Crockpot White Chicken Chili

Crockpot Chili Ingredients
How To Make White Chicken Chili in the Slow Cooker
Storing Leftovers
Cozy Fall and Winter Chili Night

This Crockpot white chicken chili is a family-friendly slow cooker meal that is simple to put together and full of comfort. It’s perfect for feeding a crowd or filling the freezer for easy weeknight dinners.

plated dishes of Crockpot White Chicken Chili

Flavor: Creamy and comforting with tender chicken, hearty beans, sweet corn, and a gentle, smoky spice in every bite.
Skill Level: Made with pantry staples, this easy slow cooker white chicken chili comes together in minutes with minimal prep.
Recommended Tools: This recipe works best in a 6-quart slow cooker so the chili cooks evenly and there’s room to stir in the creamy bean mixture at the end. An immersion blender makes the bean mixture extra smooth and creamy.
Make Ahead: It’s even better the next day when flavors have a chance to meld. This recipe makes about 12 cups of chili, so you can enjoy it all week long!
Freezer-Friendly: Freeze single portions for easy lunches or quick dinners you can reheat anytime.

beans , broth , onion , garlic , seasonings , tomatoes , cream cheese , creamed corn , bouillon cube , jalapeno , chicken , cornstarch , cilantro , chilies with labels to make Crockpot White Chicken Chili

Crockpot Chili Ingredients

Chicken: Use boneless, skinless chicken breasts for this recipe. For a slightly richer and more flavorful chili, boneless, skinless chicken thighs can also be used.
Beans: Add only 2 cans of beans to the slow cooker and reserve the third for blending to boost creaminess. Great Northern beans are classic, but cannellini or navy beans will work.
Corn: Cream-style corn adds sweetness and helps make the broth thick and creamy. It acts like part of the soup base instead of more broth.
Cream Cheese: Cream cheese creates a creamy base. I opt for ⅓ less fat cream cheese, but full-fat cream cheese can be used to create a richer, creamier chili.
Green Chilies: Mild diced green chilies add flavor without too much heat. Use medium or hot green chilies for a spicier chili.

Add Ins and Toppings:

Creamy & Cheesy: Shredded cheese, a dollop of sour cream or plain Greek yogurt, or a splash of half and half, adds some extra richness.
Fresh & Bright: Diced avocado, extra cilantro, fresh tomatoes, or green onions can be added before serving.
Add Some Heat: Extra jalapenos, a pinch of cayenne, hot green chilies, or a drizzle of hot sauce can be added for a spicier bowl.
Crunchy Toppers: Top each serving with tortilla strips, crushed tortilla chips, crispy fried onions, or roasted corn kernels for a bit of crunch.

Crockpot White Chicken Chili ingredients in the pot

adding ingredients to blender to make Crockpot White Chicken Chili

adding blended ingredients to crock pot to make Crockpot White Chicken Chili

How To Make White Chicken Chili in the Slow Cooker

This White Chicken Chili Crockpot recipe is mostly hands-off while still turning out extra creamy.

Prep the ingredients for the slow cooker (full recipe below).
Cook until the chicken is tender, shred, then return to the slow cooker.
Blend the reserved bean mixture and add to the slow cooker.
Cook until thick and creamy.

Add your favorite toppings before serving.

Soften the cream cheese to room temperature so it blends smooth and creamy.
Add the bean and cream cheese mixture near the end to keep the chili from overcooking and turning grainy.
If the chili is thicker than you like, add a splash of warm broth or milk. If it is too thin, let it cook uncovered on high for a bit to reduce.
Frozen chicken breasts can be used, but for food safety, they should fully thaw in the refrigerator before going into the slow cooker.
For a faster version, cook everything without the chicken, then stir in shredded rotisserie chicken for the last 30 minutes just to heat through.

Storing Leftovers

Keep leftover white chicken chili in an airtight container in the fridge for up to 4 days. Freeze in labeled, freezer-safe containers or bags for up to 3 months

The chili may thicken slightly once thawed. Add a splash of broth or milk if it has thickened too much. Then reheat gently on the stovetop over medium-low heat, stirring often.

Cozy Fall and Winter Chili Night

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

To a 6-quart slow cooker, add chicken, followed by 2 cans of beans (drained and rinsed), chicken broth, onion, green chilies, petite diced tomatoes, creamed corn, jalapeno, and garlic. Season with the crumbled bouillon cube, cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir to combine.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
Remove the chicken to a cutting board, shred it, and return it to the slow cooker. Turn the slow cooker to HIGH (if it had been on LOW).
Add the remaining can of beans, cornstarch, cream cheese, and cilantro to a blender, including 1 cup of broth from the slow cooker. Blend until smooth. Add puree back to the slow cooker and stir to combine. Cook on HIGH for 30 minutes.
Season chili with salt, pepper, and hot sauce to taste. Top individual servings with desired toppings.

Add toppings like cheese, sour cream, tomatoes, avocado, tortilla chips, and cilantro, as desired. Makes about 12 cups. Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Slow Cooker, Soup

Cuisine American

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