Crockpot White Chicken Chili is a great dish for when you want a family-pleasing meal with big flavor but minimal effort.
Table Of Contents
It's dump and go dinners like crockpot pepper steak, cabbage roll casserole and slow cooked buffalo chicken macaroni and cheese that remind me how much of a gem the crockpot is on busy days. Our Slow Cooker White Chicken Chili recipe is a simple and delicious family meal with award-winning flavor.
This recipe is great because it's versatile, kid-friendly and mild, but with the addition of a little red pepper flakes or hot sauce, you can easily give it some heat. This makes it great for families, pot lucks, or a date night dinner for 2.
You can make a similar version of white chicken chili in your pressure cooker too. Serve it over plain white rice, brown rice or basmati rice, with tortilla chips for scooping up all the hearty ingredients (like we do with our creamy jalapeño cheddar chicken) or with cornbread or toasted garlic bread for dipping.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) white beans
- 1 can (15 oz) sweet corn
- 1 can (4 oz) mild green chilies
- 1 small onion
- 3 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- salt and pepper to taste
- 4 oz cream cheese
- ½ cup heavy cream or milk
Step-By-Step Instructions
- Place chicken, beans, corn, green chilies, onion, broth, garlic powder, cumin and oregano into the slow cooker. Mix well.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shreddable.
- Remove the chicken, shred it with two forks, and return to the pot.
- Stir in the cubed cream cheese and heavy cream or milk. Cover and let it melt for 10–15 minutes, then stir until smooth and creamy.
- Season to taste with salt and pepper. Serve warm plain, over rice or noodles, with tortilla chips or toasted bread slices.
Chef's Tips
Have fun with the toppings! Jalepeños, cilantro, cheddar cheese, tortilla chips, sour cream, bacon crumbles and anything else you love with your chili makes a great topping when serving.
Variations
Dairy-free: leave out the heavy cream, milk and cream cheese to make it dairy free.
Swap protein: instead of using chicken, use turkey breast. Our slow cooker turkey chili is delicious!
Make it spicy: use hot green chilies, add hot sauce to the broth or red pepper flakes when serving to change the mild recipe base to suit your preference for heat.
Recipe FAQs
Store in an airtight container in the fridge for up to 4 days or freeze for up to 6 months. Reheat after thawing in the fridge.
If you like a thicker or creamier chili, add cheddar cheese when you add the cream cheese until you get the consistency you desire. You can make it heartier by adding more beans and a little less broth, too.
Recipe
Slow Cooker White Chicken Chili
Equipment
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 15 oz can of white beans drained and rinsed
- 15 oz can of sweet corn drained
- 4 oz green chilies mild or spicy
- 1 small sweet onion diced
- 3 cups chicken broth
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon cumin
- 1 teaspoon dried oregano
- 4 oz cream cheese cubed
- ½ cup heavy cream or milk
- salt to taste
- pepper to taste
Instructions
- Place chicken, beans, corn, green chilies, onion, broth, garlic powder, cumin and oregano into the slow cooker. Mix well.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shreddable.
- Remove the chicken, shred it with two forks, and return to the pot.
- Stir in the cubed cream cheese and heavy cream or milk. Cover and let it melt for 10–15 minutes, then stir until smooth and creamy.
- Season to taste with salt and pepper. Serve warm plain, over rice or noodles, with tortilla chips or toasted bread slices.
Notes
Nutrition
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