White Chicken Chili Recipe with Cream Cheese (Slow Cooker Comfort Food)
This White Chicken Chili with Cream Cheese is the ultimate dump-and-go slow cooker meal. With just a handful of pantry ingredients, it delivers big flavor and a rich, creamy texture that’s perfect for chilly evenings. Simply add everything to your Crock Pot, let it cook low and slow, and enjoy a comforting, crowd-pleasing dinner with almost no effort.
Ingredients
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2 boneless, skinless chicken breasts, thawed and trimmed
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1 packet taco seasoning (about 2–3 tablespoons)
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1 packet ranch seasoning mix
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1 (15 oz) can black beans, undrained
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1 (15 oz) can corn, undrained
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1 (10 oz) can Rotel tomatoes with green chiles, undrained
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8 oz cream cheese
Optional Toppings:
Tortilla strips, shredded cheese, diced avocado, lime juice, fresh cilantro
Instructions
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Place the chicken breasts in the bottom of a Crock Pot.
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Sprinkle the taco seasoning and ranch seasoning over the chicken.
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Add the black beans, corn, and Rotel tomatoes directly on top. Do not drain.
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Place the cream cheese on top of everything.
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Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
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Once cooked, remove the chicken breasts and shred them with two forks.
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Stir the chili well to fully incorporate the cream cheese, then return the shredded chicken to the pot.
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Serve warm with your favorite toppings.
Notes
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Extra smooth texture: Let the cream cheese come to room temperature before adding, or blend it with a little hot broth before stirring in.
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Adding cream cheese later: If preferred, add it during the last 30 minutes of cooking for a lighter texture.
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Dairy swap: Replace cream cheese with ½ cup heavy cream or half-and-half. Add near the end and adjust to taste.
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Spice level: Use mild or hot Rotel depending on how spicy you like your chili.
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Make it thicker: Mash some of the beans or use an immersion blender briefly before adding the chicken back.