Easy, Creamy Crockpot White Chicken Chili Recipe (2024) (2024)

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In a previous recipe, I mentioned that white chicken chili isn’t really chili… and I stand by that. It’s not.

However… It’s anamazing hearty soup entirely all it’s own!

And I’ll still call it chicken chili because everyone else does. Semantics, whatever.

Anyway, I was in the mood for something like this last night- something creamy, filling but still light. This creamy white chicken chili fits the bill. It’s SO GOOD.

Key Takeaways

• Cook Time: Low – 6-8 hours; High – 4 hours
• Main Ingredients:Boneless skinless chicken breasts, white northern beans, frozen corn, tomatoes, and more
• Servings: 6
• Extras: For more heat, consider adding jalapeños and hot green chiles; for more veggie options, pop in sweet peppers, zucchini, spinach, and more.
• Tip:Mix up the spices ahead of time with the veggies and liquids to make sure everything settles well with the meat in the slow cooker.

Easy, Creamy Crockpot White Chicken Chili

There was a sale on chicken breasts last week, so I stocked up. I’ve been experimenting with new chicken recipes.

This recipe is not only delicious but also incredibly forgiving and versatile, making it perfect for a cozy night in. It’s a keeper!

To make this easy Crockpot White Chicken Chili, you’ll start by gathering your ingredients.

You’ll need chicken breasts, cannellini beans, corn, green chiles, chicken broth, onions, garlic, cumin, chili powder, oregano, and some salt and pepper for seasoning.

If you’re feeling adventurous, throw in a dash of cayenne pepper or pop in jalapenos for an extra kick.

First, place the chicken breasts at the bottom of your slow cooker. Then add the beans, corn, green chiles, diced onion, and minced garlic on top.

Sprinkle the cumin, chili powder, and oregano over everything, and season with salt and pepper to taste.

Pour in the chicken broth, making sure it just covers the ingredients. Give it a stir to mix everything together.

Cover and cook on low for about 6-8 hours or on high for 3-4 hours.

Once the chicken is cooked through and tender, remove it, shred it using two forks, and then put it back in the slow cooker.

Give everything a good stir and bam, you’ve got white chicken chili ready to eat.

For a creamier texture, you can add a dollop of sour cream or a splash of cream before serving. which I highly recommend.

Then add on some chopped fresh cilantro and get some cheese to top off your bowl of white chicken chili.

Some people add lime juice on top- I’m not a huge fan, but you should try it once to see if you like it!

Freeze This Recipe

This is also perfect to prep and place in the freezer. To do that, just place the following in a freezer bag:

• chicken
• all the spices
• corn
• diced tomatoes with green chiles
• garlic
• beans (just make sure to rinse them first)

Just don’t add in any toppings, like fresh cilantro or crushed tortilla chips- that will all go later when you’re done cooking.

When you’re ready to cook, make sure it’s at least partially thawed. Then, place it in the slow cooker, add the chicken broth, and follow the rest of the instructions below.

Recipe Substitutes

The possibilities are vast when it comes to adapting this creamy white chicken chili recipe to suit different dietary preferences or to simply use what you have on hand.

Here are some ingredient swaps you can make for white chicken chili to fit your tastes:

The Meat

For white chicken chili, you typically have shredded chicken to have more bite-sized pieces in every spoonful.

Substituting chicken thighs for chicken breasts is an excellent choice for those who prefer a richer flavor and more tender meat for chicken chili.

Chicken thighs, especially when slow-cooked, lend juiciness and depth of flavor that chicken breasts can sometimes lack.

You could also use rotisserie chicken- you can make it into shredded chicken with a freezer bag and then add the meat in for the last 10 minutes to warm up.

For those looking to make a vegetarian version, consider substituting the chicken with a plant-based protein such as quinoa, tofu, or additional beans.

These alternatives not only make the recipe meat-free but also add a unique texture and flavor.

The Dairy

For dairy alternatives, if you’re aiming for a creamier texture without the use of traditional sour cream or cream, cream cheese is the classic choice.

You can add a little cream cheese right to the crock pot to have it thicken as it cooks.

Not only that, but you can substitute any cheese you like in this recipe- shredded Monterey jack cheese, provolone, or even gruyere. Having multiple cheeses can also add more depth of flavor to try!

If you’re dairy-free, you can also opt for coconut milk or a plant-based yogurt to thicken your chili. These substitutes not only cater to lactose-intolerant people but also add a nuanced flavor profile to the chili.

The Beans

Additionally, for an even heartier version of this white chicken chili, you might swap in different beans besides cannellini beans (white kidney beans), such as navy beans, Great Northern beans, or chickpeas.

Each offers its own distinct taste and nutritional benefits, and many people swap all sorts of beans for their chili recipes.

Remember, the goal is to maintain the creamy consistency and rich flavors that make this dish a comforting meal, regardless of the substitutes you choose.

The Extras

This white chicken chili is an excellent way to introduce more vegetables into one’s diet.

Consider adding diced bell peppers, zucchini, or spinach for a colorful and nutritious boost. These additions enhance the chicken chili with fresh flavors plus increase its vitamin and mineral content.

If you’re a fan of spicier dishes, don’t hesitate to up the ante by including more jalapeños, using hot green chiles, or even a spoonful of chipotle in adobo for a smoky heat.

And for a truly immersive dining experience, serving this chili with a side of tortillas for dunking is a must.

The soft tortillas soak up the creamy chili wonderfully, providing a satisfying texture contrast and making every bite a delightful mix of flavors and aromas.

Other Slow Cooker Recipes

If you like this white chicken chili, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

FAQS

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs can be a delicious and juicier alternative to breast meat for my crockpot white chicken chili recipe.

Just be sure to adjust cooking times if they are significantly larger or bone-in.

I suggest boneless chicken thighs so that you can shred the meat without having to cut out the bone.

If you do get bone-in meat, I suggest cutting it out before putting things in the crock pot to cook.

Are there any vegetarian options for this recipe?

Yes, you can substitute chicken with either tofu or a hearty vegetable like butternut squash.

There are many meat substitutes you might enjoy, I know there are some great vegan sausages that would taste great with this sauce and beans.

You may also want to add an extra can of beans for more protein.

What if I don’t have a slow cooker?

No worries! This crockpot white chicken chili can easily be adapted for stovetop cooking.

Simply sauté the chicken and garlic first, then add the rest of the ingredients and simmer on low heat until the chicken is fully cooked and the flavors are well blended, usually about 30-45 minutes.

Then add cream cheese to thicken or dollop sour cream into your bowl for a creamy addition to your soup.

Could I make this recipe ahead of time for the crock pot?

Definitely! Prepping this white chicken chili recipe ahead of time makes it even more convenient for those busy days.

When meal prepping, simply place the chicken, rinsed beans, corn, diced tomatoes with green chiles, garlic, and all the spices into a gallon-sized freezer bag.

Squeeze out as much air as possible before sealing to prevent freezer burn to the chicken chili.

Label the bag with the recipe name, cooking instructions, and the date you made it.

When you’re ready to cook, thaw the bag in the refrigerator overnight or, if you’re short on time, submerge it in a bowl of cold water for a few hours.

Then dump the contents into your slow cooker, add chicken broth (or water), and cook as directed.

Can I freeze white chicken chili leftovers?

Definitely. White chicken chili freezes very well. Allow the chili to cool completely, then place it in a freezer-safe container. It can be stored for up to 3 months.

To reheat, thaw overnight in the refrigerator and then warm on the stove or in a microwave.

How can I thicken crockpot white chicken chili?

You have a few options to thicken white chicken chili- usually using dairy products like cream cheese or sour cream.

For cream cheese, you can add one package in the last hour of the recipe or after you’ve shredded the chicken and added it back to the pot, that way it just heats up.

If you want a little creaminess without getting it too thick, I recommend topping your bowl with some sour cream instead.

How can I make this recipe spicier?

For those who like it hot, consider adding more diced tomatoes with green chilis or a diced jalapeno. You could also sprinkle in some cayenne pepper or chili flakes to taste.

Final Thoughts

My crockpot white chicken chili breaks away from traditional chili but stands proudly in its uniqueness, offering a creamy, comforting, yet light meal that’s perfect for any day.

Whether you’re looking to prep meals for the week or need a cozy dish to warm you up, this recipe is versatile, easily adaptable, and freezer-friendly.

Don’t forget it’s open to customization to fit your dietary preferences or spice level.

Give it a try, and who knows? It might just become your new favorite “not-really-chili” chili.

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