There’s something so comforting about a warm bowl of chili, isn’t there? When the day gets busy, I always turn to my trusty slow cooker. It feels like a little kitchen helper doing all the work for me.
And let me tell you, this White Chicken Chili Slow Cooker recipe is a true favorite. It’s creamy, savory, and has just the right amount of kick. It’s one of those meals that tastes like you spent hours on it, but your slow cooker did everything.
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Why You’ll Love This Recipe
First off, the ease of this dish is a huge win. You basically add your ingredients to the pot and walk away. It is the definition of a simple weeknight dinner solution. What’s not to love about that?
The flavor is just so satisfying. The combination of cream cheese, green chilies, and corn creates a rich and slightly sweet base. It is a wonderful change of pace from traditional tomato based chilis.
It’s also incredibly versatile. You can adjust the spice level to your family’s preference. Plus, the toppings are where you can get really creative. Everyone can customize their own bowl which makes it fun for kids and adults.
This is honestly one of the best white chicken chili recipe ideas for gatherings. It makes a big batch and stays warm in the slow cooker, so guests can serve themselves whenever they like. It’s low stress entertaining at its finest.
Ingredients
Here is what you will need to gather for this amazing White Chicken Chili Slow Cooker meal. The list looks long, but it comes together so quickly.
- 2 boneless skinless chicken breasts
- 1 diced onion
- 2 cloves fresh garlic, finely minced or pressed
- 1 (8 oz) brick of Philadelphia cream cheese
- 1 (14.75 oz) can of cream corn
- 1 cup frozen corn
- 1 (14.5 oz) can of fire roasted diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (7 oz) can green chilies
- 1 cup chicken stock
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/4 to 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup heavy cream or half and half
- Your favorite toppings like cilantro, sour cream, or tortilla strips
Step-By-Step Instructions
Ready to see how simple this is? Let’s make some Crockpot White Chicken Chili Easy style. Just follow along and you’ll have dinner cooking in no time.
Step 1: Combine The Ingredients
Start by getting out your large slow cooker. Place the chicken breasts at the bottom. Now, add the diced onion, minced garlic, cream cheese, cream corn, frozen corn, fire roasted tomatoes, black beans, and green chilies.
Pour in the chicken stock. Then sprinkle in all of your spices: the cumin, smoked paprika, chili powder, cayenne, salt, and pepper. Give it a gentle stir to get things acquainted, but don’t worry about it being perfectly mixed. The slow cooker will work its magic.
Step 2: Let The Slow Cooker Work
Put the lid on your slow cooker. Set it to cook on low for 6 hours or on high for 3 to 4 hours. Now you can go about your day! Your house will start to smell absolutely wonderful as the chili simmers away. This is the beauty of white chicken chili crockpot recipes.
Step 3: Shred The Chicken
Once the cooking time is up, the chicken will be tender and cooked through. Carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a bowl. Use two forks to shred the chicken. It should fall apart very easily.
Step 4: Add The Finishing Touches
Now for the creamy part. Pour the heavy cream or half and half into the slow cooker with the rest of the chili. Stir it all together until the cream cheese is fully melted and everything is smooth and creamy. It should look so inviting.
Step 5: Return The Chicken and Serve
Add the shredded chicken back into the slow cooker. Give it one final stir to combine everything. Your delicious White Chicken Chili Slow Cooker is now ready to serve. Ladle it into bowls and get ready to add your favorite toppings.
How To Store Leftovers
If you have any leftovers, which is a big if, they are very easy to store. First, let the chili cool down to room temperature. You do not want to put a hot pot directly into the fridge.
Once cooled, transfer the chili to an airtight container. It will keep well in the refrigerator for up to 4 days. The flavors actually get even better the next day, making it a great option for lunches.
When you’re ready to reheat, you can do so in a pot on the stove over medium low heat or simply in the microwave. You might want to add a little splash of chicken stock or milk if it has thickened up too much.
Tips
Want to make the best white chicken chili recipe possible? Here are a few little tips to help you along the way. Small adjustments can make a big difference.
Don’t be shy with toppings! Fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, sliced avocado, and crunchy tortilla strips are all amazing additions. A squeeze of fresh lime juice also brightens up the flavors beautifully.
You can control the heat. The recipe calls for up to a half teaspoon of cayenne pepper. If you love spicy food, feel free to add more. You could even add some diced jalapeños with the onion for an extra kick.
If your chili seems too thick for your liking, just stir in a bit more chicken stock until it reaches your desired consistency. If it’s too thin, you can let it cook with the lid off for the last 30 minutes to help it reduce.
Conclusion
There you have it! A simple, comforting, and incredibly tasty White Chicken Chili Slow Cooker recipe that is sure to become a family favorite. It’s the kind of meal that brings everyone to the table and warms you up from the inside out.
I hope you enjoy making this as much as we do. It’s a wonderful example of how white chicken chili crockpot recipes can save you time without sacrificing any flavor. Happy cooking!
FAQ
Can I Use Rotisserie Chicken?
Yes, absolutely! Using a store bought rotisserie chicken is a great shortcut. Just shred the meat and add it during the last 30 minutes of cooking, along with the heavy cream. This will give it enough time to heat through and absorb the flavors of the chili.
How Can I Make The Chili Thicker?
If you prefer a thicker chili, you have a couple of options. You can leave the lid off the slow cooker for the final 30 to 60 minutes of cooking time. Another way is to make a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then stirring it into the chili and letting it cook for another 15 minutes.
Is This White Chicken Chili Slow Cooker Recipe Gluten Free?
It can easily be made gluten free. The ingredients in the recipe are naturally gluten free, but you should always double check the labels on your canned goods, chicken stock, and spices to ensure they are certified gluten free and produced in a safe facility.
What Should I Serve With This Chili?
This chili is a fantastic meal all on its own, but it pairs wonderfully with a side of warm cornbread or crusty bread for dipping. A simple green salad with a light vinaigrette also makes a nice, fresh contrast to the rich and creamy chili.
Creamy White Chicken Chili
This comforting White Chicken Chili Slow Cooker recipe is a true favorite. It’s creamy, savory, and has just the right amount of kick. It’s one of those meals that tastes like you spent hours on it, but your slow cooker did everything.
Requirements
Ingredients
Instructions
- Start by getting out your large slow cooker. Place the chicken breasts at the bottom. Now, add the diced onion, minced garlic, cream cheese, cream corn, frozen corn, fire roasted tomatoes, black beans, and green chilies. Pour in the chicken stock. Then sprinkle in all of your spices: the cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Give it a gentle stir to get things acquainted, but don’t worry about it being perfectly mixed. The slow cooker will work its magic.
- Put the lid on your slow cooker. Set it to cook on low for 6 hours or on high for 3 to 4 hours. Now you can go about your day! Your house will start to smell absolutely wonderful as the chili simmers away.
- Once the cooking time is up, the chicken will be tender and cooked through. Carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a bowl. Use two forks to shred the chicken. It should fall apart very easily.
- Now for the creamy part. Pour the heavy cream or half and half into the slow cooker with the rest of the chili. Stir it all together until the cream cheese is fully melted and everything is smooth and creamy. It should look so inviting.
- Add the shredded chicken back into the slow cooker. Give it one final stir to combine everything. Your delicious White Chicken Chili Slow Cooker is now ready to serve. Ladle it into bowls and get ready to add your favorite toppings.
Notes
Don’t be shy with toppings! Fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, sliced avocado, and crunchy tortilla strips are all amazing additions. A squeeze of fresh lime juice also brightens up the flavors beautifully.
You can control the heat. The recipe calls for up to a half teaspoon of cayenne pepper. If you love spicy food, feel free to add more. You could even add some diced jalapeños with the onion for an extra kick.
If your chili seems too thick for your liking, just stir in a bit more chicken stock until it reaches your desired consistency. If it’s too thin, you can let it cook with the lid off for the last 30 minutes to help it reduce.
If you have any leftovers, they are very easy to store. Once cooled, transfer the chili to an airtight container. It will keep well in the refrigerator for up to 4 days.
When you’re ready to reheat, you can do so in a pot on the stove over medium low heat or simply in the microwave. You might want to add a little splash of chicken stock or milk if it has thickened up too much.
If you prefer a thicker chili, you have a couple of options. You can leave the lid off the slow cooker for the final 30 to 60 minutes of cooking time. Another way is to make a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then stirring it into the chili and letting it cook for another 15 minutes.
This chili is a fantastic meal all on its own, but it pairs wonderfully with a side of warm cornbread or crusty bread for dipping. A simple green salad with a light vinaigrette also makes a nice, fresh contrast to the rich and creamy chili.
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