Slow Cooker White Chicken Chili
A Creamy and Flavorful Comfort Food
Nothing beats a warm, comforting bowl of white chicken chili on a chilly day! This slow cooker white chicken chili is rich, creamy, and packed with tender chicken, white beans, and flavorful spices. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing meal, this crockpot white chicken chili is the perfect go-to recipe.
Serve it with Garlic Bread Twists and a Tossed Green Salad for a complete meal.
What You Need to Make White Chicken Chili
To make this creamy and delicious slow cooker white chicken chili, you’ll need:
- Chicken breasts or thighs – Boneless, skinless for easy shredding.
- White beans – Great Northern beans or cannellini beans work best.
- Chicken broth – Adds depth of flavor.
- Green chiles – Mild or spicy, depending on your preference.
- Onion & garlic – Essential aromatics for flavor.
- Corn – Adds a touch of sweetness and texture.
- Cream cheese or heavy cream – For that rich, creamy consistency.
- Cumin, oregano, and chili powder – Classic chili seasonings.
- Lime juice – Brightens up the flavors.
- Cilantro – For garnish and fresh flavor (optional).
- Salt– Season liberally to get the flavor you want.
How to Make White Chicken Chili in the Slow Cooker
- Prep the ingredients: Place the chicken, drained beans, green chiles, onion, garlic, and seasonings into the crockpot.
- Add liquids: Pour in the chicken broth and stir everything together.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
- Shred the chicken: Remove the chicken, shred it with two forks, then return it to the slow cooker.
- Make it creamy: Stir in the cream cheese or heavy cream and let it melt into the chili.
- Finish and serve: Squeeze in fresh lime juice, garnish with cilantro, and serve hot!
Substitutions and Variations
- Dairy-Free Option: Skip the cream cheese or heavy cream and use coconut milk for a creamy texture. It changes the flavor, but will still be good.
- Spicier Version: Add extra diced jalapeños or a dash of cayenne pepper.
- Thicker Chili: Mash some of the beans before adding them to the crockpot.
- Extra Protein: Add cooked bacon or diced turkey for variety.
- Vegetarian Version: Swap the chicken for extra beans and use vegetable broth.
Serving Suggestions
This crockpot white chicken chili pairs perfectly with:
- Warm cornbread or tortilla chips for dipping.
- A dollop of sour cream or shredded cheese.
- Sliced avocado for extra creaminess.
- A side of rice to make it heartier.
Topping Ideas
Fresh & Flavorful:
- Chopped cilantro
- Sliced green onions
- Diced avocado
- Fresh lime wedges
- Chopped jalapeños
Cheesy Goodness:
- Shredded Monterey Jack cheese
- Shredded cheddar cheese
- Crumbled queso fresco
- Pepper Jack cheese
Storage and Reheating Instructions
Storing:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months.
Reheating:
- Reheat on the stovetop over medium heat, stirring occasionally.
- If reheating from frozen, let it thaw in the fridge overnight before warming up.
Make This White Chicken Chili Today!
This slow cooker white chicken chili is the perfect combination of ease and flavor. Whether you’re meal prepping or need a cozy dinner, it’s a recipe that never disappoints. Give it a try and let us know how you like it!
Crock Pot White Chicken Chili
Ingredients
- 1.5 lbs boneless skinless chicken breasts trimmed of excess fat
- 30 ounces Great Northern beans drained and rinsed
- 15.5 ounces Navy Beans
- 32 ounces chicken broth or stock
- 8 ounces diced green chiles 2, 4 ounce cans
- 1 yellow onion diced
- 2 cloves garlic minced
- 15 ounces whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- ¼ teaspoon cayenne pepper optional
- 2 Tbs lime juice
- 4 oz cream cheese softened
- 1/4 cup heavy cream
- Fresh cilantro
Instructions
Prep the ingredients:
- Place the chicken, drained beans, green chiles, onion, garlic, and seasonings into the crockpot.
Add liquids:
- Pour in the chicken broth and stir everything together.
Cook:
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
Shred the chicken:
- Remove the chicken, shred it with two forks, then return it to the slow cooker.
Make it creamy:
- Stir in the cream cheese or heavy cream and let it melt into the chili.
Finish and serve:
- Squeeze in fresh lime juice, garnish with cilantro, and serve hot!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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