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
Crockpot White Chicken Chili
Equipment
- Crock Pot
Ingredients
- 3.5 lb Chicken Breasts
- 1 Onion diced
- 2 tablespoon Garlic minced
- 1 tablespoon Cumin
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Black 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
- Tortilla Chips or Fritos Optional
- 2 Cups Cheddar Cheese for topping Optional
Instructions
- Prepare the Ingredients: Gather all of your ingredients. Dice the onion and mince the garlic.
- 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. 1 Onion 2 Tbsp GarlicReduce the heat to medium-low, add the cumin, cayenne, black pepper, paprika, and oregano, and cook for 2 minutes, stirring constantly. 1 Tbsp Cumin 1 Tsp Cayenne Pepper 1 Tbsp Black Pepper 1 ½ Tbsp paprika 1 Tbsp Oregano
- Add Everything to the Crockpot: Place the chicken breast in the bottom of your crockpot or slow cooker. Pour the cooked onion and spice mixture over the chicken, then add the chicken stock, fire-roasted green chiles, and corn. 3.5 lb Chicken Breasts 6 Cups Chicken Stock 2 4 oz Cans Fire Roasted Green Chilis 1 Cup Sweet Corn Cover and cook on High for 4 hours.
- 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.
- 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.
- Finish Cooking the Chili: Return the shredded chicken to the crockpot. Add the mashed beans and the remaining can of beans, including the liquid. 3 15.5 oz Cans Great Northern BeansStir everything together, cover, and continue cooking for 1 more hour on High.
- 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. Taste and add salt and pepper as needed. 1 Cup Cream Cheese Salt to taste after cooking
- Serve: Ladle the chili into bowls and add your favorite toppings such as cheese, sour cream, and tortilla chips. Tortilla Chips or Fritos 2 Cups Cheddar Cheese for topping
Video
Notes
- 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.
Trent says
Easy to make and very good! The quantity of cayenne was a bit much for my daughter, so I’ll knock it back a tad next time. This makes a lot! I’m a calorie counter, so I had to do a little experimenting to figure out how much a serving size was. Could be off, but I’m thinking it’s about 2 1/4 cups per serving. Will definitely make again!
CookitwithTim says
Thanks so much for the feed back! Yeah I could see how the cayenne could be a love or hate ingredient haha. Glad ya'll enjoyed it Trent!
Sandra says
I made this yesterday and my family loved it! Planning to take it to the next potluck. 😉
CookitwithTim says
I am so glad that your family loved it! It is perfect for a potluck!!