I threw together this Crockpot White Chicken Chili on a chaotic Tuesday—one kid had soccer, the other forgot a project, and dinner wasn’t even a thought. Five hours later, we were eating in rare, blissful silence. That’s when I knew it’s a keeper.
Table of Contents
Why You’ll Love This Crockpot White Chicken Chili
This Crockpot White Chicken Chili is creamy, cozy, and wildly easy—just dump everything in and walk away. By dinner, the house smells amazing, and your bowl’s full of tender chicken, beans, corn, and melty cream cheese. It’s my go-to for busy nights, and the kids always clean their bowls.
Print
Crockpot White Chicken Chili (Creamy, Hearty & Easy Dump Dinner!)
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Description
Creamy, comforting, and wildly easy, this Crockpot White Chicken Chili is a dump-and-go dinner that feeds a crowd and wins over picky eaters. Made with chicken, beans, corn, and melty cream cheese—it’s low-effort comfort food at its best.
Ingredients
2 chicken breasts, thawed and trimmed
1 oz taco seasoning (about 2–3 tablespoons)
1 oz ranch seasoning mix
15 oz canned black beans (undrained)
15 oz canned corn (undrained)
10 oz Rotel tomatoes with green chiles (undrained)
8 oz cream cheese
Instructions
1. Place chicken in the bottom of the Crockpot.
2. Dump all remaining ingredients over the top, placing the cream cheese block last.
3. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
4. Remove chicken and shred with forks or mixer.
5. Stir chili well to incorporate melted cream cheese.
6. Return shredded chicken to the pot and stir again before serving.
7. Serve with toppings like lime, avocado, shredded cheese, and tortilla strips.
Notes
Cream cheese can go in at the beginning or during the last 30 minutes.
Substitute Greek yogurt or heavy cream for a lighter or thinner texture.
Add jalapeños or extra green chiles if you want more heat.
To reheat: Add a splash of water, microwave for 1 min 30 sec, stir, and enjoy.
Nutrition
- Serving Size: 1 bowl
- Calories: 397
- Sugar: 2g
- Sodium: 737mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 67mg
Ingredients You’ll Need
Pantry & Fridge Essentials
Here’s what I always keep stocked for Crockpot White Chicken Chili emergencies:
- 2 chicken breasts, thawed (I use the organic ones when I catch a sale)
- 1 oz taco seasoning (about 2–3 tablespoons)
- 1 oz ranch seasoning mix
- 1 can black beans (15 oz, undrained)
- 1 can corn (15 oz, undrained)
- 1 can Rotel tomatoes with green chiles (10 oz, undrained)
- 8 oz cream cheese (block-style for the best melt)
Optional Add-ins or Toppings
We set these out like a little toppings bar:
- Fresh lime wedges
- Diced avocado
- Chopped cilantro
- Shredded cheese (pepper jack is our fave)
- Crispy tortilla strips or pork rinds for crunch
How to Make Crockpot White Chicken Chili (Step-by-Step)
Dump Everything and Let It Cook
This recipe is what I call “hands-off comfort.” I lay the chicken breasts at the bottom of the Crockpot. Then I pile on the beans, corn, Rotel, taco and ranch seasoning—all undrained. Last, I top it all off with the block of cream cheese and close the lid like I’m sealing in the magic.
Let it cook on LOW for 6–8 hours or HIGH for 3–4 hours, depending on your schedule.
Shred, Stir, and Finish Creamy
Once it smells like heaven and the chicken shreds with a fork, I pull the breasts out and shred them. (Sometimes I cheat and use my mixer.) Then I stir the chili until the cream cheese fully melts and turns everything silky. I toss the shredded chicken back in, stir again, and serve up the most satisfying Crockpot White Chicken Chili you’ve ever had.
Tips, Substitutions & Variations
- No cream cheese? I’ve used Greek yogurt and even half & half in a pinch.
- Got leftover rotisserie chicken? Stir it in an hour before serving.
- Want more heat? I sometimes add chopped jalapeños or extra green chilies.
- Thin it out: A splash of chicken broth loosens it up nicely.
And honestly, if you want to double the batch? It freezes beautifully, making Crockpot White Chicken Chili one of the best meal-prep dinners I know.
Storage, Freezing & Reheating Tips
I store leftovers in glass containers and they keep well for 4 days in the fridge. For freezing, I let the Crockpot White Chicken Chili cool, then portion it into bags or containers. It holds up for 3 months and reheats beautifully with a bit of added water. Just microwave or simmer it until hot.
Frequently Asked Questions
Can I use frozen chicken in this recipe?
Absolutely! I do it often. Just add an extra hour if you’re cooking on HIGH to make sure it cooks through.
How do I make it thicker or thinner?
Want it thicker? Mash some of the beans before serving. Need it thinner? Add broth or even a splash of water during the last hour.
What can I serve with white chicken chili?
We love our Crockpot White Chicken Chili with keto tortilla chips, a slice of almond flour cornbread, or over cauliflower rice when we’re extra hungry.
Final Thoughts
This Crockpot White Chicken Chili saved dinner more times than I can count. It’s creamy, easy, and so satisfying—basically a big bowl of calm on chaotic days. I’d love to hear your twist on it! Tag me if you make it, or drop your favorite topping combo in the comments. And if your family fights over the leftovers like mine? Well, that’s a sign you’ve got a keeper.
Craving more cozy slow-cooker wins? Try my spicy Creamy Gochujang White Chicken Chili or the crowd-pleasing Slow Cooker Chicken Enchilada Casserole. For an ultra-easy win, check out the 4-Ingredient Crockpot Garlic Parmesan Chicken.