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Our Crockpot White Chicken Chili has tender shredded chicken, veggies, and a creamy, flavorful broth that come together for a cozy meal on cool nights. Top it off with tortilla chips, cilantro, and avocado for extra yum!
Our creamy Crockpot White Chicken Chili is a Fall favorite! Perfect on chilly nights, rich and hearty, creamy and savory, loaded with white beans and tender chicken – yum!
We love making soup in the slow cooker and our white chicken chili in the crockpot is no exception! After cooking for hours, it just tastes so much more flavorful!
We like to serve this up with something like our sweet cornbread, homemade biscuits, or quick dinner rolls on the side. Our 7 Up Biscuits go great with this too!
This is a super-quick-to-toss-together version of white chicken chili, made with canned beans in the crockpot – it takes just 10 minutes to prep and then the slow cooker does the rest of the work for you.
If you’re looking for a white chicken chili using dried beans and cooked on the stove, try our stovetop White Chicken Chili.
Another cozy chicken recipe we love is this Cream of Mushroom Chicken.
♥ What We Love About This Recipe:
- The slow cooker makes the chicken so tender and juicy!
- It’s an easy recipe that doesn’t require much of any work. Just add everything to your crockpot and let it slow cook!
- This one is easy to customize – use your favorite cut of chicken, add more or less spice, and top your bowl of soup with all your favorite fixings.
- You can easily feed a crowd with this slow cooker white chicken chili. Double the recipe as needed! Leftovers keep great as well.
Ingredient Notes:
Chicken – We prefer chicken breasts in our white chicken chili, but you can use chicken thighs as well. You’ll need about a pound and a half.
Flavor Bombs – This white chicken chili is packed with lots of flavor! You’ll start with some diced onion and minced garlic. You’ll also be adding in canned corn, and canned Great Northern Beans.
Peppers – A can of diced green chiles is going to add good flavor and a bit of spice to the chili. I’m also adding in one small minced jalapeno. That is optional if you don’t want too much spice!
Chicken Broth – Make your own with bouillon, buy a carton at the store, or use homemade!
Heavy Cream – This will get mixed up with the chicken broth to make the rich and creamy broth that the chicken and veggies will slow cook in.
Seasoning – You’ll need some standard chili seasoning ingredients including cumin, chili powder, salt, and pepper.
See the recipe card for full information on ingredients and quantities.
Variations:
- Swap the chicken breasts for any cut of chicken you prefer. We prefer white meat, but thighs work great.
- Make this more or less spicy depending on how much jalapeno you add to your white chicken chili. The diced green chiles really don’t add heat, so don’t skip those either way.
- While you could use whole milk in the place of cream, your slow cooker white chicken chili won’t be as rich or as thick. Highly recommend cream if you have it!
- Feel free to add additional seasonings to suit your tastes. A squeeze of fresh lime juice will brighten up the flavors if you don’t want to add more salt.
Crockpot Recommendation!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
Step by Step Instructions:
To begin this recipe you’ll basically just add all of the listed ingredients except for the heavy cream to your slow cooker. Slow cook on low for 8 hours or high for 4 hours.
Remove the chicken breasts from the crockpot and shred them up with a couple of forks. You can then return the shredded chicken to the crockpot.
Helpful Tip!
Like your chicken to be finely shredded? Use a stand or hand mixer to shred the chicken! It’ll be perfectly shredded in just a minute!
Finally, pour in the heavy cream and stir it up until it’s combined with the rest of the chili. Cover the crockpot and let it cook on high for about 10 minutes to warm the cream and complete the chili.
You can keep this white chicken chili in the crockpot on low until you’re ready to serve. Be sure to serve with your favorite toppings, such as sliced jalapeno, avocado, and cheese.
Serving Suggestions:
Top your bowl of crockpot white chicken chili with your favorite toppings. Some ideas include:
- Slices of Avocado
- Tortilla Strips or Chips
- Fresh Cilantro
- Slices of Jalapeno
- Sour Cream
- Shredded Cheddar
For sides I’d recommend my homemade sweet cornbread or this savory and spicy jalapeno cheddar cornbread!
These air fryer tortilla chips are another excellent side that’ll go well with chili and they’re so much better when you make them yourself!
Recipe FAQs:
Traditional chili has beef, beans, tomatoes, onions, and spices for a spicy kick. White chili swaps beef for chicken, uses white beans, and has a milder, creamier taste. Traditional chili is bold and spicy, while white chili is more chill and creamy. They’re both awesome comfort foods for cozy nights, just depends on what flavor you’re in the mood for!
You can safely cook raw chicken in a slow cooker. The prolonged cooking time and steam kill bacteria, making it perfectly safe. You can even use frozen chicken straight from the freezer!
To make white chicken chili less spicy, use fewer or milder peppers, reduce the chili powder, add more chicken broth for dilution, stir in more cream or add sour cream, and balance with sweetness from corn or lime juice.
MORE HOMEMADE CHILI RECIPES!
- Crockpot Turkey Chili
- Hot Dog Chili & Air Fryer Hot Dogs
- Steak Chili
- Keto Chili
- Taco Chili
- Buffalo Chicken Chili
Crockpot White Chicken Chili
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 yellow onion diced
- 1 small jalapeno minced
- 3 cloves garlic minced
- 12 ounces canned diced green chiles
- 3 cups chicken broth
- 30 ounces canned Great Northern Beans drained and rinsed
- 15 ounces canned corn drained
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt more to taste
- 1 teaspoon cracked pepper
- 1 cup heavy cream
Instructions
- Add everything but the heavy cream to the slow cooker and stir to combine.
- Cover and cook on low for 8 hours or high for 4 hours, until the chicken easily shreds with a fork.
- Remove the chicken from the slow cooker and shred with a fork.
- Return the chicken to the slow cooker along with the heavy cream. Stir to combine.
- Cover and cook on high for 10 minutes to warm the cream.
- Stir well and serve with desired toppings.
Renee says
I use this recipe, it’s great! I use some cream cheese instead of the cream. I think it does the same job and gives the chili more cheese flavor.
Karly Campbell says
That sounds delicious!
Ellie says
This is now one of my favorite chili recipes! I made it exactly as written, and my family loved this.
Glenda Butler says
Wow
Michelle says
I made this for the first time yesterday, the flavor…was GREAT! But, it was very runny. I followed the recipe EXACTLY and there was a lot of liquid when it was done cooking. It’s a shame, I really liked it other than the excess liquid and I have no idea how to try to adjust that. ?
Karly Campbell says
Hi Michelle! You can use less chicken broth during cooking if you like less broth. If you’re wanting a thicker broth, I’d recommend you whisk together a bit of water and cornstarch (a tablespoon of cornstarch + 2 tablespoons water should do it) and then stir that into the chili during the last 10 minutes of cooking.
Jpnj says
The chili came out super watery and bland. I followed the recipe exactly.
Karly says
I’m sorry to hear this one was to your tastes. It’s definitely a broth consistency, but we don’t find it bland at all. Maybe double the spices and see if that gets it more to your liking.