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white chicken chili in white bowl on placemat

Crockpot White Chicken Chili

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.
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Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup mild salsa
  • 3 cans Great Northern beans- all but 1 can drained
  • 3 large chicken breasts
  • 1 , 4 oz can diced green chilies
  • 2 cups chicken broth
  • 1/2 cup corn- drained
Spices:
  • 1 tsp garlic powder
  • 1 tsp onion salt
  • 1 tsp cumin
  • 1 tsp cilantro
  • Salt and pepper to taste
  • 1/2 block of cream cheese

Method
 

  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. Notes
  6. You can add fresh onion, tomato, cilantro on top prior to serving for some extra flavor too!
    Enjoy!

Notes

Storage:
  • 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.