When it comes to chili, there are so many different recipes you can choose from. My family has an amazing turkey chili recipe that I need to get around to posting, but that’s not why you’re here. My crockpot white chicken chili recipe is one I’ve seen around many times. But like I mentioned earlier, the recipes for chili are always different and feature some very unique concoctions. I have seen some chicken chili recipes that are creamy and some that have a broth base. I have seen some that are crazy flavors like buffalo chicken and taco ranch. But my crockpot recipe uses more traditional ingredients.
Ingredients Needed for White Chicken Chili
- boneless skinless chicken breasts
- yellow onion
- minced garlic
- Chicken broth
- Great Northern beans
- diced green chiles
- whole kernel corn
- salt
- black pepper
- cumin
- oregano
- chili powder
- cayenne pepper
- cilantro
- cream cheese
- half and half
I know I have mentioned in previous posts, but crockpot meals are my jam. Every Sunday in my house, we always have something brewing in the crockpot. I mean, who doesn’t love the convenience of just throwing all the ingredients in one place and having the crockpot do all the work for you.
This crockpot white chicken chili is very simple to make.
- Add chicken breasts to the crockpot. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Dump in the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken, shred, then return to crockpot.
- Add the cream cheese and half and half. Stir, cover and cook on HIGH for 15 minutes or until chili is creamy and thickened.
- Stir well and serve.
Cooking Tips For Chicken Chili
- What kind of chicken can be used? I used boneless, skinless chicken breasts but you can substitute rotisserie chicken or leftover shredded chicken.
- Can I make this dairy free? You can make this chicken chili without the half and half and cream cheese. But keep in mind, my recipe is made to be creamy so your chili will look different and be more broth based if you don’t add the dairy.
- What toppings do you recommend for this chili? You can use jalapeños, avocados, sour cream, cilantro, tortilla strips, shredded Monterey Jack cheese.
- How long can you store the chili? This recipe can be kept in an airtight refrigerator for 4-5 days.
More crockpot recipes you’ll love:
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Crockpot White Chicken Chili
Equipment
- Crockpot or slow cooker
Ingredients
- 1 lb boneless, skinless chicken breasts
- 24 oz chicken broth
- 2-15 oz can great Northern beans drained
- 2-4 oz diced green chiles
- 15 oz whole kernel corn drained
- 4 oz cream cheese
- ¼ cup half and half
- 1 yellow onion
- 2 cloves minced garlic
- fresh cilantro
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- ¾ tsp oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
Instructions
- Add chicken breasts to the crockpot. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Dump in the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.
- Stir. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken, shred, then return to crockpot.
- Add the cream cheese and half and half.
- Stir, cover and cook on HIGH for 15 minutes or until chili is creamy and thickened.
- Stir well and serve.
