I’ve been making this crockpot white chicken chili for about three years now, and it’s become my go-to recipe when I need something warming and satisfying without much fuss. The combination of cream cheese and RO*TEL tomatoes creates this perfect balance of creamy and zesty that my kids actually get excited about. Trust me, when both my 8-year-old and 12-year-old ask for seconds of anything with beans in it, you know you’ve got a winner!
What I love most about this recipe is how healthy it is without sacrificing any flavor. The white beans pack in protein, fiber, and nutrients that the Mayo Clinic notes can help improve blood sugar and cholesterol levels. Plus, with lean chicken and all those beans, you’re getting a complete protein that keeps everyone satisfied for hours. This crockpot version is actually my favorite way to make white chicken chili – it’s even easier than my stovetop white chicken chili and somehow tastes even better because all those flavors have hours to meld together.
Table of contents
Easy Crockpot White Chicken Chili with Cream Cheese
Creamy slow cooker white chicken chili loaded with beans, corn, and RO*TEL tomatoes. Perfect for busy weeknights!
Ingredients
- 3 skinless, boneless chicken breasts
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can corn, undrained
- 2 (10 ounce) cans diced tomatoes and green chiles (RO*TEL), undrained
- 1 (1 ounce) package ranch dressing mix
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 (8 ounce) package cream cheese
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Add cannellini beans, black beans, corn, and RO*TEL tomatoes over chicken.
- Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top.
- Place cream cheese on top of everything.
- Cook on Low for 6-8 hours until chicken is tender and easily shreds.
- Remove chicken and shred with two forks.
- Stir shredded chicken back into chili and mix well to combine.
Notes
- For extra heat, add a can of diced fire-roasted green chiles
- Use frozen corn instead of canned for better texture
- Add cream cheese in last 30 minutes to prevent breaking down
- Serves well with cornbread or crusty bread
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 56mgSodium: 509mgCarbohydrates: 24gFiber: 6gSugar: 3gProtein: 27g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
This recipe uses ingredients you can find at any grocery store, which is exactly how I like it. No hunting down specialty items when you’re craving comfort food like crockpot white chicken chili!
- 3 boneless, skinless chicken breasts (about 2 pounds)
- 1 can cannellini beans (15 oz), rinsed and drained
- 1 can black beans (15 oz), rinsed and drained
- 1 can corn (14 oz), undrained
- 2 cans RO*TEL diced tomatoes and green chiles (10 oz each)
- 1 packet ranch dressing mix (1 oz)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 8 oz cream cheese (full-fat works best)
- 6-quart slow cooker
Detailed Cooking Instructions
Time needed: 6 hours and 10 minutes
Easy slow cooker white chicken chili with cream cheese and RO*TEL tomatoes.
- Layer chicken in crockpot
Place chicken breasts in bottom of slow cooker. Don’t overlap them if possible.
- Add beans and vegetables
Pour both cans of beans, corn with liquid, and both cans of RO*TEL over chicken.
- Season everything
Sprinkle ranch mix, chili powder, cumin, and onion powder evenly over ingredients.
- Top with cream cheese
Place cream cheese block on top. Don’t stir yet – it will melt and distribute as it cooks.
- Slow cook until tender
Cook on Low 6-8 hours until chicken shreds easily with a fork.
- Shred and combine
Remove chicken, shred with two forks, then stir back into chili until well mixed.
Tips & Tricks
- Use chicken thighs instead of breasts for extra flavor and moisture – they don’t dry out as easily in the slow cooker, especially in a chili like crockpot white chicken chili.
- Don’t drain the corn! That liquid adds natural sweetness and helps create the perfect consistency.
- If your cream cheese looks curdled after cooking, don’t panic – just stir vigorously and it will smooth out.
- For meal prep, this chili actually tastes better the next day after the flavors have had time to meld together.
- Freeze individual portions in mason jars, leaving an inch of space at the top for expansion.
- Always use fresh (not frozen) chicken in your slow cooker for food safety – the USDA recommends thawing chicken completely before slow cooking to prevent bacteria growth during the long, slow heating process.
You Might Also Like
If you love this crockpot version, you’ll definitely want to try my other white chili recipes! My classic white chicken chili is perfect when you want something quick on the stovetop. For meat lovers, my White Chili with Pork adds incredible flavor depth. And if you’re looking for something lighter, both my Vegetarian White Chili and White Bean Chicken Chili Giada are crowd-pleasers that even the pickiest eaters enjoy.
Frequently Asked Questions
Yes! Add 3-4 cups of shredded rotisserie chicken in the last hour of cooking to heat through.
Skip the cream cheese and add a can of coconut milk in the last 30 minutes for creaminess.
Yes, cook on High for 3-4 hours, but check the chicken at 3 hours to avoid overcooking.
Add chicken broth or water, 1/2 cup at a time, until you reach your preferred consistency.
This crockpot version is hands-off and extra creamy from the cream cheese. My stovetop white chicken chili is quicker but requires more stirring.
Variations & Add-Ins
- Spicy version: Add a diced jalapeño and use hot RO*TEL instead of original for extra heat, perfect for those who like a kick in their crockpot white chicken chili.
- Keto-friendly: Skip the beans and add diced bell peppers and cauliflower florets instead.
- Extra protein: Stir in a can of white beans (navy or great northern) for more filling power.
- Smoky twist: Add 1 teaspoon smoked paprika and use fire-roasted corn for deeper flavor.
- Kid-friendly: Use mild RO*TEL and add extra corn – my kids love the extra sweetness.
- Different protein: Try my White Chili with Pork for a richer flavor, or go meatless with my Vegetarian White Chili recipe.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Check ranch packet is gluten-free |
| Dairy-Free | No | Replace cream cheese with coconut milk |
| Keto | No | Remove beans, add low-carb vegetables |
| Low-Sodium | No | Use low-sodium beans and make homemade ranch mix |
| High-Protein | Yes | Perfect as-is with 35g protein per serving |
Storage, Freezing & Reheating
- Fridge: Keeps 4-5 days in sealed containers. Actually tastes better after a day in the fridge!
- Freezer: Freeze up to 3 months in freezer-safe containers, leaving 1-inch space for expansion. It works particularly well for storing crockpot white chicken chili.
- Thawing: Thaw overnight in the refrigerator for best texture and even reheating.
- Reheat: Stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals, stirring between.
- Add a splash of chicken broth when reheating if the chili has thickened up too much in storage.
Save This Recipe for Later
This crockpot white chicken chili has become a family favorite that I make at least twice a month. Save it to your Pinterest board so you can find it easily when you need a cozy, satisfying meal!
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