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.
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Holly’s Recipe Highlights
- 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.
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
Did you enjoy this Crockpot White Chicken Chili? Leave a rating and comment below.
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
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
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I am really wanting to try this chili. Does it matter what brand of creamed corn? Some like Del Monte (which is what I normally use) are very sweet. Do you just use any brand? This may be a silly question, but I just was wondering about the amount of sugar in it. Thanks.
You can use any brand that you prefer. The sweeter the corn the sweeter the final chili will be. I hope that helps!
So good. My family’s favorite chili recipe.
Another winning recipe!!
The cream of corn made a huge difference!!
I used one can of the beans, 1 can of Rotell tomatoes and chiles, green onions, celery, Thai chiles.
In the blender I did water, “better than chicken bullion, cilantro.
Plus any of the other ingredients noted.
So good!!
this is one of the best white bean chili recipes I’ve ever tried. I think the difference was the creamed corn and taking the beans blending and putting back into the mixture. I did not have chili powder on hand (?? unusual) so I used a little bit of a Cajun mixture that had some chili powder in. what’s delicious Don’t know what I missed without the chili powder!
I haven’t made this yet, but am planning to tomorrow night – sounds wonderful! One thing I’ve yet to figure out how to do well…I live at 5800 ft – what does this change anything, if it does? I’ve read “more liquid” “longer cooking time” “only use high heat”…any suggestions for this particular recipe? Thanks!
Hi Tracy, this recipe should be fine at a high altitude, but I would love to hear how it turns out for you!
Love this recipe!
Thanks for sharing!
calories are based on 1cup, or how many oz.?
Hi Tommy, the calories are based on 8 servings. It can vary slightly depending on the ingredients you use but it should be around 1¼ cups per serving.
This has been a family favorite recipe for years and I share it with everyone I can! No substitutions, make exactly as is and it’s a hit every single time. Thank you!!