What’s your go-to meal when you’re in the mood for something hearty but don’t want to cook a full spread? For me, stews or Chicken chili recipes hit the spot!

This white chicken chili recipe offers a simple yet delicious option for chilly evenings or those days when you just want to curl up on the couch, enjoy a movie, and feel warm and snug.

And the best part? You’ll need to cook anything (just prep the ingredients) because your slow cooker will do all the work! Keeping this in mind, here’s one of the tastiest white chicken chili recipes you can make in a crock pot or slow cooker!

Easy Crockpot White Chicken Chili | Slow Cooker Recipe

How to make white chicken chili in a crockpot or slow cooker

I enjoy this recipe because you toss your ingredients into your slow cooker and you’re set! This is a simple and uncomplicated dinner that turns out creamy, delicious, and good for you!

Ingredients:

• 1 lb chicken breasts without bones or skin, with extra fat cut off
• 1 yellow onion, cut into small pieces
• 2 cloves garlic, chopped
• 24 oz. chicken broth
• 2 15oz cans of beans (cleaned and washed)
• 2 4oz cans of green chiles in small cubes
• 1 15oz can whole kernel corn, water removed
• fresh cilantro, cut up
• 4 oz cream cheese with less fat left to soften
• 1/4 cup half and half
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

Directions:

First, place the boneless chicken breasts in the slow cooker. Sprinkle salt, pepper, cumin, chili powder, cayenne pepper, and oregano on top.

Then, add the chicken broth, diced onion, minced garlic, beans, green chiles, and corn. Mix everything.

Put the lid on your slow cooker and let it cook on Low for 8 hours or on High for 3 to 4 hours until the chicken is cooked.

Once done, take out the chicken breasts and put them in a large mixing bowl. Shred the chicken,n then return the shredded pieces to the slow cooker.

Mix in your cream cheese and half and half. Stir, cover, and cook on High for 15 minutes or until the white chili becomes creamy and thickens a bit.

Give it a good stir and serve with toppings you like.

More notes and tips to make the best slow cooker white chicken chili

This recipe is pretty simple because you don’t have to do much cooking yourself, and you don’t need to keep an eye on the white chicken chili the whole time it’s cooking. But to make this dish even tastier, here are some extra tips and tricks for the best slow-cooker chicken chili!

• To boost the flavor and look of your white bean chicken chili, try adding extra toppings. You can use sliced jalapenos, sliced avocados, fresh cilantro, tortilla strips, crushed tortilla chips, and more!
• If you like chicken thighs better than chicken breasts, go ahead and use the same amount of thighs instead. Just remember that thighs might need to cook longer to get done.
• Want to make your white chicken chili thicker? Just mix a splash of milk with gluten-free or regular flour. Then, pour this mixture into the crockpot during the last 30 minutes of cooking your chili.
• You can also mix 1 tablespoon of cornstarch with 2 to 3 tablespoons of milk or chicken stock. Stir until the cornstarch dissolves, then add the mixture to the chili.
• Another method to thicken your white chicken chili is to blend some of the beans with an immersion blender before serving. A food processor or regular blender works too if you don’t have an immersion blender.
• To use healthier ingredients, drain and rinse your canned beans first. This step removes some of the extra sodium.

What to serve with white chicken chili

White chicken chili contains ingredients that taste great and fill you up, so you can enjoy this hearty chili by itself. But if you want to create a complete meal, here are some pairings and food ideas to go with your white chicken chili:

• Your favorite bread or pastry (garlic bread, cornbread, etc.)
• Salsa salad
• Air-fried sweet potato fries
• Air-fried zucchini fries
• And more!

How to store creamy white chicken chili leftovers

If you have any leftovers, you can store them in an airtight container in the fridge for up to 5 days. To reheat, pop your white chicken chili in the microwave or warm it on the stove until it’s steaming hot.

You can also put your white chicken chili in an airtight freezer-safe container and freeze it for up to 2 months! When you want to reheat it, just thaw it overnight.

How to prepare this white chicken chili recipe in advance

If you’re planning to cook a large amount of this simple white chicken chili, it’s perfect for winter gatherings or parties. You might also want to save some for those days when you lack the time or energy to cook dinner. Here are some tips on how to prepare this dish in advance!

• You can get the ingredients ready the night before. Just put all the ingredients into the removable crock of your crock pot and stick it in the fridge (with the ingredients) overnight. Then, let the pot sit out for 20 to 30 minutes before you put it back into the base and cook it according to the recipe I gave you.
• You can also cook everything ahead of time if you want. Follow the ingredients and then put your chili in a big storage container. Make sure you let the chili cool down all the way before you move it. Later in the week, you can scoop the chili into bowls and heat it in the microwave.
• You can put together white chicken chili freezer packs! Just throw all the ingredients into a freezer bag. Be sure to squeeze out as much air from the bag as you can. Stick it in the freezer for a day or two before slow cooking. When you’re ready to use it, pop the bag in the fridge so the ingredients can thaw out. Then dump everything into the crock pot and cook as the recipe tells you to.

Print Recipe

Best Crockpot White Chicken Chili

Are you looking for a tasty and nutritious meal that takes almost no effort to make? This slow-cooker white chicken chili recipe requires you to get a few ingredients ready before you let your chili simmer in a slow cooker or crock pot! It's that simple 😉

Prep Time5 minutes mins

Cook Time8 minutes mins

Total Time8 minutes mins

Ingredients

1 lb chicken breasts without bones or skin, fat trimmed

1 yellow onion cut into small pieces

2 cloves garlic chopped

24 oz. chicken broth

2 15oz cans of beans (cleaned and washed)

2 4oz cans of green chiles in small cubes

1 15oz can whole kernel corn water removed

Fresh cilantro cut up

4 oz cream cheese (less fat) at room temperature

1/4 cup half and half

1 tsp cumin

3/4 tsp oregano

1/2 tsp chili powder

1/4 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

Notes

Instructions

1. Place the boneless chicken breasts at the bottom of the slow cooker. Sprinkle salt, pepper, cumin chili powder, cayenne, and oregano over the chicken.
2. Add the chicken broth along with diced onion minced garlic, beans green chiles, and corn. Stir everything together.
3. Put the lid on the slow cooker and let it cook. Set it to Low for 8 hours or High for 3 to 4 hours making sure the chicken cooks.
4. Once finished, take the chicken breasts out and put them in a large bowl. Shred the chicken with forks and put it back into the slow cooker.
5. Pour in the cream cheese and half and half. Mix everything then cover the pot. Cook on High for about 15 minutes, or until the white chili turns creamy and thickens a bit.
6. Give it a good stir before serving, and add your favorite toppings to finish it off.