The Easiest Crockpot White Chicken Chili with Cream Cheese is a creamy, comforting dish that’s perfect for chilly days. It combines tender chicken, white beans, green chilies, and creamy cheeses, all simmered together in a slow cooker to give you a rich and satisfying bowl of chili without any fuss.
I love how simple this recipe is to throw together in the morning and then forget about until dinner time. The cream cheese adds a nice silky texture that makes the chili feel extra cozy and indulgent, but without needing a lot of hands-on work. It’s one of those recipes that feels like a warm hug in a bowl, especially when you’re craving something easy and filling.
My favorite way to enjoy this chili is topped with a little shredded cheese, a squeeze of lime, and some crunchy tortilla chips on the side. It’s great for busy weeknights or when you want a crowd-pleaser that anyone can love. Plus, leftovers taste just as good (if not better!), so it’s perfect for meal prep too.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are great because they shred easily after slow cooking. You can use thighs for a richer flavor and more tender texture if you prefer.
White beans: Cannellini or great northern beans add creaminess and protein. If you want a lower-carb option, try using more vegetables like zucchini or cauliflower rice.
Diced green chilies: These give a mild, tangy heat. If you like it spicier, swap with jalapeños or add a dash of cayenne pepper.
Cream cheese: This is key for a smooth, creamy texture. For a dairy-free option, try a cashew cream or coconut cream, though it will alter the flavor slightly.
Cheese: Monterey Jack or Pepper Jack melts well and adds a nice cheesy note. You can skip the cheese or use a vegan cheese for a dairy-free version.
How Do You Shred Chicken Easily After Slow Cooking?
Shredding chicken in slow cooker recipes can be tricky, but it’s simple with a few tips:
- Remove the chicken once fully cooked and let it rest for 5 minutes to cool slightly.
- Use two forks to pull the meat apart along the grain. This helps create thin, even shreds.
- If you want, use a hand mixer for a faster method—just pulse on low for a few seconds in a bowl.
- Return the shredded chicken to the crockpot and stir gently to mix with the chili base.
This method keeps the chicken tender without shredding it too finely or making it mushy.
Equipment You’ll Need
- Crockpot or slow cooker – I love using it because it cooks all day without babysitting.
- Sharp knife & cutting board – these help you dice the onion and mince the garlic easily.
- Two forks – perfect for shredding the cooked chicken quickly and evenly.
- Large spoon or rubber spatula – useful for stirring the ingredients and mixing in the cream cheese.
- Measuring cups & spoons – keep everything precise with easy-to-read tools.
Flavor Variations & Add-Ins
- Spicy kick: Add diced jalapeños or a dash of cayenne pepper for more heat.
- Cheesy twist: Mix in shredded cheddar or Pepper Jack instead of Monterey Jack.
- Vegetable boost: Stir in chopped spinach, zucchini, or corn for extra nutrition.
- Herbal flavor: Add fresh cilantro or a squeeze of lime just before serving for brightness.
The Easiest Crockpot White Chicken Chili with Cream Cheese
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 1 (4 oz) can diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1/2 cup shredded Monterey Jack or Pepper Jack cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for garnish)
- Avocado slices (optional, for serving)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time, plus 6-7 hours on low or 3-4 hours on high in the crockpot to cook. After cooking, you’ll spend a few minutes shredding the chicken and mixing in the cream cheese and optional cheese. It’s a hands-off dish that’s perfect for busy days!
Step-by-Step Instructions:
1. Getting Started:
Put the chicken breasts at the bottom of your crockpot. Add the diced onion, minced garlic, white beans, diced green chilies, chicken broth, cumin, chili powder, oregano, and a pinch of salt and pepper. Give everything a gentle stir to mix it together.
2. Cooking the Chili:
Cover your crockpot and cook on low for 6-7 hours, or on high for 3-4 hours. You’ll know it’s ready when the chicken is tender and cooked through.
3. Shredding and Mixing:
Carefully remove the chicken and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the crockpot. Add the softened cream cheese, stirring until it’s melted and the chili becomes creamy. If you want extra cheesiness, stir in the shredded Monterey Jack or Pepper Jack cheese now.
4. Serving:
Taste your chili and add more salt and pepper if you like. Serve it hot with a dollop of sour cream and a sprinkle of fresh cilantro on top. Add avocado slices on the side for a creamy, fresh touch.
Enjoy your warm, creamy Crockpot White Chicken Chili with Cream Cheese!
Can I Use Frozen Chicken for This Chili?
Yes, you can use frozen chicken breasts, but be sure to cook the chili on the high setting for 4-5 hours to ensure the chicken cooks thoroughly and reaches a safe temperature.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the cream cheese with a dairy-free cream cheese alternative or coconut cream, and use vegan cheese or skip the shredded cheese altogether.
How Long Can I Store Leftovers?
Store leftover chili in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Add More Vegetables to the Chili?
Definitely! Feel free to add chopped zucchini, corn, or spinach during the last 30 minutes of cooking for extra flavor and nutrition.
