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This Slow Cooker White Chicken Chili in the CrockPot is destined to become one of your favorite soups ever! It’s wonderfully hearty, comforting, creamy (without any heavy cream!), and the layers of flavors are out of this world – and almost “dump and run!”
Serve this easy chili recipe with a slice of Homemade Cornbread for the perfect easy meal!
Crockpot White Chicken Chili
We have almost officially entered soup season – my favorite food season of the year! Not only are soups satisfyingly delicious – they generally only require one pot, are a meal in one, boast layers of complex flavors from simmering, reheat beautifully for leftovers, and require hardly any “hands on” pep time – winning! And my absolutely favorite types of soups – slow cooker soups!
Slow Cooker soups are almost effortless, prepped in advance and fill your home with the aroma of savory anticipation. Some of my favorite slow cooker soups are Slow Cooker French Onion Soup, Slow Cooker SKINNY Potato Soup, Slow Cooker BEST EVER Beef Stew – and now I’m adding this Slow Cooker Creamy White Chicken Chili to the top of the list. It’s epic.
What Makes This White Chicken Chili So Delicious?
This Slow Cooker Creamy White Chicken Chili is bursting with all your White Chicken Chili faves: tender shredded chicken, creamy, hearty beans, warm fiestalicious spices, tangy bright green chilies and aromatic fresh cilantro. But to make this truly epic White Chicken Chili – its creamified! Because nothing says ultimate comfort food like warm, creamilicious soup. And because this soup is so knock your socks of delicious – you are going to want to eat bowl after bowl after bowl – which is why I’ve used a “skinny” method to make this soup rich and creamy.
How to Make Crockpot White Chicken Chili
- Use a can of cream-style corn as part of the soup base instead of broth – its natural creaminess is a life-changing secret ingredient.
- Use Homemade Chili Powder or store bought.
- After this white chicken chili has been cooking and the chicken is tender enough to shred, you remove 1/2 cup broth and add it to your blender along with beans, cilantro, cream cheese and. Blend to create a smooth puree then add this back to the soup along with your chicken. Cook for another 30 minutes and your soup will emerge soooooo wonderfully creamy.
Indulge With Toppings
And because we’ve saved a load of calories by not using heavy cream, we can afford to indulge in toppings. Lots and lots of toppings…cheese, avocado, cilantro, tomatoes, sour cream, tortilla chips etc – all your favorites in one bowl. An epically delicious bowl.
More Chili Recipes You’ll Love
- The Best Chili Recipe – Classic Recipe!
- Slow Cooker Butternut Squash Chili
- Easy Crock Pot Chili Recipe – Set it and forget it!
- Slow Cooker Chicken Chili
- 15 Bean Slow Cooker Chili – Reader favorite.
Creamy White Chicken Chili (CrockPot)
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 29 ounces canned great northern beans rinsed and drained*, 2 x 14.5 oz cans
- 2 cups reduced sodium chicken broth
- 1 large yellow onion diced
- 8 ounces mild diced green chilies
- 15 ounces canned petite diced tomatoes drained, 1 can
- 15 ounces creamed corn 1 can
- 1 jalapeño seeded and minced
- 4 cloves garlic minced
- 1 tablespoon chicken bouillon
- 2 teaspoons cumin
- 1 ½ teaspoon chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
Blender Ingredients (Add Later)
- 14 ½ ounces canned great northern beans rinsed and drained*, 1 can
- 2 tablespoons cornstarch
- 4 ounces cream cheese softened, I use ⅓ less fat
- ¼ cup cilantro
Instructions
- Lightly spray slow cooker with nonstick cooking spray. Add chicken in an even layer followed by all remaining slow cooker ingredients. Give the top ingredients a 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 chicken to a cutting board, shred chicken and return chicken to slow cooker. Turn Slow Cooker to High (if it had been on Low).
- Add all Blender Ingredients to a blender, including ½ cup broth from the slow cooker (try to just scoop out broth). Blend until smooth. Add puree back to slow cooker and stir to combine. Cook on HIGH for 30 minutes.
- Season soup 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 Soup
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I’ve tried 4-5 WCC recipes in the past, but yours is hands down the best – easy, clear directions, and 5* delicious! Needed no extra salt/pepper and nor hot sauce for my taste. Just perfect! I look forward to trying your other recipes. Thank you!
I’m so glad you loved this Lynda!
Great… Thanks for sharing it :)
I made this for an office Christmas party. It was a huge hit. I made a couple modifications by not using the food processor or chicken broth, but added a can of rinsed black beans, white chili powder packet, and a poblano pepper. Still creamy and delicious! YUM!!!
Followed but for the bouillon….DELICIOUS!
Thank You
I am so glad you enjoyed this recipe!
Woke up this AM and felt the need for a white chicken chili and this so fit the bill! I made it as directed with only 1 modification; that being that I added 5 minced Thai chili peppers as I had used only 1 jalapeno pepper and it needed a bit more of a kick. Next time I will add an additional creamed corn along with a fired roasted petite diced tomato. This is a really great recipe! Thank-you.
Great addition, I love spice too!!
I come across a picture of this recipe when I was looking for some other chili recipe and it caught my eyes… went to store got all the ingredients plus I add 1/2 a can of black bean and a can of sweet corn just for the heck of it and it come out sooo delicious even when I was keeping it on warm while I’m at work for 8 hrs.. it made everyone who walk into my job feel hungry.. it will be one of the dishes included with any function I have .. thank you and it save a lot of time for those of us who love cooking from scratch
I”m so glad you loved it Cynthia!
How spicy is this if you follow the directions as written? It looks delicious, but I’ll be going to a pot luck with lots of kids. Will this work or be too spicy?
It should not be too spicy!
This recipe knocks it out of the park! Have made other versions of white chicken chili and this is by far the best. Was even better the second day!
I made this today for a few families that came over to watch Sunday afternoon football. It was a huge hit with rave reviews from everyone! So, so good! Will definitely make again!
I just made this chili for ‘game day’. So good! A little spicy, but not too much. We topped with sour cream and cheese. Easy and quick, too!
Can this be adapted to make it in an Instant Pot?
My wife and I really enjoyed this. Goes good with a hint of lime chips.
Glad to hear you enjoyed it Nathan! I’m going to have it with those chips next time I make it – I love them too!
Good tips on how to “creamify” the soup without using whole fat dairy cream. I love white chili … whenever there’s a chili cook off going on, I take a red and a white entry.
Oh what a hearty and delicious dish…this looks wonderful. I wish I had some for lunch today!
My family love chili. I’m always making different varieties, and this is one of our favorites. I love the idea though that you made this one in a slow cooker!
I love chili and I love that you made it with chicken. Love the color and the flavor sounds delicious. Pinning this to try later.
I have yet to make a chicken chili, but I love the addition of cream cheese to this! I really need to try this!
really nice chili recipe, like the creaminess green chilies and chicken as a completely different chili than those I typically and also great that it’s slow cooker tested, thank you for this recipe!
Sounds super yummy! What can I substitute for the cream of corn? Their is a corn allergy in the family.
This is gorgeous and the creamed corn trick is awesome!