Slow Cooker White Chicken Chili

This 5-star Slow Cooker White Chicken Chili is a cozy, easy dinner recipe for chilly days — with just 5 minutes of prep! Serve the cream cheese chicken chili with a side of corn chips for scooping, a skillet of cornbread, or a simple green salad. It’s a creamy, crowd-pleasing Crock Pot meal that kids and adults love!

The Best Cream Cheese Chicken Chili

I’ve said it before, and I’ll say it again: the recipes that y’all send me are always a huge hit, and this slow cooker white chicken chili is no exception! The tasty idea originally came from a blog reader named Kara, and it has since become a staple in our cool-weather dinner routine. It’s so simple to throw everything in the Crock Pot and let it go — no prep work necessary!

What kind of white beans for chicken chili?

I use navy beans (also called Yankee beans), but you can substitute with cannellini beans (or white kidney beans) and Great Northern beans. In a pinch, you could even use other beans (like pinto beans, pink beans or Garbanzo beans) — it just wouldn’t be a “white bean” chili anymore!

Ingredients for White Bean Chicken Chili

This is just a quick overview of the ingredients that you’ll need for a batch of crockpot chicken chili. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Chicken: either boneless, skinless chicken breast or chicken thighs will work, so pick your favorite.
• Chicken broth: start with a small amount, and then add extra at the end to reach the desired consistency.
• Rotel diced tomatoes with green chilies: add a little bit of “kick” to the chili.
• Corn: for a hint of natural sweetness that bulks up the meal.
• White beans: I like navy beans in this recipe, but cannellini beans, Great Northern beans, or even pinto beans will all work.
• Dry Ranch Seasoning Mix: a packet of this dry seasoning blend adds bright, flavorful herbs and spices to the dish.
• Chili powder, cumin, and onion powder: classic chili seasoning for a warm, zesty pot.
• Cream cheese: adding a block of cream cheese at the end gives the broth a creamy, cheesy taste and a rich, smooth texture.

How to Make Crockpot Chicken Chili

There’s no prep work involved, so you can throw all of the ingredients into your slow cooker on the way out the door in the morning and come home later to a warm pot of tender creamy white chicken chili in a perfectly-seasoned, not-too-spicy broth.

1. Place all of the ingredients except for the cream cheese in a slow cooker.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
3. Shred the chicken with two forks.
4. Stir the shredded chicken back into the pot, along with the cream cheese.
5. Cover and cook for 5-10 more minutes, until the cream cheese melts into the broth.
6. Ladle into bowls, garnish with toppings, and enjoy!

How to Thicken White Chicken Chili in a Slow Cooker

There’s nothing worse than a watered-down, soupy pot of chili! Instead, the best chili has a thick, rich consistency that you can scoop with chips. That’s why we only add a little bit of chicken broth to start. It seems like it won’t be enough, but a lot of condensation falls back down into the Crock Pot, thinning the chili as it cooks. Have some extra broth on hand, though — you might want to loosen it up at the end if it’s still too thick.

Chili Toppings

Set out plenty of fresh toppings for your easy white chicken chili, including:

• Grated cheese
• Sour cream
• Diced avocado
• Fresh cilantro
• Sliced green onion or minced red onion
• Hot sauce
• Sliced jalapeño peppers
• Lime wedges
• Crushed tortilla chips or other corn chips (like Fritos)

What to Serve with Creamy White Chicken Chili

Here are some easy sides to pair with a warm bowl of chili:

• Jalapeno Cheddar Mexican Cornbread, Skillet Cornbread, or Honey Cornbread
• Corn Muffins or 3-Ingredient Sour Cream Muffins
• 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Sweet Potato Biscuits, or Cheese Biscuits
• Green Salad with Red Wine Vinaigrette, Wedge Salads, House Salad or Caesar Salad
• Fritos chips
• Saltine crackers
• Easy Homemade Guacamole with tortilla chips and salsa

Storage

Leftover chili will keep in an airtight container in the refrigerator for 3-4 days.

How to Freeze

I do not recommend freezing the chili after you add the cream cheese. A dairy-based broth tends to “break” or separate when thawed, giving the chili an undesirable texture. Instead, you can prepare the chili in advance, but do not add the cream cheese. Allow the chili to cool to room temperature, store in airtight containers, and freeze for up to 3 months.

Thaw frozen chili in the refrigerator overnight. Reheat over low heat, stirring the cream cheese into the pot during the final 5-10 minutes.

How to Reheat

Place chili in a saucepan. Cover and warm over low heat, just until heated through. If it seems too thick, thin the chili with a splash of extra broth.

Recipe Variations

• Use boneless, skinless chicken breasts or chicken thighs, depending on your preference. Chicken thighs tend to stay more moist and juicy in the slow cooker than the white meat chicken breast, but either option works fine!
• Instead of navy beans, use other white beans such as Great Northern beans or cannellini beans. You can also substitute with pinto beans or chickpeas.
• Chili with Ground Chicken or Ground Turkey: If you prefer the texture of ground meat in your chili, substitute with 1 ½ – 2 lbs. of ground chicken or ground turkey. You’ll need to cook the ground meat in a skillet and drain off the fat before using it in the recipe.
• Instead of canned corn, substitute with about 1 ¾ cups of frozen corn.
• No Beans: if you don’t care for beans in your chili, you can just omit that ingredient altogether, or substitute with an extra can of corn.
• For a mild taste, swap out the Rotel tomatoes and green chilies for a can of regular petite-diced tomatoes.

Tips for the Best Slow Cooker White Chicken Chili Recipe

• All slow cookers run on slightly different temperatures, so cooking times vary. My Crock Pot tends to cook dishes pretty quickly, so my chili is always done after 3 hours on HIGH. Kara leaves her chili in her Crock Pot for 8 hours on LOW, so that might work well for you, too.
• Start with a small amount of broth. The condensation from the Crock Pot will add more liquid to the dish. If you prefer a thinner chili, simply add extra broth at the end, until it reaches the desired consistency.
• Allow the cream cheese to come to room temperature and dice into cubes before stirring it into the pot. This will help the cheese melt smoothly into the chili.
• This white chicken chili is not very spicy. If you prefer more kick in your bowl, add cayenne or serve with a side of hot sauce or jalapeños!
• Make ahead! This chili just gets better as it sits, so you can make a batch on the weekend and keep it packaged in the refrigerator for 3-4 days. Reheat individual bowls for quick lunches and dinners throughout the week.

More Chili Recipes to Try

• Classic Beef Chili
• Stovetop White Bean Chicken Chili
• Easy Texas Chili
• Southern Homemade Chili
• Hot Dog Chili
• Crockpot Chili Recipe
• Instant Pot Turkey Chili
• Chili Con Carne

Slow Cooker White Chicken Chili

5 from 5 votes

Prep: 5 minutes

Cook: 6 hours

0 minutes

Total: 6 hours 5 minutes

Servings 8 cups

Calories 354 kcal

This 5-star Slow Cooker White Chicken Chili is a cozy, easy dinner recipe for chilly days!

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Ingredients

  

1x2x3x

• 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 oz.) can of Rotel diced tomatoes with green chilies, not drained
• 1 (15.25 oz.) can of corn, drained
• 1 (16 ounce) can of navy beans, drained and rinsed
• 1 (1 ounce) packet of 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 cookers run on slightly different temperatures, so cooking times vary. My Crock Pot tends to cook dishes pretty quickly, so my chili is always done after 3 hours on HIGH. Kara leaves her chili in her Crock Pot for 8 hours on LOW, so that might work well for you, too.
• Start with a small amount of broth. The condensation from the Crock Pot will add more liquid to the dish. If you prefer a thinner chili, simply add extra broth at the end, to taste, until it reaches the desired consistency.
• Allow the cream cheese to come to room temperature and dice into cubes before stirring it into the pot. This will help the cheese melt smoothly into the chili.
• This white chicken chili is not very spicy. If you prefer more kick in your bowl, add cayenne or serve with a side of hot sauce or jalapeños!
• Make ahead! This chili just gets better as it sits, so you can make a batch on the weekend and keep it packaged in the refrigerator for 3-4 days. Reheat individual bowls for quick lunches and dinners throughout the week.

Nutrition

Serving: 1cupCalories: 354kcalCarbohydrates: 24gProtein: 32gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 104mgSodium: 1066mgPotassium: 825mgFiber: 4gSugar: 2gVitamin A: 757IUVitamin C: 10mgCalcium: 82mgIron: 3mg

Keyword: chicken chili recipe, cream cheese chicken chili, crock pot white chili, crockpot chicken chili, slow cooker white chicken chili, white chili

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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This recipe was originally published in December, 2017. The photos were updated in November, 2021.