This white chicken chili with cream cheese gets its bold flavor from taco seasoning and ranch seasoning mix. Made in a crockpot, this simple dump-and-cook recipe requires minimal effort and only 15 minutes of prep time. Enjoy delicious, comforting white chicken chili with cream cheese in just a few hours.
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When it comes to crockpot recipes, I love to keep things as simple as possible: dump, cook, and enjoy!
Creamy slow cooker white chicken chili is one of my favorite comfort recipes, not only because of how easy it is to make but also because of how tasty it is.
My crockpot white chicken chili is the easiest and most flavorful chili to make as it uses taco seasoning and ranch seasoning mix.
No need to measure out seasonings one by one –– these two mixes are already loaded with plenty of savory flavor!
With how simple it is to prepare, season, and simmer to perfection, I guarantee that the only thing hard about this recipe will be passing the time and waiting for it to be ready.
For more delicious one-pot recipes, check out my savory navy bean soup or creamy tortellini soup. Or, if you’d like to try another chili recipe, try this Ninja Foodi chili next.
White Chicken Chili Ingredients
- Chicken – Boneless, skinless chicken breast
- White beans
- Canned corn
- Yellow onion
- Minced garlic
- Jalapeño pepper
- Taco seasoning
- Ranch seasoning mix
- Chicken broth – Low sodium is best for this recipe
- Cream cheese – softened
- Lime juice
- Fresh cilantro – To mix in and use as a garnish
- Olive oil
- Salt and pepper
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 your crockpot, then use tongs to place the raw chicken inside.
STEP TWO: Add in your hearty beans, corn, garlic, onions, diced jalapeno pepper, taco seasoning, fresh cilantro, and ranch seasoning.
STEP THREE: Next, pour the lime juice and chicken broth all over the ingredients.
STEP FOUR: Combine and cook 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 your 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 creamy white chicken chili into bowls and serve immediately. Garnish with extra chopped cilantro and your favorite toppings, and enjoy!
What is the difference between white chili and red chili?
Traditional red chili is made with a tomato base and chili powder, whereas white chili is made with a broth base and other spices.
In chili recipes that contain meat, red chili typically contains beef, while white chili has chicken.
Can I make white chicken chili with rotisserie chicken?
Absolutely! Rotisserie chicken is a great alternative to chicken breast in this recipe and will simplify your cooking process.
Shred the rotisserie chicken and add it to the chili at the end to avoid overcooking it.
What type of beans are best for crockpot white chicken chili with cream cheese?
White beans such as cannellini or great northern beans work best in white chicken chili. Both have a mild flavor and have a creamy texture, especially when cooked.Â
Can I use ranch dressing instead of ranch seasoning?
No, while both ranch dressing and ranch seasoning have the same flavor, they are not interchangeable since they have completely different consistencies.Â
Ranch seasoning is ideal for crockpot white chicken chili because of how easy it is to mix in and since the chili will already have a creamy texture from the cream cheese.
How do I make this chili recipe spicier?
This slow cooker recipe is made to have a mild flavor by removing the ribs and seeds of the jalapeño pepper.Â
If you want to bring the heat on, feel free to keep the ribs and seeds in. This will release a nice spicy flavor as the white chicken chili with cream cheese cooks.
And, if it’s still not hot enough, add some more jalapeno or even crushed red pepper flakes.
What toppings go well with cream cheese chicken chili?
Some of the best toppings to enjoy with creamy chili include shredded cheese, sliced avocado, sour cream, lime wedges, tortilla chips, or tortilla strips.
Toppings are optional but will enhance the flavors of the dish and make it easy for everyone to personalize their bowl to their liking.
Can I freeze leftover chili?
Leftover crockpot white chicken chili with cream cheese can be stored in the fridge for 3-4 days. If you want to keep it longer, you can freeze it for 4-6 months in freezer bags or my favorite, Souper Cubes, for individual sized portions.
For best results, thaw your frozen chili overnight in the fridge and reheat it on the stove once you’re ready to enjoy it.
How can I thicken my chili?
A pro tip for thickening chili: remove some beans, puree them, then add them back into the chili mixture.Â
While this cream cheese chicken chili recipe is already rich and creamy, you can easily make this modification if you prefer a thicker consistency.
What can I serve with white chicken chili?
Cornbread is my go-to here –– a classic side that will always taste incredible with chili. Baked potatoes, grilled veggies, or a side salad could also be paired with this recipe to make the meal more complete.
More Slow cooker Recipes:
- Velveeta Macaroni and Cheese Crockpot Recipe
- Crock Pot Chicken and Stuffing
- Mississippi Pot Roast with Potatoes and Carrots
- Crock Pot Ranch Pork Chops
- Slow Cooker Flank Steak
Creamy White Chicken Chili
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 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 ingredients.
- Combine and cook on the low heat setting for 6-8 hours. Alternatively, you can use the high heat setting for 3-4 hours.
- Once your 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 all the white chili ingredients 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.
- Enjoy!
Notes
- Avoid lifting the lid unnecessarily during the cooking process.
- Make sure that the chicken has reached an internal temperature of 165 degrees F.
- Feel free to add a cup of broth if your chili is too thick for your liking.Â
- Optional sides for your creamy broth include shredded cheese, sliced avocado, lime wedges, sour cream, tortilla strips, tortilla chips, or your favorite toppings.
