This easy Crockpot Cream Cheese Chicken Chili is the perfect family friendly comfort food. It is a dump and go soup recipe that makes a great quick freezer meal as well. It is loaded with chicken breast. beans, cheese, and tons of taco seasoning spices.
Crockpot white chicken chili is my favorite soup, but if you are looking for a lighter option, try this Instant Pot Chicken and Rice Soup or Dutch Oven Chicken Noodle Soup.
Some recipes call for onion powder or ranch dressing mix, but I prefer to use fresh onion and a different blend of spices for this recipe. However, My 7 Can Taco Soup Recipe calls for ranch seasoning, so check that one out.
If you are looking for a tried and true classic chili recipe, you have got to try my Dutch Oven Chili or Instant Pot Chili without Beans. You can make it without or with beans.
For a veggie loaded chili, try my No Bean Turkey Chili.
If you are looking for sides to make, check out What To Serve with White Chicken Chili for some dish inspiration.
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Ingredient Notes & Substitutions
- Chicken Stock: Chicken stock has more flavor than chicken broth so I prefer to use it. Chicken broth and bone broth can also be used.
- White Beans: I like to use Navy beans because they are small, but use whatever beans you prefer. Be sure to drain them. You can drain and rinse if you prefer.
- Green Chiles: You can use mild or hot depending on how hot you like your chili.
- Jalapeño: I like to leave the seeds and membrane intact for a spicier chili. You can omit the jalapeño all together or remove the seeds and membrane before dicing.
- Cream Cheese: Use a full fat block. Do not use whipped, spreadable, or light.
- Half and Half: Do not use milk. You can use heavy cream for richer and thicker chili. I find half and half to be the perfect in between
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Crockpot Cream Cheese Chicken Chili
Quick Overview
- Fry the bacon.
- Add all of the ingredients to the slow cooker.
- Slow cook on low or high.
- Shred chicken.
- Whisk in cheese.
- Stir in chicken and half and half.
Step by Step Instructions
Step 1: Over medium low heat, fry the bacon until it browns. Set aside.
Step 2: In this order, add the stock, salsa, beans, corn, onion, chiles, garlic, jalapeño, and garlic in the bowl of a slow cooker.
Step 3: Sprinkle all of the spices on top.
Step 4: Use tongs to remove the bacon from the pan and transfer to the slow cooker so that not too much grease is added.
The bacon should be completely cooked.
Step 5: Place the chicken on top of the veggies.
Step 6: Place cream cheese on top of the chicken.
Step 7: Cook on low for 6-8 hours or on high for 4-5 hours. Turn the slow cooker to warm when done.
The cream cheese should still be in chunks.
Step 8: Remove the chicken and shred.
Step 9: Whisk or stir cream cheese into the chili.
Step 10: Stir in the shredded chicken and half and half.
The cheese should melt into the chicken chili.
Expert Tips
- Use scissors to dice the bacon. The easiest way to dice raw bacon is with a pair of scissors. I have a regular pair that I keep in my knife drawer for food only.
- Drain the cans. It is important to drain the beans, corn, and any other canned vegetables you add. The excess water will make the chili too runny.
- Use full fat dairy. The fat content in these dairy products prevents them from getting gritty or clumping in the chili.
- Bacon is the secret ingredient. Bacon adds a rich smokey and salty flavor to the chili that I love. It is the ingredient that sets my recipe apart.
- Whisk in the cream cheese. It might seem a little lumpy at first but as you whisk and add the half and half, it will all melt together.
- Add some toppings. I recommend white cheddar cheese, cilantro, a squeeze of lime, sour cream or plain Greek yogurt, green onions, and tortilla chips. I love scooping up the chili with chips.
Variations
- Spicy white chicken chili: Add an extra jalapeño.
- White chili without beans: You can easily omit the beans or swap them for some extra chicken, corn, or a can of diced tomatoes.
- Add tomatoes: Add a 15 ounce can of diced tomatoes before cooking. Be sure to drain them well.
- Vegetarian: Replace the chicken with 1-2 cans of your favorite beans.
- Stovetop: Fry the bacon in a large pot. Drain the grease. Sauté the veggies with the bacon for 4-5 minutes. Add in all of the liquids, cans, and the chicken. Bring to a boil. Cover and reduce heat to medium low. Cover and simmer for 30-45 minutes. Remove from the heat and follow Steps 8-10 as written.
- Rotisserie chicken: After you have shredded the chicken, add it in place of the raw chicken.
Make Ahead & Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat on the stove covered over medium heat or in the microwave in 30-45 second intervals stirring occasionally.
- Freezer: Let the chicken chili cool overnight in the fridge. Portion into freezer bag or airtight containers. Store in the freezer for 2-3 months.
- Reheating: Follow the instructions above. I recommend using the stovetop. Add a splash of water if needed to loosen the chili.
Recipe FAQs
White chili has little to no tomatoes. The base is a combination of chicken stock and cream cheese. This gives it a white color. Traditional chili often includes diced & crushed tomatoes and tomato paste. White chili also has white beans compared to traditional chili which has black beans or pinto beans.
Whisk together a few teaspoons of cornstarch and water. Pour this slurry into the chili. Bring to a boil and simmer until thickened.
Yes. It is the perfect base for a white chicken chili because it is creamy and thick. It also holds up well when cooked on high in the slow cooker. I would not add it to a traditional chili.
It can, but it does not have to. I prefer white chili without tomatoes. However, you can easily add 1 can of drained Rotel to this recipe.
More Mexican Recipes
Crockpot Cream Cheese Chicken Chili
Ingredients:
- 4-5 pieces bacon, diced
- 3 cups chicken stock*
- ¾ cup salsa verde
- 1 15-ounce can white beans, drained*
- 1 15-ounce can sweet corn, drained
- 1 yellow onion, chopped
- 1 4-ounce can mild green chiles*
- 6-7 cloves garlic, pressed
- 1 jalapeño, diced*
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 pound boneless skinless chicken thighs or breast
- 8 ounces cream cheese*
- ½ cup half and half*
Instructions:
- Over medium low heat, fry the bacon until it browns. Set aside.
- In this order, add the stock, salsa, beans, corn, onion, chiles, garlic, jalapeño, and garlic in the bowl of a slow cooker.
- Sprinkle all of the spices on top.
- Use tongs to remove the bacon from the pan and transfer to the slow cooker so that not too much grease is added.
- Place the chicken on top of the veggies.
- Place cream cheese on top of the chicken.
- Cook on low for 6-8 hours or on high for 4-5 hours. Turn the slow cooker to warm when done.
- Remove the chicken and shred.
- Whisk or stir cream cheese into the chili.
- Stir in the shredded chicken and half and half.
Notes:
- Chicken Stock: Chicken stock has more flavor than chicken broth so I prefer to use it. Chicken broth and bone broth can also be used.
- White Beans: I like to use Navy beans because they are small, but use whatever beans you prefer. Be sure to drain them.
- Green Chiles: You can use mild or hot depending on how hot you like your chili.
- Jalapeño: I like to leave the seeds and membrane intact for a spicier chili. You can omit the jalapeño all together or remove the seeds and membrane before dicing.
- Cream Cheese: Use a full fat block. Do not use whipped, spreadable, or light.
- Half and Half: Do not use milk. You can use heavy cream for richer and thicker chili. I find half and half to be the perfect in between.
- Use scissors to dice the bacon. The easiest way to dice raw bacon is with a pair of scissors. I have a regular pair that I keep in my knife drawer for food only.
- Drain the cans. It is important to drain the beans, corn, and any other canned vegetables you add. The excess water will make the chili too runny.
- Use full fat dairy. The fat content in these dairy products prevents them from getting gritty or clumping in the chili.
- Bacon is the secret ingredient. Bacon adds a rich smokey and salty flavor to the chili that I love. It is the ingredient that sets my recipe apart.
- Whisk in the cream cheese. It might seem a little lumpy at first but as you whisk and add the half and half, it will all melt together.
- Add some toppings. I recommend white cheddar cheese, cilantro, a squeeze of lime, sour cream or plain Greek yogurt, green onions, and tortilla chips. I love scooping up the chili with chips.
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