Crockpot White Chicken Chili

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Crockpot White Chicken Chili is such a classic comfort food. Tender shredded chicken, hearty white beans, green chiles, spices and creamy cheese comes together to be such a cozy meal.

Lately, we have been making this cozy Crockpot White Chicken Chili on repeat! It is the perfect winter chili to enjoy on those snowy days. We have actually had several days of snow here in eastern Virginia this past month which is rare.

This white chicken chili comes together pretty easily since you throw everything into the crockpot and let it do it's thing. This chili also freezes very well so it's great to prepare a double batch for later.

One thing I love about this recipe is all the topping possibilities. Be creative! From sour cream to avocado chunks, this crockpot white chicken chili can be made to your liking. I love adding in diced jalapenos for that extra kick along with a serving of corn chips to crunch on.

Looking for more comforting winter inspired recipes? Check out my Slow Cooker Creamy Chicken Gnocchi Soup, this Slow Cooker Creamy Sausage and Potato Soup and my Slow Cooker Chicken and Vegetables.

WHY YOU'LL LOVE MAKING CROCKPOT WHITE CHICKEN CHILI

• Effortless cooking. The crockpot does it all! Just put ingredients in and dinner will be ready in the evening or great for a crowd pleasing party.

• Hearty comfort food. Loaded with protein from the beans and chicken along with the rich broth. The cream cheese brings it all together. So satisfying!

• Incredible flavor. Shredded chicken, creamy beans, mild green chiles, spices and aromatics provide such comforting flavor.

• Customizable. This recipe is very customizable and just a template. From the toppings to adjusting the spices, it's all based on your preference.

INGREDIENTS + NOTES

• Chicken: I am using 2 large chicken breasts that total about 3 lbs.

• Aromatics: Diced onions and minced garlic provide such fragrant flavors.

• Spices: Chili powder and cumin give the chili a bit of a kick.

• Green chiles: Two cans are used and give the chili a hint of spice.

• White beans: Two cans drained and rinsed for convenience.

• Corn: I'm using a bag of frozen but you can also use a can just make sure it is drained.

• Chicken broth: Use store bought or homemade.

• Cream cheese: Full fat is best for a very creamy chili.

Scroll down to the recipe card for quantities used.

HOW TO MAKE SLOW COOKER WHITE CHICKEN CHILI

Step 1: Assemble and Cook

Add all ingredients into the crockpot except the cream cheese. Cook on low 6-8 hours.

Step 2: Add cream cheese and shred chicken

Add in the cream cheese and use a fork to shred the cooked chicken.

Step 3: Melt cream cheese and serve

Allow to cook for another few minutes until the cream cheese is melted. Serve and garnish with your favorite toppings.

OTHER WAYS TO MAKE WHITE CHICKEN CHILI

Instant Pot Instructions:

1. Add chicken breasts to the instant pot.
2. Add in the remaining ingredients except the cream cheese.
3. Cube the cream cheese then place on top of the other ingredients.
4. Cover, switch the valve to the "sealing" position and cook for 20 minutes on manual high pressure.
5. Let it depressurize for 10 minutes then switch the valve to the "venting" position to release steam before opening the lid.
6. Remove chicken to shred then add back in. Enjoy!

Stovetop Instructions:

1. Cut chicken breasts into 3-4 pieces. Set aside.
2. Add 1 tablespoon of olive oil to a large Dutch oven or stovetop pot. Over medium heat, add the onions and garlic along with spices until translucent.
3. Add in the chicken, green chiles, beans, corn and broth. Increase the heat and let boil.
4. Simmer uncovered 30-40 minutes.
5. Verify chicken is fully cooked and take out to shred then add back in along with the cream cheese.
6. Stir cream cheese in until melted then serve!

VARIATIONS

Here are a few ways to customize this chili:

• Swap the protein: You can easily use shredded turkey breasts. This chili would be a perfect way to use leftover turkey at Thanksgiving.

• Make it spicier: Feel free to add in cayenne pepper, hot sauce or diced jalapenos.

• Dairy free: Omit the cream cheese and use a can of coconut cream to make it creamy.

• Extra creamy: Double the cream cheese or add a little heavy whipping cream.

• Make it juicier: Use chicken thighs instead of breasts.

EMILY'S TIPS

• Thicken the chili if needed. Use 1 tablespoon of arrowroot powder or cornstarch if chili seems too liquidy.

• Shred the chicken. Be sure to shred the chicken before serving.

• Put cream cheese in last. Place cream cheese into the crockpot and break apart to stir. Let it cook and fully absorb into the mixture before serving.

• Be creative! Have fun with your toppings. Top with shredded cheese, tortilla chips, sour cream, avocado chunks, diced jalapenos and any additional seasonings.

SERVING SUGGESTIONS

Crockpot white chicken chili pairs with a number of toppings such as jalapenos for spice, splash of lime juice, cilantro, extra cheddar cheese, sour cream and your favorite tortilla chips.

You might also like to enjoy with gluten free cornbread or another gluten free crusty bread. The chili is great with a side of rice, Cilantro Lime Cauliflower Rice or quinoa for a heartier meal.

For dessert, I'd recommend enjoying with these Easy Churro Bars or these Easy No Bake Chocolate Chip Bites to round out the meal.

STORAGE + REHEATING

Store: Refrigerate any leftover chili in an airtight container for up to 4 days.

Freeze: Place in a freezer safe container or bag for up to 3 months.

Reheating: Place leftovers over medium heat in a stovetop pan and heat until warmed through. If using from frozen, let thaw overnight in the fridge before reheating on the stove.

FAQ'S

What's the best type of chicken to use?

Chicken breasts are the best because they will shred easily but you can also use chicken thighs too. Just know it will be juicer.

Can I use canned beans and corn?

Absolutely! I used canned beans and corn for convenience and ease on busy days. Drain and rinse before adding to the crockpot.

How can I thicken the chili?

You can add in 1 tablespoon of cornstarch or arrowroot powder and stir until thickened.

Can I cook the white chicken chili on high?

Yes! Just cook on high for 3-4 hours or until chicken is fully cooked to an internal temperature of 165 degrees F.

I hope you give these Crockpot White Chicken Chili a try! If you do give this recipe a try, please let me know!

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