Nothing is better than a creamy and hearty bowl of this easy Slow Cooker White Chicken Chili! This Crock Pot recipe combines tender chicken, savory spices, and a medley of beans, green chilies, and corn! Dump it all in the slow cooker and in a few hours you've got a one-pot meal all simmered to perfection.
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If you're looking for a chili option that's a bit different, you're going to love this creamy white chicken chili! It swaps out the usual red tomato base for a milder, creamier blend of flavors.
The best part about this chili is how many toppings you can use to customize your bowl. Whether you're a fan of melted cheese, the coolness of sour cream, the zing of fresh cilantro, or the satisfying crunch of tortilla strips, Crock Pot white chicken chili accommodates them all!
In our house we love hearty chili and stews, especially in the winter months! We rotate through this poor man's stew , my tender beef stew, this slow cooker chicken and corn soup, and this chicken chili frequently! Each one makes a satisfying meal that's full of flavor!
Why You’ll Love This Crock Pot Chicken Chili Recipe
- Chili Twist. This white bean chicken chili in the slow cooker is a flavor-packed twist on traditional chili! It swaps the ground beef with tender chicken, creamy beans, green chilies, and a blend of spices.
- Easy to Make. It’s all made in a Crock Pot so that you can enjoy a delicious, hassle-free meal without the need for constant monitoring.
- Great for a Crowd with Lots of Variety for Serving. Chili is always an easy dish for a large group or at a party. With endless topping possibilities, from gooey melted cheese to zesty cilantro and crunchy tortilla strips, you can transform each bowl into a personalized meal!
Ingredients You’ll Need
- Yellow Onion & Minced Garlic: These aromatics gives the chili a savory depth and complexity giving it more flavor.
- Chicken Breast: The chicken is the star of the show as a lean protein source that becomes tender and shreds beautifully as it cooks. Choose skinless and boneless for ease and if you prefer chicken thighs those work well too.
- Chili Spices: We're using a classic blend of salt, pepper, paprika, Italian seasoning, chili powder, and cumin to enhance the overall flavor! In particular, paprika adds smokiness, the Italian herbs contribute some earthy notes, chili powder infuses it with warmth, and cumin gives it a mild, nutty spiciness.
- Low Sodium Chicken Broth: A flavorful foundation creating the broth of the chili. It adds to savory flavors and creates the ideal chili consistency.
- Worcestershire Sauce: Adds an intense savoriness with a bit of tang.
- Great Northern Beans: This white bean works great with the chicken! Feel free to swap with other white beans such as cannellini beans or navy beans.
- Diced Green Chilies: Adds a mild kick and a subtle hint of heat to the chili.
- Whole Kernel Corn: Contributes a pop of color, natural sweetness, and texture to the chili.
- Fresh Cilantro: Adds a vibrant freshness for some balance.
- Monterey Jack Cheese: For added creaminess and a mild, tangy note enhancing both the flavor and consistency of the soup.
- Cream Cheese: This creates a luxuriously creamy consistency that's comforting and delicious!
Variations
- Vegetarian. Double or triple up on the white beans, use vegetable broth to replace the chicken broth, and a vegan Worcestershire sauce for a hearty vegetarian version that's just as satisfying.
- Spicy. If you love your meals with a bit of spice add some diced fresh jalapeño to cook with the soup.
- Quick. Need this made in less time? Swap the raw chicken for leftover shredded chicken, rotisserie chicken or leftover shredded turkey. Cook for 1-2 hours until heated through and the flavors have melded.
- Different Cheese: Use sharp cheddar for a tangier flavor or pepper jack for some extra spiciness. You can even add some crumbled queso fresco on top for a nice garnish.
- Swap the Protein. Instead of chicken you can use ground chicken or ground turkey instead. Just be sure to brown it before adding it to the crock pot.
- Add Roasted Peppers. Dice up some roasted red peppers for a smoky, slightly sweet flavor throughout the chili.
How To Make White Chicken Chili In The Crock Pot
- Step 1: Layer the chicken. Add the onions on the bottom of the crock pot and then place the chicken breast on top.
- Step 2: Season. Sprinkle the black pepper, salt, chili powder, paprika, Italian seasoning, and cumin over the breasts.
- Step 3: Add ingredients. Pour in the chicken broth, Worcestershire sauce, canned beans, garlic, green chilies, corn kernels, and cilantro on top of the seasoned chicken breast.
- Step 4: Cover and cook. Add the lid to the top and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Step 5: Shred. Remove the chicken from the pot and shred it with two forks. Add it back to the crock pot.
- Step 6: Make it creamy. Add the shredded cheese and cream cheese. Mix well and cook for 30 minutes.
- Step 7: Garnish and serve. Ladle the hot chili into bowls and add your favorite chili toppings. Enjoy!
Recipe Tips
- Layer Right. Make sure you start with the diced onion at the bottom of the slow cooker. This helps prevent the chicken from burning while creating a flavorful base as it cooks with the chicken.
- Season to Your Tastes. Adjust the amount of chili spices to suit your taste buds. Use a mild chili powder for flavor without any spice or a hot version along with hot green chilies for a little more heat.
- The Right Consistency. If you find the chili too thick, add a bit more chicken broth or some milk to thin it out.
- Drain Canned Ingredients. You don't want to add more liquid so be sure to fully drain the corn and beans.
Serving Suggestions + Chili Toppings
This chicken chili is meant to be a hearty meal on its own! Serve it up with some homemade cornbread or biscuits so sop up all the deliciousness!
Chili is always a favorite for game day or other gatherings of friends and family! Consider offering it up with other fun party foods like slow cooker taco dip, crock pot southwest chicken, and these honey garlic meatballs.
There are so many different toppings to consider adding to your chili! I love to offer up bowls of a variety of toppings -- especially for parties -- so everyone can make their chili the way they like it!
- Cheese: Sprinkle the top with some shredded Monterey Jack cheese, parmesan cheese, or crumbled queso fresco for a cheesy finish.
- Veggies: Sliced avocado, diced green onions, sliced black olives, diced red onions, diced fresh tomatoes, bell peppers, and sliced radishes
- Burst of flavor: We love some chopped fresh cilantro over the top! But you can also use parsley instead! Don't forget a few lime wedges for some acidity and brightness.
- Sour cream: For a bit of tanginess and extra creaminess.
- Spicy flavors: Top the chili with some salsa, fresh or pickled jalapeño slices, hot sauce or chili sauce.
- Crunch: Crushed tortilla chips or some crispy tortilla strips add a nice contrast of textures on top.
Storing & Freezing
- Storing: To store leftover slow cooker white bean chicken chili, let it cool, then transfer it to an airtight container and refrigerate for up to 3-4 days or freeze it for up to three months.
- Reheat: Return it to a saucepan and heat over medium heat on the stove until heated through. Stir frequently and you may need to add a splash of chicken broth or milk to restore the creamy consistency. If frozen, thaw it in the fridge overnight before reheating.
Recipe FAQs
White chicken chili is a fantastic make-ahead dish. Prepare it a day or two before your event, let it cool, then refrigerate. Reheat gently on the stovetop or in the slow cooker before serving. You may need to add a bit of chicken broth or if it thickens too much. Personally, I like to use the slow cooker so I can turn it to warm once it's heated and serve it straight from the slow cooker!
If your chili becomes thicker than you'd like, simply stir in a bit of chicken broth or milk until it reaches your desired consistency. Be sure to add it gradually to avoid making the chili too watery. If you want it a bit thicker you can continue cooking it uncovered to allow some of the liquid to evaporate or add some more cheese to help thicken it up.
Slow Cooker White Chicken Chili
Ingredients
- 1 med yellow onion (diced)
- 1 lb boneless, skinless chicken breasts
- 1 tsp black pepper
- ½ tsp salt
- ½ tsp paprika
- 1 tsp Italian seasoning
- ½ tsp chili powder
- 1 tsp cumin
- 3 tsp garlic (minced)
- 3 cups low sodium chicken broth
- 1 tsp worcestershire sauce
- 2 (15 oz) cans great Northern beans (drained and rinsed)
- 1 (7 oz) can diced green chiles (I used mild)
- 1 (15 oz) can whole kernel corn (drained)
- ¼ cup fresh cilantro (chopped)
- 1 ½ oz Monterey Jack cheese (shredded)
- 8 oz cream cheese
Instructions
- Place onion in the bottom of a 6-quart slow cooker. Place chicken on top and sprinkle black pepper, salt, paprika, oregano, chili powder, cumin, and garlic over the top.
- Add chicken broth, Worchestershire sauce, Northern beans, green chilies, corn, and cilantro.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Remove chicken and shred with two forks. Add chicken, Monterey Jack cheese, and cream cheese into the crock pot. Mix until well combined.
- Cover and continue to cook for 30 minutes.
- Stir before serving, and add your favorite toppings!
Notes
- For those who enjoy spicier chili, enhance the flavor by increasing the chili powder quantity or incorporating diced fresh jalapeños during the cooking process. Consider garnishing individual servings with hot sauce or chili flakes to add an extra kick.
- If your chili's too thick for your liking, just pour in more broth or milk until it's just right. But if it's too runny, mix equal parts cold water and cornstarch to make a slurry. Slowly stir that into the simmering chili to thicken it up.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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