Slow Cooker White Chicken Chili is filled with white beans, shredded chicken, corn, green chiles, and a creamy broth. This recipe lets your crockpot do all the work and it's lighter than traditional recipes. It also keeps great for leftovers!
This recipe is perfect for cooler weather. Top with crunchy tortilla strips, some fresh avocado, and maybe a sprinkle of cheese!
Looking for other slow cooker soup ideas? Chicken Noodle Soup is a classic and Chicken Wild Rice Soup is so creamy and comforting.
Ingredients You'll Need to Make White Chicken Chili:
- Chicken Breasts - you could swap in chicken thighs, if you prefer dark meat
- Onion- yellow or white onion
- Garlic
- Low Sodium Chicken Broth
- Canned Great Northern Beans- you could substitute a different white bean, like Cannellini beans
- Canned Diced Green Chiles
- Can of Corn Kernels
- Spices: Salt, Pepper, Ground Cumin, Dried Oregano, Chili Powder, Ground Cayenne Pepper
- Cream Cheese
- Fresh Cilantro- Optional garnish
How to Make Crockpot White Chicken Chili
- First, Add all ingredients, except for the cream cheese and fresh cilantro, to a large slow cooker.
- Next, Cook on low for 7-8 hours or on high for 3-4 hours.
- Finally, remove chicken breasts, shred, and add back to the chili along with the cream cheese. Cook on High for 15 minutes until cream cheese is melted and chili is creamy.
- Serve and Enjoy!
Storage, Reheating, and Freezing
Storage: Leftover chili can be stored in airtight containers in the fridge for up to 5 days. Because it doesn’t have pasta, rice, or another grain there is nothing that is going to soak up the broth over time. This makes it a great meal prep option!
Reheating: It can be reheated in the microwave or in a pot on the stove over medium until warmed.
Freezing: The chicken chili can be frozen, but I recommend freezing it before you add the cream cheese, as dairy-based sauces don't always freeze well. You can cook it, shred the chicken, and then freeze. Then thaw, reheat, and add the cream cheese.
What size of slow cooker should be used?
This recipe makes a large batch of white chili and is developed for a large (8qt) slow cooker.
Want to use a smaller slow cooker? No problem! Just decrease the ingredient quantities.
What are some toppings for the white chicken chili?
- Diced Avocado
- Tortilla Strips or Tortilla Chips
- Shredded Cheese
- Sour Cream or Plain Greek Yogurt
- Fresh Cilantro
- Sliced or minced Jalapeños
Recipe Notes and Tips:
- You can use leftover shredded chicken, like rotisserie chicken, if you'd like! Just don't add it until toward the end before you add the cream cheese.
- Diced green chiles are available in different spice levels. I typically use the mild green chiles, but if you like spice you could use a higher spice level. You can also add some diced jalapeños at the beginning of cooking if you want even more spice!
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PrintRecipe
Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili is filled with white beans, shredded chicken, corn, green chiles, and a creamy broth. This recipe lets your crockpot do all the work and it's lighter than traditional recipes. It also keeps great for leftovers!
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Slow Cooker, Soups, Mains
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1lb Boneless, Skinless Chicken Breasts
- 1 medium White or Yellow Onion, diced
- 1 teaspoon minced Garlic
- 4 cups Low Sodium Chicken Broth
- 2 15oz cans Great Northern Beans, or Cannellini Beans. Rinsed and drained
- 2 4oz cans diced Green Chiles
- 1 15oz can Corn Kernels, drained
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- ½ teaspoon Chili Powder
- ¼ teaspoon Ground Cayenne Pepper
- 6 ounces Cream Cheese, cubed
- Chopped Fresh Cilantro, optional for topping
Instructions
- Add Ingredients. add all ingredients, except for the cream cheese and fresh cilantro, to a large slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours, until the chicken is cooked and the onions are tender.
- Shred Chicken and Add Cheese. Remove chicken breasts, shred, and return to slow cooker. Add the cubed cream cheese, stir, and cook on high (covered) for about 15 minutes until the cream cheese is melted and the chili is creamy.
- Finish Chili. Taste chili and adjust salt and pepper, if needed.
- Serve. Serve bowls topped with fresh cilantro. Other topping ideas include: tortilla strips, shredded cheese, diced avocado, or a lime wedge.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 495
- Sugar: 8.3 g
- Sodium: 530.6 mg
- Fat: 14.3 g
- Carbohydrates: 57.3 g
- Fiber: 12.2 g
- Protein: 38.4 g
- Cholesterol: 83.8 mg
Katie says
I like that this wasn't as rich and heavy as some other white chicken chili recipes
Kristi says
I doubled this and it’s in the crock pot now on high for the next 4 hours! Think it was fine to double?
Kathleen says
Doubling should be completely fine! Just make sure the chicken is fully cooked before shredding. Enjoy! 🙂
Ashley says
Do you think marinating the chicken is some kind of lime juice spice mixture would jazz up the flavor a little or throw off the flavor?
Kathleen says
It definitely wouldn’t throw off the flavor! Love some extra lime. You could also brown the chicken quick before putting in the crockpot to amp up flavor a bit. I also love just spritzing bowls with lime juice at the end.