Crockpot White Chicken Chili Recipe
There’s just something magical about walking into your kitchen and being greeted by the cozy aroma of slow-cooked goodness—especially when that goodness is Crockpot White Chicken Chili. With its dreamy, creamy texture, tender bites of chicken, pops of sweet corn, and mild zip from green chilies, this chili has become an absolute favorite in my home. Whether you’re hosting a crowd or just craving a hearty, fuss-free dinner, this comforting bowl of flavor checks every box for an easy, satisfying meal.
Ingredients You’ll Need
One reason I adore Crockpot White Chicken Chili is how it comes together with simple, wholesome ingredients—nothing fancy, just the right touches to create a perfect balance of creamy, savory, and slightly spicy flavors. Each ingredient brings something special to the table, enhancing the color, taste, and texture of every spoonful.
- Chicken Breasts: Choose boneless, skinless for effortless shredding and juicy, lean bites.
- Yellow Onion: Diced onion melts into the chili base, building a subtle sweetness and depth.
- Garlic Cloves: Freshly minced garlic is key for robust, aromatic flavor.
- Great Northern Beans: Creamy and mild, these beans add satisfying heft and a boost of fiber.
- Corn: A can of sweet corn lends pops of color and a gentle sweetness.
- Diced Green Chilies: Mildly spicy and tangy, they infuse the chili with gentle heat and Southwestern flair.
- Chicken Broth: The liquid gold that ties everything together—use low-sodium if you prefer more control over salt levels.
- Ground Cumin: Deep, earthy, and a little smoky, cumin is essential for classic chili flavor.
- Chili Powder: Not too hot, just the right sparkle of chili spice in every bite.
- Dried Oregano: Lends herbal notes that play beautifully with the warm spices.
- Paprika: Adds color and a hint of sweet peppery flavor.
- Salt & Black Pepper: Simple but non-negotiable seasonings to round out all the flavors.
- Cream Cheese: Softened and stirred in at the end for dreamy creaminess.
- Sour Cream: Brings a touch of tang and velvet-smooth texture.
- Monterey Jack Cheese: Melts right into the chili, tying everything together in cheesy perfection.
- Fresh Cilantro: Chopped and sprinkled on top for a burst of freshness.
- Lime Wedges: For squeezing just before serving—brightening up every bowl.
How to Make Crockpot White Chicken Chili
Step 1: Layer in the Main Ingredients
Start by placing your chicken breasts right into the bottom of your slow cooker—no need for any extra steps. Top them with diced onion, minced garlic, those creamy Great Northern beans, sweet corn, diced green chilies, and pour in your chicken broth. Sprinkle in the cumin, chili powder, oregano, paprika, salt, and black pepper. This way, you’re setting up big, balanced flavors from the very beginning.
Step 2: Let the Crockpot Work Its Magic
Give everything a quick but thorough stir so all the seasonings mingle. Cover the crockpot and set it on low for 6 to 7 hours or high for 3 to 4 hours. There’s nothing like the anticipation of hearty Crockpot White Chicken Chili slowly simmering away—it’s the ultimate hands-off meal.
Step 3: Shred the Chicken
When the chicken is cooked through and fall-apart tender, remove it carefully to a plate. Shred it with two forks—you want lovely, bite-sized pieces. Return the shredded chicken to the crockpot, ensuring every piece gets coated in those rich and savory juices.
Step 4: Get Creamy and Cheesy
Now it’s time for the transformation. Stir in the cream cheese, sour cream, and Monterey Jack cheese. This trio swirls together, making your white chicken chili velvety, rich, and out-of-this-world comforting. Let it cook on low for about 10 more minutes so everything melts into absolute bliss.
Step 5: Garnish and Serve
Ladle your creamy Crockpot White Chicken Chili into bowls, and top each with fresh cilantro and a squeeze of lime. The contrast of zesty lime and creamy, cheesy chili is pure magic—never skip this finishing touch!
How to Serve Crockpot White Chicken Chili
Garnishes
Don’t underestimate the power of a good garnish! Chopped cilantro and a wedge of fresh lime wake up all the flavors in your bowl. For a little extra flair, consider diced avocado, crushed tortilla chips, or a sprinkle of extra Monterey Jack cheese—each adds its own pop of color and flavor.
Side Dishes
This chili is plenty satisfying on its own, but I love serving it with warm cornbread, fluffy rice, or even a simple side salad. Crusty bread or tortilla chips are fantastic for scooping up every creamy bite, and a crisp green salad brings fresh balance to your meal.
Creative Ways to Present
For a party or potluck, set up a Crockpot White Chicken Chili bar and let everyone top their own bowls with an array of fun toppings. Or spoon the chili into mini bread bowls for a memorable appetizer. You can even serve it over baked potatoes or with a drizzle of hot sauce for those who crave extra heat!
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot White Chicken Chili actually gets better as the flavors meld in the fridge! Let it cool completely before transferring to an airtight container. Store in your refrigerator for up to 4 days—just give it a gentle stir before reheating, as the chili may thicken over time.
Freezing
This chili is a freezer superstar. Portion cooled chili into freezer-safe bags or containers, leaving a little headspace. Freeze for up to 3 months. To thaw, let it sit overnight in the refrigerator or defrost gently in the microwave.
Reheating
Reheating is easy: warm individual bowls in the microwave, stirring every 30 seconds for even heating, or heat the whole batch gently on the stovetop over low. Add a splash of chicken broth if you want to adjust the thickness. Top with fresh garnishes to revive every bowl!
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! If you want to save time, stir in shredded rotisserie chicken during the last hour of crockpot cooking, just long enough to let all the flavors blend beautifully. Reduce the initial cook time since the chicken is already cooked.
Is it possible to make this chili spicier?
Definitely! For more heat, add chopped jalapeños, a diced chipotle in adobo, or a dash of cayenne pepper. You can also serve with hot sauce so everyone can customize their bowl’s spice level.
What can I substitute for cream cheese or sour cream?
If you need a lighter or dairy-free option, plain Greek yogurt works well in place of sour cream. There are also several vegan cream cheese brands available that can create that same luscious texture.
Can I make Crockpot White Chicken Chili ahead for meal prep?
This dish is ideal for meal prep! You can cook the chili in advance, portion it into containers, and keep it in the fridge or freezer. The flavors deepen with time, making your make-ahead lunches or dinners even more delicious.
How do I keep the chili from getting too thick?
Since Crockpot White Chicken Chili thickens as it cools, simply stir in more chicken broth when reheating until you reach the perfect consistency for your taste.
Final Thoughts
If you’re searching for a fuss-free, supremely comforting meal, I can’t recommend Crockpot White Chicken Chili enough. Give it a try the next time you need a cozy and flavorful dinner—the creamy texture, bold flavors, and simple prep will win over everyone at the table!
Print
Crockpot White Chicken Chili Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crockpot White Chicken Chili is a delicious and comforting dish that is perfect for a cozy night in. Creamy and flavorful, this chili is easy to make in a slow cooker and is sure to become a family favorite.
Ingredients
Chicken Chili:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cans (15 ounces each) Great Northern beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (4 ounces) diced green chilies
- 1 can (14.5 ounces) chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Topping:
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
For Serving:
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the Chicken Chili: Place the chicken breasts in the bottom of a 6-quart crockpot. Add the onion, garlic, beans, corn, green chilies, chicken broth, cumin, chili powder, oregano, paprika, salt, and black pepper. Stir to combine.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Make the Creamy Topping: Stir in the cream cheese, sour cream, and Monterey Jack cheese until melted and creamy.
- Cover and cook for an additional 10 minutes.
- Serve warm topped with cilantro and a squeeze of lime.
Notes
- This chili thickens as it cools; for a thinner consistency, add extra chicken broth.
- For added heat, stir in chopped jalapeños or a dash of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Sodium: 710 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 33 g
- Cholesterol: 95 mg
