Crock pot chicken chili with cream cheese is a creamy white chicken chili you build in the slow cooker: chicken, white beans, corn, green chiles, and broth, with a block of cream cheese stirred in at the end to make it rich. You add raw chicken and shred it right in the pot.
Feel free to add some tortillas similar to my chicken tortilla soup.
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Why It's Yummy
- This chili is definitely a crowd pleaser that is made in a slow cooker with minimal effort.
- I love this chili so much because it is not heavy as other chilis may taste and I can eat it with plenty of my favorite chili toppings! I also used low-fat cream cheese here which works beautifully for achieving a perfect creamy texture.
- Balanced flavors and moderately spicy. You can decide how much spicy you want it to be.
Next time, try my Healthy White Bean Chicken Chili made on the stove, and with delicious salsa!
Ingredients
- Chicken - boneless skinless thighs or breasts both work. I use thighs, because they stay juicier and shred softer than chicken breast. Chicken on the bone gives you even more flavor but means more prep, since you pull the meat off before it goes back in the pot. Ground beef and ground turkey are fine here too.
- Seasonings - this is the quick version, so it leans on ground spices and canned chiles rather than anything you have to toast first. That spice mix is what gives the chili its flavor, the chiles most of all. A sprinkle of taco seasoning or burrito seasoning should work in place of the individual spices, though I have not tested that version myself.
- Green chiles - canned mild green chiles are what keep this chili family friendly. If you want it hotter, read the note on heat further down before you start, because the easiest change is simply buying the hot can instead.
- Broth - low sodium chicken or vegetable broth, or your own made from prepacked soup veggies. Go easy on the salt at the start and season properly at the end, once the cream cheese is in. That is when the flavor actually settles.
- Beans - large white beans (Cannellini beans) or butter beans are my go-to. They are big, meaty, and a little nutty, which is why they hold their shape in soups and chilis instead of turning to mush. Great Northern, Navy, Garbanzo beans (chickpeas), Pinto, and red Kidney beans all work, but white beans are what keep it looking like a proper white chicken chili.
- Salt - a seasoned salt gives you more than plain salt does. We like homemade Celery Salt.
That is the whole method. Crock pot dinners and air fryer recipes are our family's favorite kind of cooking, and this one is about as hands-off as it gets. Here is each step with photos.
Instructions
Step 1. Prep the chicken. Wash and pat dry the chicken thighs, or whichever boneless skinless cut you are using, and trim off any excess fat.
Step 2. Load the crock pot. Put the chicken in the slow cooker (I use a 4.5 quart Crock Pot), then add the spices and the rest of the ingredients on top.
Step 3. Cook it low and slow. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Lift the chicken out and shred it with two forks, or with a handheld mixer if you want it done in seconds.
Step 4. Stir in the cream cheese. Return the shredded chicken to the crock pot. In a small bowl, mix the cream cheese with a couple of spoonfuls of the hot chili liquid until smooth, then stir that mixture into the pot and close the lid. Warming the cream cheese this way first is what keeps the chili silky instead of grainy.
Step 5. Thicken and finish. Cook on HIGH for 15 to 30 minutes, until the chili starts to thicken. Squeeze in the juice of half a lime to taste, either straight into the pot or into each bowl as you serve.
- Related: Million Dollar Chicken Casserole
Step 6. Taste, then serve. Check the seasoning one last time and add more salt or pepper if it needs it. Ladle into bowls and pile on the toppings: Dorito chips, avocado slices, cilantro, and sour cream.
How To Make The Viral TikTok White Chicken Chili
The version going around TikTok and Instagram right now is this same dump-and-go crock pot white chicken chili with three small swaps. All of them work in the recipe below without changing the cook time.
- Add a ranch seasoning packet. One 1 oz packet of dry ranch mix, stirred in at the start, is what gives the viral version its tangy backbone. If you only have homemade, start with 1 tablespoon and taste at the end.
- Swap the green chiles for a can of Rotel. One 10 oz can of diced tomatoes with green chiles, undrained, in place of the ½ cup of chiles. It tints the broth and adds acidity, so you can skip the lime if you go this route.
- Use two beans instead of one. Half a can of white beans plus half a can of black beans is the combination most of those videos use. It is more about how the bowl looks than how it tastes, but it does look good.
The one thing I would not copy: most of those videos drop the cream cheese in cold, straight off the block, then wonder why the chili looks curdled. Let it sit out for 30 minutes first, or temper it with a little hot broth the way I do below.
A Note On Heat, And The Widowmaker Version
Worth saying plainly, because the viral name promises more than this pot delivers: as written, this chili is mild. The heat comes from canned green chiles and half a teaspoon of chipotle powder, which is warmth rather than burn. This is the version my family eats.
The recipes going around as "Widowmaker" white chicken chili are considerably hotter. If that is what you came for, here is how to get there, in order of how much heat each change adds.
- Buy hot green chiles instead of mild. The smallest change you can make and the one I would start with. Canned diced green chiles come both ways, and swapping the can takes this from barely warm to gently spicy without touching anything else.
- Add a fresh jalapeno. One jalapeno, seeded and finely chopped, goes in at the start with everything else. Leave the seeds and the pale ribs in for roughly double the heat, since that is where most of it actually lives. This is the pepper nearly every Widowmaker version uses.
- Add cayenne, a pinch at a time. Start with ⅛ teaspoon stirred in at the end, taste, then build from there. Cayenne is where the real burn comes from and it is very easy to overshoot, so add it after cooking rather than at the start where it has hours to bloom.
- Melt in pepper jack at the finish. A handful of shredded pepper jack stirred in at the end brings heat and extra creaminess at once. Ghost pepper cheese is what the hottest versions reach for, but that one is genuinely punishing, so I would put it on the table as a topping people can opt into rather than stirring it through the whole pot.
One thing worth knowing if you are feeding a mixed crowd: chili gets spicier overnight, as the heat keeps working its way into the broth. If you are making it a day ahead, season it a little milder than you actually want it.
Tips
- To thicken it, option 1: a cornstarch slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until smooth, then stir it in after the cream cheese has melted. Cook on HIGH for 15 minutes, until thickened. Cornstarch is naturally gluten-free, but it is often milled in facilities that also handle wheat, so check the label if you are cooking for someone with celiac.
- To thicken it, option 2: puree some of the beans. Once you have lifted the chicken out to shred it, either scoop out a few spoonfuls of beans and mash them, or pulse the chili a couple of times with an immersion blender right in the pot. Go gently, because over-blending costs you the chunky texture, and keep the blade off the sides so you do not scratch the slow cooker insert. Cook on HIGH for 15 minutes afterwards. This thickens more softly than cornstarch does, and the chili firms up on its own as it sits anyway.
- Spicy or mild - this chili is mild as written, so if you want heat, build it gradually using the note above and taste as you go. Extra heat is easy to add later, either to the pot or to individual bowls, but you cannot take it back out once it is in. If it is your first time making chili, start with just ¼ cup of green chiles. Sour cream, yogurt, guacamole, tortilla chips, or rice on the side will all cool it down. Worth knowing: chili gets more flavorful, and a little spicier, after day one.
- Rinse and drain the beans - some cooks like to keep the thick liquid from the can, but I would not. It is starchy and usually loaded with sodium. Look for a low sodium label when you buy them.
- A trio of beans - white beans on their own are perfect here, but you can swap some of them for black beans, kidney beans, or pinto beans, keeping the total about the same or a little more. Bigger beans hold their shape instead of going mushy, so the chili still looks fresh on day two. Short on beans? Green or black lentils, cooked separately, fill the gap. Red lentils cook so fast they can go straight into the pot for the last 10 to 15 minutes, before the cream cheese.
- Chipotle powder - this is the shortcut version of chili, so I use organic chipotle powder for the smoky depth it brings to any chili, stew, or Mexican dish. Fresh or dried chipotle peppers are even better if you can get them. Cayenne or chili powder will do at a push, but neither one gives you that smokiness.
Looking for more gluten-free chili recipes, or just more bean recipes? Try these next: Cornbread, Beef Enchilada Casserole, Vegetarian Enchiladas, Easy Vegan Chili.
Serving Suggestions
What to serve with white chicken chili? Chili is filling on its own, but no one said you can't have side dishes with it.
Besides the toppings, there are plenty of sides that turn this into a full meal. I keep a much longer list in my what to serve with chili guide if you want more ideas.
My Favorite Things To Serve With White Chicken Chili
Baked potato, cornbread, jalapeno cornbread muffins, grilled cheese, Spanish rice, nachos, guacamole, chips, tacos, quesadillas, onion rings, potato skins, and queso.
And hey, why not start your dinner with a flavorful Skinny Watermelon Margaritas? 🙂
Freezing And Storing Instructions
The white chili recipe is the type of dish that is loaded with protein and hearty ingredients without being too heavy.
A hearty crock pot chicken chili you'll want to make again and again.
To Store. Store leftover chili in an airtight container in the refrigerator for up to 5 days.
How long does chicken chili last in the fridge? Up to 5 days in an airtight container. It actually tastes better on day two, once the spices settle.
I found this chili freezes beautifully and holds up the great flavor after thawing. True comfort food at its finest!
To Freeze. Place the chili in an airtight freezer-safe storage container and freeze for up to 2 months.
Don't use glass as the chili will thicken and may rupture the glass when frozen. Let thaw overnight in the refrigerator before reheating.
To reheat add a little bit of warm broth or water.
FAQs
How do you thicken chicken chili?
The best way to thicken a white chili is to add a cornstarch or flour slurry towards the end of the cooking process. Potato starch and arrowroot are rarer but will also work as thickening agents. These ingredients need to be mixed with water prior until creamy and should have no lumps when added to chili.
What can I add to chili to make it better?
Chili is delicious on its own but not as good without the toppings! Think large dollops of sour cream, creme fraiche, yogurt, jalapenos, fresh cilantro, lime, avocado or guacamole, shredded cheddar cheese, chopped tomatoes, sweet corn, cotija cheese, tortilla chips. Also, try adding a pinch or two of cocoa powder which helps spices to open more which will result in a richer flavor.
How do you fix runny chili?
Chilis usually thicken as they simmer, and even more, after they have been refrigerated. However, if your chili is extremely runny, you can add 2 tablespoons of cornstarch mixed prior with 2 tablespoons of water and stir it right into the pot, continuously whisking. The thickening should happen in about 5 minutes of simmering on low heat.
What are the best beans to put in chili?
The best beans to use in chili will depend on the method of preparation of your chili. For a quick chili, any beans will work, especially the white ones and chickpeas. For more complex chili recipes and slow cooker chili, I'd recommend using dark red kidney beans as they hold up their texture really well during long simmering.
Easy Chili Recipes
Easy Mexican Dinner Recipes
ALL DINNER recipes.
- Beef Enchilada Casserole
- Mango Salsa
- Chicken Fajita Pasta
- Cajun Corn On The Cob
- Crock Pot Chicken Enchilada
- Chicken Enchiladas With White Sauce
This is one of my fall slow cooker recipes.
This is one of many I come back to, and the rest live in my easy chicken recipe collection.
Recipe Card
Viral Crock Pot White Chicken Chili With Cream Cheese
Ingredients
Equipment
Method
- Prep the Chicken. Wash and pat dry chicken thighs (or whatever boneless skinless chicken part you are using) and trim removing any excess fat.
- Place in a slow cooker (I used a 4.5 quart Crock Pot) and top with the spices and the rest of the ingredients.
- Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken shreds easily. Remove the chicken and shred it with a fork or a handheld mixer (faster), then return it to the crock pot.
- In a small bowl, mix the cream cheese with a couple of spoonfuls of the hot chili liquid until smooth. Stir this mixture into the chili and close the lid. Tempering it this way is what keeps the chili silky instead of grainy.
- Cook on HIGH for 15 -30 minutes and until chili starts to thicken. Add juice from half of a lime to the soup (to taste). This can also be done when serving individually.
- After that taste for seasoning and add more salt/pepper if necessary.
- Ladle into serving bowls and add your favorite toppings: Dorito chips, avocado slices, cilantro, and sour cream.
Nutrition
Notes
- Chicken - 10 oz is perfectly fine for 4 people but if you want meatier and thicker chili you can add up to 1 lb of boneless skinless chicken.
- Beans - You can use just white beans (Butter beans, Cannelini beans) in this recipe or mix things up a little by adding different beans: black beans, kidney beans, pinto beans (the same amount though or a little more is fine). Bigger beans will not become mushy so easily and chili will look ''fresh'' for longer. If you have only a little bit of beans, you can easily substitute the rest with green, black, or red lentils. These can be cooked separately, except red lentils which will cook very fast and therefore can be added to the pot towards the last 10-15 minutes of cooking time, before adding cream cheese.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Becky
I doubled all but the cream cheese amount and added a large jalapeño (no seeds) after breaking up the chicken. I also did not have ground cilantro, so I went with the coriander. It was delicious, with and without the lime! This will be a staple!!
Julia | The Yummy Bowl
oh yes! we love spicy and this sounds yummy! Thank you for sharing your feedback Becky!
Joyce Lea Moonn
You say add half the lime juice,
but you don't tell us the total lime juice. Also when do you add the other half of lime juice.
Julia | The Yummy Bowl
Joyce hi! I meant squeeze the juice out of a half of a lime. It is added ''to taste'' so size of a lime is not so important here.
Julia | The Yummy Bowl
Creamy and fulfilling Chicken Chili In A Crock Pot