Crockpot White Chicken Chili

why make this recipe

Crockpot White Chicken Chili is perfect for busy days. You just add everything to the slow cooker and let it do the work. It’s a warm and comforting dish that everyone will love. Plus, it’s healthy and can feed a crowd!

how to make Crockpot White Chicken Chili

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 (15 oz) cans Great Northern beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (4 oz) can diced green chilies, undrained
• 4 cups low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 0.5 tsp garlic powder
• 0.25 tsp salt
• 0.25 tsp black pepper
• 4 oz cream cheese, softened
• Optional toppings: sour cream, shredded cheese, avocado, cilantro, lime wedges, tortilla chips

Directions:

1. Add the chicken, onion, garlic, beans, corn, green chilies, chicken broth, and all the spices to the slow cooker.
2. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender and cooked through.
3. Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot.
4. Add the softened cream cheese. Stir and cook for 30 more minutes until it’s melted and smooth.
5. Serve hot, topped with your favorite garnishes.

how to serve Crockpot White Chicken Chili

You can serve Crockpot White Chicken Chili in bowls. Add your favorite toppings like sour cream, cheese, avocado, cilantro, lime wedges, or tortilla chips on top for extra flavor and texture.

how to store Crockpot White Chicken Chili

To store leftovers, let the chili cool completely. Then, place it in an airtight container and keep it in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to seal it well.

tips to make Crockpot White Chicken Chili

• Make sure to use low-sodium chicken broth for a healthier option.
• Shredding the chicken is easier when it’s hot, so do it right after you take it out of the slow cooker.
• For extra creaminess, you can add more cream cheese or stir in some heavy cream before serving.

variation

If you want to change it up, you can add different beans like black beans or pinto beans. You can also add bell peppers or jalapeños for a kick.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour for low and 30 minutes for high.

2. Is this recipe spicy?
No, this recipe is not very spicy. You can add diced jalapeños or more chili powder if you want more heat.

3. Can I make this chili vegetarian?
Yes! You can skip the chicken and use vegetable broth instead. Add more beans and vegetables for a filling dish.

Crockpot White Chicken Chili

A warm and comforting dish that's easy to make in a slow cooker, perfect for busy days and healthy eating.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 15 oz cans Great Northern beans, drained and rinsed
• 1 15 oz can corn, drained
• 1 4 oz can diced green chilies, undrained
• 4 cups low-sodium chicken broth For a healthier option
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 0.5 tsp garlic powder
• 0.25 tsp salt
• 0.25 tsp black pepper
• 4 oz cream cheese, softened

Optional Toppings

• sour cream
• shredded cheese
• avocado
• cilantro
• lime wedges
• tortilla chips

Method

 

Cooking

1. Add the chicken, onion, garlic, beans, corn, green chilies, chicken broth, and all the spices to the slow cooker.
2. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender and cooked through.
3. Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot.
4. Add the softened cream cheese. Stir and cook for 30 more minutes until it’s melted and smooth.
5. Serve hot, topped with your favorite garnishes.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For extra creaminess, add more cream cheese or some heavy cream before serving.