Crockpot White Chicken Chili
Delicious Crockpot White Chicken Chili is loaded with flavor and made with tender chicken, corn, beans and a rich, creamy broth. Finish with your favorite Tex-Mex toppings, like cheese, sliced avocado and fresh cilantro. This easy, hearty white chicken chili recipe is perfect for winter meals and can easily be made on the stovetop or in a pressure cooker too!
So delicious!!! I made this today along with your Mexican Cornbread and both were delicious! I used leftover turkey breast instead of chicken and it came out so good!! Thank you for your recipes!!
— Karla
This easy slow cooker white chicken chili is one of our new favorite comfort foods. My family loves a good chili recipe, but up until now, I’ve only shared classic chili recipes that include either beef or turkey and traditional chili spices. Have you ever tried white chicken chili? If not, you’re in for a real treat! I think it’s my favorite!
This chili recipe skips the crushed tomatoes and kidney beans that you can find in my healthy turkey chili. Instead, white chicken chili recipes are packed full of corn, green chiles, and white beans. To go with that milder flavor we used shredded chicken instead of beef and the result is a creamy, rich, and flavor-packed white chili we absolutely love.
The fact that you can make it in a slow cooker, on the stovetop or in an Instant Pot makes it a great addition to your weeknight dinner rotation!
Why you’ll love this recipe
- Flavorful. If you love Mexican food, you will love the flavors in this dish. And the creaminess makes it extra delicious!
- Easy. There’s just a small amount of chopping for the onion and garlic, and everything else gets dumped into the Crockpot.
- Filling. This meal will keep you full for hours because it is so satisfying and packed with fiber and protein.
- Family-friendly. The whole family will enjoy this comforting, cozy and easy to make dish. You can easily make this as spicy as preferred, so even the kids can enjoy.
Ingredients needed
One of the best things about this version of crockpot white chicken chili is that it’s completely versatile. I’ve listed my favorite ingredients below, but feel free to substitute or completely leave out any ingredient to suite your family’s taste preference. Here’s the lineup:
- Chicken. You’ll be cooking the chicken in the broth and then shredding it. The tender meat absorbs the flavor of the seasoned broth, packing the dish full of flavor.
- Onion + garlic. Diced yellow onion and minced garlic add delicious aromatic flavor to the chili.
- Chicken broth. I recommend using a low-sodium chicken broth because then you can control the amount of salt in the chili.
- White beans. The recipe calls for Great Northern white beans, but feel free to use cannellini beans or navy beans.
- Green chiles. You’ll need two small cans of green chiles. I always use one hot and one mild.
- Corn. Corn adds a bit of crunch and sweetness. You can use fresh, frozen, or canned corn for this dish.
- Cilantro. Adds fresh flavor, but feel free to leave this out, if you’re not a fan.
- Spices. Cumin, oregano, chili powder and cayenne pepper create the perfect blend of flavors. If you’re sensitive to spice, omit the cayenne pepper.
- Ranch dressing mix. My secret ingredient! This extra seasoning really takes the chili to the next level! If you don’t have it on hand, feel free to leave it out.
- Cream cheese. My favorite part! A small amount of cream cheese stirred in at the end gives the sauce a rich, creamy texture.
- Half and half. For extra creaminess!
- Toppings. There are lots of different ways you can dress up white chicken chili. See below for all of my favorite options.
How to make this recipe
Making this cozy white chili recipe is such a breeze! I love that you can just throw everything into the slow cooker and let the magic happen! If you’d rather make this recipe on the stovetop, see below, or in a pressure cooker, see the recipe card for those instructions.
- Add ingredients to slow cooker. Start by placing raw chicken breasts (or boneless, skinless chicken thighs) in the bottom of the slow cooker and add diced onion, minced garlic, broth, beans, green chiles, corn, cilantro and all of the seasonings, including the ranch dressing packet.
- Cook. Stir well, cover and cook on high for 4-6 hours or on low for 8 hours.
- Add creaminess. Stir in the cream cheese and half and half. Cover and cook on HIGH for 15 minutes and until the mixture is creamy and slightly thickened.
- Enjoy! Stir once more, taste and adjust seasonings as needed. Ladle into bowls and serve with your favorite toppings.
Stovetop recipe
Making this in the crock pot is a super easy way to let ingredients cook and simmer as you go on about your day. But if you need dinner right away, you can adapt this recipe and cook it on the stovetop in 30-45 minutes.
To make on the stovetop, you just need to make a couple of changes. I use cooked chicken for this version. Rotisserie chicken is typically my go-to option. If you’d prefer to cook chicken breasts, try my perfect baked chicken.
- Cook. In a large pot, sauté onions and garlic in olive oil until soft. Then, add the shredded chicken, broth, beans, green chiles, corn, cilantro and all of the seasonings, including the ranch dressing packet. Stir to combine and let this mixture simmer for 20-30 minutes.
- Add creaminess. Stir in the cream cheese and half and half. Let this mixture simmer for a few minutes, stirring frequently until all of the cream cheese is incorporated into the chili.
- Enjoy! Stir once more, taste and adjust seasonings as needed. Ladle into bowls and serve with your favorite toppings.
Whether you make white chicken chili on the stove or in a crockpot, it’s sure to please. You can also find pressure cooker instructions at the bottom, in the recipe card.
Toppings for chili
As much as I love this white chicken chili as-is, it’s even better with lots of toppings. I listed my favorite toppings, below. This chili is hearty enough to serve as a complete meal, but I often serve it with a side of my Mexican Cornbread for an extra special dinner. It’s seriously the BEST cornbread you’ll ever taste and a must try! Some favorite topping ideas:
- Shredded cheese. I typically sprinkle some shredded cheddar cheese, Monterey Jack cheese or Mexican cheese blend on top of soup and chili recipes. The cheese gets all melty and delicious! Yes, please!
- Avocado or guacamole. A must for me when I eat Mexican-flavored dishes. By the way, my guacamole recipe is bomb!
- Tortilla chips or strips. One of my favorite toppings to add is crushed tortilla chips or strips. Adds the perfect crunch!
- Cilantro. I’m a huge fan of cilantro and add extra to almost all Mexican recipes that I make. So flavorful and yummy!
- Green or red onions. About a tablespoon of green onions or red onions would make a great option for an extra boost of flavor. Sliced jalapenos is a great addition too!
- Lime juice. A squeeze of a lime is the perfect finish to this chili recipe!
Tips for recipe success
This crockpot white chicken chili recipe really is so simple, but here are some tips to make sure yours cooks up awesome every single time!
- This recipe is very versatile. Feel free to add the amount of spices and other ingredients that you prefer.
- You could also use cooked chicken for this chili, such as leftover cubed chicken, shredded rotisserie chicken, or roasted chicken. Simply shred it up before adding it to the pot and stir it in at the end just to heat it up.
- If you want to keep this chili dairy-free or lower in fat and calories, you can make it without the cream cheese and half and half. Another option is to use the reduced fat variety of both.
- If you prefer this chili to be thicker, you can ladle out about a cup of the cooked chili and process it in a blender until completely blended. Then, stir the blended portion back into the pot with the rest of the chili.
Frequently asked questions
White chili typically includes white beans, chicken (sometimes pork), and green chiles. To make it white, it also usually is made with cream cheese, half-and-half, sour cream, or heavy cream.
Regular chili has a rich base of chili powder and tomatoes, while white chili has a creamy base and includes green chilies.
White beans that work great in this recipe are cannellini beans, navy beans or great northern beans.
Storage recommendations
This dish is perfect for meal prep or as a make ahead meal, and reheats very well. In fact, I think it’s even tastier the next day!
- Leftovers. Like other chili recipes, this can be stored in an airtight container and kept in your fridge for up to about 4 to 5 days.
- Freezing. White chicken chili freezes really well. Once it’s completely cooled, place it in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop.
Crockpot White Chicken Chili is one of my family’s favorite soup/chili recipes ever! Trust me, everyone will LOVE this flavorful dish and it’s SO easy too!
More soup and chili recipes to try
If you try this recipe, let me know! Leave a comment and if your family loves this recipe as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Crockpot White Chicken Chili
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 (32 oz) box low sodium chicken broth or stock
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 2 (4 oz) cans diced green chiles , (I do one hot, one mild)
- 1 (15 oz) can whole kernel sweet corn, drained
- 1 small handful fresh cilantro, chopped
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon chili powder
- 1 packet dry ranch dressing mix
- 1/2 teaspoon cayenne pepper , (optional)
- 4-6 ounces reduced fat or regular cream cheese, softened
- 1/2 cup light or regular half and half
- Salt & pepper, to taste
- Optional toppings: sliced jalapeños, sliced avocado, sour cream or greek yogurt, fresh cilantro, tortilla strips, lime juice, shredded cheese
Instructions
- Place chicken in the bottom of slow cooker. Add onion, minced garlic, broth, beans, green chiles, corn, cilantro and all seasonings, including the ranch dressing packet. Stir well, cover and cook on low for 8 hours or high for 4-6 hours.
- Once chicken is cooked, remove it to large bowl or plate, shred, then return to slow cooker.
- Add cream cheese and half and half, stir well, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- Stir once more, taste and add any additional seasonings you prefer and salt & pepper, as desired. Ladle into bowls and serve with your favorite toppings.
Notes
(If I’m making this on the stovetop, I always use 2.5 to 3 cups shredded rotisserie chicken. You can use any leftover chicken or use this perfect baked chicken recipe.)
-Heat 1 tablespoon olive oil or butter over medium high heat and add onions. Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.
-Add in chicken, broth, beans, green chiles, corn, cilantro and all seasonings. Stir to combine.
-Increase heat to high and bring to a boil. Reduce heat to simmer. Simmer uncovered for 20-30 minutes.
-Stir in cream cheese and half and half, and let simmer a few minutes. Stir to make sure all of the cream cheese is incorporated. Serve with your favorite toppings.
Instant Pot (Pressure Cooker) Instructions
-Place chicken in pressure cooker. Add in onion, garlic, broth, beans, green chiles, corn, cilantro, and seasonings. Stir well.
-Place cubes of cream cheese on top of the mixture.
-Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the “venting” position to completely release steam before opening lid.
-Remove the chicken to a bowl or plate and shred with 2 forks.
-Return the shredded chicken back to the pressure cooker and add half and half. Stir to combine all ingredients and melt the cream cheese into the chili. Serve with toppings, as desired. Storing Leftovers. This chili will keep well in the refrigerator for up to about 5 days. It also freezes well. For freezing, once completely cooled place it in freezer safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop. Serve with your favorite toppings.
Did you make this recipe?
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another hit! LOVE the flavors. and texture. new family favorite. AND i made it with the Mexican cornbread…yummy!!!!
So happy to hear! Thanks so much for your comment!
How many does the White Chicken Chili serve?
This recipe makes a large amount and will easily serve 6 to 8 people. You should have about 12 cups or so. Enjoy!
So delicious!!! I made this today along with your Mexican Cornbread and both at delicious! 😋. I used leftover turkey breast instead of chicken and it came out so good!!
Thank you for your recipes!!
I made this last night, and the whole family loved it! I can’t wait for leftovers tonight. A bonus was that it made my house smell amazing all day.
Yay! Love hearing that. Thanks so much for your comment!
Made this as-written in my crockpot and it is delicious!
Yay! So happy to hear! I’m going to have to make it again soon!