Warm up with this hearty and flavorful Crockpot White Chicken Chili! Packed with tender chicken, cream cheese, corn, black beans and spices, this recipe delivers comfort in every spoonful.
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Perfect for chilly nights or a quick weeknight dinner, this Crockpot White Chicken Chili has just the right amount of spice and is loaded with nutritious ingredients. This chili is everything you crave in a comforting meal: it’s rich, creamy, and full of bold flavors. A true “set-it-and-forget-it” crowd-pleaser, perfect for cozy dinners or meal prepping your week with a healthy, hearty meal.
Why you’ll love this recipe:
Nutritious & satisfying: Packed with protein from lean chicken and fiber-rich beans, it’s filling yet light.
Easy to make: Minimal prep, and everything comes together in the crockpot– ideal for busy weeknights!
Customizable: Top it with your favorites – avocado, shredded cheese, or a squeeze of lime. Make it as spicy (or mild) as you like.
Meal prep & freezer-friendly: Double the recipe and store extras for quick, no-fuss meals later on.
Crockpot White Chicken Chili
Ingredients:
1 lb. chicken breast
12 oz. reduced fat cream cheese
1 C reduced sodium chicken broth
1 can reduced sodium corn
1 can reduced sodium black beans
1 can diced tomatoes
1/2 yellow onion, chopped
1 packet Ranch seasoning
Optional garnishes: diced avocado, chopped cilantro, fresh lime, sour cream or plain Greek yogurt
Directions:
In a crockpot, lay chicken breasts flat and season with salt and pepper.
Top with remaining ingredients, leaving the cream cheese to place on top.
Cook on low for 3-4 hours or on high for 1-2 hours, stirring occasionally.
About half way through cooking time, take out the chicken and shred with two forks. Place back in crockpot and cook for remaining time.
Serve with diced avocado and chopped cilantro.
Servings: 8
Macros per serving: 253 cals | 9g fat | 20g carbs | 23g protein
Recipe variations & tips:
Top each bowl with a sprinkle of fresh cilantro, a dollop of Greek yogurt, or a handful of shredded cheese for a satisfying meal
Serve with warm cornbread or tortilla chips to complete the dish
Adjust the heat by adding chili powder or a pinch of cayenne pepper if you like it spicy
Storage:
Store chicken chili in air-tight soup containers like this for leftovers. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.