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
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Getting Started: Layering the Flavors:
- 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.
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The Magic Step: Making it Creamy:
- 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.
Chef's Tips
If your chili seems too thick, just stir in a bit more chicken broth until it reaches the consistency you like.,For a slightly lighter version, you can use Neufchâtel cheese and whole milk instead of full-fat cream cheese and heavy cream.,This recipe is very forgiving. Feel free to add a can of corn or even some white hominy.
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
- 01 2 lbs boneless, skinless chicken breasts
- 02 1 large yellow onion, chopped
- 03 2 cloves garlic, minced
- 04 2 (15-ounce) cans cannellini beans, rinsed and drained
- 05 1 (15-ounce) can Great Northern beans, rinsed and drained
- 06 1 (4-ounce) can diced green chiles, undrained
- 07 4 cups chicken broth
- 08 1 tablespoon cumin
- 09 1 teaspoon dried oregano
- 10 1/2 teaspoon chili powder
- 11 Salt and freshly ground black pepper to taste
For the Creamy Finish
- 01 8 ounces cream cheese, softened and cubed
- 02 1/2 cup heavy cream or whole milk
- 03 1/2 cup chopped fresh cilantro
Optional Toppings
- 01 Shredded Monterey Jack cheese
- 02 Sour cream or Greek yogurt
- 03 Diced avocado
- 04 Tortilla strips
- 05 Lime 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
- 1 If your chili seems too thick, just stir in a bit more chicken broth until it reaches the consistency you like.
- 2 For a slightly lighter version, you can use Neufchâtel cheese and whole milk instead of full-fat cream cheese and heavy cream.
- 3 This recipe is very forgiving. Feel free to add a can of corn or even some white hominy.
Tools You'll Need
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Slow Cooker (6-quart or larger)
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Cutting board
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Chef's knife
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Can opener
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Two forks (for shredding chicken)
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Whisk
Must-Know Tips
- 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.
Professional Secrets
- A squeeze of fresh lime juice over each bowl right before serving really wakes up all the flavors.
- For a subtle smoky note, add a half teaspoon of smoked paprika with the other spices.
- If you have time, briefly toast the cumin in a dry pan until it's fragrant. It deepens the flavor beautifully.
- Stir in a cup of frozen corn during the last 30 minutes of cooking for a little pop of sweetness and texture.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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