Chicken Cream Cheese Chili: A Video Recipe

This Chicken Cream Cheese Chili is so easy! I love a good one-pot meal. You basically toss everything into a slow cooker and let it be for half the day.

This white chicken chili is so easy! I love a good one-pot meal. You basically toss everything into a slow cooker and let it be for half the day. It takes minimal effort and it’s definitely a crowd pleaser!

My co-worker, Amaia, shared this recipe with me after bringing it to a potluck. Thanks Amaia; it was well-loved by my husband ;). I hope your takeaway from the video tutorial is how easy this recipe really is!

Ingredients for white chicken chili:

2 chicken breasts (frozen or fresh)
1 (15 oz)can black beans; drained and rinsed (or cook your own beans!)
1 (15 oz) can white beans, drained and rinsed
1 medium onion, finely chopped
1 (15 oz) can corn, un-drained
1 (10 oz) can diced tomatoes with green chilies, un-drained
1 Tbsp chili powder 1 tsp cumin
1 (o.4 oz) package ranch dressing mix
1/2 bunch of cilantro; chopped
1/2 to 1 cup chicken broth (I used Better than bouillon reduced sodium)
1 (8oz) package cream cheese (regular or reduced fat)

Optional (but highly recommended) garnish:

Mixed Mexican cheese, sour cream and chives

Chicken Chili

The How To (please watch the video for the visual tutorial):


Place everything into the slow cooker in the order that it’s listed above:
1. Place 2 chicken breasts in the bottom of the crock pot.

2. Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot. P.S. We’re now cooking our own beans to reduce the amount of BPA in our diet. Click here to learn how to easily make your own beans. 

3. Add finely chopped medium onion, un-drained can of corn, un-drained can of diced tomatoes with green chilies

4. Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1/2 to 1 cup chicken broth (I used 1 cup and it does thicken up as it stands; especially after being refrigerated) and finally place your 8 oz package of cream cheese in the center.

5. Cover and cook on low for 6 hours. After it’s been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won’t hurt anything to mix it at the end).

6. After the 6 hours, remove the chicken breasts into a medium bowl and shred using two forks. The chicken is so tender it just falls apart. Place the chicken back into the slow cooker and stir to combine everything.

Amaia served this over baked potatoes topped with cheese and sour cream. It’s also great with tortilla chips or white rice.

This Chicken Cream Cheese Chili is so easy! I love a good one-pot meal. You basically toss everything into a slow cooker and let it be for half the day.

Chicken Cream Cheese Chili: A Video Recipe

4.9 from 24 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $10-$12
Serving: 12

Ingredients

For the chili, you will need:

  • 2 chicken breasts (frozen or fresh)
  • 1 (15 oz)can black beans; drained and rinsed
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 1 (15 oz) can corn, undrained
  • 1 (10 oz) can diced tomatoes with green chilies, un-drained
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 (0.4 oz) package ranch dressing mix
  • ½ bunch of cilantro; chopped
  • ½ to 1 cup chicken broth (I used Better than bouillon reduced sodium)
  • 1 (8oz) package cream cheese (regular or reduced fat)

Optional (but highly recommended) garnish:

  • Mixed Mexican cheese, sour cream and chives

Instructions

Put everything into the slow cooker in the order that it's listed above:

  1. Place 2 chicken breasts in the bottom of the crock pot.
  2. Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot.
  3. Add finely chopped medium onion, undrained can of corn, undrained can of diced tomatoes with green chilies
  4. Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, ½ bunch of chopped cilantro, ½-1 cup chicken broth (depending on how thick you want it; I used 1 cup) and finally place your 8 oz package of cream cheese on top.
  5. Cover and cook on low for 6 hours. After it's been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won't hurt anything to mix it at the end).
  6. After the 6 hours, remove the chicken breasts into a medium bowl and shred with two forks. Chicken should be fall-apart tender. Place the chicken back into the slow cooker and stir to combine.
  7. Serve over baked potatoes topped with cheese and sour cream. It's also great with tortilla chips or white rice.

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This Chicken Cream Cheese Chili is so easy! I love a good one-pot meal. You basically toss everything into a slow cooker and let it be for half the day. | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Sarita
    December 30, 2017

    Can I use frozen corn instead of canned corn? Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Sarita, it would work great in this recipe 😬 Reply

  • Brenda
    October 16, 2017

    Made this over the weekend, quick and delicious, thanks for the recipe! Reply

    • Natasha's Kitchen
      October 16, 2017

      My pleasure Brenda! I’m glad to hear that! Thanks for sharing your great review! Reply

  • Leigh Ann
    April 3, 2017

    Another recipe we love! I came here because of your authentic Ukrainian dishes for a family member, but have fallen in love with so many of your recipes! Another hit! Thanks so much! Reply

    • Natasha's Kitchen
      April 3, 2017

      You’re welcome Leigh Ann! Thanks for following and sharing your wonderful review! Reply

  • Diana p
    March 30, 2017

    Hello I was wondering if boneless skinless chicken thighs would be fine instead of chicken breast? Just got home and noticed I bought the wrong meat ! 😩 Reply

    • Natasha
      natashaskitchen
      March 30, 2017

      Hi Diana, I think that would work fine. I would probably trim the extra fat from the chicken thighs. Reply

  • Tonya
    March 17, 2017

    I made this today and it was DELICIOUS!!!! I omitted the ranch dressing mix because I didn’t have any. I cooked it on high for 3 hours ( I was short on time) then shredded the chicken and cooked on low for 45 more minutes. Came out terrific! Thanks for the recipe, Natasha! Reply

    • Natasha's Kitchen
      March 18, 2017

      You’re welcome Tonya! Thank you for sharing 😀 Reply

  • 3fishbabies
    March 14, 2017

    This looks so yummy!! Can’t wait to make it for my family. I’m so HAPPY you put comments from others who have made it!! It’s nice to see little tips on making any recipe. Bon Appetit!!! Reply

    • Natasha's Kitchen
      March 14, 2017

      You’re going to love it! Please let me know what you think 🙂 Reply

  • Ali
    November 19, 2016

    I don’t have a crockpot, how could I make this without it?? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Ali, you could do this on the stovetop but it would require a long cook time over low heat for the chicken to become tender. Bring it to a simmer then reduce the heat to just barely a simmer and cook until chicken is easy to shred with forks. Reply

      • Ali
        November 29, 2016

        Okay perfect thanks!:) Reply

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