Crock Pot White Chicken Chili
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Warm up with a bowl of this easy and delicious Crock Pot White Chicken Chili! Bursting with flavor from a combination of chicken, beans, green chiles and spices. It’s so creamy and delicious.
There’s nothing better than a cozy bowl of chili when it’s cold – it’s one of my favorite dishes to make for my family when we need a warm-up! This super easy crock pot white chicken chili has the best creamy texture. It’s not too thick or too thin – it’s just right! Cream cheese is the secret ingredient that gives it the best creamy texture and comforting flavor. If you love slow cooker recipes, this needs to be next on your list!
I have several chili recipes, but today it’s all about this crock pot white chicken chili recipe. A creamy, cheesy, and comforting bowl of goodness. It goes with all the best toppings too! Isn’t the best part garnishing your bowl of chili with all of your favorite toppings? Toppings make this crockpot recipe a filling main dish – all it needs is some cornbread to go on the side for dunking.
Why You’ll Love Crock Pot White Chicken Chili
- This slow cooker white chicken chili is great for weeknights! You don’t have to do any pre-cooking steps, just throw everything into the crock pot and let it go to work.
- It’s a meal that is loaded with flavor! Green chile and chili seasonings combine to give this white chicken chili the best flavor.
- White chicken chili is great for meal prep. It stores well and reheats really easily.
Ingredients for Slow Cooker White Chicken Chili
- Boneless skinless chicken breasts – If there’s any excess fat on the chicken, make sure to trim it off before placing it into the crock pot.
- Minced yellow onion – I prefer the flavor of yellow onion in this recipe. However, you can also use white onion.
- Minced cloves garlic – Freshly minced garlic add the best flavor to this white chicken chili recipe for crock pot.
- Low sodium chicken broth – You can also use low sodium chicken stock if you prefer.
- Great Northern beans – Drain and rinse the beans before using them. You can also use cannellini beans, pinto beans, or black beans to switch it up!
- Canned diced green chile – For a kick of heat, use hot green chiles. Otherwise, you can use mild.
- Canned whole kernel corn – If you don’t have canned corn, you can use frozen corn!
- Salt and ground black pepper – A little bit of salt and pepper will bring out the flavors of the other ingredients in this white chicken chili.
- Reduced-fat cream cheese – You can use full-fat cream cheese if you prefer.
- Half and half – Add extra creamy richness by mixing in some half and half along with the melty cream cheese.
- Spices:
- ground cumin
- dried oregano
- chili powder
- cayenne pepper
Helpful Tools
How to Make Crock Pot White Chicken Chili
Place the chicken breasts in the bottom of the crock pot and then sprinkle all of the seasonings over the top.
Then the chicken with the diced onions, minced garlic, beans, green chiles, and canned corn. Pour the chicken broth over the top and stir to combine.
Place the lid on the crock pot and cook the chili on low for eight hours or on low for three to four hours.
Once the chicken is fully cooked, remove it from the crockpot and shred it with two forks. Then place it back in the chili and stir to combine.
Cube the cream cheese into small chunks and then add it with the half and half to the slow cooker. Stir and then cook the white chicken chili on high for 15 more minutes to thicken it.
Once the cream cheese has fully melted, you are ready to serve!
Chicken Chili Topping Ideas!
The only thing this chili needs is some amazing toppings to finish it off. Here are some of our favorites:
- sliced jalapeno peppers
- diced avocado or try a scoop of guacamole
- sour cream
- minced fresh cilantro
- sliced green onions
- tortilla chips or tortilla strips
- a squeeze of fresh lime juice
- shredded cheddar cheese or Monterey jack cheese
How to Store Leftover White Chicken Chili
FRIDGE: Store leftover chicken chili in an airtight container in the refrigerator for 3-4 days.
FREEZER: Cool soup completely and then transfer to a freezer safe container. If you use a freezer safe resealable bag make sure to squeeze as much air out of it as you can before you seal it. Store in the freezer for up to three months. Allow to thaw before reheating.
How to Reheat Leftover White Chicken Chili
To reheat, thaw any frozen leftovers in your refrigerator overnight. Transfer white chicken chili to a saucepan and reheat on the stovetop. You can also reheat it in a microwave safe bowl in the microwave. If using the stovetop, reheat on low heat slowly to help avoid it the creamy base separating.
Can you use chicken thighs instead of chicken breasts?
This creamy crock pot white chicken chili would be just as wonderful with boneless skinless chicken thighs! They will just add a little more fat to your chili, but may add some more flavor too.
Can you make it in an Instant Pot?
I haven’t tested this recipe in an Instant Pot, but I bet it would work really well. I do have a beef chili recipe you can make in your IP, so make sure to give that one a try!
Pro Tips for the Best Slow Cooker White Chicken Chili
- Cube the cream cheese into small, even chunks so that it easily melts and melds into the broth of this white chicken chili.
- If you have a stand mixer, you can easily shred chicken by placing it into the bowl and starting the mixer with the paddle attachment. Just place a towel over the bowl or use a splash guard to keep the chicken from splashing out.
- Try to keep all of the chicken breasts the same size. If you have some that are very thick, trim them down so they all finish cooking at the same time.
If you need a cozy warm dinner idea you can’t go wrong with this slow cooker white chicken chili! You will love the flavors and it’s so easy you’ll want it in your permanent dinner rotation.
More Delicious Soup and Chili Recipes
- Instant Pot Lasagna Soup has all of the same flavors as lasagna but is served up as a cozy bowl of soup.
- White Bean Soup is an easy 30-minute recipe! Fresh kale, carrots, bacon, and white beans simmer together for a hearty and filling soup.
- My Easy Chili is made with ground beef, beans, and seasonings and so comforting and delicious!
- Southwest Chicken Soup is loaded with chicken, black beans, and spices – it’s perfect for a cold winter night!
- Taco Soup is one our family favorites I make on repeat!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Crock Pot White Chicken Chili
Ingredients
- 1 pound boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion minced
- 3 cloves garlic minced
- 24 ounces low sodium chicken broth
- 2 cans great Northern beans, drained and rinsed 15 ounces each
- 2 cans diced green chiles 4.5 ounces each
- 15 ounces can whole kernel corn
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 4 ounces reduced fat cream cheese diced
- ½ cup half and half
- Toppings: Sliced jalapenos and avocados sour cream, minced fresh cilantro, tortilla strips, shredded cheese
Instructions
- Place the chicken breasts on the bottom of a crock pot. Season with salt, pepper, cumin, oregano, chili powder and cayenne pepper.
- Then top with diced onion, garlic, great Northern beans, green chiles, corn and chicken broth. Stir to combine.
- Cover the crock pot and cook on low for 8 hours or on high for 3-4 hours.
- When cooking time is done remove chicken from the crock pot and shred with two forks. Return to the slow cooker.
- Add diced cream cheese and half into the crock pot, stir and cook on high for 15 minutes or until the cream cheese is melted.
- Stir and serve with desired toppings.
Tips
Yes, you can use boneless, skinless chicken thighs. They will just add a little more fat to your chili. Can you make it in an Instant Pot?
I haven’t tested this recipe in an Instant Pot. I have a beef chili recipe you can make in your IP, so give that one a try! How should you store it?
Leftover chicken chili should be stored in an airtight container in the refrigerator. It should keep well for a few days.
Joann says
Hi, This is Joann again. Can You PLEASE Update this Recipe. Ingredients has one thing and Directions calls for something else. Thanks for your help.
Joann says
Hi, I have not made this yet. But I do have a question. In the ingredients it calls for Cream Cheese , but then in the directions it say’s Sour Cream. Can you PLEASE tell me which one I am suppose to use? Thanks for any help you can give me. Have a wonderful day.
Julie says
Hi Joann, the correct ingredient is cream cheese. Where the instructions say sour cream, it is supposed to be cream cheese. Sorry for the confusion, I will get it fixed. Thanks!
Jenn says
So add 8 ounces of cream cheese, not sour cream? It also says to add shredded cheddar. How much should I add? I made this a few years ago and my family loved it, but I can’t remember how much shredded cheese. Thanks!
Julie says
Yes, it should be 8 oz cream cheese, not sour cream. You can add sour cream as a topping in individual bowls at the end if you like. For the shredded cheese, I would start with 1/2 cup to 1 cup depending on your preference for cheesy soup! Thanks!
Kristy Alfano says
Hi there! This recipe talks about adding sour cream in the directions, but it’s not on the ingredients list. Is it optional? What quantity do you add? Thank you!
Monica says
In the crock pot as I type this, I am hoping it will be as good as it smells! First time ever trying white chili.
Julie Evink says
Hope you enjoyed it Monica!
Missy says
This is excellent. I just made it in a pot. It didn’t make much sense to have to add cooked chicken & have all sit in crockpot. Mine cooked up pretty fast & had lots of flavor.
Julie Evink says
Glad you enjoyed it Missy!
Laurie says
Oh my… this looks fantastic!
Thanks for linking up to Tip Me Tuesday linky party this week. {knuckle bumps}
Did you know that I can “lend” your blog posts my Google page rank for better search engine traffic? {fabulous}
If you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room, you’ll be in business!
{wink} ~ Laurie {a.k.a. the Tip Junkie}
http://www.tipjunkie.com/post/how-to-add-a-craft-room-project-on-tip-junkie/
Julie Evink says
Thanks Laurie!
Melanie @ Carmel Moments says
Nothing like a bowl of chili to warm you up. Looks delish!
Julie Evink says
So true Melanie!
Kelly @ Mostly Homemade Mom says
Wow,this looks delicious Julie!!
Julie Evink says
Thanks Kelly!
Cathy@LemonTreeDwelling says
I hate the food blogger pressure…I totally know what you mean! But I love white chicken chili and it looks like you hit the nail on the head with it!!
Julie Evink says
Thanks Cathy!
Julie @ This Gal Cooks says
This looks good, Julie! I love white chicken chili and I love it even more when it’s easily made in a crock pot! Pinned and featuring on social media. Thanks for sharing at Marvelous Mondays!
Julie Evink says
Thanks Julie!
Pamela @ Brooklyn Farm Girl says
This chili looks great and I love it with the white beans! I’m getting hungry looking at your pictures!
Julie Evink says
Thanks Pamela!
Jodee Weiland says
This white chicken chili looks delicious and hearty! I love the idea of chicken chili because it’s healthy and a whole different flavor from beef chili. Thanks for sharing!
Julie Evink says
Thanks Jodee!
Jocelyn (Grandbaby Cakes) says
This chili is amazing! I mean seriously I want this for breakfast!
Julie Evink says
I won’t tell anyone if you do!
Stephanie @ PlainChicken says
Looks delicious!! I am a sucker for crock-pot meals.
Julie Evink says
You and I both Steph!
Tanya Schroeder says
You are speaking my language with this chili! I love chicken chili! Good thing you finally got this recipe to share with us!
Julie Evink says
Thanks Tanya!