Crock Pot White Chicken Chili

This easy White Chicken Chili is creamy, hearty, and packed with chicken, beans, and green chilies. Let your crockpot do the work!

If you're looking for the perfect fall comfort food, this Crock pot White Chicken Chili is it. I made this chili over and over again during my catering days, and it was always a favorite. After making it for countless groups and tweaking recipes along the way, I've perfected the combination of tender chicken, creamy beans, fire-roasted green chilies, and warm spices.

The best part? You get all those cozy fall flavors with very little hands-on work. Let your crockpot do the cooking, and you will have a creamy, hearty White Chicken Chili that's perfect for a busy weeknight, feeding a crowd, or enjoying leftovers.

If you like comforting fall soups, then also try my Cheesy Bacon Potato Soup or Pumpkin Soup.

WHY YOU'LL LOVE THIS RECIPE

• Easy Slow Cooker Dinner: Let the crockpot do most of the work while you go about your day.
• Perfect for a crowd: This recipe makes a hearty, comforting meal that's great for family dinners, game days, potlucks, and gatherings.
• Easy to Customize: Adjust the heat, switch up the beans, or use rotisserie chicken to make this recipe work for your family.
• Great for leftovers: White chicken chili reheats beautifully, making a great option for meal prep or an easy lunch the next day.

What is White Chicken Chili

White chicken chili is a creamy, hearty twist on traditional chili. Instead of a tomato-based broth and ground beef, it is made with tender chicken, white beans, chicken stock, green chiles, and warm spices like cumin, paprika, and oregano.

Unlike traditional chili, this version has a creamy broth thanks to cream cheese, while the fire-roasted green chilies add just the right amount of flavor and heat. It's comforting, filling, and easy to make in the crockpot. A perfect fall dinner for the family or a crowd.

Helpful Items for this Recipe

• Flint and Flame Knives - The perfect chef knife is a must when dicing onions and mincing garlic.
• Crock Pot - Affordable, simple to use, and durable! This is the workhorse you will use to make this easy white chicken chili.
• Potato Smasher - Perfect for lightly mashing the beans to help thicken the chili while still leaving plenty of texture. It is also great for mashed potatoes!
• Can Opener - An easy-to-handle commercial can opener that makes opening multiple cans quick and simple. These are especially helpful if you have arthritis or limited hand strength.

Ingredients

• Chicken: I used boneless, skinless chicken as the base of the chili.
• Onion: Adds a savory, slightly sweet flavor.
• Fresh Garlic: Adds a savory depth of flavor that pairs perfectly with the warm spices.
• Cumin: Brings a warm, earthy flavor that gives the chili its classic chili seasoning.
• Cayenne Pepper: Adds a little heat. Adjust the amount for your preference.
• Black Pepper: Adds a subtle peppery bite.
• Paprika: Adds mild sweetness, warmth, and depth to the chili.
• Oregano: Adds an earthy flavor that complements the chicken and spices.
• Chicken Stock: Creates the flavorful base for the chili.
• Sweet Corn: Frozen corn works great.
• Fire Roasted Green Chilies: Adds a smoky flavor and mild heat without overpowering the chili.
• Great Northern Beans: Give the chili its hearty texture and mild, creamy flavor. Some are mashed to naturally thicken the broth.
• Cream Cheese: Makes the broth rich, creamy, and smooth.
• Salt: Enhances all the flavors. Add to taste after the chili has finished cooking.
• Tortilla Chips or Fritos: Optional toppings that add a salty crunch and are perfect for scooping up the chili.
• Shredded Cheese: I used pepper jack, but cheddar works great as well.

How to make White Chicken Chili

Step 1: Prepare the Ingredients: Gather all of your ingredients. Dice the onion and mince garlic.

Step 2: Sauté the Onion, Garlic, and Spices: Heat olive oil in a skillet over medium heat. Add the diced onion and cook until tender, about 5 minutes. Add the minced garlic and cook for another 2 minutes.

Reduce the heat to medium-low, add the cumin, cayenne, black pepper, paprika, and oregano, and cook for 2 minutes, stirring constantly.

Step 3: Add Everything to the Crockpot: Place the chicken breast in the bottom of your crock pot or slow cooker. Pour the cooked onion and spice mixture over the chicken, then add the chicken stock, fire-roasted green chiles, and corn.

Cover and cook on High for 4 hours.

Step 4: Mash the Beans: While the chicken is cooking, pour two cans of beans, including the liquid, into a bowl. Using a potato masher, lightly mash the beans. You don't want to completely puree them. Leaving some of the beans whole gives the chili texture, while the mashed beans naturally thicken the broth.

Step 5: Shred the Chicken: Remove the chicken from the crockpot and place it on a cutting board or plate. Shred the chicken into bite-sized pieces.

Step 6: Finish Cooking the Chili: Return the shredded chicken to the crockpot. Add the mashed beans and the remaining can of beans, including the liquid.

Stir everything together, cover, and continue cooking for 1 more hour on High.

Step 7: Add the Cream Cheese: Remove the lid and stir in the cream cheese. Continue cooking for a few minutes, stirring occasionally, until the cream cheese has completely melted into the chili and the broth is creamy and smooth.

Step 8: Serve: Ladle the chili into bowls and add your favorite toppings such as cheese, sour cream, and tortilla chips.

Substitutions and Variations

• Change the Beans: Swap the Great Northern beans for pinto beans or black beans. You can even use a combination of your favorite beans.
• Use Greek Yogurt: For a lighter option, replace the cream cheese with plain Greek yogurt. Stir in at the end, just before serving.
• Make it Spicier: Add in a little (or a lot) of your favorite hot sauce or an extra pinch of cayenne pepper. You can also add diced jalapeños for more heat.
• Use Rotisserie Chicken: Want to cut down on cooking time? Use shredded rotisserie chicken instead of raw chicken breast. Add the beans and continue cooking until heated through.

Expert Tips

• Toast the spices: Don't skip cooking the spices in the warm olive oil. This helps release their natural oils and brings out more flavor.
• Shred the Chicken Outside the Crockpot: I find it easier to remove the chicken and shred it on a cutting board. This allows you to get evenly sized pieces, making every bite of chili just a little better.
• Don't puree the Beans: Mash the beans just enough to help thicken the chili while still leaving some whole beans for texture. You want a thick, hearty chili and not a completely smooth soup.
• Adjust the Cayenne: You control the heat! Start with the amount called for in the recipe, then add more cayenne if you like your white chicken chili with a little extra kick. Prefer a milder chili? Feel free to leave the cayenne out completely.

Video of Recipe

Storage

Refrigerator: Store leftover White Chicken Chili in an airtight container in the refrigerator for up to 4-5 days.

Freezer: Transfer the chili to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat: Reheat the chili gently in a saucepan over medium-low heat, stirring occasionally. If it has thickened too much, add a splash of chicken broth to reach your desired consistency.

Faq

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