Slow Cooker Cream Cheese Crack Chicken Chili

Slow Cooker Cream Cheese Crack Chicken Chili – this stuff is AMAZING! We’ve made it 3 times this month! We can’t get enough of it!!! Chicken, corn, black beans, chicken broth, diced tomatoes and green chiles, cumin, chili powder, onion, ranch seasoning, bacon, and cheddar cheese. We served the chili with some cornbread and Fritos. PERFECT! This is already on the menu again this weekend! YUM! 

Slow Cooker Cream Cheese Crack Chicken Chili - this stuff is AMAZING! We've made it 3 times this month! We can't get enough of it!!! Chicken, corn, black beans, chicken broth, diced tomatoes and green chiles, cumin, chili powder, onion, ranch seasoning, bacon and cheddar cheese. We served the chili with some cornbread and Fritos. PERFECT! This is already on the menu again this weekend! YUM! #crockpot #slowcooker #chicken #chili

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The BEST Chicken Chili

This Slow Cooker Cream Cheese Crack Chicken Chili has been on repeat in our house lately. It is SO good. It is also SOOO easy to make. Just dump everything in the slow cooker and close the lid. It literally takes about 5 minutes to prepare. I love easy dump meals like this one. Who’s with me?!?!?

Slow Cooker Cream Cheese Crack Chicken Chili - this stuff is AMAZING! We've made it 3 times this month! We can't get enough of it!!! Chicken, corn, black beans, chicken broth, diced tomatoes and green chiles, cumin, chili powder, onion, ranch seasoning, bacon and cheddar cheese. We served the chili with some cornbread and Fritos. PERFECT! This is already on the menu again this weekend! YUM! #crockpot #slowcooker #chicken #chili

How To Make Slow Cooker Cream Cheese Crack Chicken Chili

This Slow Cooker Cream Cheese Crack Chicken Chili is loaded with chicken, corn, black beans, diced tomatoes and green chilies, cream cheese, cumin, chili powder, onion powder, chicken broth, cheddar, bacon, and ranch. It is lick-the-bowl-delicious. You can use turkey bacon and low-fat cream cheese to cut down on the calories. I don’t suggest fat-free cream cheese. It just doesn’t melt into the soup very well.

There is a little kick in this Slow Cooker Cream Cheese Crack Chicken Chili. If you are worried about the heat, make sure to buy a can of mild diced tomatoes and green chilies.

Make Slow Cooker Cream Cheese Crack Chicken Chili on the Stove

If you don’t want to make this Slow Cooker Cream Cheese Crack Chicken Chili in the slow cooker, you can make it on the stove. Just cook it on medium heat until the chicken is done. If you want to cut way down on the cooking time, use some chopped rotisserie chicken instead of the raw chicken breasts. If you use rotisserie chicken, dump all the ingredients in a Dutch oven, bring to a boil and simmer for about 20 minutes.

Slow Cooker Cream Cheese Crack Chicken Chili - this stuff is AMAZING! We've made it 3 times this month! We can't get enough of it!!! Chicken, corn, black beans, chicken broth, diced tomatoes and green chiles, cumin, chili powder, onion, ranch seasoning, bacon and cheddar cheese. We served the chili with some cornbread and Fritos. PERFECT! This is already on the menu again this weekend! YUM! #crockpot #slowcooker #chicken #chili

What to Serve with Slow Cooker Cream Cheese Crack Chicken Chili

As I said, this Slow Cooker Cream Cheese Crack Chicken Chili is AMAZING! We served it with some cornbread sticks and Fritos. Perfect! It is also good leftover. Give this a try if you are looking for a new chicken chili recipe. You won’t regret it!

This Slow Cooker Cream Cheese Crack Chicken Chili is on repeat at our house. We just can’t get enough of it. It is comfort food at its best. This is a very hearty chili, so you don’t need a lot to go with it. We usually just have the chili with some bread. Here are a few of our favorite bread recipes that go great with this Slow Cooker Cream Cheese Crack Chicken Chili:

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Creamed Corn Butter Dips

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Slow Cooker Cream Cheese Crack Chicken Chili

Yield: 8 people
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Slow Cooker Cream Cheese Crack Chicken Chili – this stuff is AMAZING! We’ve made it 3 times this month! We can’t get enough of it!!! Chicken, corn, black beans, chicken broth, diced tomatoes and green chiles, cumin, chili powder, onion, ranch seasoning, bacon and cheddar cheese. We served the chili with some cornbread and Fritos. PERFECT! This is already on the menu again this weekend! YUM! #crockpot #slowcooker #chicken #chili



  • Place chicken at bottom of slow cooker.
  • Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken.
  • Cover with lid and cook on LOW for 6-8 hours.
  • Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili.


  • Philadelphia brand cream cheese melts best in this recipe.
  • If needed, use a whisk to fully incorporate the cream cheese.
  • Here is our recipe for Homemade Ranch Dressing Mix:
  • Can I Freeze Cream Cheese Crack Chicken Chili? Yes. Cool the soup to room temperature and transfer to freezer bags. Store in the freezer for up to 4 months.
    • Thaw and reheat the soup in the microwave, on the stovetop or in the crockpot.


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bowl of chicken chili with cornbread and fritos
bowl of cream cheese chicken chili
crockpot of chicken chili



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  1. I’ve made this SO MANY times and am making it again tomorrow! I keep small containers in my freezer for a quick lunch, usually eating it with tortilla chips! Shared the recipe with several friends who love it too! Thanks for sharing!

  2. I didn’t want to wait for this to be done in the crockpot. Did it on the stovetop. Sautéed onions in bacon grease. Added all the spices, veggies, chicken broth and cream cheese. When cheese was completely melted and incorporated, added rotisserie chicken and cheddar cheese.
    Oh my! Love this! I will be doing it again!

  3. Do you think subbing a can of Brooks chili beans in chili sauce for the black beans would be ok? It’s what I have on hand.

      1. I got this started late would it be ok to do high for a couple hours and then turn it down to low for the rest of the time?

  4. This is delicious! Great recipe – Thanks for posting! I had to make one change as I was out of the canned diced tomatoes and chilis. I had diced fire-roasted tomatoes and a can of green chilis, so I added those instead (close enough 😁) Very tasty! 😋

  5. Love this recipe! I was planning to make it for a friend who is due soon. Is this recipe freezer friendly? If so, how would it warm up best?

  6. I noticed one person said the bacon flavor didn’t come through. I put in the fried bacon, but I also added 2 raw slices of bacon on top of the mixture. As it cooked it released a bit of bacon grease which gave it a better bacon flavor. I also thickened the chili a bit by adding corn starch to the sauce.

  7. Love this! Made it for the first time last night. Do you have the nutrition facts and serving size you usually go with? I followed it to a tee. Thanks!

    My husband loves this meal and begs me to make it! It’s quick and yummy, and I always double mine to make sure we have leftovers.
    I used hot green chilis and tomatoes which gave it a nice kick, and I add the bacon at the end to keep it crispy.
    Love! Thanks again!! 🙂

  9. I am eating this now as I type this. It is so GOOD ! Most definitely will make this again and again. I did add 1/2 of a jalapeño , one can of pinto beans and since I only had a pkg. of Spicy Ranch Dressing instead of the regular ranch I used that. Other than that , everything stayed the same. So very good.

    1. This chili is delicious. I did add a 4 oz can of green chiles for a little extra heat. Will definitely be adding to our soup rotation. Quick and easy to put together and let the crock pot do all the work.

  10. I’ve made this many times since finding the recipe a couple of years ago. My cream cheese suggestion for people trying this out for the first time is to cut the brick into big chunks. Then, either put it on the chicken before the beans, corn, tomatoes, etc or make sure it’s down in the veggie layer and not sitting on top. Having the cream cheese under everything helps it to melt and incorporate better. Awesome recipe!! It’s a family favorite.

    1. This recipe wss amazing, I used 1 full cooked rotisserie chicken & I doubled the recipe (bigger family obviously) but I added a half teaspoon of paprika and a tablespoon of Cayenne pepper for a little bit more spice. It was amazing.

    2. Double all the veggies, chicken broth and spices for my family. Put cream cheese on top of chicken small chunks. It melts better.

  11. Delish. I wanted easy for a small holiday party. Lots of compliments and requests for recipe. Big hit. Will definitely make it again.

  12. Mine still has a bit to cook, but I went to check chicken and the cream cheese broke up into a million pieces. It’s not really curdled, but not what I expected. Hoping this all comes together at the end when I add the cheddar. Did I do something wrong here?

  13. I just won my friend group’s chili cook off with this recipe! Haha, I rarely ever win things so I’m stoked. I subbed chopped rotisserie chicken for the chicken breast and I added two cored and diced jalapeños. It was 👌🏻👌🏻👌🏻! Thank you!

  14. I am going to make it tomorrow for the second time. So good the first time, maybe a little rich. I might cut down on cream cheese a little unless you have any suggestions. This recipe is a keeper. Thank you.

  15. I am not a tomato guy at all. What could I substitute for tomatoes in this or could I make it without the tomatoes the recipe calls for?

  16. Has anyone ever used a non-dairy cream cheese with this? We have some dairy sensitive people in my house. Cheese is usually okay. Even the dairy in the ranch seasoning is fine. The cream cheese will do is in though, lol. But I recently found a non-dairy, vegan cream cheese. I’ve not actually used it for anything yet so not sure how it works as a sub.

    1. I’ve never tried this with vegan cream cheese. If you’ve had success with vegan cheese in other recipes, go for it. Let us know how it turns out.

    2. I have used DF cream cheese before in other recipes and it works great ☺️ I’m using DF cream cheese in this recipe today. I have dairy allergies in our house. I also substituted the ranch packet and made my own ranch seasoning.

  17. Can i prep this night before in the fridge so it’ll be ready to turn on in the morning? i’m not a morning person, but if so would i need to increase the time with it all being cold? Thanks

  18. I didn’t notice the link to the homemade ranch, that actually might make a huge difference. I’m going to give it a go again trying that.

  19. One of our house holds favorite recipe! I am now a baratric patient and want to make this. Do you might possibly know what that nutritional facts are for this?

      1. When do you put in the cream cheese? After its done and when you put the cheddar cheese in? I got whipped cream cheese is.that an issue

        1. Add the cream cheese in step 2. I’ve never made this with whipped cream cheese, but I would think it would be fine.

        2. I still don’t understand when to put in the cream cheese. The instructions, after you have added everything else, say to put the cream cheese on the chicken, so do you put the cream cheese directly on the chicken beore the other stuff or on top of everything?

    1. My family loves this recipe. I use thighs and I always forget the rich dressing seasoning and replace it with queso sauce and ricotta cheese. Super flavors!! Thanks!!!

  20. I seem to have the opposite issue of others. Both times I’ve made this it comes out pretty thick and not soupy at all. Should I just add more broth when I make again? The flavor is good but not a lot of soup/juice.

    1. Yes – if your chili is too thick, just add some broth or water to get it to your preferred consistency.

      1. Question.
        Can this chili be served over noddle’s or rice?
        My sister in law raved about this chili so I’m making it today. It’s in the crockpot now .

        1. I definitely would just have it on it’s own. That’s just my personal opinion though. It’s delicious. We make it several times a month. My family loves it.

        2. We started making a double batch and use noodles or rice with the left overs for a second meal.

        3. I’ve made small pasta or rice as a side to chilis of all kinds and there are people who love to either put the chili over them or put them in the chili. I’ll even do you one better… of my husband’s favorite ways to eat this recipe is what we now joking call “taco potatoes”. We bake (microwave or oven) potatoes and he splits them down the middle and puts this on top of them……add shredded cheese, scallions, whatever you want on top as garnish as well and enjoy.

        1. My answer would be yes. Didn’t fill half my Crockpot up. Would definitely need to double the recipe to feed a large family! It really is delicious and sinfully easy!😊

        1. I made this for the first time today with two skinless boneless chicken thighs I needed to use up. As I have been othe Mediterranean diet for a while the only cheese I keep around is goat cheese and Walmart’s low fat fiesta blend. I didn’t add the cheese till I removed the chicken to shred. An hour later this soup was creamy and ready to serve. Our new favorite, it’s so good. I’ll be serving the left overs over a herbed wild rice tomorrow.

      1. I’m making this tonight in my IP. Gonna use frozen chicken and cook on hi for 10 mins than let it natural pressure release for 10 mins. Shred chicken and than add the cream cheese stir and serve.

      2. I use instant pot. Only difference is I pressure cook for 13 minutes. Just dump it all in the pot. Can also make with frozen chicken but cook 18-20 minutes.

      3. This is delicious. I used chicken thighs. My son suggested adding more corn & tomatoes next time. I added some diced jalapeños. We like a little heat. Great recipe. Easy ingredients that most people probably have in their pantry.

    2. This is AMAZING! It can also be made with rotisserie chicken and takes less family loves it! Also, in the crockpot now!

  21. This was absolutely delicious! Thank you so much for this easy, wonderful recipe. My husband is a vegetarian but I didn’t want him to miss out on this, so I used Impossible “ground beef” instead of chicken and omitted the bacon. I sautéed the crumbles for a few minutes before adding the rest of the ingredients. It was still so fantastic – I didn’t miss the meat at all. This is a crowd pleaser for sure, and I love that you can tweak it to meet your needs. THANK YOU! ❤️🙏🏼

    1. Shannon, I was looking through comments hoping someone tried a vegetarian adaptation and let us know how it tasted. I’m a vegetarian and hope the beyond meat works as a substitute. I plan on replacing the bacon with carmelized onions. Thanks!

      1. We love this recipe! I make a vegetarian version of it for 2 of my teens. I put in the Quorn meatless pieces and use vegetable broth. A really great tip when subbing in vegetable broth is to add some chicken flavored vegan broth base and seasoning. This version won’t need to cook quite as long.

  22. I used a can of diced tomatoes and a small can of diced chiles (forgot to grab a can of tomatoes/chiles from the store), and omitted the bacon. Turned out great! It was a little soupy for me, but I turned the crock pot back on for about an 1 hour and left the lid sligthly ajar to cook it down. The result was a nice thick creamy chicken chili! I may try stirring in some sliced corn tortillas next time (another trick i’ve used for thickening mexican style soups. The tortillas breakdown and thicken the soup!) Could be a little hotter for my tastes – but i’ll play with the heat next time!

  23. I have made this before and loved it! I’m making it again today, but I found out that I have half the amount of cumin left that I need. Is there something I should put in place of it, or will it not make a huge difference to just leave it with less?

  24. I just won first place in the Chili cookoff at work today using this recipe!! It is sooooo yummy! Everyone loved it!

  25. Your recipes are always a hit with my family! Thank you for helping me to enjoy cooking. I was skimming the above comments trying to see if some already asked….but there are soooo many comments😅. So my question is can I stick frozen chicken in the crockpot?…or must it be thawed? Thank you for your help!

      1. Good morning I am making this chili today but have no chicken breast. Do you think it would work if I put in leftover rotisserie chicken at about the last hour?

  26. So amazing!! My husband and loved this. This will be on rotation through the fall and winter at my house. Thanks so much for sharing!

  27. Looking forward to making this, but im in Australia and we dont have Ranch Dressing Mix. I thought about making it from scratch using the recipe, but we also dont have buttermilk powder. Any suggestions on what I can use instead please? Should I mix the herbs and onion powder with sour cream? Any other ideas please? Thanks.

  28. I loved this! I added an extra can of white beans, two additional cups of chicken broth, a jalapeño, and half a large white onion! I also pan fried the chicken in a little flour in the bacon grease before letting it all simmer on the stove.

  29. I do not like canned corn, so can I use frozen roaster corn kernels instead? Just dump them into crockpot without thawing them? Thanks

    1. We love this recipe! I make it at least once a month. I use frozen corn all the time. It really doesn’t change anything

      1. I made this and I am single. Can it be frozen? I wasn’t sure because of the cream cheese.

    1. I’m making this right now and followed the directions, but then watched the video and it looks like there’s more amounts of the ingredients in the video. Did I do something wrong?

  30. this is really good. ive made it a couple times without bacon and without cheese bc i didnt have any on hand. i reduced the chicken broth by 1/2 cup bc without the cheese it was runny. im going to try it this week with the cheese and bacon. i think the ranch and other spices give it a unique flavor.

  31. I am not a fan of white chicken chili. Never have been. But, I tried this recipe, simply because of how simple the prep was and because Stephanie raved about it. OH MY WORD!! I am a working single momma, and this is the ONLY recipe that I have on rotation religiously. I have a pretty strict meal plan that I adhere to, and the best part of this recipe (besides the fact that it is delicious) is that it works with my numbers! YAY! I also made this recipe for a chili cook-off and won against 8 other contenders. If you haven’t tried this yet, you absolutely must! It’s downright amazing!

    1. I’m making this right now but want it ready earlier. I’m not a natural cook so sorry if this is a stupid question.. It’s been cooking on low for 2.5 hours now and I’m turning it to high. That’s OK, right? Should I check it in about 2 hours ya think?

  32. This looks delicious and I will be making it for Super Bowl Sunday! Wondering if I could use half and half cream instead of chicken broth?

  33. Could I substitute the chicken for ground beef? I make the original recipe often and love it! However, I’m out of chicken in the fridge. 😅

  34. This looked like something my family would like, and they LOVED it! My son raved well after dinner about how good it was, and asked when I will make it again. And it was so easy!

    I cut up the cream cheese and set on top, but it was still was cube-shaped. I whisked after I removed the chicken and it incorporated very well.

  35. I didn’t have black beans and substituted a can of organic lentils (drained) and it was so good. I also just used a pack of the taco seasoning instead of the cumin & chili powder and just added extra onion powder, salt & pepper. It was extremely easy to whip together.

  36. My husband and I love this recipe! I am trying to lose weight, so am wondering if anyone can tell me how many calories per serving, if it’s made exactly to the recipe? Or point me to where nutrition information is shown. Thanks!

    1. I always use the seasoning mix. I haven’t made it with the dip mix. The products are slightly different.

  37. Great soup. Tasty and easy. I actually cooked mine in my pressure cooker (an off- brand Instapot) and it turned out great. Next time I will double up so we have leftovers. Ste

    1. What settings did you use in the pressure cooker? I wanted to make it that way too. Chicken turns out more tender in the PC than slow cooker in my experience!

  38. I’ve done this recipe 2 ways. First time in slow cooker. Second time on stove top. Prefer stove top method. I liked the way the chicken turned out better using stove top method. It was tender and moist. Slow cooker made it seem over cooked and stringy. Cut chicken in bite size pieces, simmered in the 2 cups chicken stock for 20 minutes, then added all other ingredients up to the cheddar cheese. Simmered for an additional 40 minutes. Turned off heat then added cheddar cheese. I’m a big fan. Fantastic flavor combos. Going to try the chicken and rice recipe next!!

  39. This really is “crack” chicken soup…so good that I have already made it three times since fall started. Each time I have made it with shredded chicken I did in the instant pot. Then I used the stove top 20 min instructions. Easy peezy! Couple changes I made to the recipe: I left out the bacon and the shredded cheese. We like things a little spicy, so we use the hot version of Rotel. I have also had pinto beans on hand, and those taste just as good.
    We serve shredded cheese, tortilla chips, jalapenos, onion, taco sauce and sour cream for garnish options…Kind of a chili meets taco soup style.
    Note: This soup freezes and heats up nicely in a mini crockpot or microwave.

  40. My grocery store was out of ranch seasoning so I took a chance and used a pack of “southwestern taco seasoning” (and then skipped adding the cumin, chili powder and onion powder since they were included in the taco seasoning). I made it on the stove top in a Dutch oven and with shredded rotisserie chicken and y’all, it was fantastic! My husband said, with a mouth full of chili, “can you make this again? Soon??” There’s no higher praise. This was simple as pie and tasted like I’d worked on it all day. Thank you for this recipe! We’ll be eating it all winter.

  41. This is so delicious. I even made my own ranch dressing dry mix from your site. My only disappointment was that it didn’t turn out thick. It was watery, like soup. I slow cooked it on low for 6 hours. I used every ingredient you recommended. Was wondering if I could put it in a pot on the stove and simmer it until it cooks down.

  42. I honestly don’t cook, like at all. I pinned this recipe probably a year ago, and I’ve made it literally eight times since then. Amazing, not too heavy, always tastes great, easy to make (even I couldn’t screw it up!) and my kids like it too!! Thanks so much for this magic recipe!

  43. I’m not a big prepackaged ranch dressing fan, has anyone made this without the packaged mix? I’m guessing it would still be very tasty.

  44. I could not believe this was THIS good. I can’t cook and everyone in my household loved it, even my husband who doesn’t like chicken.

    1. You would just need to cook it until warm. If doing it on the stovetop – bring to a boil and simmer about 20 minutes. If still using the crockpot – 2 to 4 hours on LOW.

  45. This is great, I just use ground beef instead of chicken and it is now the only chili I make. Everyone who tries it loves it

  46. Fall is soup season at our house! We have soup once a week. I wanted a new recipe and found yours! I adjusted a few things- 4 chicken breasts, 1 can Petit diced Tomatoes ( in addition to rotel), more ranch, 1 can chipotle chili’s in adobo sauce-minced, a generous 3 heaping tbsp ancho chili spice. It’s was more soupy vs chili. Loved so much!! Amazing taste and just enough heat for our liking. Thank you for sharing!!

  47. I am not a fan of white chiecken chili…this has it beat hands down!!! This was sooo tasty and super easy! I prepped my chicken from frozen in the InstaPot and had a warm hearty meal to the table in about an hour…and a super easy, mosey-ing about, hour honestly. Slight modifactions on my part were made because I can’t help it for whatever reason. I left out the bacon because I didn’t have any on hand. I also left out the cheese, as we opted to top ours with mozzarella. We like spicey so I used hot rotel and added one habanero. We dipped ours with Tostitos scoops. The heat and other spice combos were perfect! This soup will definitely become a staple in our home.

  48. This was really delicious! I made it twice in one week and it is just the hubby and I at home. The only change I had to make was I used my homemade chili spices because I was out of chili powder…Totally addictive!

  49. I am excited to see what happens with some changes I made because it is what I had on hand. I used spicy ranch, always use peas instead of corn and I used northern beans. Let’s see what happens!!! I’ve made it a few times before, so I am anxious to see about the taste.

  50. How big would you say for the chicken breast? Ours are probably close to 12 oz each. In that case would you suggest one or two?

  51. These soups look wonderful. FYI: Costco sells vacuum packages of their roast chicken breasts that have been hand carved off the roasted chicken. Yes, I feel sure they are leftover. They are very useful to keep in the freezer. I use them a lot. They would be great for these soups.

  52. This is my favorite slow cooker recipe! I change a few things but it’s always so good!
    I add a pack of white chicken chili seasoning and an extra packet of the ranch just for some more flavor! I also use canned corn with red and green peppers. Lastly I just buy a pack of precooked bacon pieces (salad topping) that way I don’t have to fry any bacon! And I also always top off my bowl with a dollop of sour cream! I share this recipe with anyone I know. It has even won me a few work chili competitions!!

  53. I normally hate chili but I made this for a chili cook off, and loved it! And so did everyone else! I won 1st place! Haha! I did substitute northern white beans and did an extra can of corn! Thank you for the delicious recipe! It’s now a staple dinner at our house!

  54. I’ve made this a number of times, and we LOVE it! But, I’ve never slow cooked for even 6 hours, usually at 4 hours on low, the chicken is cooked through. So my question is, if I leave it longer, does it get better? Or will the chicken dry out?

  55. I followed this recipe to a T and it came out great. My husband loved it and he’s planning on making it for his fellow firefighters at the station! I made the mistake of using “mild” tomatoes and green chiles (Rotel brand) and the recipe lacked any heat. The only thing I will change next time is using original or hot!

  56. I will be making this recipe for 20 or so people. I know this recipe says it serves 8 people per recipe, but does it really? I feel like when I have doubled it before, it has fed my family of 7.

    1. Everyone has a different idea of serving size. One batch of this chili would absolutely feed 6 to 8 people in my family. It is totally up to you to decide how much each person you know would eat.

  57. This is DELICIOUS! I omitted the tomatos and green chilis, and used Bushes Chili beans/medium not drained…. I also put 1/2 cup of Tillamook mexican cheese blend .
    I will make this fior everyone !!

    I think this would make a phenomenal queso if blended, minus the chicken. A white enchilada sauce too!!

  58. I’ve been making this for months now. Our whole family loves this recipe!! I always double the recipe for our giant family! 5 star recipe!

  59. I thought it was just “okay”. I want to add some northern beans just because I think a white chicken chili needs more beans, any thought on this?

  60. I love this recipe. The first time I made it, I had a problem with the cream cheese not fully incorporating. I’ve found 2 things that help. Halfway through the cook time, give it a good whisk. Another way is to add the cream cheese 1-2 hours before it’s done. Place the softened cream cheese in a bowl and ladle in a few 2-3 ladle fulls of the liquid, whisk and then add that back in. So yummy.

    1. I’ve been using the half fat cream cheese for a lot of soups. I take it out of the box but leave the foil packet on, then set it on top of my slow cooker lid for about one hour. Then take out of foil wrap and add to the crock pot and whisk it in and usually mixes in very well!

  61. Can you cook on high for 4 to 6 instead? I had to wait on my chicken to thaw enough to pull apart. Husband leaves by 5 pm for work and its almost 11.

  62. I can’t wait to try this, it looks delicious! I always use a rotisserie chicken as it adds such great flavor to any soup, and makes it easier too! Has anyone ever heard of, or used a dairy free cream cheese? My son and I try not to eat dairy as it gives us acne and a bad stomach. 😩 I wonder what I could use in its place?

  63. Hello,
    I just made this last week and it was delicious! I did make it on top of the stove and since some things are difficult to find in the stores right now I substituted chili beans for black beans. I also did not have a package of dry ranch dressing, but I did have ranch dressing in the bottle so just poured about a fourth of a cup or less into the pot. I did not use any bacon. Turned out great.

  64. This recipe is so easy and so good! I’ve made it twice now (back to back weeks), it’s that good! My toddler loves it too, so you know it must be good.

  65. This is now one of my favorite new dishes — I’ve made it twice, and once again for my parents. The only difference in recipe I found was the need to cut up the cream cheese before adding it in because it didn’t disperse for me the first time.

  66. This recipe is DELICIOUS!!!! I make it exactly as written (sometimes I add a little more chicken). It is possibly even better the next day. I serve it with cornbread. This would also wow people at a potluck. 🙂 You gotta try this!! Really….soooo good! Thank you for this amazing recipe. It’s a keeper for life.

  67. Don’t have ranch seasoning packets, would it be weird if I just put some ranch dressing in there instead?

  68. I received this recipe from a friend. I slightly altered amounts, to suit what I had on hand, but it's still the best chicken chili I ever ate. Thank you! FYI I slow cooked everything for about 4 hours, added shredded rotisserie chicken 1/2 hour before serving, added cheddar cheese 15 mins. before serving. It all worked out great. I'm taking a big pot of this to a chili contest at a local church today. Wish me luck!

        1. Just a few hours – until it is hot. You can also toss everything in a large pot or Dutch oven and cook it on the stovetop.

  69. How can I make this recipe in the crockpot but in half the time?
    Can I set in on high for 3-4 hours or use rotisserie chicken thats already cooked?
    If using the rotisserie chicken, how many whole chickens should I buy from my local grocery store?

    1. Thank you!
      What if I used rotisserie chicken as all my chicken is still frozen?
      I have been spur of the moment volunteered to cook dinner tonight lol

    2. You can cook it on the stovetop with rotisserie chicken – bring it all to a boil and simmer for 20 to 30 minutes. You can also cook it on HIGH in the slow cooker for 3 or 4 hours.

  70. This recipe is so good!!! Taste like chili just with chicken!! Highly recommend it!! I will definitely fix it again!

  71. When cooking on low in the crockpot, is how many hours does it end up taking? I know it says 6-8 in the recipe, but with a two hour window I get nervous that I’ll either under/overcook it. I’ve had mine cooking for about 5 hours so far! Any insight is much appreciated!

    1. The chicken is probably cooked by now as long as it wasn’t frozen. You should be just fine on the low end of the cooking time. Take the chicken out and if it shreds easily, you are good to go.

  72. The nutrition facts are not posted with the recipe. I am trying to keep track of calories and protein. Do you know what it is per serving and how big is a serving size?

  73. Tried this for dinner tonight and it's a keeper, but I did have to make some tweaks. My chicken broth was low sodium so I had to add salt. And my chicken breasts were *huge* so I added a bit more water. But the biggest thing was the cumin and chili powder — the amounts in the recipe weren't nearly enough for my taste. I was a bit disappointed that the bacon sort of got lost among the other flavors… so next time I'm going to substitute smoked sausage. All in all, this is a great starter recipe that's easy to customize and the flavor is wonderful.

  74. If I wanted to make this as a vegetarian, how would I do it? (Im okay with cheese), but any ideas on how I can replace the chicken?

    1. You can use any of the above. I’ve used precooked bacon crumbles and it is fine (and a huge timesaver!)

    1. You can cook it on high or low. You only need to cook it until it is warm since the chicken is already cooked. You can also cook it on the stovetop. Bring it to a boil and simmer for about 20 minutes.

  75. I made it in a skillet and used leftover chicken that I shredded and added. Hubby isn’t a fan of ranch, so I didn’t tell him! Lol. He loves this . It’s so easy and tasty . Thanks for sharing

  76. I'm out of cumin and chili pepper, do you have a suggestion for an alternative, or should I wait until tomorrow after I visit the stores. (I'm not going near any on this rainy black friday!) Lol

  77. This sounds amazing! However I have Ranch haters in my house. Do you think it would still taste good if I omit the ranch seasoning?

  78. I saw comments that you can freeze this after cooking. Will the cream cheese freeze all right? I’ve frozen a block of cream cheese and the texture changed. I love to have soup available in the freezer. Thanks.

  79. Could this be made into a dump meal for the freezer? Thinking I could put the raw chicken in a freezer bag, add remaining ingredients with cream cheese cubed. Then before serving, thaw ingredients overnight and cook in crock pot as directed.

    1. Yes. I suggest not freezing the cream cheese. You can also put everything in the crockpot frozen if you don’t want to thaw it first.

  80. Is it possible to sub regular ranch dressing for the powder mix? Will it taste the same and will it mix in? Anyone know?

  81. Hi, what size slow cooker is used for this recipe? I just want to be sure the one I have is big enough to fit all the ingredients.

  82. Made this and fell in love. Been asked to make 2 gallons of it. Okay straight up folks, I’m the worst at math. I’ve never cooked for large crowds and I’m panicked. I don’t want to screw it up. What would you guys do to figure out how to get the same result but increasing the ingredients to make up for 2 gallons. I have 6qt instant pot so I know I’ll have to buy an additional crockpot.

  83. Oh WOW! This is amazing! I like to add cayenne pepper and red chili flakes for more heat. SO GOOD! Thanks for another great recipe!

  84. Made this a couple of weeks ago and was HUGE hit. I cook for parent too sometimes so wanted to make bigger batch. Would cooking time be the same for a doubled recipe?

    1. Hey Sarah – all recipes have the servings above the recipe photo. This one serves about 6. You may be able to stretch it to 8

  85. Wondering if you could do it in the instant pot? I have an 8qt instant pot that has the slow cook option. I would like to know if its the same time as a regular slow cooker. Also…I would like to make a big pot full so I can have it for leftovers. Do I double or triple the batch and how much to use if I use the instant pot? This recipe looks amazing and I would like to try it in my instant pot.

  86. I made this for the rainy day we were having and I could not stop eating it. It's awesome!!! Next time I cook it, will double the recipe.

    1. I am sure it could be. I haven't made this recipe in the Instant Pot, so I can't say how long to cook it or if any other adjustments are necessary.

  87. Do you need to cook the bacon prior to adding to the recipe? Also, swapping beans and corn for onions and bell peppers, do those need to be sauteed first as well?


  88. I made this tonight for my wife and our son. My wife had e-mailed this to me last night, as a not-so-subtle hint. It really does take five minutes to put it together. Though I usually don't measure out ingredients and spices, I did this time. This recipe really did turn out great! I may spice it up a bit, add some chicken thighs and make it at the firehouse tomorrow for dinner for the guys!

  89. The chicken breast I got are pretty big. They are from the deli and add up to about 2 1/2 lbs. Should I just use one of them or both?

    1. It is totally up to you. It is probably fine with just one, but it won't hurt anything to have more chicken.

    1. It is more thick than watery. You can adjust the consistency so it is what you prefer. More liquid for watery, less liquid for thick.

    1. You can. It would only need to slow cook a couple of hours – just to heat through. You can also make it on the stovetop with rotisserie chicken – throw it in a Dutch oven, bring to a boil, and simmer 20 minutes or so.

  90. Sooooo making this now ( along with breakfast at the same time) annnnnd put the shredded cheese in before I should have…. is it ruined?
    Are we eating out tonight? Lol

  91. Was planning to make this today and I’m just realizing that i forgot to pick up the Ranch packet. Any suggestions for a reasonable substitute? I have a pretty well stocked spice cabinet. Thanks!

    1. It isn’t overwhelming. He probably wouldn’t even know it is in there if you don’t tell him. You can cut it down – one packet is 3 tablespoons. You could use half.

  92. Made this today exactly as written, it was very good. Next time I will use reduced sodium chicken broth, with the ranch mix and the bacon it was a bit on the salty side even for my husband that adds salt to everything. Definitely a keeper though. Thanks!

    1. Absolutely! Make the chili and let it cool. You can put it in some gallon freezer bags or some plastic food storage containers. To reheat – thaw and either reheat on the stove or in the microwave. Make a note that they may need to add some extra chicken broth or water when reheating if it is too thick.

  93. I'm making this now and am at the 5.5 hour mark. I followed the directions exactly but it looks kinda off. It's very runny and looks white! Nothing like your pictures. Not sure what I did wrong but maybe it will still taste good

    1. You can do both. I haven't made this on the stove or in the Instant Pot, so I am not sure of the exact cooking times.

      1. I left out the bacon for calories, but added a chopped jalapeno and 1 chopped Chipotle chilli in Adobe, and muxed half and half mozarella and mexican cheese…..Delishious!!

      2. My coworkers raved over this recipe. Even people who don’t normally like white chicken chili loved this! So easy to make and so delicious. I double the recipe so I have some to freeze. It freezes good too!

        1. Sheila, were you able to double the recipe and still fit it all in one Crockpot? Or did you have to have 2 crockpots?

    1. I won a chili cook-off with this recipe.

      I used the recipe as is, but I did add some roasted hatch chili peppers to add some heat and flavor. It was amazing!

      I am now known as the Chili King around these parts.

      Thanks – Big T

  94. Hello, I just made this recipe and it is delicious!! I just have a question about the cream cheese. After 6 hours of cooking.. it was still in its shape on top of the other ingredients. It was softened before I put it in. I then stirred it into everything and it didn’t mix completely. It was a bit clumpy. Any advice?

    Thank you again for this delicious recipe!

    1. Maybe try using a whisk to get it incorporated. Take out the chicken to shred and whisk the soup before adding the chicken back.

        1. All serving sizes are listed under the recipe title. I garnished the soup with dried parsley just for a color pop.

      1. I found if I bought off brand cream cheese, it doesn’t mix. Had to have Philadelphia only. Melted just right.

        1. Thanks for the tip! This is super helpful. I’ll make a note in the recipe for everyone.

        2. How may off-brands did you try? Did you try the Trader Joe’s brand? That is the only cream cheese I buy. I’ll prob still use it for this recipe. I like the idea of cutting the cream cheese in squares like another commenter did.

        1. I make this all the time in an Instant Pot. I quick sear the meat, mix the remainder of the ingredients, and set it on Custom for 8 minutes. Comes out perfect every time .

        1. When I make this in a 6-qt slow cooker it is pretty full. I’m not sure an 8-qt is large enough to double it.

    1. I made this with a bunch of garnishes so people could top this already amazing chili and bump it up a level. Had chopped green onion and cilantro, more cheddar cheese, more bacon bits, avocado pieces and toasted slim tortilla strips! It was ridiculous! One bite and you roll over and light up a cigarette! Omg! Sooooooo amazeballs!

    1. Google says crockpot 6-8 low = 3-4 on high. I would set for 3 and take out a chicken breast and cut into it. I usually cut my chicken breast into the thickest part before putting them in to help cook faster and usually have good luck around the 3ht mark on high.

      1. I double it and it all fits in my crockpot. My family of four devours it in a few days. It’s a staple in the fall and winter!

    1. Has anyone tried bone-in chicken breast? For me, even when cooked in broth/soup, boneless chicken breast teens to be dry. Whole chicken breast imparts more flavor, usually.

  95. This is a staple in our house now. I make a double batch and freeze half for the next week. My husband and kids(11-19) all love it.

  96. I made this on the stove top today and used ground chicken instead of chicken breast following the rest of the directions and it is delicious!!!

    1. I was wondering how I might modify this recipe since I already have shredded chicken…I am going to try it this way. Thanks for the idea!

    1. If I cook it on my stovetop do I need to cook the chicken first or cook it like I would in the slow cooker?

    2. Wanted to chime in here! I just made this last night on the stovetop and it was DELICIOUS! My fave white chicken chili I've made. Who knew the ranch packet would add another dimension to chili?! Anyway, I followed the directions but instead of using a slow cooker, I put everything in a big pot and let the chicken boil for about 20 minutes, with a lid so not too much moisture would evaporate. While I was shredding the chicken, I put the softened cream cheese in and it melted nicely in a few minutes. I returned the chicken to the pot and finally added the cheddar cheese right before taking it off the heat. This worked perfectly and I will definitely be making this again! We topped it with sour cream, cilantro, green onions and tortilla chips. YUM!

      1. Stephanie, I have never before left a comment, and I haven’t even made this, yet. Going to give it a try tonight. I just wanted to say “thank you” for the concise directions in your recipe and for making the video available for viewing. Bless your heart! I hate to cook but I am looking forward to trying this dish. LOL.

  97. This was the first recipe that my boyfriend made that I actually liked enough for seconds. Well, thirds actually lol. It was very delicious last week and we're making it again today.
    Turns out he just eyeballed the spice amounts but it came out great last time so I can't complain. I think I'm gonna put him on slow cooker duty from now on and we'll make our way through your other slow cooker recipes.

  98. OOH, a new twist on your Cream Cheese Chicken Chili. We make that all the time and it's one of my kids favorite recipes!

    1. I'm making it in instant pot right now using chili button. I added extra water. I wait until it's done cooking, and then add cream cheese and cheddar cheese. IP does not do well with dairy. I serve it with fritos because it gives me an excuse to eat the corn chips!

      1. How long did you put it on the chili setting? I’m trying to cook it in the instant pot too but not on the slow cooker setting.

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