Slow Cooker White Chicken Chili – easiest crockpot chili recipe packed with tender shredded chicken, white beans and bold flavor in a creamy broth. It’s the perfect time of year for chili!
Friends, recipes that yield HUGE flavor really don’t get much easier than this one and who can’t get behind a bowl of chili on a cold day?
Add ingredients to the slow cooker, let it do the heavy lifting and in a few hours you’re rewarded with the best White Chicken Chili recipe around loaded with tender chicken, hearty beans, sweet corn and green chilies in a creamy broth.
Why this recipe works:
- Easy recipe perfect for busy weeknights – It preps in just 5 minutes.
- Ingredients are all available from grocery stores.
- It’s a hearty chili – warms you from the inside out in the most delicious way!
- Tastes so good it’s worthy of any chili cook off.
- White chili is a delicious spin on traditional chili with tender chicken instead of beef.
- It makes the ideal lunch the next day.
- It’s a great recipe and the ultimate comfort food with a kick!
Here’s what you’ll need to make White Chicken Chili:
- Onion
- Bell pepper
- Boneless skinless chicken breasts
- Salt and black pepper
- Cumin
- Chili powder
- Great Northern beans
- Corn
- Green chilies
- Whole lime
- Chicken stock
- Hidden Valley Spicy Ranch seasoning packet
- Cream cheese cube
- Fresh cilantro
Optional crispy tortilla strips:
- 3-4 flour or corn tortillas
- 2 tablespoons oil
How to make Slow Cooker White Chicken Chili:
Dice onion and bell pepper. Add to bottom of the slow cooker.
Season chicken breasts on both sides with salt, pepper, cumin and chili powder. Give it a good rub then add chicken to the top of the veggies.
Drain the beans and corn (don’t rinse!) and add to the slow cooker along with the can of green chilies.
Squeeze the juice from half of one lime then pour in the chicken stock and entire package of Spicy Ranch seasoning.
Give it all a good stir then cover and cook 4 hours on high or 6-8 hours on low heat. Cooking time will vary with size of chicken breasts.
Once the chicken is fork tender, use two forks and shred the chicken while it’s still in the slow cooker.
Add finely chopped cilantro and cream cheese torn or cut in cubes. Stir gently until cheese is completely combined. Taste and adjust for salt and lime juice (squeeze in the other half to your preference).
Spoon into bowls and serve with your favorite toppings.
How to make homemade crispy tortilla strips:
Thinly slice flour or corn tortillas into strips.
Heat 1-2 tablespoons of vegetable oil in a skillet and once it’s hot, drop in the strips working in batches so you don’t overcrowd the pan.
Cook to a golden brown, turning to cook both sides then transfer to a paper towel lined plate and sprinkle with salt.
Can I freeze White Chicken Chili?
Yes! This chili freezes really well. Cool completely then transfer to freezer-safe airtight containers. Store in the freezer up to 3 months.
Subs and variations to this recipe:
- Chicken broth instead of stock
- Any white beans work well: cannellini beans, pinto beans, garbanzo beans/chickpeas
- Use frozen corn, canned or fresh.
- Try chicken thighs instead of breasts.
- Equal amount salsa verde can be subbed for green chiles.
- Try adding garlic powder to the chili too.
- Heat level not high enough? Add a pinch of cayenne pepper!
How to serve chili:
In my humble opinion, chili must have toppings. Here are a few of my favorites:
- Diced avocado or a dollop of fresh guacamole
- sour cream
- tortilla chips
- sliced green onions
- shredded cheddar cheese
- lime wedges
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Enjoy!
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Slow Cooker White Chicken Chili
Equipment
- slow cooker/crockpot
Ingredients
- 1/2 medium onion diced
- 1 medium bell pepper diced (orange used)
- 1 1/2 pounds boneless skinless chicken breasts or sub thighs
- salt and pepper to taste
- 1 teaspoon cumin
- 1 1/2 teaspoons chili powder
- 2 15 ounce Great Northern beans cans
- 1 1/2 cups corn can, frozen or fresh
- 4 ounces green chilies canned
- 1 small lime juiced
- 2 cups chicken stock
- 1 package Hidden Valley SPICY Ranch Seasoning
- 1/4 cup fresh cilantro finely chopped
- 8 ounces cream cheese softened to room temp
Instructions
- Dice onion and bell pepper . Add to bottom of slow cooker.
- Season the chicken on both sides with salt, pepper, cumin and chili powder and place them on top of the vegetables.
- Drain beans and corn (don't rinse the beans) and add to the slow cooker along with the green chilies. Squeeze juice from half the lime over the top then pour in chicken stock in Spicy Ranch seasoning.
- Stir well to combine hen cover and cook 4 hours on high or 6-8 hours on low or until chicken is fork tender.
- Shred the chicken while it's in the slow cooker, add the cilantro and cream cheese, stirring until it's completely combined.
- Taste and adjust for salt, pepper and if you'd like - squeeze in the other half of the lime juice. Serve hot with your favorite toppings!
Great recipe! I added 2 garlic cloves, 1 tsp ancho powder and a few cracked red pepper flakes. Also 1/2 cup half and half when I added the cream cheese.
Thanks so much Shirley! I love your additions to the recipe – so glad you enjoyed it and made it your own! – Bernie