This crockpot white chicken chili couldn't be any easier– just toss everything in and let it cook! It's incredibly flavorful, comforting and a true life savor during busy weeknights.
In This Post
This dish is just what the doctor ordered when it's cold outside and you're craving something comforting. Thick, rich, and hearty, this crockpot white chicken chili satisfies the taste buds and warms you up from the inside out. I make it several times every winter and it's one of my favorite fall dinner recipes, too.
Bonus: It not only great as leftovers, it freezes beautifully too!
Why You'll Love It
- Packed with tons of flavor
- Easy to make, let the slow cooker to the work for you!
- Hearty, comforting and satisfying all in one bowl
- Makes wonderful leftovers for the week
Grab These Ingredients
- Chicken: You need 4 medium-sized boneless skinless chicken breasts, about 1 ½ pounds total.
- Beans: Unlike traditional chili, we're white beans, navy and northern beans– three 15-ounce cans.
- Onion: Added for flavor.
- Chilies: Canned or fresh– this adds heat without being too overpowering. Feel free to leave these out if you're not a fan of spicy chili.
- Chicken Broth: This adds flavor to the chili and keeps the chicken moist while it cooks.
- Cream Cheese: Using cream cheese adds creaminess to the chili. You want to use the brick-style, not the one in the container.
- Spices: We're using pantry staples like salt, pepper, white pepper (though you can use regular black pepper), garlic powder, onion powder, and cumin.
- Heavy Cream: Adds creaminess and is combined with the cornstarch.
- Cornstarch: Adding cornstarch helps thicken the chicken–stir it together with the heavy cream before adding it to the chili. You can also remove ½ cup beans/onion mixture when you remove the chicken to shred, blend until creamy and stir back in.
In Photos: How To Make Crockpot White Chicken Chili
The full printable recipe is outlined below. Before you get started, let's walk through the recipe.
Step 1: Add the chicken breast to the slow cooker and top with spices.
Step 2: Top the chicken with the beans, onion, jalapeños, and chicken broth.
Step 3: Remove the chicken and shred using two forks or a stand mixer.
Step 4: Stir together the heavy cream and cornstarch. Add to the slow cooker with the cream cheese and stir to combine.
FAQ
Cornstarch is often used to thicken white chicken chili–be sure to stir it together with the heavy cream before adding it to the chili. You can also remove ½ cup beans/onion mixture when you remove the chicken to shred, blend until creamy and stir back in.
Absolutely! You can freeze this white chicken chili for up to 3 months. Make sure it's completely cooled prior to freezing. To thaw, place frozen chili in the crockpot on high or low or let it thaw overnight in the refrigerator.
Serve White Chicken Chili With
Nothing beats dunking homemade cornbread in this chili, or even red chicken chili. Make a double batch of homemade guacamole, too!
Crockpot White Chicken Chili
Description
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 ½ teaspoons salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons ground cumin
- ½ cup diced sweet onion, about ½ medium
- 2 (15-ounce) can great northern beans, drained and rinsed
- 1 (15-ounce can) navy beans, drained and rinsed
- 1 (4-ounce) can chopped chilies
- 2 cups low sodium chicken broth
- 4 ounces full-fat brick cream cheese
- 3 Tablespoons heavy cream
- 1 ½ Tablespoon cornstarch
Instructions
- Place the chicken into a 4-quart or larger slow cooker. Add the salt, pepper, garlic powder, onion powder, and ground cumin. Top with onion, beans, jalapeños, and chicken broth. Give everything a stir. Cook on low for 6-7 hours or high for 3-4 hours.
- Remove the chicken and chop into bite-sized pieces or use two forks to shred (even your stand mixer works wonderful for this). Place the chicken back into the slow cooker and add the cream cheese. Then, whisk together the heavy cream and cornstarch and to the slow cooker. Stir everything together until the cream cheese begins to melt. Cover and cook for about 15-30 more minutes.
- Serve warm topped with fresh cilantro, shredded cheese, avocado, sour cream, and jalapeños, if desired. Serve alongside my favorite cornbread recipe. Leftovers stay fresh in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: This chili can be frozen for up to 3 months. Make sure it's completely cooled prior to freezing. To thaw, place frozen chili in the crockpot on high or low or let it thaw overnight in the refrigerator.
- Chicken: You can use either chicken breasts for chicken thighs. I normally only have chicken breasts on hand so that's what I used. You can also use pre-cooked and shredded chicken.
- Beans: Since this is a white chili, we're using a combination of northern, cannellini, and navy beans. Sometimes I use all of one type depending on what I have in the pantry.
- Chilies: Feel free to leave these out if you don't want the mild spice.
- Chicken Broth: If you don't have low sodium chicken broth, you can use regular but reduce the salt a bit. You can always add more later.
