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’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!