This Crockpot White Chicken Chili Dip is warm, creamy, and totally addictive.
It’s one of those dishes that disappears fast at parties, potlucks, or game days. Just dump everything in the slow cooker, give it a little stir, and let it do the work.
No babysitting the stove or oven. It’s cheesy, loaded with shredded chicken, and has just the right amount of spice. It also reheats like a dream—if you have any left.
Why I Love This Recipe
This recipe brings together two of my favorite comfort foods: white chicken chili and cheesy dip. I first made it for a football Sunday get-together and now it’s a must-make every time someone says “bring a dip.”
- Everything goes into the crockpot—no pre-cooking required
- Super creamy, cheesy, and filling
- Big crowd-pleaser and great for sharing
- Perfect balance of spice and richness
What You’ll Need
- 2 cups cooked chicken, shredded
- 1 (8 oz) block cream cheese, cubed
- 1 (15 oz) can white beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup corn (frozen or canned and drained)
- 1/4 cup diced onion
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- Optional topping: chopped cilantro, extra shredded cheese, jalapeños
Pro Tips
- Use rotisserie chicken for max flavor and zero effort.
- Don’t skip the cream cheese—it makes everything creamy and rich.
- For extra spice, stir in a few chopped jalapeños or a pinch of cayenne.
- Stir halfway through cooking to keep everything well mixed.
- Serve with sturdy chips, mini tortillas, or even bread cubes.
Tools You’ll Need
- 1 black oval crockpot (slow cooker)
- Cheese grater (if not using pre-shredded cheese)
- Can opener
- Cutting board and knife
- Measuring cups and spoons
- Mixing spoon
Substitutions and Variations
- Swap Monterey Jack with Pepper Jack for extra spice.
- Use Greek yogurt instead of sour cream.
- Try Great Northern beans or navy beans instead of white beans.
- Add diced green chilies for more flavor depth.
Make Ahead Tips
- You can prep everything the night before and keep it in the fridge. Dump it all into the crockpot the next day and cook as usual.
- Cooked and cooled dip can be stored in an airtight container for up to 3 days.
Recipe + Instructions
Serves: 8
Cook Time: 2–3 hours on HIGH or 4 hours on LOW
Step 1: Add Chicken, Cream Cheese, and Beans
Place 2 cups of shredded cooked chicken, 1 (8 oz) block of cubed cream cheese, and 1 (15 oz) can of drained and rinsed white beans into the crockpot.
Step 2: Add Tomatoes, Corn, Onion, and Cheese
Add 1 (10 oz) can of diced tomatoes with green chilies (undrained), 1/2 cup corn, 1/4 cup diced onion, and 1 cup shredded Monterey Jack cheese to the crockpot.
Step 3: Add Seasonings and Broth
Sprinkle in 1 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp chili powder, salt and pepper to taste. Pour in 1/2 cup chicken broth.
Step 4: Cook
Cover and cook on HIGH for 2–3 hours or LOW for 4 hours, stirring halfway through to blend everything.
Step 5: Stir and Add Sour Cream
After cooking, stir everything well to combine. Add 1/2 cup sour cream and stir again until fully melted in.
Step 6: Garnish and Serve
Scoop into a round white bowl. Top with extra cheese, chopped cilantro, or jalapeños if desired. Serve warm with chips.
Leftovers + Storage
Let the dip cool before storing. Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or back in the crockpot on LOW until warmed through. Stir well before serving.
Why This Recipe Works (Quick Science)
- Cream cheese and sour cream make the base thick and rich while balancing out the spices.
- Shredded chicken absorbs flavor while giving the dip a meaty bite without drying out.
- Slow cooking lets all the flavors blend and the cheese melt perfectly without breaking or curdling.
Common Mistakes
- Using raw chicken — This dip needs pre-cooked chicken. Raw chicken can release too much liquid.
- Not stirring halfway — This helps the cream cheese melt evenly and avoids clumps.
- Overcooking — It can get too thick or greasy if left in the crockpot too long without stirring.
What to Serve With
- Tortilla chips (sturdy ones!)
- Mini flour tortillas or warm pita
- Sliced bell peppers or cucumber rounds
- Toasted baguette slices
- A crisp green salad on the side for contrast
FAQ
Can I make it spicier?
Yes! Add chopped jalapeños, hot sauce, or use Pepper Jack cheese.
Can I freeze it?
Not recommended. The dairy can separate when thawed.
Can I double it?
Yes, as long as your crockpot can handle the volume.
Can I use canned chicken?
You can! Just drain it well before adding.
Final Thoughts
This Crockpot White Chicken Chili Dip is a guaranteed hit for any gathering. It’s simple, cozy, and packed with flavor. I hope it becomes your go-to just like it has for me. If you try it, leave a comment and tell me how it went—or let me know if you made any fun tweaks!