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Crockpot White Chicken Chili with Cream Cheese

A creamy, mildly spiced slow-cooked chili that blends shredded chicken, beans, and cream cheese for a comforting dish perfect for busy weekdays or potlucks.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2–3 lbs boneless skinless chicken breasts Use whole or pre-shredded.
  • 8 oz cream cheese, cut into cubes Can substitute with reduced-fat cream cheese or Greek yogurt.
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned drained)
  • 1 can diced tomatoes (14.5 oz) Fire-roasted optional.
  • 1–2 tsp chili powder Adjust for desired spiciness.
  • 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

Method
 

Preparation
  1. Place the chicken breasts (whole) or pre-shredded chicken into the slow cooker.
  2. Add the drained black beans, corn, and diced tomatoes.
  3. Sprinkle chili powder, cumin, and garlic powder over the top.
  4. Cube the cream cheese and scatter the cubes across the mixture.
  5. Pour in the chicken broth and stir gently to distribute spices.
Cooking
  1. 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.
  2. Remove the lid and shred the chicken in the pot with two forks.
  3. Stir thoroughly so the melted cream cheese is well combined into the chili.
  4. Taste and adjust seasoning with salt and pepper. Adjust thickness, if necessary.
Serving
  1. Serve hot with toppings like cilantro, cheese, avocado, lime, or tortilla chips.

Notes

For parties, set up a topping bar with sour cream, green onions, jalapeños, and pickled onions. Store in airtight containers for 3–4 days, or freeze for up to 3 months. Reheat gently before serving.