Chicken Cream Cheese Chili (Slow Cooker Recipe)

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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

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.

Chicken Cream Cheese Chili (Slow Cooker Recipe)

4.98 from 103 votes

Author: Natasha of NatashasKitchen.com

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Prep Time: 10 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 10 minutes mins

Ingredients 

US CustomaryMetric

Servings: 12

For the chili, you will need:

• 2 chicken breasts
• 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, with its juice
• 10 oz can diced tomatoes with green chilies, with it's juice
• 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 mixed with water
• 8 oz cream cheese, regular or reduced fat

Optional (but highly recommended) garnish:

• shredded 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.

Nutrition Per Serving

222kcal Calories22g Carbs15g Protein8g Fat4g Saturated Fat1g Polyunsaturated Fat2g Monounsaturated Fat0.004g Trans Fat43mg Cholesterol386mg Sodium558mg Potassium5g Fiber2g Sugar500IU Vitamin A5mg Vitamin C73mg Calcium2mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Chicken Cream Cheese Chili (Slow Cooker Recipe)

Amount per Serving

Calories

222

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.004

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

43

mg

14

%

Sodium

 

386

mg

17

%

Potassium

 

558

mg

16

%

Carbohydrates

 

22

g

7

%

Fiber

 

5

g

21

%

Sugar

 

2

g

2

%

Protein

 

15

g

30

%

Vitamin A

 

500

IU

10

%

Vitamin C

 

5

mg

6

%

Calcium

 

73

mg

7

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Chicken Chili

Skill Level: Easy

Cost to Make: $$

Calories: 222