My white chicken chili with cream cheese is creamy, hearty, and bursting with flavor! I make this set-it-and-forget-it recipe in a slow cooker for a super easy, delicious meal my whole family loves.
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My Favorite Recipe for White Chicken Chili
My husband Ben has always been a die-hard fan of classic chili with ground beef, tomatoes, and plenty of spices. As soon as the weather starts to turn, that’s all he wants. But I found myself craving a white chicken chili with cream cheese one day for extra creaminess and decided to see if I could convert him.
We had a jam-packed schedule, and I didn’t want to leave the chili simmering in a pot on the stove all day if I couldn’t keep an eye on it in case it started to boil. So, instead, I gathered all my ingredients, threw everything together in the Crock Pot, and crossed my fingers.
As soon as we walked back in the house that night, both my husband and my kids immediately asked what smelled so good! I shredded the chicken, scooped a bowl for everyone, and by the time I tried my first bite, my husband was already asking for seconds. I call that a win!
My husband still craves his traditional chili, but ever since that day, he’s been a big fan of my white chicken chili recipe too. And hey, I don’t mind having a variety of chilis to make all winter!
And, if you love slow cooker recipes, try my recipes for crock pot pulled pork, slow cooker ranch pork chops, slow cooker crack chicken, and sirloin tip roast in the crock pot!
White Chicken Chili Recipe Ingredients
- Chicken – I use boneless, skinless chicken breast for plenty of protein.
- White beans – Great northern beans or cannellini beans give the chili creamy texture and mild flavor
- Canned corn – Adds sweetness and texture. Frozen or fresh corn will work too.
- Yellow onion – Gives the chili a savory depth of flavor. I’ve used a white and sweet onion too.
- Minced garlic – Brings bold, aromatic flavor.
- Jalapeño pepper – Dials up the heat. Use without seeds or omit for a milder chili
- Taco seasoning – I use a store bought blend for ease, but a homemade taco seasoning will work too.
- Ranch seasoning mix – Gives a tangy, herby twist that pairs well with the creamy base.
- Chicken broth – I use low sodium broth to control the amount of salt. Vegetable broth or even water will work in a pinch.
- Cream cheese – Makes the chili rich and creamy.
- Lime juice – Brightens up the flavors with some acidity.
- Fresh cilantro – To mix in and use as a garnish.
- Olive oil – Helps the chicken not stick to the crock pot. Vegetable oil or another neutral oil will work in place of it.
- Salt and pepper – Balances and enhances the flavors.
How to Make Slow Cooker White Chicken Chili
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Spray or brush olive oil in the Crockpot, then use tongs to place the raw chicken inside.
STEP TWO: Add in the hearty beans, corn, garlic, onions, diced jalapeno pepper, taco seasoning, fresh cilantro, and ranch seasoning on top of the chicken.
STEP THREE: Next, pour the lime juice and chicken broth all over the ingredients.
STEP FOUR: Combine and cook everything on low heat for 6 to 8 hours or on high heat setting for 3 to 4 hours. Avoid lifting the lid unnecessarily during the cooking process.
STEP FIVE: Once the chili is cooked and the chicken has reached an internal temperature of 165 degrees F, remove the chicken and shred it with clean hands, two forks, or a hand mixer.
STEP SIX: Return the shredded chicken to the crockpot and stir in the remaining ingredients. If making white chicken chili with rotisserie chicken, wait until this step to add the chicken.
STEP SEVEN: Use a ladle to scoop the chili into bowls and serve immediately. Garnish it with extra chopped cilantro and your favorite toppings, and enjoy!
Tips for the Best Creamy White Chicken Chili
- Use softened cream cheese so it melts smoothly into the broth. I try to pull the cream cheese out of the refrigerator an hour early and let it sit on the counter to soften up.
- To bring down the spice level, I’ll remove the seeds and the ribs from the jalapeño peppers and buy ones with smooth skin. For extra sensitive palettes, I’ll swap out the jalapeño for milder green chilis or even just leave it out.
- For extra flavor, I’ll add some ground cumin or oregano to the slow cooker.
- Use full-fat cream cheese for the best texture. I’ve tried using low-fat, but it doesn’t melt quite as well.
- Adjust the amount of broth for thicker or thinner chili. Some days, I want a heartier chili, while other times I prefer chili that’s a little closer to soup.
- Shred the chicken using two forks or, even better, a hand mixer! I can shred the chicken breasts in minutes flat with either of these methods.
What can I serve with white chicken chili with Cream Cheese?
When I’m making a batch of hearty chili, I love pairing it with super satisfying sides like air fryer cornbread, my garlic cheese bread recipe, or my twice baked potatoes recipe!
For an easy veggie side, I’ll whip up air fryer carrots, cucumber onion salad, or air fryer vegetables.
What toppings go well with cream cheese chicken chili?
My family loves topping white chicken chili with shredded cheese, cilantro, sliced avocado, sour cream, and tortilla chips or strips. I also like serving each bowl with a wedge of lime for that extra burst of freshness!
White Chicken Chili with Cream Cheese FAQs
What is the difference between white chili and red chili?
More traditional red chili is made with a tomato base, chili powder, and beef for a super hearty meal. White chili, on the other hand, is made with broth and chicken for a lighter twist.
Personally, I love making both kinds of chili! I thicken my white chicken chili recipe with cream cheese so it’s just as satisfying as red chili on a cold day, and then it really just depends what flavors I’m in the mood for.
Can I make this white chicken chili recipe with rotisserie chicken?
I love using rotisserie chicken in this recipe! I follow all the steps like normal but skip the part where I add raw chicken to the Crockpot. Then, I add shredded rotisserie chicken just before serving so it has enough time to warm up without overcooking.
What type of beans are best for white chicken chili?
I’m very partial to white beans like cannellini or great northern beans in my cream cheese chicken chili. Both have a mild flavor and creamy texture that’s just perfect for this dish!
Can I use ranch dressing instead of ranch seasoning to make a creamy white chicken chili?
I would not recommend using ranch dressing in my white chicken chili recipe. My goal with the ranch seasoning is to add that herb flavor, but I don’t want the added creaminess of the dressing since I’m already using cream cheese to thicken up the chili.
How do I make this white chicken chili with cream cheese spicier?
When I’m in the mood for some heat, I’ll leave the ribs and seeds in the jalapeño peppers and specifically look for one with striations in the skin, which will be naturally hotter. To really dial it up, I’ll add some crushed red pepper flakes or a sprinkle of cayenne pepper!
Can I freeze leftover white chicken chili?
I love freezing my leftover chili for longer storage! I portion it into freezer bags or freezer-safe containers like Souper Cubes and store it in the freezer for 4-6 months. Otherwise, I store leftover chili in an airtight container in the refrigerator for up to 4 days.
How can I thicken my white chicken chili recipe?
My secret to thickening my chili without adding any more ingredients is so easy: I just remove some of the beans, puree them, and stir the mixture back into the chili! This is my favorite way to make creamy white chicken chili on a cold winter’s day.
More Easy Dinner Recipes
- Easy potato soup
- Hamburger steak
- Pork chop casserole
- Chicken spaghetti with rotel
- Chicken tortellini soup
Easy White Chicken Chili with Cream Cheese
Equipment
- Souper Cubes optional (for freezing)
Ingredients
- 2 ½ pounds boneless skinless chicken breasts
- 2 15-ounce cans great northern beans drained
- 1 medium yellow onion diced
- 2 cans corn drained
- 3 large cloves of garlic minced
- 1 jalapeño pepper ribs and seeds removed, finely chopped
- 1 tablespoon taco seasoning
- 1 packet ranch seasoning mix
- 3 cups low-sodium chicken broth
- 8 ounces cream cheese cut into 1-inch cubes and softened
- Juice of 1 fresh lime
- 1/4 cup freshly chopped cilantro leaves and tender stems
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Spray or brush the olive oil in a crockpot and then place the raw chicken inside using tongs.
- Add in the beans, corn, garlic, onions, diced jalapeno pepper, taco seasoning, fresh cilantro, ranch seasoning, and cream cheese.
- Next, pour the lime juice and chicken broth all over the other ingredients.
- Combine everything and cook on the low heat setting for 6-8 hours. Alternatively, use the high heat setting for 3-4 hours.
- Once the chili is cooked, remove the chicken and shred it using clean hands, two forks, or a hand mixer.
- Return the shredded chicken to the crockpot and stir everything together with a metal or wooden spoon.
- Using a ladle, scoop the creamy white chicken chili into bowls, topping each serving with extra chopped cilantro.
Notes
- You can use rotisserie chicken in place of the raw chicken for an even easier option.
- Use softened cream cheese so it melts smoothly into the broth.
- For a thicker chili, use less chicken broth or puree some of the beans before putting them in the Crock pot.
- To bring down the spice level, remove the seeds and the ribs from the jalapeño peppers and buy ones with smooth skin. For extra sensitive palettes, swap out the jalapeño for milder green chilis or just omit the pepper all together.
- Use full-fat cream cheese for the best texture.
- Store leftover chili in the fridge in an airtight container for up to 4 days.
- It can also be frozen by storing them in freezer bags or freezer-safe containers for 4-6 months.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Hi Samantha
I’ve been looking at your Creamy White Chicken Chilli and would love to try it. The problem is I am in the UK and can’t always find some of the ingredients like a packet of Ranch Seasoning Mix, I’ve found a recipe to make my own but I don’t know how much to use compared to a packet. Hope you can help
Mary – Bexhill on Sea, East Sussex, UK
Hi Mary, I think I can help! One packet of ranch seasoning, it 1 oz in size. This would equal 3 tablespoons or 28 grams worth of seasoning mix. I hope you love the chili recipe!