Crock Pot Cream Cheese Chicken Chili

This Crock Pot Cream Cheese Chicken Chili is packed with black beans, corn, white beans, cilantro, onion, and chicken! The cream cheese makes for a creamy chicken chili, the dry ranch seasoning is the perfect complement to the chili flavors, and the toppings are equally delicious — serve with avocado, cheese, tortilla chips and sour cream.

Do you love White Chicken Chili? Then you will love this recipe too! More of a meaty chili fan? Then my Sweet and Spicy Chili will be your new favorite! 

Why This Recipe Works

• Delicious flavor. You guys are going to love the flavor in this cream cheese chicken chili recipe! It is a definite crowd pleaser! The chili powder, cumin, fresh cilantro, and dry ranch seasoning make the perfect flavor that will keep you coming back for more! 
• High protein meal. This meal is packed with black beans, white beans, and chicken for a high protein meal that will keep you full and is healthy too!
• Easy chili recipe. Simply add all the ingredients for this creamy white chicken chili to the crockpot and you are done! Let the crockpot do the cooking for a change 🙂 

Ingredient Notes

• Chicken Breasts: You can use fresh or frozen chicken breasts. The frozen will cook within the window given. You’ll pull the chicken breasts out and shred them on a plate then re-add them. 
• Black Beans & Great Northern Beans: You are welcome to use more beans if you want! Sometimes I’ll add two cans of black beans if I really want to bulk it up. Any white bean will work. I used great northern beans.
• Diced Tomatoes with Green Chilies: Do not drain this can. You want the juices from it! I used a can of rotel.
• Corn: If you are using canned corn, then keep the juices! You can also use a bag of frozen corn. 
• Cumin: Cumin is a staple ingredient in Mild Taco Seasoning, so we are using it here to bring a slight taco flavor to this cream cheese chicken chili! 
• Dry Ranch Seasoning Mix: The dry ranch seasoning is a distinguishing flavor for this creamy chicken chili! Add more or less to your liking. This is a ranch mix, not ranch dressing! You can use a full packet of ranch dressing mix if you have the packets. 
• Chicken Broth: Reduce the chicken broth to 1/2 cup if you want a thicker chili.
• Cilantro: Chopped and packed, about 1/2 bunch. The fresh chopped cilantro adds a beautiful green color to the slow cooker cream cheese chicken chili while adding a fresh flavor! 
• Cream Cheese: You can use full fat or reduced fat cream cheese. The chicken chili with cream cheese will provide an ultra creamy texture that is so delicious! 
• Toppings: Some of our favorite toppings for this crock pot cream cheese chicken chili are tortilla chips, extra cilantro, sour cream, shredded cheese (the Mexican blend is our favorite!) and diced avocados! 

Step-by-Step Instructions

1. Add the chicken and beans to the crockpot. Place chicken breasts on the bottom of the crock pot. Then add the chopped onion and drained and rinsed beans.
2. Add remaining ingredients. Add the undrained diced tomatoes with green chilies, the extra diced green chilis, corn, cumin, chili powder, and ranch seasoning. Pour the chicken broth on top and add the chopped cilantro. Place cream cheese on top. 

3. Cook. Cook the crock pot cream cheese chicken chili on high for 4 hours or low for 6 hours. Remove the chicken breasts when done and fully cooked and shred with two forks on a cutting board. Return to the crockpot and cook for 10-15 minutes more. Stir in the cream cheese. 
4. Serve! Serve the cream cheese chicken chili in bowls and top with cheese, additional cilantro, sour cream, avocado and crushed tortilla chips. Enjoy! 

Recipe Tips

You can use regular cream cheese or reduced fat cream cheese for a lighter option. 

Use just 1/2 cup of chicken broth for a thicker chili texture. 

Feel free to add more corn or beans to bulk up the white chicken chili recipe! 

You can use different beans too if you aren’t a fan of black beans or white beans. I love the contrast of color so I used both! You can use pinto beans if you’d prefer. Any white bean will do (such as cannellini beans) so don’t feel tied to great northern beans. 

You can use a regular can of diced tomatoes and then an extra plain can of green chilies. If you are looking for diced tomatoes with green chilies, RO-TEL is the brand. 

Make Ahead, Storing, and Freezing

This is a great recipe to make ahead of time! You can prepare the cans by draining and rinsing the beans; you can chop the onion and cilantro, ahead of time too.

You’ll need to start cooking the crockpot cream cheese chicken chili ahead of time since it needs to cook on low for 6 hours or high for 4 hours so keep that in mind when you are planning dinner! 

To freeze, let cool completely and then store in a freezer safe bag or airtight container in the freezer for up to 2 months. Remove and let thaw in the fridge overnight. 

To reheat, microwave on high for 30 seconds to 1 minute, or return to a crockpot and heat until warm. 

Recipe FAQs

More Soup and Chili Recipes

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• Copycat Zuppa Toscana
• Ham and Corn Chowder
• Sausage Tortellini Soup