Light and creamy chicken chili made in your crockpot with avocado, fresh cilantro, and a hint of lime! This Slow Cooker Cream Cheese Chicken Chili is a huge hit with even the pickiest eaters!
Slow Cooker Recipes are a lifesaver on busy nights, just like Slow Cooker Pulled Pork Tacos, Slow Cooker Chicken Marsala Soup, and Slow Cooker Creamy Beef Stroganoff.
Why This Recipe Works
Easy weeknight recipe — This is one of those things that happened because I was craving a few different flavors and needed them pronto. As in, today. So I took literally 5 minutes and combined chicken + two kinds of beans + cream cheese + a few other simple ingredients in my crockpot and this perfect white chicken chili is what happened.
Family favorite — This light and creamy chicken chili that my family cannot get enough of. The second the temperature drops to near-fall temperatures, it’s slow cooker white chicken chili time!
Easy to freeze — If you’re a meal prepper and love to double recipes to freeze some for future busy nights, then this chicken chili in the crockpot is the perfect recipe for you.
Perfect for customizing — I’m a “toppings” person. Whenever I make this white chicken chili (or any chili for that matter), I’m always all about putting the toppings on after serving. I’ve even been known to make a toppings “bar” to put out next to the bowls. My favorite toppings can be found below.
Ingredients
Chicken — I use boneless, skinless chicken breasts but you could also use chicken thighs if you prefer.
Chicken Broth — Add your favorite low-sodium broth in this recipe for slow cooker white chicken chili and add salt to taste later, when it’s done cooking.
Pinto & White Beans — Drain and rinse the beans before adding to the chili. Any kind of white bean is fine. You can also use black beans if you prefer.
Onion — Use a small yellow or white onion in the chicken chili soup. Dice it finely and add to the rest of the ingredients before cooking. You want a little onion flavor, you don’t want it to overpower.
Ground Cumin, Chili Powder, and Garlic Powder — These three spices work wonders on this chili recipe. Any brand is fine.
Salt and pepper — I love freshly ground pepper and salt but you can use store-bought salt and pepper too. I usually go heavier on the pepper than the salt but you should add to your liking.
Cream Cheese — I use reduced fat cream cheese because you want the cream cheese for the taste and texture but you can’t even tell it’s missing any fat. Save it where you can, I say.
Cilantro — Chop the cilantro leaves up and save them to add till the end so they remain bright green and full of flavor.
Shredded Cheese — Shredded cheese is one of my favorite toppings. Can’t go wrong with a little extra melty cheese in the shredded chicken chili.
Avocado — Diced avocado is one of my favorite ways to top this chili. Extra flavor and delicious texture.
Limes for Squeezing — Who doesn’t love a little tart lime taste to their white chicken chili? It may not be your norm, but give it a try and see if it doesn’t become your new favorite way to serve chili.
Here’s How You Make It
- Simply add the chicken, broth, beans, onion, and seasonings all together in your slow cooker and cover and cook on high for 2-3 hours or on low for 4-5 hours.
- About 30 minutes before you’re ready to serve the slow cooker white chicken chili, add the softened cream cheese. Put the lid back on and give it that time to melt into the chili.
- Time to eat! Uncover, stir to mix the cream cheese into the chicken chili in the crockpot and then shred chicken with two forks. Taste, add salt and pepper as needed, then stir in the chopped cilantro.
- Serve hot and top with shredded cheese, avocado, a squeeze of lime, and any other toppings you love.
Sometimes, no matter how many times I make this shredded chicken chili, it ends up being too thin for my liking. There’s an easy fix to thicken it up — make a slurry. Mix together a tablespoon of water and a tablespoon of cornstarch, and stir or whisk together to remove any lumps. Pour this mixture into the chili and let it simmer for about 10-15 minutes or until it’s thickened.
Can You Freeze Meals from a Slow Cooker?
I mentioned meal prepping above. There are two ways you can prepare this white chicken chili for future meals.
The first is to make it as instructed, then simply wait for the chili to cool completely and put any leftovers in a freezer-safe container for later thawing and reheating.
The second is to bag raw ingredients beforehand in a resealable gallon bag, freeze, and thaw and add to the slow cooker when you’re ready to cook it.
If you choose the second route, add to the freezer bag the raw chicken, beans, onion, and seasonings. Seal the bag (being sure to press out as much air as you can), label, date, and lay flat in your freezer. Take the bag of the freezer to thaw in the fridge the night before you want to make the chicken chili in the crockpot. Add the thawed ingredients to the crock, then add broth. Then, follow the rest of the instructions as listed.
Expert Tips + Tricks
- Flavor tip: Add in 1-2 4-ounce cans of diced green chilis (drained).
- Need toppings ideas? I love avocado, shredded cheese, cilantro, black olives, pickled jalapenos, sour cream, tortilla chips, lime wedges, and a variety of hot sauces, for starters.
- Garlic lovers: Try adding an additional tablespoon of minced garlic alongside the other spices and chicken in the crockpot. Mmmmmm
- This slow cooker chicken chili will keep in the fridge for about 5 days.
More Recipes To Try
- Instant Pot White Chicken Chili
- Best Super Moist Cornbread
- Instant Pot Chili
- Slow Cooker Chicken Pot Pie Soup
- Slow Cooker Creamy Chicken Noodle Soup
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Slow Cooker Cream Cheese Chicken Chili
Ingredients
- 3 boneless, skinless chicken breasts
- 5 cups chicken broth - low sodium
- 2 cans pinto beans - drained and rinsed
- 1 can white beans - drained and rinsed
- 1 small onion - yellow or white
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- salt and pepper to taste
- 8 ounces cream cheese - (I use reduced fat), softened
- handful cilantro - roughly chopped
Toppings
- shredded cheese
- avacado
- limes for squeezing
Instructions
- Add chicken, broth, beans, onion, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours.
- About 30 minutes before serving, add cream cheese. Cover and cook another half hour.
- Uncover, stir to mix cream cheese into soup and shred chicken with two forks. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired.
My other white chicken chili recipe says to cook the chicken first, I think for health/safety reasons. So in this recipe, do we put the Raw chicken in the crock or cook it first?
Hi Dee, I have made this several times and always put the chicken in raw – haven’t had any issues with it this way. 🙂
That looks so yummy! Lol
This was really bland. I made it per the recipe and the flavor was lacking. It was also too runny to consider it chili. I like it as a base, THOUGH, and will be trying again with a few changes (more spices, heavy cream, no cream cheese).
I love this recipe! Is there any way to convert it to a stovestop recipe, rather than crockpot, for faster cooking?
Hi Rachel- Yes, it can be done! Bring to a boil on the stove, add room temperature cream cheese. Use rotisserie chicken or other pre-cooked chicken and stir it in at the end! Hope you love it prepared this way as well!
HOw big of a slow cooker do you use?
I use an 8 qt slow cooker.