Creamy, comforting, and packed with flavor—this white chicken chili practically cooks itself and always wins over a crowd.

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✨ The Cozy Pot of Comfort You’ll Crave All Season

There’s nothing like the smell of a warm, bubbling crockpot chili filling the kitchen on a chilly day. This Crockpot White Chicken Chili with Cream Cheese is my go-to recipe when I want something easy, comforting, and full of flavor. The creamy texture from the cream cheese mixed with tender chicken, white beans, and a gentle kick of green chilies—it’s pure bowl food heaven.

It all comes together with minimal effort—just toss everything in the slow cooker, and let it do the magic while you go about your day. Perfect for busy weeknights, lazy Sundays, or feeding a hungry crowd.

🥄 Key Ingredients

Boneless, Skinless Chicken Breasts or Thighs

A lean protein that cooks low and slow until tender enough to shred with a fork.

White Beans (Cannellini or Great Northern)

Creamy and mild, they soak up all the chili flavors and add fiber and heartiness.

Cream Cheese

This is what sets this chili apart—giving it a velvety, rich finish without needing heavy cream.

Chicken Broth

The flavor base that carries the spices and helps the chili simmer to perfection.

Green Chilies

These add a mild heat and a little tang that balances the richness of the cream cheese.

Onion, Garlic & Spices

Cumin, oregano, and chili powder work together to give this chili depth, warmth, and that classic chili taste.

👩‍🍳 Step-by-Step Instructions

Layer the Crockpot
Add chicken breasts to the bottom of the slow cooker. Top with drained white beans, diced green chilies, chopped onion, garlic, and all your spices.
Add Broth and Cook
Pour chicken broth over everything. Cover and cook on low for 6–7 hours or high for 3–4 hours.
Shred the Chicken
Once the chicken is tender, remove and shred it with two forks. Return to the crockpot and stir well.
Add Cream Cheese
Cube the cream cheese and stir it into the chili. Cover and cook for another 30 minutes, stirring occasionally, until fully melted and creamy.
Taste and Adjust
Add more salt, lime juice, or chili powder if needed. Stir in chopped cilantro if you like a fresh herbal finish.

🍽️ Serving Suggestions

Serve with tortilla chips, shredded cheese, or sliced jalapeños on top.
A squeeze of lime or a dollop of sour cream adds extra tang and creaminess.
Pair with warm cornbread or a green salad for a full meal.

🧊 Storage & Reheating Tips

Refrigeration

Store leftovers in an airtight container for up to 4 days. The flavors get even better!

Freezing

Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently in a saucepan over low heat or microwave in 1-minute intervals, stirring frequently.

❤️ Final Thoughts

This Crockpot White Chicken Chili with Cream Cheese is what comfort food dreams are made of—easy, creamy, and incredibly satisfying. It’s a no-fuss, one-pot wonder that never fails to warm hearts and bellies.

Whether you’re meal-prepping or feeding a crowd, this chili delivers. Let me know how you make it your own—extra heat? Corn stirred in? I’d love to hear your spin!

❓ FAQ Section

Can I use rotisserie chicken instead?
Yes! Add cooked shredded chicken in the last hour, just before the cream cheese.

Is this chili spicy?
It’s mildly spicy from the green chilies. For more heat, add diced jalapeños or cayenne pepper.

Can I use another bean type?
Yes—navy beans or even pinto beans work well if you’re out of white beans.

Can I make it dairy-free?
Use dairy-free cream cheese or skip it for a brothier version with a touch of coconut milk.

Crockpot White Chicken Chili with Cream Cheese