Picture this: you walk through the door after a chaotic day, and a wave of warm cumin and savory green chiles hits you. You’re exhausted, the kids are asking about dinner, and instead of stress, you feel a sense of victory. I designed this recipe for those exact moments. This isn’t just another thin, watery soup; it is a rich, luxurious experience that feels like a hug in a bowl. The chicken is so tender it falls apart at the touch of a spoon, and the cream cheese creates a silky base that balances the subtle heat from the diced chiles perfectly. Forget the stove—this is your slow cooker’s finest hour.
- Dietary: Gluten-Free (check broth labels)
- Time: 15 mins prep / 4-8 hours cooking
- Difficulty: Beginner-Friendly
- Cost per serving: ~$3.25
Why This Recipe Works
Most slow cooker soups end up bland or oily, but I use a specific layering technique to lock in flavor. By placing the chicken directly against the bottom with the spices, the heat blooms the aromatics into the meat itself. The real secret to that professional, velvety texture is the tempering of the cream cheese. Instead of tossing it in cold and risking unsightly white clumps, we whisk it with the hot liquid to create a stable, luscious emulsion. This ensures every spoonful is perfectly smooth. The combination of Great Northern beans and whole kernel corn adds a hearty bite that keeps you full without feeling heavy.
Key Ingredients & Notes
- Boneless Chicken Breasts: I prefer breasts over thighs here for a clean, shreddable texture that absorbs the creamy sauce.
- Great Northern Beans: These beans hold their shape better than Cannellini beans during a long cook.
- Diced Green Chiles: Using one hot and one mild provides a layered heat that isn’t overwhelming.
- Softened Cream Cheese: Chef’s Tip: Ensure this is truly room temperature to prevent the sauce from breaking.
- Chicken Broth: Always use low-sodium so you can control the salt level yourself.
How to Make It
Lay the chicken breasts across the bottom of your slow cooker. Sprinkle the salt, pepper, cumin, oregano, chili powder, and cayenne directly over the meat to ensure every fiber is seasoned.
Toss in the diced onion, minced garlic, beans, green chiles, corn, and cilantro. Pour the chicken broth over everything and give it a gentle stir just to distribute the beans. Don’t worry if the chicken stays at the bottom; that’s where the magic happens.
Cover and cook. Set it for 8 hours on LOW for the most tender results, or 3-4 hours on HIGH if you started late. Once the time is up, transfer the chicken to a large bowl and shred it with two forks. It should practically fall apart.
Return the shredded chicken to the pot. Now for the secret move: Ladle a bit of the hot broth into a small bowl with your softened cream cheese and half-and-half. Whisk until it’s a smooth slurry, then pour it back into the slow cooker. This guarantees a clump-free finish. Cook on HIGH for another 15 minutes to let the flavors marry and the sauce thicken.
Garnish heavily! I love a pile of Monterey Jack, fresh avocado, and a squeeze of lime to brighten the richness.
Expert Tips
- The Thickening Hack: If you want an even thicker chili, mash half a cup of the beans against the side of the pot before adding the cream cheese. The natural starches will act as a thickener.
- Avoid the Curdle: Never add cold dairy directly to a boiling pot. That small extra step of tempering with a ladle of hot broth ensures a restaurant-quality silkiness.
Variations & Substitutions
- Make it Keto: Omit the beans and corn. Replace them with extra chicken and a head of chopped cauliflower for bulk.
- The Spice Factor: Swap the Great Northern beans for black beans and add a diced jalapeño to the pot if you want a Texas-style kick.
- No Half and Half? You can use heavy cream for a richer finish or whole milk for something lighter, though the sauce won’t be quite as thick.
Frequently Asked Questions
Yes! However, dairy can sometimes change texture when frozen. I recommend freezing the chili *before* adding the cream cheese and half-and-half. Add the dairy fresh when you reheat it.
Store leftovers in an airtight container for up to 4 days. It actually tastes better the second day as the spices continue to meld.
It has a mild-to-medium warmth. The cream cheese and corn mellow out the cayenne and chiles, making it very family-friendly.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
The Ultimate Creamy Slow Cooker White Chicken Chili with Cream Cheese
Equipment
- Slow Cooker
- Mixing Bowl
- Whisk
- Forks
Ingredients
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth low sodium
- 2 15 oz cans great Northern beans drained and rinsed
- 2 4 oz cans diced green chiles one hot, one mild
- 1 15 oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
- sliced jalapenos for garnish
- sliced avocados for garnish
- 1 dollop sour cream for garnish
- 1 tsp minced fresh cilantro for garnish
- 1 handful tortilla strips for garnish
- 2 oz shredded Monterey jack or Mexican cheese for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, cumin, oregano, chili powder, and cayenne.
- Add onion, garlic, beans, green chiles, corn, broth, and cilantro. Stir to combine.
- Cover and cook on LOW for 8 hours or HIGH for 3-4 hours.
- Remove chicken, shred with forks in a bowl, and return to the pot.
- Whisk softened cream cheese and half and half with a ladle of hot liquid, then stir back into the chili. Cook on HIGH for 15 minutes.
Notes
- Temper your cream cheese: Whisk it with a bit of hot chili liquid before adding to the pot to prevent clumping.
- For a thicker texture: Mash a small portion of the beans against the side of the crockpot to release their natural starch.
- Storage: If freezing, do so before adding the dairy for the best texture upon reheating.
