Crock Pot Cream Cheese Chicken Chili is the perfect easy recipe for a cold day. Chicken, vegetables, and beans are slow-cooked in the crock pot for a simple, comforting meal.
Here are two more of my favorite chili recipes for you to try: smoked brisket chili and my easy chili with beef and beans.
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Why this Crock Pot White Chicken Chili Recipe is a Keeper
This cream cheese chicken chili recipe is so easy to make. It’s made with shredded cheddar cheese, peppers and onions, beans, and a cream cheese sauce. Make this recipe ahead of time, then enjoy it when you’re ready. Here are a few reasons why you’ll love this recipe for creamy chili with tender chicken:
- Easy Chili Ingredients: All of the ingredients for white chicken chili with cream cheese can be found in your kitchen or local grocery store.
- Adaptable Ingredients: Adjust the ingredients in this crock pot chicken chili recipe to your tastes and dietary needs.
- Consistent Results: This easy slow cooker chicken chili turns out well every time.
Should I Season the Chicken Before or After I Put it In the Crock Pot?
Season the chicken before you put it in the crock pot. That way, it’ll retain the most flavor as it cooks.
Ingredient Notes for Slow Cooker White Bean Chili
- Chicken from the Grocery Store: Use boneless skinless chicken breasts. Large chicken breasts work best; you can use 2 or 3 chicken breasts.
- Shredded Cheese: This creamy chicken chili recipe uses Monterey jack cheese and cheddar cheese. You can also add in pepper jack cheese.
- Block of Cream Cheese: This recipe uses a brick of cream cheese in chili. Add the cubed cream cheese to the slow cooker and stir.
- Beans: Drain and rinse two cans of white beans.
- Green Chilis: Use mild or hot diced green chiles.
See the recipe card below for a complete list of the ingredients with measurements.
Chicken Chili with Cream Cheese Prep Ahead Suggestions
- Make Ahead: Make this creamy white chicken chili in advance, store it in the fridge, and serve it when ready.
Special Equipment Needed for Crockpot White Chili
- Crock Pot: We recommend using a crock pot or slow cooker for easy cooking. You can also make this recipe in a large pot on the stovetop as well.
Pro Tip for Creamy White Chicken Chili
For an extra creamy and flavorful chili, add a splash of heavy cream or half-and-half to the pot just before serving. This will enrich the sauce and elevate the overall taste.
How to Make Crock Pot Chicken Cream Cheese Chili
Chicken chili is an easy dinner you can make without having to do much work. Unlike traditional chili con carne, this recipe uses cream cheese and white beans, giving it a creamy texture.
These are the basic steps for making white chicken chili with cream cheese. Refer to the full, printable recipe card below for detailed instructions.
1. Add the Chicken
Spray the slow cooker with nonstick cooking spray. Then, add onions and bell peppers. Season the chicken with taco seasoning and place in an even layer on top of onions and peppers. Add minced garlic and chicken stock.
2. Add the Cream Cheese, Shred Chicken, and Cook on Low
Cover and cook the chicken for 5 hours on low, until the chicken is cooked. Then, carefully remove the chicken and shred using two forks. Return chicken back into the pot and place cream cheese on top of the chicken, along with undrained green chilies and drained beans.
3. Cook the Chili
Cover and cook again for 30 to 45 minutes. Stir until the cream cheese is melted, then serve topped with green onions and tortilla strips.
How to Store, Reheat and Use Leftover Creamy Chicken Chili
- Storing: Store leftover chili in an airtight container in the refrigerator.
- Reheating: Reheat in the microwave or on the stovetop until warmed through.
- Using Leftovers: The chili should last for 3-4 days in the refrigerator.
Creamy Chicken Cream Cheese Chili Variations and Substitutions
- For a thicker chili: If you prefer a thicker chili, you can use a cornstarch slurry to thicken the sauce.
- For a spicier chili: Add more cayenne pepper or a few dashes of hot sauce.
- For a healthier chili: Use low-sodium chicken broth and low-fat sour cream.
- Alternate cooking method tip: The Instant Pot is a wonderful way to cook this chili. Pressure cook for 15 minutes on the high setting. Manual release pressure and then continue with the recipe.
Bean Soup Recipe FAQs
Serve this recipe with some of these popular recipes: crack chicken pasta, Italian pan seared pork chops, or grilled crispy chicken wings. You can also serve them with a side of tortilla chips, or any one of your favorite chicken recipes.
Yes; you can use fresh chicken breasts, ground chicken, or thaw frozen chicken. This is also a great recipe for leftover rotisserie chicken.
Try adding corn, a packet of ranch seasoning mix, ground cumin, black beans, fresh cilantro, or your favorite spices.
Expert Tips for Making Cream Cheese Chicken Chili Recipe
- Add Rotel Tomatoes: I’ve made this chili recipe with diced tomatoes with green chilies, which add spice.
- Extra Beans: Feel free to add more beans for extra fiber.
- Protein: Turkey breast can be used in place of the chicken breast.
- Dietary consideration tip: Watching salt? Carbohydrates? Saturated fat? Adjust the recipe with ingredients that suit your needs.
- Spices: Making your own taco seasoning is a great way to adjust the amounts of cumin, chili powder, and onion powder to make the spices perfect for your family.
Crock Pot Cream Cheese Chicken Chili
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Ingredients
- 1 Medium Onion, diced
- 1 Bell Pepper, diced, red or green
- 2 Chicken Breasts, boneless and skinless
- 3 tablespoons Taco Seasoning
- 3 cloves Garlic, minced
- 2 cups Chicken Stock
- 31.6 ounces Northern Beans, 2 cans
- 4 ounces Diced Green Chilis, one can
- 8 ounces Cream Cheese
- 1 cup Monterey Jack Cheese, shredded
- 1 cup Cheddar Cheese, shredded
- ¼ cup Chopped Green Onions
- Crispy Tortilla Strips , for garnish
Instructions
- Spray the crock of your slow cooker with non-stick cooking spray.
- Place diced onions and bell pepper in the bottom of the slow cooker.
- Season both sides of the chicken with taco seasoning; place chicken in an even layer on top of the peppers and onions.
- Add minced garlic.
- Pour chicken stock into the crock.
- Cover and cook for 5 hours on low.
- When finished cooking, use two forks to shred the chicken.
- Add all cheeses, diced green chilis (not drained) and drained beans to the crock.
- Cover and cook for 30-45 minutes more.
- Stir until all cheeses are blended into the broth and it has a creamy consistency.
- Serve in bowls and top with green onions and crispy tortilla strips.
Christina’s Notes
- Add Rotel Tomatoes: I’ve made this chili recipe with diced tomatoes with green chilies, which add spice.
- Extra Beans: Feel free to add more beans for extra fiber.
- Protein: Turkey breast can be used in place of the chicken breast.
- Dietary consideration tip: Watching salt? Carbohydrates? Saturated fat? Adjust the recipe with ingredients that suit your needs.
- Spices: Making your own taco seasoning is a great way to adjust the amounts of cumin, chili powder, and onion powder to make the spices perfect for your family.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I have to say this is a big hit in my family. I am making this again tonight..I double the receipe this time 🙂 I did learn to never just throw your cream cheese in the crockpot, it took along time to dissolve.. So, this time i am letting it set out to room temp and adding some of the hot chicken broth to it and whisk it in a seperate bowl. I grabbed an extra bag of fiesta tortilla strips too because well there just tasty on top, lol.. The green onion pairs very well with this dish, Yummy Hats off to the chef 🙂
I’m so glad to hear that you liked this! My family LOVES it too! That’s a good idea about the cream cheese – thanks for sharing! And, the tortilla strips are a must-have! 🙂
I have to say this is a big hit in my family. I am making this again tonight..I double the receipe this time 🙂 I did learn to never just throw your cream cheese in the crockpot, it took along time to dissolve.. So, this time i am letting it set out to room temp and adding some of the hot chicken broth to it and whisk it in a seperate bowl. I grabbed an extra bag of tortilla strips too because well there just tasty on top, lol.. The green onion pairs very well with this dish, Yummy Hats off to the chef 🙂