By Amber

June 4th, 2020
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No one in my family is a big soup fan, but we all love a good, thick chili! While I grew up eating beef chili, lately I’ve been experimenting more with chicken. A couple weeks ago this white chicken chili was a big hit with our whole household and it’s definitely going to become part of our permanent rotation.

You will probably have most of the ingredients for this chili in your kitchen already. The combination of cream cheese and salsa makes the dish come together in a creamy and flavorful way! And I think my favorite thing about the chili is that besides a few minutes of prep, you just throw all the ingredients into a slow cooker and let it simmer for the afternoon. As a mom, I’m all about the meals that I can throw in the Crock Pot and forget about!

After laying your chicken in the slow cooker, you’ll add a few seasonings. I always add chili powder and this time I happened to have a dry chili mixture I wanted to use up. Other times, I’ve used a dry ranch packet instead of the chili mix, and that’s a very tasty alternative.

You’ll add the rest of the ingredients on top off the chicken. If you want a little spicier chili, you could swap out Rotel in place of the salsa or use a hot salsa. I used freshly diced onion this time but I have used onion flakes in the past which has also worked fine. Some people choose to add the cream cheese for just the last half an hour, but I always add mine with the other ingredients and it works perfectly.

After your chili has been in the slow cooker for about four hours, it’s time to shred the chicken. I always leave this job up to my husband! As you can see, the chili is very thick. If you’d like to thin it out you could easily add some chicken stock!

All of the flavors come together and blend well. I personally love a little kick in my food, but our kids think the mildest things are spicy. I used mild salsa in this recipe and they loved it, so if you have spice-sensitive family members this should be a good option. Check out the full recipe below and pin it for later!

4.7 from 3 reviews
Slow Cooker White Chicken Chili Recipe
Prep time: 
Cook time: 
Total time: 
This white chicken chili is packed with flavor and just a little spice! With a thick and creamy consistency, it's the perfect staple for chilly spring or fall nights!
  • 4 Chicken Breasts
  • 2 Tbsp. Chili Powder
  • 1 Chili Flavoring or Dry Ranch Dressing Packet
  • 1 Jar Mild Salsa
  • 1 Can or Bag of Corn
  • 1 Can Black Beans, drained
  • ½ Onion, diced
  • 2 8oz Packages Cream Cheese
  1. Place the chicken breasts and seasoning in a slow cooker.
  2. Add spices on top the chicken breasts.
  3. Add the rest of the ingredients to the slow cooker.
  4. Cook on high for four hours or low for six to eight hours.
  5. Shred chicken.
  6. Serve!

I hope you enjoy this recipe as much as our family does!

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This post currently has 9 responses.

  • Jeanine Bevacqua

    I had to check out this recipe because I love soups and chilies! Even though I already have a recipe for White Chicken Chili. And guess what? My White Chicken Chili recipe is totally different fro yours! So I’m going to save your recipe and give it a shot and then I’m going to share my recipe with you in the hopes that you give it a shot. If you want to, that is. It’s pretty smack dab delicious!

  • Dana Rodriguez

    This sounds so delicious. I am always looking for slow cooker ideas. Thanks for the recipe!

  • Michelle S

    I love the sound of the recipe! I’m not sure if my kids would do it with the cream cheese. Plus I love that it’s in the slow cooker also.

  • Anne

    This looks fabulous! I use cream cheese when I make chicken enchiladas–it makes such a smooth and creamy sauce. I wouldn’t have thought of using it in chili, but I’m definitely going to give this white chili a try. Great way to use my slow cooker, too. Thanks!

  • Vickie L Couturier

    looks like something that my family would enjoy and easy t omake too

  • monique s

    This looks so yummy and satisfying. Comfort food and spicy too

  • Mia E.

    I am looking forward to trying this recipe. I have a chicken chili recipe that I have made for several years but this one looks tastier and heartier with the addition of the cream cheese and corn.

  • gloria patterson

    Have never made white chicken chili but have ate a lot. this sounds simple and easy to make and that you can add a lot of twist to it. Have you ever frozen it?

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