If you’re looking for a cozy, comforting meal that feels like a warm hug from the inside out, you’re going to love this Crockpot White Chicken Chili. It’s creamy, flavorful, and packed with just the right amount of spice to keep things interesting without overwhelming your taste buds. The magic of this dish lies in its simplicity and how effortlessly all the ingredients come together over hours of slow cooking, turning everyday pantry staples into something truly special.

Crockpot White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role, from the tender chicken breasts providing the perfect protein base, to the creamy richness from the cream cheese that gives this chili its signature velvety texture. The spices add layers of warmth and depth, while the canned veggies bring color and subtle sweetness. Let’s dive into what you’ll need!

2 large chicken breasts: The lean protein backbone of the chili that shreds beautifully after cooking.

1 can black beans (drained and rinsed): Adds heartiness and texture for a satisfying bite.
1 can corn (undrained): Brings a pop of sweetness and vibrant color.

10 ounces can Rotel tomatoes with green chilis (undrained): Gives that perfect mild heat and fresh tomato flavor.
1 packet ranch seasoning: Infuses a savory, slightly tangy layer of flavor that’s uniquely comforting.

1 teaspoon ground cumin: Adds an earthy warmth that anchors the dish.
1 Tablespoon chili powder: Provides a gentle spice kick and depth.
1 teaspoon onion powder: Enhances the basic flavor profile without overpowering.

½ cup water: Just enough to meld the ingredients without thinning the chili too much.
8 ounces cream cheese: The secret weapon for creaminess and a luscious finish to the chili.
Cheese (for topping): Adds gooey, melty goodness that crowns each serving.

Sour cream (for topping): Offers a cool, tangy contrast to the chili’s warmth.
Avocados (for topping): Provides creamy, buttery richness with a fresh bite.
Fresh tomatoes (for topping): Brings brightness and freshness to every spoonful.

Fritos/tortilla chips (for serving): Adds a crunchy, salty element perfect for scooping.

How to Make Crockpot White Chicken Chili

Step 1: Prepare the Crockpot Base

Start by giving your crockpot a light spray of nonstick cooking spray—this little step ensures nothing sticks and cleanup is a dream. Then, place your two large, whole chicken breasts directly in the bottom of the crockpot; these will slowly tenderize and absorb all the delicious flavors during cooking.

Step 2: Add the Flavorful Ingredients

Next, add the black beans (make sure they’re drained and rinsed for the best texture), the undrained can of corn, and the entire can of Rotel tomatoes with green chilis. Sprinkle in the ranch seasoning packet, ground cumin, chili powder, and onion powder. Pour in half a cup of water to help everything cook evenly. Give the mixture a gentle stir so all those wonderful spices and ingredients start mingling together.

Step 3: Add the Cream Cheese for Creaminess

Place the whole block of cream cheese on top of the mixture. This step is essential because the cream cheese melts down slowly, helping the chili achieve its rich, velvety texture. Important note: do not stir in the cream cheese just yet—that will come later after cooking.

Step 4: Cook Low and Slow

Set your crockpot to low and let everything cook for 6 to 8 hours. If you’re short on time, cooking on high for 4 hours works too, but the low and slow method really lets the flavors deepen and the chicken become incredibly tender.

Step 5: Shred and Stir

Once the cooking time is up, stir the chili thoroughly. The cream cheese will have melted into the chili, creating a creamy sauce. Use two forks to shred the chicken right in the crockpot—there’s no need to remove it. Mix everything together so every bite gets juicy chicken and cozy, creamy chili goodness.

How to Serve Crockpot White Chicken Chili

Garnishes

The beauty of Crockpot White Chicken Chili is that it’s a blank canvas begging for your favorite toppings. A generous sprinkle of shredded cheese melts on contact, sour cream adds a tangy creaminess, and fresh avocado slices offer a buttery finish. If you love a fresh bite, diced tomatoes brighten the bowl beautifully. Don’t forget crunchy Fritos or tortilla chips for that irresistible contrast.

Side Dishes

This chili stands strong on its own but pairs wonderfully with simple sides. A crisp green salad balances the creaminess, while warm cornbread or fresh dinner rolls offer a comforting way to soak up every last drop. For a bit of variety, a side of Spanish rice complements the southwestern flavors perfectly.

Creative Ways to Present

If you want to impress guests or turn this into a fun meal, serve Crockpot White Chicken Chili in mini bread bowls or over baked potatoes for a hearty twist. You can also layer it in a casserole with tortilla chips and extra cheese, then bake it until bubbly – a creative spin that turns chili dinner into a fiesta.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Crockpot White Chicken Chili to an airtight container and store it in the fridge. It will keep well for about 3 to 4 days, making it perfect for weekday lunches or quick dinners.

Freezing

This chili freezes beautifully, too! Cool completely before portioning it into freezer-safe containers or bags. It can be frozen for up to 3 months. Just remember to leave room for expansion and label your containers for easy grab-and-go meals.

Reheating

Reheat your Crockpot White Chicken Chili gently on the stove over medium-low heat, stirring often to prevent sticking. You can also microwave it in short bursts, stirring between intervals until warmed through. Add a splash of water or broth if it thickens too much during reheating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have a bit more fat and tend to stay juicy and tender during slow cooking, which some people prefer. Just adjust the cooking time slightly if necessary, but generally, it works perfectly.

What can I substitute for ranch seasoning?

If you don’t have ranch seasoning on hand, try mixing garlic powder, onion powder, dried dill, and a pinch of salt and pepper for a similar herby flavor. The spice combo still makes the chili deliciously savory.

Is the cream cheese necessary?

While cream cheese is key for that creamy texture in Crockpot White Chicken Chili, you can substitute it with half-and-half or sour cream stirred in at the end for a tangy twist. It won’t be quite as thick, but still tasty.

How spicy is this chili?

This chili has a mild to medium heat level thanks to the Rotel tomatoes with green chilis and chili powder. You can reduce the chili powder or swap Rotel for plain tomatoes if you prefer it milder.

Can I make this recipe in an Instant Pot?

Yes! Using the pressure cooker function, you can drastically cut down the cook time. Cook the chicken and ingredients on high pressure for about 15 minutes, then shred the chicken and stir in the cream cheese off heat. Easy and quick!

Final Thoughts

Trust me when I say this Crockpot White Chicken Chili is the kind of dish you’ll want to return to again and again. It’s an effortless, comforting meal packed with wholesome ingredients and rich, layered flavors. Whether you’re feeding a crowd or keeping it cozy for yourself, this recipe is sure to become a beloved staple in your kitchen. So grab your crockpot, gather those simple ingredients, and start making magic happen!

Crockpot White Chicken Chili Recipe

★★★★★

5.2 from 21 reviews

Author: Lila

Total Time: 6 hours 10 minutes to 8 hours 10 minutes (low)
Yield: 6 servings 1x
Diet: Low Salt

Print Recipe

Description

This Crockpot White Chicken Chili is a creamy, flavorful, and easy-to-make slow cooker meal perfect for busy days. Tender chicken breasts gently simmer with black beans, corn, Rotel tomatoes with green chilies, and a blend of spices, combined with velvety cream cheese to create a rich and comforting chili. Ideal for topping with cheese, sour cream, avocados, fresh tomatoes, and crunchy tortilla chips, this dish is delicious, hearty, and satisfying.

Instructions

Prepare the crockpot: Spray the bottom of the crockpot with nonstick cooking spray to prevent sticking during cooking.
Add chicken: Place the 2 large chicken breasts at the bottom of the crockpot evenly.

Add other ingredients: Add the drained black beans, undrained corn, undrained Rotel tomatoes with green chilis, ranch seasoning packet, ground cumin, chili powder, onion powder, and ½ cup water to the crockpot. Stir gently to combine all ingredients.
Add cream cheese: Place the block of cream cheese on top of the mixture, but do not mix it in yet. This allows it to melt slowly and blend during cooking.
Cook: Cover and cook on low heat for 6 to 8 hours, or on high heat for about 4 hours, until the chicken is fully cooked and tender.

Shred and combine: After cooking, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir well to combine with the melted cream cheese and other ingredients.
Serve: Spoon the chili into bowls and top with your choice of shredded cheese, sour cream, diced avocados, fresh tomatoes, and crunchy Fritos or tortilla chips for extra texture and flavor.

Notes

For extra heat, add a diced jalapeño or a pinch of cayenne pepper.

Use low-fat cream cheese to reduce calories and fat content.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Gluten-free if using gluten-free ranch seasoning and chips.

For a thicker chili, cook uncovered for the last 30 minutes to reduce liquid.

Prep Time: 10 minutes
Cook Time: 6-8 hours (low) or 4 hours (high)

Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g

Sodium: 650mg
Fat: 15g
Saturated Fat: 8g

Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g

Fiber: 6g
Protein: 28g
Cholesterol: 75mg

Keywords: white chicken chili, crockpot recipes, slow cooker chili, creamy chicken chili, easy dinner