Easy Crockpot White Chicken Chili

There’s something undeniably comforting about a big bowl of chili, especially when it’s the Easy Crockpot White Chicken Chili. This dish is a game-changer for busy weeknights or cozy family gatherings, offering a creamy, flavorful experience without demanding time in the kitchen. With just a handful of ingredients, this recipe has become one of my go-to’s for its hearty yet light profile, making it perfect for any occasion.

Why you’ll love this dish

What makes this white chicken chili truly special? For starters, it’s the epitome of convenience. You can set it and forget it while it cooks slowly, allowing the flavors to marry beautifully. It serves well as a budget-friendly option, too, requiring minimal ingredients without compromising taste. Whether you’re hosting a family brunch or simply craving a cozy dinner at home, this dish suits any setting.

"This is the perfect meal after a long day! I love how it cooks in the crockpot while I’m busy with other things. It’s smooth, creamy, and a family favorite!" – A satisfied home cook

Step-by-step overview

Cooking Easy Crockpot White Chicken Chili couldn’t be simpler! This recipe involves layering ingredients in your slow cooker, letting it work its magic, and garnishing for the perfect finish. Here’s how this delightful dish comes together:

1. Place chicken in the slow cooker.
2. layer on beans, tomatoes, and seasonings.
3. Add chicken broth and stir.
4. Let it cook, shred the chicken, mix in the cream cheese, and serve hot.

Easy, right?

What you’ll need

Gather these items to craft your Easy Crockpot White Chicken Chili:

• 2 lbs boneless, skinless chicken breasts or thighs
• 2 (15 oz) cans great northern beans, rinsed and drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
• 1 (4 oz) can diced green chilies, undrained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 8 oz cream cheese, softened and cut into cubes
• Fresh cilantro, shredded cheese, sour cream, or avocado for serving (optional)

Feel free to experiment with different beans or proteins to make the recipe your own!

Directions to follow

1. Add chicken breasts or thighs to the bottom of a large slow cooker.
2. Top the chicken with rinsed and drained great northern beans and cannellini beans.
3. Add the undrained Rotel diced tomatoes with green chilies and the diced green chilies, along with the chopped onion and minced garlic.
4. Pour in the chicken broth.
5. Mix in cumin, chili powder, oregano, cayenne pepper (if you like a kick), salt, and black pepper.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and shreds easily.
7. Remove the chicken, shred it with two forks, then return it to the slow cooker.
8. Stir in the softened cream cheese cubes until melted and creamy.
9. Taste and adjust seasoning if needed.
10. Serve hot with your favorite toppings like fresh cilantro, shredded cheese, sour cream, or diced avocado.

Best ways to enjoy it

When it comes to serving Easy Crockpot White Chicken Chili, don’t hold back on creativity! A sprinkle of fresh cilantro adds a pop of color and flavor, while a dollop of sour cream brings a delightful creaminess. You can also serve it alongside crispy tortilla chips or a fresh garden salad for a complete meal. Remember, this dish is versatile—feel free to pair it with cornbread or over rice for extra heartiness!

Storage and reheating tips

If you find yourself with leftovers (though I doubt it!), storing them is a breeze. Allow the chili to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, making sure to stir well so the creaminess is preserved. Always ensure your leftovers are heated to 165°F for safe consumption.

Helpful cooking tips

To elevate your chili further, consider browning the chicken before adding it to the slow cooker. This adds a depth of flavor you won’t want to miss! Also, letting the chili cool completely before freezing helps maintain its texture and prevents ice crystals from forming.

Creative twists

Want to mix things up? Try adding a cup of corn for sweetness, or switch up the beans with black beans for a slightly different flavor profile. You could also make it a bit healthier by opting for Greek yogurt instead of cream cheese!

Common questions

What is the prep time for this recipe?

The prep time is minimal—around 15 minutes to chop and combine all ingredients. Then, you simply let the slow cooker do its work!

Can I substitute any ingredients?

Absolutely! You can replace the chicken with turkey or even tofu for a vegetarian option. Additionally, if great northern beans aren’t available, any white bean will do.

How long can I store leftovers?

If kept properly, leftovers can last in the fridge for about 3 days or can be frozen for up to 3 months.

This Easy Crockpot White Chicken Chili is proof that cooking doesn’t have to be complicated to be delicious. Grab your ingredients and let your slow cooker change the game!

Easy Crockpot White Chicken Chili

A creamy and flavorful white chicken chili cooked effortlessly in a slow cooker, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 2 cans 15 oz great northern beans, rinsed and drained
• 1 can 15 oz cannellini beans, rinsed and drained
• 1 can 10 oz Rotel diced tomatoes with green chilies, undrained
• 1 can 4 oz diced green chilies, undrained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 8 oz cream cheese, softened and cut into cubes
• Fresh cilantro, shredded cheese, sour cream, or avocado for serving (optional)

Method

 

Preparation

1. Add chicken breasts or thighs to the bottom of a large slow cooker.
2. Top the chicken with rinsed and drained great northern beans and cannellini beans.
3. Add the undrained Rotel diced tomatoes with green chilies and the diced green chilies, along with the chopped onion and minced garlic.
4. Pour in the chicken broth.
5. Mix in cumin, chili powder, oregano, cayenne pepper (if you like a kick), salt, and black pepper.

Cooking

1. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and shreds easily.
2. Remove the chicken, shred it with two forks, then return it to the slow cooker.
3. Stir in the softened cream cheese cubes until melted and creamy.
4. Taste and adjust seasoning if needed.

Serving

1. Serve hot with your favorite toppings like fresh cilantro, shredded cheese, sour cream, or diced avocado.

Notes

Consider browning the chicken before adding it to the slow cooker for an added depth of flavor. Letting the chili cool completely before freezing helps maintain its texture and prevents ice crystals from forming.