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.

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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.

Natasha's Kitchen Cookbook

Chicken Cream Cheese Chili (Slow Cooker Recipe)

4.97 from 97 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Ingredients 

Servings: 12

For the chili, you will need:

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

  • Place 2 chicken breasts in the bottom of the crock pot.
  • Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot.
  • Add finely chopped medium onion, undrained can of corn, undrained can of diced tomatoes with green chilies
  • Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1/2-1 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.
  • 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).
  • 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.
  • Serve over baked potatoes topped with cheese and sour cream. It's also great with tortilla chips or white rice.
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Chicken Chili
Skill Level: Easy
Cost to Make: $$

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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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Tamela
    March 11, 2024

    Made this in a double-batch (two 6-quart crockpots) for meal prep boxes. Flavor was great. Will use minimal water/broth next time, was too soupy for me. (I made a quick roux to thicken it). Thought the amount of chicken was too little, but turned out to be just right once shredded. Forgot the ranch mix packet at the store, so a quick Google gave me ingredients for “homemade” dry mix.

    Reply

  • Andrew
    December 12, 2023

    Phenomenal!!! Made this for dinner and was super easy to prepare and was love at first bite.

    Reply

    • NatashasKitchen.com
      December 12, 2023

      I’m so glad you loved it, Andrew! Thank you for sharing.

      Reply

      • Andrew
        April 9, 2024

        I added a little twist and made it vegetarian by swapping the chicken for one can of pinto beans and one can of garbanzo beans by making it four bean. Then swapped out chicken broth with vegetable broth. We had our vegetarian friends over when I made the vegetarian version and they wanted some to take home.

        Reply

        • NatashasKitchen.com
          April 9, 2024

          That’s great to hear, Andrew! Thanks for sharing that with us.

          Reply

  • Sherrie Schmitz
    December 12, 2023

    i made the stove top and it was so good
    today i wanted to try the crockpot just for busy schedule
    I notice that the chili powder is different amount in the two methods.
    stove top as 1 tsp
    crock pot as 1 Tbsp
    is that correct?? or maybe a typo?? Don’t want to make too spicy in the crock pot

    Reply

    • Natasha
      December 13, 2023

      HI Sherrie, that is correct – the longer cooking mellows it out but you can start with 1 tsp if you are concerned. You can always add it to taste.

      Reply

    • Natashas Kitchen
      December 13, 2023

      Hi Sherrie, the 1 tsp and 1 tbsp chili powder on each recipe, respectively, is accurate. One recipe calls for less ranch mix than the other and has other adjustments that impact quantities so the difference was needed to balance the flavors on that recipe. I hope this helps.

      Reply

  • Liz
    July 1, 2023

    This is a family favorite! I also made it last year for my dad’s 75th birthday & it was a hit!
    Today I’m making it, but forgot to buy cilantro. I’m not sure if I should add something else, but I don’t have any fresh herbs. Any suggestions?

    Reply

    • NatashasKitchen.com
      July 1, 2023

      Hi Liz! That cilantro is a great addition but you can leave it out if you don’t have any. I’m glad your family loves the recipe!

      Reply

  • LoveYa
    November 1, 2022

    I had everything but the ranch mix when I saw this recipe on my feed. I made it anyway and it came out great. After four hours the chili was missing the depth of flavor the ranch mix would have given it so I added 1/4tsp garlic powder, 1tsp each onion powder, cumin, chili powder and a little bit more salt. It sat on warm until dinner time and it turned out perfect. Looking forward to making it with Ranch mix.

    Reply

    • Natasha's Kitchen
      November 1, 2022

      Thank you for sharing! I’m glad that you liked the result.

      Reply

  • Ray Mooney
    October 7, 2022

    The recipe as-is is delicious. Loved the combination of flavors. The only problem is, I love spicy food and this had zero kick. A can of Rotels and a tablespoon of chili powder wasn’t nearly enough spice. I’ll definitely be making this again, but with some jalapenos or habaneros thrown in.

    Reply

    • NatashasKitchen.com
      October 8, 2022

      Hi Ray! I’m so glad you enjoyed my recipe. Thank you for your feedback! The jalapeños/habaneros should add a great kick! 🙂

      Reply

  • Page
    September 27, 2022

    Hi Natasha.
    I love your recipes!
    Can I use cilantro seasoning instead of fresh in this recipe?
    Thanks!
    Page

    Reply

    • NatashasKitchen.com
      September 27, 2022

      Hi Page! That would be fine. Dried cilantro is not as strong in flavor so you may need to increase the amount you use. I would add it to your preferred taste.

      Reply

    • Page
      October 25, 2022

      It was delicious!
      Also, can this be frozen then thawed in the refrigerator to serve later? I know I can’t freeze it with the cream cheese but could I add it when I reheat it? Thanks for your help!

      Reply

      • Natashas Kitchen
        October 25, 2022

        Hi Page, I haven’t tried freezing it so I can’t say for sure but I imagine it would work well to freeze.

        Reply

  • K. Salisbury
    April 29, 2022

    What if you don’t have a slow cooker for this recipe? Can you use a Dutch oven in the oven (if so what temp?)? Thanks

    Reply

  • Jessica
    March 23, 2022

    I think I put too much broth in mine is way too soupy. Any ideas how to fix that??

    Reply

    • Natashas Kitchen
      March 24, 2022

      Hi Jessica, it should not be like a soup, but I also recommend using less broth if you want it to be thicker than what you see in my photos. It does thicken up quite a bit the next day. You can try adding more shredded chicken to it to absorb, or try removing some of the “broth.” I haven’t had that happen to advise on the outcome.

      Reply

  • Laura
    March 20, 2022

    The recipe says 0.4 oz ranch dressing mix packet, but the Hidden Valley packet you have pictured is 4 oz. Do you add the entire 4 oz packet?

    Reply

    • Natasha
      March 20, 2022

      Hi Laura, it is actually a 0.4 oz packet. They don’t usually come in a 4 oz packet or at least I haven’t seen one that size.

      Reply

  • Katharina
    April 3, 2021

    We used a pot of mixed beans instead of buying separate types and that worked amazing as well! Also ate it with tortilla chips as was recommended below the instant pot recipe (We used both recipes and made it our own thing for making it on the stove top) — amazing addition. 🙂

    Have a lovely day and can’t wait to see your next recipe as always!

    Reply

    • Natashas Kitchen
      April 3, 2021

      Yum! I’m so happy you enjoyed this recipe, Katharina! Thank ou for that great review!

      Reply

  • Nataliya
    March 30, 2021

    Thanks, Natasha. It is an excellent recipe. Did not have cream cheese and I replaced it with a cup of farmers cottage cheese. My hubby does not like cilantro (I know!),so I replaced it with some parsley. No white beans, pinto beans just did fine. Thanks. It’s a keeper.

    Reply

    • Natashas Kitchen
      March 30, 2021

      Yum! I’m so happy you both enjoyed this recipe, Nataliya!

      Reply

  • Sara Olsen
    March 14, 2021

    just saw this Natasha and can’t wait to try it thanks again

    Reply

    • Natasha's Kitchen
      March 14, 2021

      You’re welcome, Sara. I hope you’ll love this recipe!

      Reply

  • Brenda
    February 10, 2021

    I love all these ingredients but wonder if anyone has tried without cream cheese or can you suggest substitute for it

    Reply

    • Natashas Kitchen
      February 11, 2021

      Hi Brenda, we love it with cream cheese but one of our readers did comment with the following “I make this and everybody loves it!!.. the only difference is instead of cream cheese I add half a cup of heavy whip. Thank you so much for posting recipes that are truly delicious. Blessings to you and your family” I hope that helps.

      Reply

    • Lauren Zarin
      March 19, 2021

      I made it without cream cheese or any substitution and loved it! Although I did put some sour cream on top of mine but the significant other did not.

      Reply

  • Mary Tognazzini
    February 9, 2021

    GIVE OVEN METHODS PLEASE. I HAVE THREE CROCK POTS (THANK YOU CHILDREN) AND EVERY APP.MADE NEVER USE THEM. I PREFER MY OVEN AND STOVE TOP. I’LL TRY THIS RECIPE TODAY IN THE OVEN . FEEDING JUST TWO THESE DAYS.

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Sounds good and thanks for your suggestion. I hope you will enjoy this recipe!

      Reply

  • Anabelle
    February 9, 2021

    Hi, Natasha! Would you have an instant pot version of this recipe? Thank you so much!!

    Reply

  • Theresa
    January 29, 2021

    I love your chicken recipe and all your recipes you shared do you have a vegetarian chili recipes thank you for sharing
    Theresa

    Reply

    • Natashas Kitchen
      January 29, 2021

      You’re welcome! I’m so happy you’re enjoying our recipes

      Reply

  • Pam
    December 22, 2020

    I tried this recipe exactly as the directions called for and the cream cheese curdled. I had to throw out the whole thing.

    Reply

    • Natasha
      December 22, 2020

      Hi Pam, I haven’t seen that happen before. Was your cream cheese bad or did you change anything in the recipe ingredients (any substitutions made?) Also, make sure to keep cooking for that last hour with the cream cheese in there so it has time to incorporate.

      Reply

  • Juanita
    December 12, 2020

    I was hesitant in making this because it called for cream cheese but it turned out so yummy! And was so easy! Just throw everything in the crockpot.

    Reply

    • Natashas Kitchen
      December 12, 2020

      I’m so glad you enjoyed it, Juanita! Thank you for the wonderful review!

      Reply

  • Karley
    December 3, 2020

    I make this ALL the time during the colder months and it gets better every time. It’s so easy to throw together and the flavor is incredible. My family loves this recipe. Thank you Natasha!

    Reply

    • Natasha's Kitchen
      December 4, 2020

      I am so happy to hear that! Thanks for your awesome comments and feedback, Karley. We appreciate it!

      Reply

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