If you haven’t stuffed yourself full of white chicken chili with cream cheese have you even lived? Today, I am sharing a quick version of Crockpot cream cheese chicken chili that can also be modified for the stove. There may be times where you choose one version over the other for time’s sake. You can thank me later!
Making Cream Cheese Chicken Chili for Stove
Since I am not always the best at being prepared hours in advance for dinners, I often make stove top soup and chili. It doesn’t require me to think ahead hours in advance as the slow cooker chili or soup does. Plus, it is super easy to whip everything up in the pot and just monitor it during cook time.
To make stove top white chicken chili with cream cheese, you need to start by boiling some chicken. Of course, you can buy rotisserie chicken and shred that. Or, do as I like to do, and keep slow cooked, shredded chicken in individual bags in the freezer for quick cooking. It is wonderful to just yank a bag of cooked, shredded chicken out of the freezer for a recipe at the end of a long day!
Cooking this chili on the stove only takes about one hour. Additionally, if you use pre-cooked chicken, the process will only take about 30 minutes or so.
Making Crockpot Cream Cheese Chicken Chili
If you can get everything put together early enough, you can make the Crockpot chicken chili with cream cheese. It can’t be any easier. You can even throw in frozen chicken breasts. The chicken will practically shred itself! If you are planning to use frozen chicken breasts, I recommend not using the broth in the Crock pot version. Or at least cutting back to one cup. There will be some liquid from the frozen chicken breasts.
Speaking of broth, you can certainly use chicken broth as your base. However, I love to use the Knorr tomato broth for a little extra kick.
There are many version of this version floating around. Some refer to it as slow cooker cream cheese crack chicken chili.
Choosing Your Preferred Beans
I have made some delicious Crockpot versions in the past. The versions I have tested have always included black beans. In my recipe today, I am using dark red kidney beans instead. Those are the beans we often have on hand in my home. You already know I prefer kidney beans based on my easy chili recipe, slow cooker red beans and rice, spicy shrimp soup, taco soup, and chicken tortilla soup!
I have to make extra effort to remember to add black beans to our shopping list. Therefore, we don’t usually have them on hand. However, you can easily switch out the red kidney beans for black beans, if you prefer.
How to Serve White Chicken Chili with Cream Cheese
What I love about this base dish is the versatility. You can serve this chili over rice. Or you can serve it alongside some cornbread. My preferred way is to eat it over Fritos – in a chili Frito pie kind of style, with lots of cheese piled on top. Also, you can use tortilla chips, as I have done here in these pictures. Additionally, if the chili is made thick enough, it makes a great filling for tortillas!
Simply, it is one of those types of base fillings that can be used in a multitude of ways. Although I haven’t tried it yet, I think it might be tasty served over mashed potatoes. Perhaps, it would also be interesting served over baked potatoes.
I was actually rushing my batch here for the blog pictures because the sun was about to go down. Therefore, my chili was not quite done when I took my photos. If you allow it to cook properly, the chili should come out a touch thicker than you see in my photos. Darn Daylight Savings time!
Cream Cheese Chicken Chili for Stove or Crockpot
Equipment
- stove
- slow cooker (method 2)
Ingredients
- 3 Chicken breasts cooked and shredded*
- 2 cups Chicken broth or Knorr's tomato broth (what I use)**
- 2 cans Kidney beans can use dark red kidney beans or black beans
- 2 cans Rotel with Green Chilies
- 1 can Corn Whole Kernel; can also use 2 cups of frozen corn
- 2 tsp Chili powder
- 1 tsp Cumin
- 1 package Ranch seasoning
- 1 brick Cream Cheese
Instructions
Cream Cheese Chicken Chili for Stove
- In a large pot, combine all ingredients except for cream cheese.
- Bring chili to boil and allow to boil for about five minutes.
- Reduce heat to low-medium and allow to simmer for another 10 minutes.
- Slice cream cheese into small pieces and stir into pot.
- Simmer for another 10 minutes or so or until cream cheese is completely melted and mixture is thickened a bit.
- Garnish with shredded cheese, parsley, and other desired toppings.
- Serve with tortilla chips, Fritos, rice, or cornbread.
Crockpot Cream Cheese Chicken Chili
- In slow cooker, add all ingredients in order as listed. (If using frozen chicken breasts, reduce broth to one cup or omit altogether).
- Cook on low for 6-8 hours with frozen/uncooked chicken breasts. (Cook on low for 3 hours if using cooked and shredded chicken breasts.)
- At end of cook time, shred breasts with forks, if necessary.
Notes
Nutrition
Well, I hope you enjoy both versions of this white chicken cream cheese chili!
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