Cozy and comforting, this crockpot white chicken chili with cream cheese is an inviting fall meal that delights the senses. Slow-simmered chicken, black beans, corn, and tomatoes meld with savory spices and a creamy texture for a kid-friendly family dinner that brings simple ingredients together for an incredibly heartwarming experience overall.

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I love sharing this hearty Crockpot White Chicken Chili with Cream Cheese since it’s both nutritious and budget-friendly. I usually start with 2 lbs of boneless, skinless chicken breasts that I shred after cooking.

Then, I add 8 oz of softened cream cheese cut into cubes, a can of 14.5 oz diced tomatoes, and a can of 15 oz black beans that are drained and rinsed. I also toss in 1 cup of frozen corn kernels, 1 small diced onion, and 2 cloves of minced garlic to boost the flavor and add vitamins.

The 4 cups of low sodium chicken broth mixed with a teaspoon each of ground cumin and chili powder give the dish a comforting, warming taste while keeping it low carb and healthy. Its nutritional value is solid with a good mix of protein and fiber making it perfect for fast, easy, and wholesome weeknight dinners.

Why I Like this Recipe

I really love how easy it is to throw all the ingredients in the crockpot and walk away while it cooks on its own. First, this recipe makes my life simpler since I can just dump everything in and let it simmer for hours. Second, I enjoy the creamy texture when the cream cheese melts into the chili, it adds a really comforting twist that feels like a warm hug on a cold day. Third, it’s a meal that my whole family digs, including the kids because it’s not too spicy or complicated, plus it won’t break the bank. And lastly, I like that the mix of tomatoes, black beans, corn and spices gives it a great balance of flavors, even if sometimes I mess up the measurements a bit.

Ingredients

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Chicken breasts: Provide lean protein for muscle growth, and their mild taste absorbs herbs beautifully.
Cream cheese: Adds rich creaminess, a slight tang, and helps create a silky, hearty stew.
Diced tomatoes: Provide juicy sweetness, bright vitamins, and a balanced acidity that lifts the chili.
Black beans: Are loaded with fiber and protein, adding hearty texture and comforting earthiness.
Corn kernels: Offer natural sweetness, fiber, and satisfying crunch that lifts the chili’s texture.
Onion and garlic: Provide robust flavors and antioxidants while adding aromatic depth to the dish.
Chicken broth and spices: Build flavor depth, provide liquid base, and harmonize the stew brilliantly.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts (shredded after cooking)

8 oz cream cheese, softened and cut into cubes

1 can (14.5 oz) diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 cup frozen corn kernels

1 small onion, diced

2 cloves garlic, minced

4 cups low sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

How to Make this

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1. Place the chicken breasts into your crockpot along with the diced onion and minced garlic.

2. Add the can of diced tomatoes, black beans, and the cup of frozen corn kernels.

3. Pour in the 4 cups of low sodium chicken broth over the top of the ingredients.

4. Sprinkle in the teaspoon each of ground cumin and chili powder, then add salt and pepper to taste.

5. Cover the crockpot and cook on low for about 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender.

6. Once the chicken is cooked, remove the breasts from the crockpot and shred them using two forks.

7. Return the shredded chicken back into the crockpot and stir it all together.

8. Add the softened cream cheese cubes to the crockpot.

9. Stir until the cream cheese melts into the chili, giving it a creamy consistency.

10. Taste and adjust seasonings if needed, then serve hot and enjoy your easy and cozy crockpot white chicken chili!

Equipment Needed

1. Crockpot
2. Cutting board
3. Chef’s knife
4. Measuring cups (for the chicken broth and corn)
5. Measuring spoons (for cumin, chili powder, salt, and pepper)
6. Can opener (for the diced tomatoes and black beans)
7. Forks (two forks for shredding the chicken)
8. Stirring spoon

FAQ

What ingredients does this recipe use? This recipe uses boneless chicken breasts, cream cheese, diced tomatoes, black beans, frozen corn, diced onion, minced garlic, chicken broth, ground cumin, chili powder, and a bit of salt and pepper. It's all very simple!

Can i use chicken thighs instead? Yes you can use chicken thighs if you prefer, just note that the thighs might be a bit fattier but they work just as well when shredded after cooking.

How long do i need to cook it in the crockpot? Cook it on low for around 6 to 8 hours or on high for about 3 to 4 hours, just make sure the chicken is tender enough to shred.

Can i add extra vegetables? Sure you can add extras like bell peppers or even green chilis if you want a bit of a kick, just adjust the spices to balance it out.

Is this recipe kid friendly? Yep this recipe is very kid friendly, you can even reduce the cumin and chili powder a bit so it stays mild for the little ones.

The Easiest Crockpot White Chicken Chili With Cream Cheese (Kid Recipe Substitutions and Variations

Instead of using chicken breasts, you can use chicken thighs for a richer flavor and more moisture.
If you dont have cream cheese, you could swap it with full-fat cottage cheese or even sour cream to get a similar creamy texture.
For diced tomatoes, you can use fire roasted tomatoes or fresh diced tomatoes for a different twist on flavor.
You can substitute black beans with pinto beans or kidney beans if thats what you have on hand.
If you’re low on frozen corn, try using canned corn or some freshly cut corn kernels instead.

Pro Tips

1. When you add the cream cheese, make sure its really softened so it melts evenly and doesn’t clump up. Sometimes even leaving it out for a little bit extra before you stir it in helps a lot.
2. If you have a few extra minutes in the morning, try lightly sautèing the onions and garlic on the stove first. It brings out much more flavor instead of just tossing them straight into the crockpot.
3. To boost the taste even more, squeeze in a little lime juice at the end and toss in some fresh cilantro if you got any. It gives it a nice bright twist that cuts the creaminess in a good way.
4. Don’t overdo the salt at first, since the cream cheese and canned ingredients may already be on the salty side. You can always adjust it later after you taste it.

The Easiest Crockpot White Chicken Chili With Cream Cheese (Kid Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

511

kcal

Equipment: 1. Crockpot
2. Cutting board
3. Chef’s knife
4. Measuring cups (for the chicken broth and corn)
5. Measuring spoons (for cumin, chili powder, salt, and pepper)
6. Can opener (for the diced tomatoes and black beans)
7. Forks (two forks for shredding the chicken)
8. Stirring spoon

Ingredients

2 lbs boneless, skinless chicken breasts (shredded after cooking)
8 oz cream cheese, softened and cut into cubes
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
1 small onion, diced
2 cloves garlic, minced
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste

Directions

Place the chicken breasts into your crockpot along with the diced onion and minced garlic.
Add the can of diced tomatoes, black beans, and the cup of frozen corn kernels.
Pour in the 4 cups of low sodium chicken broth over the top of the ingredients.
Sprinkle in the teaspoon each of ground cumin and chili powder, then add salt and pepper to taste.
Cover the crockpot and cook on low for about 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender.
Once the chicken is cooked, remove the breasts from the crockpot and shred them using two forks.
Return the shredded chicken back into the crockpot and stir it all together.
Add the softened cream cheese cubes to the crockpot.
Stir until the cream cheese melts into the chili, giving it a creamy consistency.
Taste and adjust seasonings if needed, then serve hot and enjoy your easy and cozy crockpot white chicken chili!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 300g
Total number of serves: 6
Calories: 511kcal
Fat: 14g
Saturated Fat: 7g
Trans Fat: 0g
Polyunsaturated: 2g
Monounsaturated: 4g
Cholesterol: 85mg
Sodium: 800mg
Potassium: 600mg
Carbohydrates: 22g
Fiber: 5g
Sugar: 4g
Protein: 52g
Vitamin A: 400IU
Vitamin C: 10mg
Calcium: 100mg
Iron: 2mg

The Easiest Crockpot White Chicken Chili With Cream Cheese (Kid Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

The Easiest Crockpot White Chicken Chili With Cream Cheese (Kid Recipe Substitutions and Variations

Pro Tips