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–+ servings
Chicken chili with chives and bacon bits.

Crockpot White Chicken Chili

CookItWithTim
This easy White Chicken Chili is a creamy, hearty slow cooker meal packed with tender chicken, white beans, fire-roasted chilies, and flavorful spices. It's an easy family dinner that's perfect for busy weeknights, feeding a crowd, or enjoying as leftovers.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Servings 8
Calories 659 kcal

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 Garlic
    Reduce 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 Beans
    Stir 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.

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.

Nutrition

Calories: 659kcalCarbohydrates: 32gProtein: 68gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 207mgSodium: 870mgPotassium: 1480mgFiber: 7gSugar: 6gVitamin A: 1564IUVitamin C: 9mgCalcium: 320mgIron: 4mg
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