate: Cool chili to room temperature (no more than 2 hours), then store in airtight containers. Use within 3–4 days.
Freeze: Portion into freezer-safe containers or heavy-duty freezer bags. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over medium-low, stirring to recombine. Microwave in covered dish, stirring every 60–90 seconds. Reheat to 165°F before serving for safety.
Food safety tip: Always reheat and cool in shallow containers to speed temperature changes and reduce bacterial risk.

Pro chef tips

Browning optional: Sear seasoned chicken breasts quickly in a skillet for 1–2 minutes per side before the slow cooker to add extra flavor — not required but nice.
Cream cheese distribution: Cut into small cubes so it melts evenly into the chili. If cream cheese clumps, whisk a small amount of hot broth into softened cream cheese in a bowl, then stir back in.
Thickness control: Reduce broth for a thicker stew; add more for a soupier chili. If too thin at the end, remove the lid and cook on high for 15–20 minutes.
Spice balance: Start with 1 tsp chili powder; increase if you prefer heat. Add chopped green chiles or a pinch of cayenne for more kick.
Time-saver: Use canned or rotisserie chicken and add at the final 30–60 minutes to prevent dryness.

Flavor swaps

Dairy-free: Replace cream cheese with a can of full-fat coconut milk for creaminess (flavor will shift tropical). Add a tablespoon of nutritional yeast for savory depth.
Vegetarian: Substitute shredded jackfruit or extra beans for chicken and use vegetable broth.
Smoky version: Add a chipotle in adobo, or use smoked paprika instead of part of the chili powder.
Southwest twist: Add diced green chiles, smoked cheddar, and a splash of lime juice at the end.

Your questions answered

Q: Can I use pre-cooked shredded chicken?
A: Yes. If using rotisserie or pre-cooked chicken, stir it in during the last 30–60 minutes to warm through. This prevents overcooking and keeps the chicken moist.

Q: What’s the internal temperature the chicken should reach?
A: For safety, chicken should reach 165°F (74°C). Use an instant-read thermometer in the thickest part of a breast if cooking whole.

Q: Is the cream cheese necessary? Can I substitute sour cream or Greek yogurt?
A: Cream cheese gives the chili a rich, velvety texture. You can substitute half with plain Greek yogurt or sour cream (add off heat to prevent curdling), but the flavor and texture will be slightly different.

Q: Can I make this spicy?
A: Absolutely. Add chopped jalapeños, a diced chipotle in adobo, extra chili powder, or cayenne to taste. Start small and adjust after tasting.

Q: How long does it keep in the freezer?
A: Up to 3 months for best quality. Label with date and defrost in the refrigerator before reheating.

Conclusion

If you like creamy, hands-off slow cooker meals, this Crockpot White Chicken Chili with Cream Cheese delivers comfort and convenience. For more inspiration and similar slow-cooker cream cheese chili ideas, check out Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef and another easy variation at Crockpot Cream Cheese Chicken Chili – Family Review Guide.