Go Back
An extreme close-up shot of creamy white chicken chili in a bowl, showing tender shredded chicken and corn.

Crockpot Cream Cheese Chicken Chili (The Easiest, Creamiest Recipe!)

The ultimate set-it-and-forget-it meal! This Crockpot Cream Cheese Chicken Chili is incredibly easy, loaded with flavor, and delivers a luxuriously creamy texture that will make it a new family favorite for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 people
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breast
  • 2 15-oz cans Great Northern beans rinsed and drained
  • 1 4-oz can diced green chiles
  • 1 15-oz can diced tomatoes undrained
  • 1 15-oz can corn drained
  • 1 1-oz packet ranch seasoning mix
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups chicken broth
  • 8 oz cream cheese softened
  • 2 tbsp cornstarch

Equipment

  • 1 Crockpot (Slow Cooker) A 6-quart slow cooker is recommended.
  • 2 Mixing bowls

Method
 

  1. Place the chicken breasts at the bottom of your crockpot. Top with the rinsed Great Northern beans, green chiles, undrained diced tomatoes, corn, chicken broth, and all seasonings (ranch packet, chili powder, cumin, onion powder, garlic powder).
  2. Stir everything together gently. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
  3. Carefully remove the chicken breasts from the crockpot. Use two forks to shred the meat, then return the shredded chicken to the crockpot.
  4. In a separate bowl, whisk the softened cream cheese with about 1/2 cup of the hot broth from the crockpot until smooth. In another small bowl, mix the cornstarch with 2-3 tablespoons of cold water to create a slurry.
  5. Stir the smooth cream cheese mixture and the cornstarch slurry into the crockpot. Cover and cook on HIGH for another 15-20 minutes, allowing the chili to thicken. Serve hot with your favorite toppings.

Notes

Tip 1: For the creamiest result, make sure your cream cheese is fully softened to room temperature before mixing it with the hot broth.
Tip 2: To control the sodium, use low-sodium chicken broth and rinse your beans thoroughly.
Tip 3: This chili thickens as it cools. If it's too thick when reheating, simply add a splash of chicken broth to reach your desired consistency.