This easy and delicious Crockpot White Chicken Chili is creamy, cozy and loaded with hearty flavors for the perfect hands-off dinner to warm you up all winter long. With a handful of pantry staples, the prep time is only 5 minutes for a hearty soup that will feed your family all week long.
I’m the chili queen in our family — I’ve made about a hundred varieties, and this Crockpot White Chicken Chili is by far one of our favorites. Made in a slow-cooker, this no-fuss creamy white chicken chili could not be simpler to prep and packed with rich flavor, it’s perfect for a cold winter night or feeding a hungry group. We love setting it and forgetting it ahead of time, too, so the whole house smells good all day.
Loaded with tender shredded chicken, creamy Great Northern beans, green chilies, and finished with melty cream cheese, this Crockpot White Chicken Chili is stick-to-your ribs delicious. And made with simple ingredients, you can whip this up easily, anytime. It’s great for meal prep and leftovers are almost better the next day, so we recommend serving this Slow Cooker White Chicken Chili as a meal prep recipe, too. Chili season is the best season — enjoy!
If you like this cozy recipe, be sure to try some of these other slow-cooker favorites. We love this tender Fall Apart Crockpot Roast and our Crockpot Lasagna for a shortcut version of a classic comfort food.
Why You’ll Love This Recipe
- Easy Hands-Off Recipe: This recipe truly doesn’t get any easier to make. Simply add everything into the crockpot all at once, set it, and forget it. Enjoy later, with almost zero effort.
- Ultra Creamy Texture: This chicken chili has the smoothest, creamiest, most indulgent texture thanks to the melted cream cheese stirred in at the end.
- Great for Cozy Dinners: Hearty and warm, this is the perfect cozy dinner for the cold winter months, and for feeding a big crowd.
- Simple Pantry-Friendly Ingredients: With easy pantry and fridge items, you can whip this up at a moment’s notice. It’s no fuss and always delicious.
Ingredients:
- Salsa: Use any of your favorite mild varieties. This adds tons of Mexican-inspired flavor to the chili.
- Great Northern Beans: Creamy and protein packed, use canned for convenience. White beans work great, too.
- Chicken: We like lean, tender chicken breasts here. Rotisserie chicken also works like a charm.
- Green chilies: We love keeping a can of these on hand to add subtle heat and smokiness.
- Chicken Broth: Adds savory flavor and gives the soup the perfect consistency.
- Corn: Use fresh, canned or frozen, to add sweetness, texture and color.
- Garlic Powder & Onion Salt: For aromatice seasoning.
- Cumin & Cilantro: Adds extra flavoring to give the chili that classic Mexican-inspired taste.
- Salt & Pepper: Taste and adjust as needed.
- Cream Cheese: Added at the end for extra creaminess and richness.
How To Make Crockpot White Chicken Chili
1. Add all of the ingredients to a crockpot including the spices.
2. Cook on LOW for 6 hours, then turn your crockpot up to HIGH and cook for an additional 4 hours.
3. Take out the chicken breasts and shred them- add the chicken back to your crockpot. Add in some cream cheese and let it melt.
4. Add salt and pepper to taste and serve warm with cornbread or tortilla chips!
5. You can add fresh onion, tomato, cilantro on top prior to serving for some extra flavor too! Enjoy!
Expert Tips
- Shred Chicken Immediately After Removing: Do this once it’s cooked and still warm, right after you remove it from the slow cooker — it’ll be easier to shred.
- To quickly shred the chicken use a hand mixer or stand mixer. It will be shredded with less mess in about 10 seconds!
- Stir in Cream Cheese Gradually: This will help it melt smoothly into the chili rather than clumping.
- Add Fresh Toppings: Top the chili with onion, tomato, or cilantro right before serving for extra brightness and flavor.
- Adjust Seasonings at the End: Taste and adjust with salt and pepper at the end, since the salsa and canned beans can vary in saltiness.
- Use Rotisserie Chicken: We love this easy and tasty shortcut to save time, instead of cooking raw chicken breasts.
Variations
- Add Corn or Black Beans for Extra Texture: Either add extra flavor, texture, and color. Use canned or frozen for convenience.
- Make it Spicy: Use a hot salsa or add in diced jalapeño for a little kick.
- Add Garnishes and Toppings: Top your bowl with shredded cheese, diced avocado, or sour cream for extra richness and flavor for the perfect finishing touches.
Storage
Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently on the stove over medium-low heat until warmed through. Serve with any desired fresh toppings.
This is a great freezer meal to have on hand. Store leftovers in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat on the stove with a splash of chicken broth to loosen, if needed. Serve with fresh toppings.
You can make this ahead of time, too. Prep and cook the chili in advance, then cool and store in the fridge until you’re ready to serve at a later time or day. Reheat on the stove or warm individual portions in the microwave.
FAQs
Yes! Rotisserie chicken is a delicious and easy shortcut to save time.
Sure – simply add the ingredients and cook over low heat, covered, stirring occasionally.
Absolutely. The cream cheese makes it rich and velvety at the end, but you can omit it, if needed.
We like shredded cheddar cheese, diced tomatoes or raw red onion, fresh cilantro and tortilla chips.
More Cozy Soup Recipes
Crockpot White Chicken Chili
Ingredients
Method
- Add all of the ingredients to a crockpot including the spices
- Cook on LOW for 6 hours, then turn your crockpot up to HIGH and cook for an additional 4 hours
- Take out the chicken breasts and shred them- add the chicken back to your crockpot. Add in some cream cheese and let it melt.
- Add salt and pepper to taste and serve warm with cornbread or tortilla chips!
- Notes
- You can add fresh onion, tomato, cilantro on top prior to serving for some extra flavor too!Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat on the stove over medium-low heat until warmed through. Serve with any desired fresh toppings.
- Store leftovers in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat on the stove with a splash of chicken broth to loosen, if needed. Serve with fresh toppings.
- Prep and cook the chili in advance, then cool and store in the fridge until you’re ready to serve at a later time or day. Reheat on the stove or warm individual portions in the microwave.