Description
This creamy crockpot white chicken chili is packed with tender chicken, hearty beans, sweet corn, and bold Southwestern flavors an easy, family-friendly dinner perfect for hectic weeknights.
Ingredients
What You’ll Need for This Creamy White Chicken Chili
1½ to 2 pounds of boneless, skinless chicken breasts or thighs your call!
1 cup chicken broth, plus another 1–2 cups if you want to loosen things up later
1 can (10 oz) of Rotel diced tomatoes with green chilies don’t drain it!
1 can (15.25 oz) of corn, drained
1 can (16 oz) of navy beans, rinsed and ready to go
Flavor Boosters
1 packet (1 oz) of dry Ranch seasoning mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
Creamy Finish
8 ounces of cream cheese, softened and cut into cubes
Optional Toppings (Highly Recommended!)
Cornbread or tortilla chips for dipping
Sliced green onions
A dollop of sour cream
Fresh cilantro
Shredded cheese
Instructions
Load Up the Slow Cooker
Place all ingredients except the cream cheese into your slow cooker. Cover with the lid and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and the flavors have melded.Shred the Chicken
Once cooked, remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and stir well to mix everything evenly.Creamy Finish
Add the cream cheese directly into the chili. Stir gently, cover, and let it cook for another 5–10 minutes, or until the cheese is fully melted and blended into the broth. If the chili is too thick, stir in a splash of extra broth to get the consistency just right.Time to Serve
Spoon the chili into bowls and top with your favorite garnishes think tortilla chips, shredded cheese, chopped cilantro, avocado, or a dollop of sour cream. Cornbread on the side? Highly recommended.
Notes
Cook Time Tip
Every slow cooker heats a little differently. In mine, this chili finishes in about 2–3 hours on HIGH or 6–8 hours on LOW. Keep an eye on yours and adjust as needed.
Broth Adjustment
Start with 1 cup of broth. If you prefer a looser, soupier chili, you can stir in another cup at the end 2 cups total usually hits the sweet spot for me.
Cream Cheese Hack
To keep the chili smooth and creamy, cube and soften the cream cheese before mixing it in. This helps it melt evenly without clumps.
Spice It Up
Craving extra heat? Add a pinch of cayenne or finish with sliced jalapeños for a bold kick.
Dairy-Free Option
For a non-dairy version, swap the cream cheese for full-fat coconut milk or cashew cream. Just know it’ll change the flavor profile a bit.
Storage & Leftovers
Fridge: Keeps well for up to 4 days.
Freezer: Freeze (before adding cream cheese) for up to 3 months for best texture.
Serving Suggestions
Spoon this chili over baked potatoes or serve with a side of warm cornbread for a hearty, satisfying meal.
- Prep Time: 5 mins
- Cook Time: 3hours
- Category: chicken
- Cuisine: American