There’s just something about a bowl of Crock Pot White Chicken Chili that makes the whole house feel warmer. This easy slow cooker recipe has taken over Pinterestand for good reason. It’s cozy, flavorful, and comes together with minimal effort. Simply prep before lunch, and let your slow cooker transform everyday ingredients into creamy chili perfection.
This isn’t your average red chili. It’s creamy, mild, and layered with tender shredded chicken, hearty white beans, sweet corn, and just enough spice to keep things interesting. Chances are, you’ve already got most of the ingredients in your pantry. Think of it like the comfort-food cousin to tortilla souponly cozier and creamier.
I first created a version of this after flipping through Grandma’s soup-stained recipe cards. Her slow-cooker soups were famous in our family. I gave her original a faceliftlightening the broth, pumping up the seasoning, and dialing the texturefor a modern twist with a nostalgic soul. The result? A family-favorite chili that’s been tested, tweaked, and taste-bud approved.
Why You’ll Love This Crock Pot White Chicken Chili
Hands-off cooking: The slow cooker does all the workprep it in under 10 minutes, and dinner is ready hours later.
Cozy comfort: Creamy, mild, and flavorful with just enough spice to warm up chilly evenings.
Pantry-friendly: Most of what you need is probably in your kitchen already. No last-minute grocery trips!
Feeds a crowd: Perfect for gatherings, meal trains, or making extra for leftovers that taste even better the next day.
Step-by-Step: How to Make Crock Pot White Chicken Chili
Start with the chicken: Place boneless, skinless chicken breasts at the bottom of your Crock Pot. This helps them cook evenly and stay juicy.
Add your canned goods: Top the chicken with two cans of drained white beans (like cannellini or Great Northern), one can of undrained corn, and a can of Rotel (undrained). These form the hearty, flavorful foundation of your chili.
Season generously: Sprinkle in 1 packet of Ranch seasoning mix, 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon onion powder. Stir slightly to distribute spices if needed.
The creamy touch: Place one 8 oz block of cream cheese on top of the mixture. Don’t stir yetit’ll melt and blend during cooking.
Add water: Pour in one can (about 14 oz) of water or low-sodium chicken broth to ensure everything cooks evenly and doesn’t dry out.
Cook low and slow: Set your Crock Pot to low for 6–8 hours, or high for 4 hours, depending on your timing needs.
Shred and stir: Once the time is up, shred the chicken directly in the pot using two forks. Then, mix thoroughly so the cream cheese is incorporated for a smooth, creamy finish.
Quick Timing Overview
Prep Time
Cook Time
Total Time
10 minutes
6 hours (low) or 4 hours (high)
6 hours 10 minutes
Ingredient Swaps and Variations
Beans: Don’t have white beans? Try pinto, black, or navy beans, or mix a few types together for texture.
Spice level: Want more heat? Use spicy Rotel, add a diced jalapeño, or toss in some cayenne.
Dairy-free: Skip the cream cheese or swap in a dairy-free alternative for a lighter or allergy-friendly version.
Rotisserie chicken: Got leftover cooked chicken? Shred and add it during the last hour so it blends without overcooking.
Fun Swap Ideas
Original Ingredient
Swap Option
White Beans
Pinto or Black Beans
Rotel
Spicy Rotel or Diced Jalapeños
Cream Cheese
Plant-based Cream Cheese
How to Store and Reheat This Chili
Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors intensify overnight!
Freezer: Let it cool fully before transferring to freezer-safe containers. Freeze in single portions for up to 3 months.
Reheat: Rewarm on the stovetop over medium-low, stirring occasionally. Or microwave in 1-minute increments, stirring between bursts.
Simple Storage Tips
Storage Method
Duration
Reheating Instructions
Refrigerator
4 days
Microwave in 1-minute bursts or warm on stovetop
Freezer
Up to 3 months
Thaw overnight in fridge, reheat gently on stovetop
Crunchy toppings: Add texture with tortilla strips, crushed tortilla chips, or crispy onions.
Fresh garnish: Finish with sour cream, chopped cilantro, sliced avocado, or diced scallions.
On the side: Pair with sweet cornbread, dinner rolls, or a crisp green salad for a refreshing contrast.
Expert Insight: The Science Behind Crock Pot White Chicken Chili
Slow cooking allows the ingredients in white chicken chili to slowly break down and infuse the broth with rich flavor. This method evenly distributes seasoning while keeping the chicken moist and the beans tendergreat for creating that creamy, fully-developed texture without constant stirring. It also retains nutrients better than boiling, making it both nutritious and satisfying.
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How I Finally Mastered My Crock Pot White Chicken Chili
Getting this Crock Pot White Chicken Chili recipe just right was a delicious journey. I tested batch after batchsome too thick, others too blanduntil I landed on the perfect combo of creamy, comforting, and craveable. Now, it’s the go-to request from my family, especially on chilly weekends or when we need something warm and familiar. Slow cooker meals might be easy, but perfect ones still take heartand a little trial and error!
FAQs ( Kristen’s Crock Pot White Chicken Chili )
How long does it take to cook white chicken chili in a crock pot?
This Easy White Chili Recipe Crockpot typically takes 6-8 hours on low heat or 3-4 hours on high heat. The chicken will be tender and easily shredded when it’s ready. Cooking times may vary slightly depending on your slow cooker model and the size of your chicken pieces. For best results, I recommend using the low setting to allow all the flavors to meld together beautifully.
Can I use frozen chicken for this White Chicken Chili Slow Cooker Recipe?
Yes, you can absolutely use frozen chicken breasts or thighs in this recipe! Just add an extra hour to your cooking time to ensure the chicken cooks through completely. The slow cooker will safely thaw and cook the frozen chicken while infusing it with all those delicious chili flavors. Make sure to check that the internal temperature reaches 165°F before shredding.
How many people does this Crock Pot White Chili serve?
This recipe serves about 6-8 people as a main dish, making it perfect for family dinners or meal prep. If you’re hosting a larger gathering, you can easily double the recipe to make White Chicken Chili For A Crowd. Each serving is hearty and filling, packed with protein from the chicken and fiber from the beans. Leftovers keep wonderfully in the fridge for up to 4 days!
What beans work best in white chicken chili?
Great Northern beans and cannellini beans are the top choices for white chili because they hold their shape well and have a creamy texture. You can also use navy beans or even a combination of different white beans for variety. I always recommend using canned beans for convenience – just drain and rinse them before adding to your crock pot. If you prefer dried beans, cook them separately first since they won’t soften properly in the acidic chili environment.
Can I make this Chicken Meal In Crockpot spicier?
Absolutely! To add heat to your white chili, try diced jalapeños, green chiles, or a pinch of cayenne pepper. You can also add hot sauce, chipotle peppers in adobo, or even some diced poblano peppers for a smoky kick. Start with small amounts and taste as you go – remember, you can always add more spice, but it’s harder to tone it down. Adding the heat early in the cooking process allows the flavors to distribute evenly throughout the chili.
Conclusion
Your Crock Pot White Chicken Chili comes together with ease and fills your kitchen with cozy, savory aromas. In just a few hours, you’ve got a creamy, satisfying meal that’s great for weeknights or casual gatherings. It’s one of those recipes that makes life easier without compromising on flavor.
Customize your bowl by adding extra spice, swapping beans, or trying fun toppings like avocado or lime. Leftovers are a lifesaver for busy daysa surefire bonus! A little tip I picked up from a test kitchen friend: stir in a splash of fresh lime juice just before serving to brighten the flavors. Game changer!
I’d love to see how you make this recipe your own. Snap a pic, tag me online, and share any add-ins or clever twists! Recipes like this aren’t just about feeding belliesthey warm hearts too. Pass it on, and make someone’s day delicious.
Thomas Baker
Crock Pot White Chicken Chili: Easy and Delicious Recipe
This Crock Pot White Chicken Chili is a creamy and flavorful dish perfect for busy weeknights or feeding a crowd. Featuring a southwestern twist, this Easy White Chili Recipe Crockpot combines tender chicken, beans, and spices for a comforting White Chili Crock Pot meal. Ideal as a Chicken Meal In Crockpot, it’s an easy White Chicken Chili Slow Cooker Recipe you’ll love.
Place chicken breasts at the bottom of the crock pot.
Drain black beans and white beans and add them to the crock pot.
Add the undrained can of corn and Rotel to the crock pot.
Sprinkle the ranch seasoning, cumin, chili powder, and onion powder evenly over the ingredients.
Pour the can of water over everything.
Cover and cook on low for 6 hours.
About 30 minutes before serving, add the cream cheese and stir until melted and creamy.
Shred the chicken with two forks to your desired consistency.
Stir everything well and cook for an additional 10-15 minutes uncovered.
Serve hot and enjoy your easy and delicious white chicken chili.
Notes
For a thicker chili, use less water or cook uncovered for longer at the end. You can also add toppings like shredded cheese, sour cream, or fresh cilantro. Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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