Name: Crockpot White Chicken Chili Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 large chicken breasts; 1 can black beans, drained and rinsed; 1 can corn, undrained; 10 ounces can Rotel tomatoes with green chilis, undrained; 1 packet ranch seasoning; 1 teaspoon ground cumin; 1 tablespoon chili powder; 1 teaspoon onion powder; ½ cup water; 8 ounces cream cheese; Cheese, as desired; Sour cream, as desired; Avocados, sliced; Fresh tomatoes, chopped; Fritos or tortilla chips, for serving

Jump to Recipe·Print Recipe

There’s a special kind of comfort that comes from a warm, creamy bowl of white chicken chili bubbling away in the crockpot all day. I remember the first time I made this Crockpot White Chicken Chili Recipe on a chilly weekend; the aroma of cumin, chili powder, and green chilis filled the house, promising something cozy and satisfying. It’s the kind of meal that turns casual weeknights into memorable family dinners, and it’s always a hit when friends drop by unexpectedly. I love how effortless it is, yet packed with bold, layered flavors that make you smile with every spoonful.

🌟

Why This Recipe Shines

Flavor Harmony: The smoky spices blend perfectly with creamy layers, giving every spoonful a balanced, rich taste.
Easy Assembly: Throwing everything in the crockpot means minimal prep and hands-off cooking—perfect for busy days.
Texture Play: Tender shredded chicken meets soft cream cheese and hearty beans for a delightful mouthfeel.
Showstopper Finish: Topping options like avocado and fresh tomatoes add freshness and color to impress your guests.

What sets this Crockpot White Chicken Chili Recipe apart is its creamy yet slightly tangy character from cream cheese and Rotel tomatoes with green chilis—that pop of heat and acidity wakes up the palate beautifully. The combination of black beans, corn, and those seasonings fills your kitchen with a fragrant, inviting aroma that hints at the cozy, soul-warming meal about to arrive. The color’s a lovely off-white base speckled with black beans, bright corn kernels, and chili flecks—fun and inviting in any bowl.

If you’re new to slow cooking or white chili, don’t worry. The recipe couldn’t be simpler, and I’m here to walk you through every step so it turns out perfectly the first time. Whether you’re feeding your family or meal prepping for the week, this hearty dish will quickly become a favorite. Ready to dive in? Let’s make this crockpot magic happen!

A close-up view of creamy stew in a black slow cooker with a white plastic spoon lifting a scoopful. The stew has three visible layers: a beige creamy sauce mixed with pieces of shredded light brown chicken, black beans, bright yellow corn kernels, and small red tomato chunks. The thick texture and mixed ingredients create a colorful, hearty look, with the spoon held above the main stew inside the cooker. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before you get started, it helps to prep and measure your ingredients carefully to keep flavors balanced. Don’t fret about perfect precision—exact amounts are all listed in the recipe card at the bottom for your convenience.

Chicken breasts: The tender, lean protein base that shreds beautifully after slow cooking.
Black beans: Drained and rinsed to add hearty texture and fiber without heaviness.
Corn (undrained): Sweetness and pops of color; canned works perfectly to save time.
Rotel tomatoes with green chilis (undrained): Adds tang, moisture, and subtle heat; you can adjust spice level by choosing mild or classic.
Ranch seasoning packet: Brings creamy herbs and savory depth, effortlessly boosting flavor.
Ground cumin: Earthy warmth that plays well with chili powder for authentic chili vibes.
Chili powder: A smoky, slightly spicy kick foundational for white chili flavor.
Onion powder: Adds a mellow onion flavor without chopping.
Water: Helps everything cook evenly and meld flavors without thinning the chili.
Cream cheese (8 ounces): The secret to silky smooth creaminess and richness; room temperature helps it blend easily after cooking.

If you need to tweak ingredients, black beans can be swapped for white beans or chickpeas, and you can use Greek yogurt instead of sour cream for toppings. Feel free to adjust seasoning packets according to your sodium preference.

✍️

Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Crockpot or slow cooker: Key for hands-off, low and slow cooking that makes the chicken tender and flavors develop.
Measuring spoons and cups: Accurate seasoning is key for balanced flavor.
Can opener: For beans, corn, and tomatoes—you’ll get everything ready quickly.
Mixing spoon or spatula: For combining ingredients without scratching your crockpot.
Forks or tongs: To shred the chicken easily after cooking.

How to Make Crockpot White Chicken Chili Recipe

Let’s jump right into making this creamy, flavorful Crockpot White Chicken Chili Recipe with easy steps you can start in under 10 minutes.

Prep your crockpot: Lightly spray the bottom with nonstick cooking spray to prevent sticking and make cleanup a breeze.
Layer the chicken: Place the two large chicken breasts at the bottom—it’s the foundation for the chili, soaking up all those spices as it cooks.
Add the beans, corn, and tomatoes: Dump in the drained black beans, undrained corn, and the Rotel tomatoes with green chilis right over the chicken for maximum flavor infusion.
Sprinkle the seasonings: Pour in the ranch seasoning packet, ground cumin, chili powder, and onion powder—these build the chili’s distinctive, warm spice profile.
Pour in the water: Add half a cup to keep things moist and help everything blend during cooking.
Place the cream cheese block on top: Don’t stir it in yet—this allows it to slowly soften and blend into the chili as it cooks.
Cook low and slow: Cover and cook on low for 6 to 8 hours (or on high for about 4 hours). The chicken is done when it reaches an internal temperature of 165°F and shreds easily.
Finish and serve: Stir the chili well to fully incorporate the cream cheese. Shred the chicken directly in the crockpot using two forks, mixing it evenly. Taste and adjust seasoning if needed.

🔑

Kitchen Wisdom

Tip 1: Spray your crockpot well to avoid the cream cheese sticking and burning on the bottom.
Tip 2: Let the chili cook low and slow for tender chicken that shreds effortlessly.
Tip 3: Don’t stir in the cream cheese until the end to allow it to melt gently and thicken the chili.
Tip 4: Use fresh lime juice or cilantro as bright finishing touches to lift the flavors before serving.

How to Serve

The image shows a white bowl filled with a creamy soup that has multiple layers of ingredients. The base layer is a light brown creamy broth with visible shredded chicken pieces that are light tan. Scattered throughout the soup are black beans, yellow corn kernels, and diced red tomatoes. On top, there are thin, off-white slices of cheese melting slightly into the soup. A silver spoon is partially submerged in the soup on the right side. The bowl is placed on a white marbled surface, and a light-colored tortilla chip is seen at the top edge of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

To take this Crockpot White Chicken Chili Recipe to the next level, pile on shredded cheese, a dollop of tangy sour cream, and diced ripe avocados. Fresh diced tomatoes or chopped green onions add a crisp brightness, while a squeeze of lime juice can perk up the flavors beautifully. For a crunchy contrast, sprinkle some Fritos or tortilla chips on top—perfect if you love a little texture play.

Perfect Pairings

Serve your white chicken chili alongside warm cornbread or garlic bread for a satisfying meal. A crisp green salad with a light vinaigrette cuts through the richness nicely. If you’re enjoying a drink, a cold beer, margarita, or lightly sweetened iced tea pairs wonderfully with the chili’s smoky and spicy notes.

Presentation Touches

For casual family dinners, ladle the chili into bowls and let everyone add their favorite toppings buffet-style. Hosting a gathering? Serve individual portions in mini cast iron skillets or cute ramekins, garnished with a sprig of fresh cilantro and a wedge of lime. Leftovers can be stored in mason jars for easy grab-and-go lunches or cozy dinners the next day.

Variations & Easy Swaps

Add green chiles or jalapeños if you prefer extra heat.
Swap chicken breasts for thighs for a richer, juicier texture.
Use dairy-free cream cheese alternatives for a vegan-friendly twist.
Replace black beans with cannellini or navy beans for a milder flavor.
Add a handful of fresh spinach or kale towards the end for a boost of greens.
Stir in some cooked quinoa or brown rice to make it heartier.

Make-Ahead, Storage & Reheating

Make the chili up to 24 hours in advance; flavors will deepen while resting in the fridge.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Freeze portions in freezer-safe containers for up to 3 months; thaw overnight before reheating.
Reheat gently on the stove or microwave, stirring occasionally to keep cream cheese smooth.

FAQs

Can I use frozen chicken breasts? Yes! Just add extra cooking time until the chicken reaches 165°F internally—low and slow helps it stay tender.
Is it possible to make this chili spicy? Absolutely. Add fresh jalapeños, extra chili powder, or use hotter Rotel varieties to turn up the heat.
Can I double the recipe for a crowd? For sure! Just ensure your crockpot is large enough, or consider using two slow cookers to avoid overcrowding.
What if I don’t have ranch seasoning? Mix 1 tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp salt as a DIY substitute.
How can I make this chili thicker? After cooking, remove the cream cheese block, mash a few beans, then stir everything back together for a thicker texture.