Easy Crockpot Chicken White Chili Recipe - The Foodie Affair (2024)

This Crockpot White Chicken Chili is the perfect comfort food for a chilly day. Made with tender shredded chicken, white beans, and flavorful spices, this chili is hearty and delicious. Plus, it’s made in the slow cooker, so you can set it and forget it until dinnertime!

Are you a fan of chili? Next time give theseChili Con Carne and Veggiesor this White Bean Chili with Turkey a try!

Why You’ll Love This Recipe

• Easy to make: With just a few simple ingredients, this recipe is easy to throw together and requires minimal prep work.
• This chili can be made ahead of time and stored in the fridge or freezer for an easy dinner option during busy weeknights.
• Packed with protein from the chicken and beans, this chili will keep you full and satisfied without weighing you down.
• Even picky eaters will love this flavorful white bean chicken chili.

Ingredients Needed

One great thing about this healthy white chicken chili recipe is that you only need a few ingredients to make it. So, pick up these ingredients on your next trip to the grocery store and you will have a new favorite soup in no time at all.

• chicken breasts
• onion
• green bell pepper
• green chilies
• great northern beans – canned
• Spices – ground cumin, coriander, salt, ground black pepper
• chicken seasoning – I use this homemade poultry seasoning. You can also use chicken bullion.
• cream cheese – full-fat or low-fat cream cheese is fine.
• Queso fresco crumbles, fresh cilantro, sliced jalapenos, crushed tortilla chips (optional toppings)

How to Make Crockpot White Chicken Chili

Making this slow cooker recipe is so simple. Just follow the step-by-step instructions here or in the recipe card at the bottom of this post, and you will have a comforting meal that’s perfect any time of year in no time at all.

Step 1: Add the chicken to the slow cooker.

Lightly grease the slow cooker insert with non-stick cooking spray, then add the chicken to the slow cooker.

Step 2: Add the beans, peppers, and onions.

Add the diced bell pepper and diced onion, and add the beans.

Step 3: Add the spices and cook the chicken.

In a separate small mixing bowl, add the spices and water, then whisk until no clumps are present. Pour the mixture over the chicken and vegetables then set the slow cooker to high for 4 hours.

Step 4: Add the cream cheese.

Chop the cream cheese into small pieces and add to the chili. Let the cheese melt and then stir it into the mixture to thicken the chili.

Step 5: Shred the chicken and return it to the slow cooker.

While the cheese melts, shred the chicken with two forks, then return the shredded chicken to the chili. Serve the chili topped with chopped cilantro, jalapeños, cheese crumbles, and or tortilla chips.

What To Serve With This Dish

This chicken chili is delicious as a meal on its own. However, you can also pair it with your favorite bread side dish such as this Cheddar Jalapeno Bread or this Cheesy Cheddar Pull-apart Bread.

Substitutions and Additions

Want to personalize your chili? Here are a few of my favorite tried and true substitutions for this recipe.

• I like to use small white beans in this recipe, however, you can use any beans that your family enjoys, black beans, pinto beans, kidney beans, or even a couple of cans of cannellini beans would work for this recipe.
• If you want to increase the heat level of the creamy broth, try adding additional green chilies, diced poblano peppers, cayenne pepper, or even red pepper flakes.
• For even more flavor in your white chili, you can add a couple of cloves of garlic, onion powder, garlic powder, chili powder, or your favorite seasonings.

How To Store

Storage – If you ask me, I think the leftovers taste even better the next day, so feel free to make this creamy white chicken chili ahead. Store the leftovers in an airtight container in the fridge for 2-3 days.

Freezing – This chili also freezes well, so you can make a double batch and save some for later. Just let it cool completely before storing it in an airtight container or freezer-safe bag. It will keep well in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and then heat on the stovetop or in the microwave until heated through.

Sandra’s Pro Tips

Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it.

• I like to use my homemade poultry seasoning in this hearty chili recipe, however, if you have store-bought on hand you can use that as well.
• Boneless skinless chicken thighs can be used in place of the chicken breasts if you want a little more fat.
• To make shredding the chicken easy, you can use your stand mixer or a hand mixer. It will make it effortless.
• I’ve found that the cream cheese will melt faster if you diced it into 1-inch cubes before you add it to the slow cooker, I don’t recommend adding the entire block in one piece.

FAQs

Do you have questions about this slow cooker white chicken recipe? Here are the answers to the most commonly asked questions for this recipe:

Other Delicious Slow Cooker Soup Recipes You May Enjoy

• Slow Cooker Chicken Tortilla Soup
• Slow Cooker Chicken Taco Soup
• Crock Pot Ham and Bean Soup