Crockpot Chicken Chili

Crockpot White Chicken Chili is one of the easier chili recipes that we make. It really screams "Fall Time" to our family, even though we enjoy it all year round.

Why White Chili and not a Classic Chili?

Regular chili is typically darker in color. All that ground beef, tomatoes and tomato paste just naturally give darker hues. This recipe is perfect for those that dislike tomatoes or just want a chili without beef! This is also known as a "lighter" chili with not such heavy ingredients as a classic chili. You can enjoy a bowl and continue your day without feeling like you need a nap. I know you know what I'm talking about!

Not just for Fall Ya'll!

It's also a good change up! A classic beef and beans chili is something everyone makes when it's cold out. They think "Chili" and "Fall Time" just go together. This version of Crockpot White Chicken Chili is one you can enjoy all year round! It's lighter, brighter and healthier!

More Toppings Please!

I enjoy simple toppings with this chili to keep it lighter. I'm happy with just cheese and sour cream! But, when we make this for catering events, pot lucks and church gatherings... We serve it with tortilla chips and Fritos (my wife's favorite)! It adds an extra level of crunch texture that people love and the extra saltiness from the chips is ALWAYS tasty!

Get creative with your toppings! We've also added sliced avocado, cilantro, salsa, saltine crackers or ruffles potato chips crumbled on top. It's a recipe you can play with easily!

Looking for more Slow Cooker/Crockpot Recipes?

Now let's get to the recipe and all the ingredients needed as well as some cooking items and utensils for this dish.

Helpful Items for this Recipe

• Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website
• Crock Pot - affordable, simple to use and durable!
• Smasher - Great for mashing potatoes, roasted vegetables or even avocado.
• Can Opener - commercial can opener that EASY to handle. Great for arthritis in the hands.

Ingredients you'll need for slow cooking a White Chicken Chili

• 3.5 lbs Chicken
• 1 Onion
• 2 tablespoon Garlic, minced
• 1 tablespoon Cumin
• 1 teaspoon Cayenne Pepper
• 1 tablespoon Pepper
• 1 ½ tablespoon Paprika
• 1 tablespoon Oregano
• 6 Cups Chicken Stock
• 1 Cup Sweet Corn
• 2 4 oz Cans Fire Roasted Green Chilis
• 3 15.5 oz Cans Great Northern Beans
• 1 Cup Cream Cheese
• Salt to taste after cooking
• Saltines or Fritos (Optional)
• 2 Cups Shredded Cheddar Cheese for topping (Optional)

Detailed Instructions for Crockpot White Chicken Chili

Step 1 : Gather ingredients, dice onion and mince garlic.

Step 2 : Using a skillet over medium heat, add in olive oil and diced onion and cook until tender. Once onions are cooked down, add minced garlic. Cook for 2 minutes and reduce heat to medium low. Add in all your seasonings (cumin, cayenne, pepper, paprika and oregano) and stir around for 2 minutes.

Why add spices to skillet?

When you add the spices to hot oil in a skillet it rehydrates them and releases the flavors again. Don't forget this step as it seasons the soup very well.

Step 3 : Remove chicken from packaging and cut away any pieces of fat you see and lay them in the bottom of your crock pot or slow cooker.

Step 4 : Add in cooked onion mixture, chicken stock, fire roasted green chilies, and corn. Set your crock pot or slow cooker too high for 4 hours.  At the 2-hour mark, remove cream cheese from refrigerator and place on countertop to soften. Note: If using whipped cream cheese, leave it in the refrigerator.

Step 5 : 10 minutes before the 4 hours is up, pour two cans of beans into a bowl (don't drain). Using a smasher, you're simply going to smash the beans and set aside. Don't completely puree, but just smash them to add texture and a thickness to the soup.

Step 6 : Remove chicken from slow cooker or crock pot and shred the chicken. Why do this? Mainly because it's easier to shred out of the crockpot and you can get a more consistent size of chicken which will make for a smoother soup.

Step 7 : Place shredded chicken back into the crockpot. Add in smashed beans and remaining 1 can of beans (unsmashed and not drained). Place cover on and cook for 1 more hour.

Step 8 : Remove the lid and stir in cream cheese. Cook for another few minutes so all the cream cheese melts.

Step 9 : Scoop out soup into bowls, season with salt and top with your favorite toppings.

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What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!

Video of Recipe

Recipe

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