White Chicken Chili with Cream Cheese (Dump and Go!) Recipe

Introduction

This creamy white chicken chili is a comforting, dump-and-go slow cooker meal perfect for busy days. With tender chicken breasts, beans, corn, and a smooth splash of cream cheese, it’s flavorful and easy to prepare. Let your Crock-Pot do the work while you relax.

Ingredients

• 2 chicken breasts, thawed and trimmed of fat
• 1 ounce taco seasoning (1 packet or 2-3 tablespoons)
• 1 ounce ranch seasoning mix (1 packet)
• 15 ounces canned black beans, undrained
• 15 ounces canned corn, undrained
• 10 ounces canned Rotel tomatoes with green chiles, undrained
• 8 ounces cream cheese

Instructions

1. Step 1: Place the chicken breasts at the bottom of your Crock-Pot or slow cooker.
2. Step 2: Add the taco seasoning, ranch seasoning, black beans (undrained), corn (undrained), and Rotel tomatoes (undrained) on top of the chicken.
3. Step 3: Place the cream cheese on the very top of the ingredients without stirring in yet.
4. Step 4: Cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is fully cooked and tender.
5. Step 5: Remove the chicken breasts and shred them with two forks.
6. Step 6: Stir the chili well to mix in the cream cheese until smooth and creamy.
7. Step 7: Add the shredded chicken back into the slow cooker and stir to combine.
8. Step 8: Serve with your favorite toppings like tortilla strips, shredded cheese, avocados, lime juice, and fresh cilantro.

Tips & Variations

• If you prefer, add the cream cheese at the end. Soften it to room temperature or puree with broth for a smooth texture before stirring into the chili.
• Use heavy cream or half-and-half instead of cream cheese for a lighter texture; add 1/2 cup about 30 minutes before serving and adjust to taste.
• To thin out the chili, add a few cups of chicken broth or water before serving.
• Use an immersion blender or frother to fully incorporate any cream cheese pieces if added at the start.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a serving in a microwave-safe bowl, add a few tablespoons of water, cover, and microwave on high for 1 minute and 30 seconds. Stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts directly in the slow cooker?

Yes, but cooking time will be longer to ensure the chicken heats through safely. It’s best to thaw the chicken first for even cooking and optimal texture.

What can I use if I don’t have ranch seasoning mix?

You can substitute ranch seasoning with a mix of dried parsley, dill, garlic powder, onion powder, and salt for a similar flavor profile.

White Chicken Chili with Cream Cheese (Dump and Go!) Recipe

Print Recipe

★★★★★

4.5 from 474 reviews

This White Chicken Chili with Cream Cheese is a comforting and creamy slow cooker recipe that combines tender chicken breasts, black beans, corn, and Rotel tomatoes with a smooth cream cheese finish. Perfect for an easy dump-and-go meal, it requires minimal prep and delivers rich, hearty flavors that can be customized with your favorite toppings.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 6-8 hours on Low or 3-4 hours on High
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 chicken breasts, thawed and trimmed of fat
• 1 ounce taco seasoning (1 packet or 2–3 tablespoons)
• 1 ounce ranch seasoning mix (1 packet)
• 15 ounces canned black beans, undrained
• 15 ounces canned corn, undrained
• 10 ounces canned Rotel tomatoes with green chiles, undrained
• 8 ounces cream cheese

Instructions

1. Prepare the Slow Cooker: Place the chicken breasts at the bottom of your Crock-Pot or slow cooker to ensure they cook evenly.
2. Add Remaining Ingredients: Pour the taco seasoning, ranch seasoning, black beans, corn, and Rotel tomatoes (all undrained) over the chicken. Finally, place the cream cheese on top without mixing.
3. Cook the Chili: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, allowing the flavors to meld and the chicken to become tender.
4. Shred the Chicken: Once cooking is complete, remove the chicken breasts carefully from the slow cooker and shred them using two forks.
5. Mix the Chili: Stir the chili thoroughly to incorporate the cream cheese, creating a creamy consistency throughout the chili.
6. Combine Chicken Back: Add the shredded chicken back into the chili and give it a good mix to combine all ingredients evenly.
7. Serve with Toppings: Garnish with optional toppings such as tortilla strips, shredded cheese, sliced avocados, a squeeze of lime juice, and fresh cilantro to enhance flavor and texture.

Notes

• You can add the cream cheese at the end instead of the beginning; make sure it’s at room temperature or puree it with broth for smoothness.
• Using an immersion blender or frother can help incorporate unmelted cream cheese pieces if added at the start.
• For a different texture, substitute cream cheese with heavy cream or half and half, adding 1/2 cup about 30 minutes before serving.
• To thin the chili after shredding the chicken, add chicken broth or water as needed.
• To reheat leftovers, microwave in a bowl covered with some added water for about 1 minute 30 seconds, stirring afterward.

Keywords: white chicken chili, crock pot chili, slow cooker recipe, cream cheese chili, easy chicken chili, Mexican inspired chili