When the weather turns chilly or life gets busy, nothing beats the comfort of a warm bowl of crockpot white chicken chili! This version is rich, creamy, and full of hearty beans, tender chicken, and the perfect amount of zesty spice.
For more cozy chilis, try my classic slow cooker chili or this no-bean Texas chili. You can also browse my chili recipes and all of my Soups, Stews, and Chili recipes for more recipes to try on a chilly day.
Table of Contents
Before You Get Started
A few quick tips to guarantee the creamiest, most flavorful Crockpot white chicken chili:
- Use thighs for juicier chicken. Boneless, skinless chicken thighs stay tender and don’t dry out like white meat can in the slow cooker. Breasts work fine too; just watch the cook time.
- Start with less broth. Condensation will thin the chili as it cooks, so begin with one cup and add more at the end if needed.
- Soften and cube the cream cheese. Room-temperature cream cheese melts evenly and blends smoothly into the chili.
- Cook time matters. Every slow cooker runs differently. Mine finishes in 2-3 hours on HIGH, but yours may take up to 8 hours on LOW.
How to Make Crockpot White Chicken Chili
Step 1: Layer in the Crock Pot
Add the chicken first, then pour in the broth, tomatoes with chilies, beans, corn, and seasonings.
** PRO TIP: Starting with a smaller amount of broth is smart. The crockpot naturally creates condensation and the meat releases juices, so you can always thin the chili with extra broth later if desired. This avoids a watered-down, thin chili.
Quick Note: If using frozen chicken, keep in mind that it releases more liquid and can take longer to cook. Add about 1 extra hour to the cook time, and always make sure the internal temperature reaches 165°F before shredding.
Step 2: Let It Cook
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
If your slow cooker runs hot, check it earlier. You don’t want to overcook the chicken (especially if you’re using white meat) and have it turn out dry. Mine finishes in about 2-3 hours on HIGH.
Step 3: Shred the Chicken
Remove the chicken from the pot, shred with two forks, and return it to the slow cooker. Stir to combine.
Step 4: Add the Cream Cheese
Stir in the cubed cream cheese, cover, and let it melt for about 10 minutes. Stir again until smooth (use a whisk, if necessary, to really incorporate that cream cheese).
Quick Note: For best results, make sure the cream cheese is softened to room temperature and add it after the chicken is cooked. If added too early or when the broth is boiling, the dairy can separate and create a grainy texture.
If the chili feels too thick, add more broth until it’s just right for you.
** OPTIONAL TIP: For a thicker texture without flour, mash a spoonful of beans against the side of the slow cooker and stir them back in.
Step 5: Taste and Adjust
Check the seasoning, adding more salt, pepper, or spice if needed. Once it’s creamy and flavorful, you’re ready to serve.
Serving Suggestions
This creamy chili is cozy on its own, but toppings and sides make it shine:
Topping Ideas:
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Fresh cilantro, sliced green onions, or diced avocado
- Hot sauce, jalapeños, or a squeeze of lime
What to Serve on the Side:
- Jiffy Mexican cornbread, Jiffy cornbread with creamed corn, cornbread muffins, Jiffy corn casserole, sweet cornbread, or cast iron skillet cornbread
- Jalapeño cheddar bread or spoon bread
- Fritos chips, saltines, or tortilla chips with guacamole and salsa
It’s also great spooned over baked potatoes for an easy, hearty dinner.
Variations and Customizations
Customize this white chicken chili to fit your taste or pantry:
Protein Swaps
- Use leftover turkey or rotisserie chicken.
- Try ground chicken or ground turkey (brown first in a skillet and drain).
Bean and Veggie Options
- Navy beans are classic, but cannellini or Great Northern work too.
- Skip the beans for a corn-only version, or substitute frozen corn for canned.
Dietary Tweaks
- For dairy-free, replace cream cheese with a splash of coconut milk or cashew cream.
Flavor Boosts
- Add spice with jalapeños, cayenne, or hot salsa.
- For a fresh finish, stir in lime juice or chopped cilantro before serving.
One of our regular meals and have tried 10 or so other recipes, all good but this is our new favorite. The ranch and tomatoes make the difference. I doubled the beans and broth.
– David
Storage and Prep
Like most soups and stews, this chili tastes even better the next day, so it’s perfect for meal prep.
Refrigerator (up to 4 days): Store leftovers in an airtight container and reheat gently on the stove or in the microwave until warmed through.
Freezer (up to 3 months): Freeze in airtight containers before adding the cream cheese. Thaw overnight in the fridge, then reheat and stir in the cream cheese just before serving for the smoothest texture.
Make-Ahead Option: Combine all ingredients except the cream cheese in a freezer bag and freeze flat. When ready to cook, thaw overnight, dump into the slow cooker, and follow the directions as written.
Frequently Asked Questions
Can I use frozen chicken?
For food safety reasons, it’s best to start with thawed chicken. Frozen chicken can release too much liquid and stay in the “danger zone” too long. If you use it, add about 1 extra hour and check that the internal temperature reaches 165°F.
My chili is too thin. How can I thicken it?
Mash some beans against the side of the slow cooker, add a bit more cream cheese, or whisk in a small cornstarch slurry.
How do I prevent the dairy from separating?
Add softened cream cheese at the end, once the broth is hot but not boiling. Stir until smooth before serving.
Can I make this in an Instant Pot?
Yes! Cook on High Pressure for about 15 minutes with a natural release. Then stir in the cream cheese at the end.
Can I make it less spicy for kids?
Swap the Rotel for plain diced tomatoes and skip the chili powder.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crockpot White Chicken Chili
Equipment
Ingredients
- 1 ½ – 2 lbs. boneless skinless chicken breasts (or thighs)
- 1 cup chicken broth, plus an extra 1-2 cups to thin the chili at the end
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, not drained
- 1 (15.25 ounce) can corn, drained
- 1 (16 ounce) can navy beans, drained and rinsed
- 1 (1 ounce) packet dry Ranch seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 8 ounces cream cheese, softened at room temperature and cubed
- Optional for serving: chips or cornbread; sliced green onions; sour cream; cilantro; grated cheese
Instructions
- Combine all of the ingredients (except for the cream cheese) in a large slow cooker. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
- Remove the chicken and shred with two forks or chop. Return the chicken to the slow cooker and give everything a good stir.
- Add the cream cheese to the slow cooker, stir, cover, and cook for an additional 5-10 minutes, or until the cream cheese melts and incorporates into the broth. At this point, stir in additional broth, as necessary, to thin the chili and reach your desired consistency.
- Serve with optional toppings, chips, or cornbread!
Notes
- All slow cooker vary in temperature, so adjust cook times accordingly. Mine finishes in about 2-3 hours on HIGH or 6-8 hours on LOW.
- Start with 1 cup of broth and add more at the end if you like a thinner chili. I typically use about 2 cups total.
- Soften and cube the cream cheese before adding it to ensure a smooth texture.
- For extra heat, stir in cayenne or top with jalapenos.
- For a dairy-free version, use coconut milk or cashew cream instead of cream cheese. The flavor will obviously be quite different, though.
- Storage: Refrigerate up to 4 days or freeze (without cream cheese) up to 3 months.
- Serving Idea: Spoon over baked potatoes or pair with cornbread for a full meal.
Nutrition
VERY tasty and so easy! I love it!
– Chantelle
If you love Crock Pot chicken recipes, be sure to try this crockpot chicken and stuffing, this Crock Pot chicken stew, and this crockpot chicken and rice, too!
Originally published in December, 2017, this post was updated in October, 2025.
Delicious!
I decreased the amount of cream cheese since I only had half a tub of whipped cream cheese. Regardless, family is scraping the bowls and asking for seconds. Thank you for sharing this recipe. Also added a bit more spice by sprinkling a tsp or 2 of taco seasoning.
We’re so happy to hear this, Irene! Thank you for trying it out and taking the time to leave a review.