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Easy Slow Cooker Cream Cheese Chicken Chili

A close-up of a white bowl filled with creamy white chili, featuring shredded chicken and topped generously with mixed shredded cheddar and Monterey Jack cheese.
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Make this rich and creamy slow cooker white chicken chili with cream cheese for a comforting, easy dinner. This dump-and-go recipe requires minimal prep and delivers a hearty, satisfying meal perfect for weeknights or game days.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans (white kidney beans), rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1 cup shredded Monterey Jack or Colby cheese (optional, for topping)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the rinsed and drained black beans and cannellini beans over the chicken.
  3. Add the diced green chilies, diced tomatoes and green chilies (Rotel), cream of chicken soup, and chicken broth to the slow cooker.
  4. Sprinkle the cumin, oregano, garlic powder, onion powder, salt, and pepper over the ingredients.
  5. Place the cubes of cream cheese evenly over the top of the mixture. Do not stir yet.
  6. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
  7. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  8. Stir everything together until the cream cheese is fully melted and the chili is creamy and combined.
  9. Taste and adjust salt and pepper if needed.
  10. Serve hot, topping individual bowls with shredded cheese, if desired.

Notes

  • For a thicker chili, remove about 1 cup of the chili mixture before adding the cream cheese, blend it until smooth, and stir it back in.
  • You can substitute pre-cooked rotisserie chicken for fresh breasts to make this a true dump-and-go recipe. Add it during the last 30 minutes of cooking time.
  • If you prefer a spicier chili, add 1/2 teaspoon of cayenne pepper or a dash of your favorite hot sauce with the other spices.

Nutrition

Find it online: https://cookerycommand.com/cream-cheese-chicken-chili/