There’s nothing like a cozy bowl of chili on a cold evening, and this Crock Pot White Chicken Chili with Cream Cheese is one of the easiest comfort food recipes you’ll ever make. With just 7 simple ingredients and minimal prep, you can toss everything into your slow cooker and let it do the work. A few hours later, you’ll have a creamy, flavorful chili ready for dinner—perfect for busy weeknights, meal prep, or family gatherings.
Unlike traditional red chili made with beef or sausage, this version is lighter, creamier, and full of Southwest-inspired flavor. It’s also budget-friendly and reheats beautifully, making it just as good (if not better!) the next day.
Why You’ll Love This Recipe
✔️ Dump-and-go – No need to brown meat or prep ahead.
✔️ Family favorite – Even picky eaters love it.
✔️ Creamy & comforting – The cream cheese makes the broth irresistibly rich.
✔️ Customizable – Add your favorite toppings to make it your own.
✔️ Great leftovers – The flavors deepen as it sits, so it’s perfect for meal prep.
Ingredients You’ll Need
- 2 chicken breasts (boneless, skinless, thawed)
- 1 packet taco seasoning (or 2–3 tablespoons from a jar)
- 1 packet ranch seasoning mix
- 15 oz canned black beans (undrained)
- 15 oz canned corn (undrained)
- 10 oz Rotel tomatoes with green chiles (undrained)
- 8 oz cream cheese (adds that creamy texture!)
How to Make White Chicken Chili in the Crock Pot
- Layer the ingredients – Place chicken breasts in the bottom of your slow cooker. Sprinkle with taco and ranch seasoning, then add the beans, corn, and Rotel. Top everything with the cream cheese block.
- Cook low and slow – Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender.
- Shred the chicken – Remove the chicken breasts, shred them with two forks (or use a hand mixer for speed), then stir back into the chili.
- Mix and serve – Stir everything together until the cream cheese is fully incorporated. Serve hot with your favorite toppings.
Topping Ideas
Make it your own with delicious add-ons:
- Crispy tortilla strips or crushed tortilla chips
- Fresh lime juice
- Shredded cheese
- Sliced avocado
- Cilantro
Tips & Substitutions
- Cream cheese alternatives – Swap with heavy cream or half-and-half for a smoother broth. Start with ½ cup and adjust to taste.
- Rotel substitute – Use diced tomatoes + a can of green chiles if you can’t find Rotel.
- Customize the broth – Leave the canned liquid in for a thinner chili, or drain for a thicker version.
- Shredding hack – Use a stand mixer or hand mixer for quick, evenly shredded chicken.
- Make it lighter – Use reduced-fat cream cheese.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm individual portions in the microwave with a splash of water or chicken broth to loosen the sauce.
- Freeze: This chili freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
Budget Breakdown
This recipe costs around $15.65 for 8 servings (about $1.96 per serving). If you use non-organic chicken, the cost drops closer to $12 total—an affordable family meal!
FAQs
Can I make this recipe ahead of time?
Yes! Assemble everything in your Crock Pot insert and refrigerate overnight. In the morning, set it to cook.
Do I need to drain the beans and corn?
Not necessarily. Keeping the liquid creates a thinner broth, while draining gives a thicker chili.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work just as well and add extra richness.
Final Thoughts
This Crock Pot White Chicken Chili with Cream Cheese is a weeknight lifesaver—creamy, flavorful, and unbelievably easy. With minimal prep and pantry staples, it’s the perfect recipe for when you need something comforting without the fuss.
Serve it with warm cornbread, tortilla chips, or a crisp side salad, and you’ve got a hearty meal the whole family will love.