Go Back

Crockpot White Chicken Chili with Cream Cheese

Crockpot White Chicken Chili with Cream Cheese delivers rich, creamy chili with tender shredded chicken, white beans, sweet corn, and mild green chiles. Slow-cooked flavors blend into a velvety broth once softened cream cheese is melted in and sour cream is warmed through.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb boneless, skinless chicken breasts
Onion and garlic
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
Beans and corn
  • 2 can (15 oz) Great Northern beans, drained and rinsed
  • 1 can (15 oz) white corn, drained
Chiles and broth
  • 1 can (4 oz) diced green chiles
  • 4 cup low-sodium chicken broth
Spices
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy finish
  • 8 oz cream cheese, softened and cubed
  • 0.5 cup sour cream
Fresh herbs and citrus
  • 0.25 cup chopped fresh cilantro
  • 1 juice of 1 lime
Optional toppings
  • 1 Shredded Monterey Jack cheese Optional
  • 1 Sliced avocado Optional
  • 1 Tortilla strips Optional
  • 1 Fresh cilantro Optional
  • 1 Lime wedges Optional
  • 1 Jalapeño slices Optional

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the chili in the crockpot
  1. Place the chicken breasts in the bottom of a 6-quart crockpot. Spread them into an even layer so they cook uniformly.
  2. Add the diced onion, minced garlic, Great Northern beans, corn, diced green chiles, chicken broth, ground cumin, chili powder, dried oregano, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir just enough to start combining the ingredients.
  3. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the chicken reaches 165°F and is tender. Use a quick temperature check and look for very soft, easily shreddable chicken.
Shred and melt the cream cheese
  1. Remove the chicken and shred it with two forks. Keep shredding until you have bite-size pieces with no large chunks.
  2. Return the shredded chicken to the crockpot and stir in the cubed cream cheese until completely melted and smooth. The surface should look glossy and the chili should thicken slightly.
Warm through until creamy
  1. Mix in the sour cream and cook on Low for another 15–20 minutes, stirring occasionally until the chili becomes creamy. Watch for a thicker, velvety texture without lumps.
Finish and serve
  1. Stir in the chopped cilantro and fresh lime juice just before serving. Stop when the cilantro is evenly distributed and the chili smells bright.
  2. Serve hot with shredded Monterey Jack cheese, sliced avocado, tortilla strips, fresh cilantro, and lime wedges if desired, plus jalapeño slices for heat. Add toppings at the end so they stay fresh and distinct.

Notes

For the creamiest texture, use softened cream cheese so it melts smoothly in the hot chili. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave until steaming. Freezing is not ideal because dairy can separate when thawed, but it may still be usable. For a lighter version, swap reduced-fat cream cheese and use light sour cream if available.