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Orgo-Life the new way to the future Advertising by AdpathwayThis 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.
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- 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.
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.
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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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
- ▢ 1 pound boneless skinless chicken breasts
- ▢ 3 (14.5 ounce) cans Great Northern beans divided, rinsed and drained
- ▢ 2 cups reduced sodium chicken broth
- ▢ 1 large yellow onion diced
- ▢ 1 (8 ounce) can mild diced green chilies
- ▢ 1 (15 ounce) can canned petite diced tomatoes drained
- ▢ 1 (15 ounce) can creamed corn
- ▢ 1 jalapeño seeded and minced
- ▢ 4 cloves garlic minced
- ▢ 1 chicken bouillon cube
- ▢ 2 teaspoons cumin
- ▢ 1½ teaspoon chili powder
- ▢ 1 teaspoon ancho chili powder
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon smoked paprika
- ▢ ½ teaspoon dried oregano
- ▢ 2 tablespoons cornstarch
- ▢ 4 ounces cream cheese softened, I use ⅓ less fat
- ▢ ¼ cup cilantro
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.
Serving: 1.5cups | Calories: 392 | Carbohydrates: 54g | Protein: 29g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 857mg | Potassium: 1176mg | Fiber: 14g | Sugar: 7g | Vitamin A: 671IU | Vitamin C: 17mg | Calcium: 161mg | Iron: 5mg
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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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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