White Chicken Chili with Cream Cheese Recipe
Family Favorite Soups.
A comforting, creamy crockpot chili that's a total family favorite. So easy and kid-friendly!
I remember the first time I made this. It was one of those gray, drizzly afternoons where the whole world felt a bit quiet. I tossed everything into the crockpot, and a few hours later, the house was filled with this incredible, savory smell. My kids came running, drawn in by the aroma. Seeing their happy faces as they scraped their bowls clean—yeah, that’s when I knew this recipe was a keeper. It’s become our go-to for cozy nights in.
Why This Chili Feels Like Home
- •It’s a true 'dump-and-go' crockpot meal, so simple.
- •The cream cheese makes it unbelievably rich and velvety.
- •So comforting and perfect for a chilly day.
- •It has a kid-friendly flavor that isn't too spicy.
- •Makes the whole house smell incredible while it cooks.
- •The leftovers are somehow even better the next day!
A friend of mine tried this and texted me, 'I'm never making chili another way again!' She said her picky eater even asked for seconds. Honestly, that’s the best compliment. When a recipe brings that much simple joy to someone's dinner table, it just makes my heart happy.
Essential Ingredient Guide
- Cream Cheese: This is the star. Use a full-fat block for the best, creamiest result. Letting it soften on the counter for a bit before you add it helps it melt into the chili so smoothly. No lumps!
- Canned Beans: I love using a mix of cannellini and Great Northern beans. It gives a nice, subtle difference in texture. The most important thing is to give them a good rinse before you add them in.
- Diced Green Chiles: A small can adds so much flavor without making it 'hot.' It’s more of a gentle, savory warmth. It’s what gives white chili that classic taste, so I wouldn’t skip it.
Complete Cooking Process
- The best part about this recipe is its simplicity. You just layer everything in. Chicken goes on the bottom.
- Then, add your aromatics—the onion and garlic—followed by the rinsed beans and those lovely green chiles.
- Finally, pour over the seasoned broth. That's it. The slow cooker does all the work from here.
- After the chicken is cooked and shredded, it's time for the finish.
- You'll stir in the cubed cream cheese. Just be a little patient here. It will melt and disappear, leaving behind this gorgeous, velvety texture.
- A splash of heavy cream and some fresh cilantro at the very end brings it all together. It's so good.
Your Questions, Answered
→Can I make this on the stovetop instead of a crockpot?
Yes, absolutely. Just sauté the onion and garlic first, then add the remaining ingredients (using cooked, shredded chicken). Let it all simmer for about 30 minutes before adding the cream cheese and cream at the end.
→How can I make this chili thicker?
If you like a really thick chili, you can mash about half a cup of the beans before adding them to the slow cooker. Or, you can make a slurry with a tablespoon of cornstarch and two tablespoons of cold water and stir it in at the end.
→Can I freeze this white chicken chili?
You can, but sometimes dairy-based soups can separate a little when they're reheated. If you plan to freeze it, I'd suggest making the chili without the cream cheese and cream, freezing that, and then adding the dairy when you reheat it.
→How can I add a little more heat?
For a bit of a kick, you could add a diced jalapeño along with the onion, or simply stir in a pinch of cayenne pepper with the other spices.
White Chicken Chili with Cream Cheese Recipe
Easy crockpot white chicken chili with cream cheese is a family favorite! A comforting and kid-friendly dinner recipe for any night.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Chili
- 012 lbs boneless, skinless chicken breasts
- 021 large yellow onion, chopped
- 032 cloves garlic, minced
- 042 (15-ounce) cans cannellini beans, rinsed and drained
- 051 (15-ounce) can Great Northern beans, rinsed and drained
- 061 (4-ounce) can diced green chiles, undrained
- 074 cups chicken broth
- 081 tablespoon cumin
- 091 teaspoon dried oregano
- 101/2 teaspoon chili powder
- 11Salt and freshly ground black pepper to taste
For the Creamy Finish
- 018 ounces cream cheese, softened and cubed
- 021/2 cup heavy cream or whole milk
- 031/2 cup chopped fresh cilantro
Optional Toppings
- 01Shredded Monterey Jack cheese
- 02Sour cream or Greek yogurt
- 03Diced avocado
- 04Tortilla strips
- 05Lime wedges
Instructions
Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
Top the chicken with the chopped onion, minced garlic, both cans of rinsed beans, and the diced green chiles.
In a small bowl, whisk together the chicken broth, cumin, oregano, and chili powder. Pour this mixture over the ingredients in the slow cooker. Season with a bit of salt and pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Carefully remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks, then return it to the slow cooker.
Add the softened, cubed cream cheese and heavy cream to the chili. Stir gently until the cream cheese is fully melted and the chili is smooth and creamy. This can take a few minutes.
Stir in the fresh cilantro. Taste and adjust seasoning with more salt and pepper if needed.
Serve warm with your favorite toppings like shredded cheese, avocado, and tortilla strips.
Notes & Tips
- 1If your chili seems too thick, just stir in a bit more chicken broth until it reaches the consistency you like.
- 2For a slightly lighter version, you can use Neufchâtel cheese and whole milk instead of full-fat cream cheese and heavy cream.
- 3This recipe is very forgiving. Feel free to add a can of corn or even some white hominy.
Tools You'll Need
- •Soften the cream cheese before adding it to the pot. This is key for a smooth, lump-free sauce.
- •Use two forks to shred the chicken—it’s quick and gives you that perfect texture.
- •Don't skip rinsing the canned beans. It removes excess sodium and that 'canned' flavor.
- •Wait to add the cream cheese and cilantro until the very end of cooking to keep their flavors fresh and prevent the dairy from separating.