Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili is sure to be your new favorite slow cooker recipe! It’s creamy, chunky, flavorful, and super easy to make! Just add your favorite toppings for a hearty and satisfying bowl of goodness!
Like clockwork, when the leaves start falling and the weather begins to cool down, I am suddenly craving soups and hearty comfort foods that warm me up on chilly autumn evenings.
This is, after all, what I call “soup & candle” season. So, bring out the soups, and light the candles, I’m ready for fall!
I have a fabulous Perfect Steak Chili recipe that is a huge family favorite, but I’ve been wanting to create a totally different version.
I wanted it to have chicken instead of beef, and be creamy instead of the traditional tomato-based type. This recipe is everything I was looking for!
I love that Slow Cooker White Chicken Chili is creamy without using heavy cream or half & half. Cream cheese gives the chili a nice creaminess without making it taste too heavy.
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Chicken breasts
- Spices
- Onion
- Garlic
- Canned black beans
- Canned diced tomatoes w/green chiles
- Jalapeno
- Cream cheese
- Chicken broth
- Cilantro
It might look like a lot of ingredients, but with the exception of a couple things, you probably have a lot of them already.
I chose black beans for this recipe because one, they’re my favorite bean, and secondly, I think they’re a better match for a white chili than traditional white beans.
Bonus – after you throw everything in the slow cooker and let it cook for 5-6 hours, the only thing you’ll have to do is shred the chicken! How easy is that!
Just top this white chili with your favorite chili toppings and dinner is done.
What are some great toppings for White Chicken Chili?
- Shredded cheese
- Pickled jalapenos
- Hot sauce
- Sliced scallions
- Tortilla chips
- Sour cream
- Fresh cilantro
- Sliced avocado
How to store White Chicken Chili? Can you freeze it?
You can store this white chili in the fridge in an air-tight container for up to 4 days.
Because this chili contains dairy, it is not recommended that you freeze it.
NOTES:
- Full-fat cream cheese is best in this recipe, as reduced-fat might not melt as well.
- This chili is thick & chunky. Feel free to add more water/broth to the chili to make it more soup-like.
- I use Rotel because it contains green chiles and tomatoes (and because it tastes the best). Feel free to add a small can of diced green chiles if you aren’t using Rotel.
- I use the brand “Ranch Style” black beans. The beans are seasoned with spices to make whatever you cook them with even more flavorful.
If it’s a traditional red chili you’re looking for, Perfect Steak Chili (pictured below) is another great option.
It’s loaded with ground beef, steak, and beans, for a super hearty, stove top chili recipe.
Looking for more cold weather favorites? Here are some fabulous, warm-you-up recipes:
- Italian Meatball & Gnocchi Soup
- Slow Cooker Beef & Lentil Soup
- Slow Cooker Split Pea Soup
- Spiced Apple Cranberry Warm Rum Punch – this will warm you up from the inside out!
Slow Cooker White Chicken Chili
Equipment
- 5 quart slow cooker or larger
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp. cumin
- 2 tbsp. chili powder
- 1/2 tbsp. smoked paprika
- 1/2 tsp. cayenne pepper optional
- salt & pepper
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1 jalapeno minced
- 15 oz. can black beans drained
- 10 oz. can Rotel diced tomatoes & green chiles undrained
- 1 1/2 cups chicken broth
- 8 oz. full-fat cream cheese
- handful of fresh cilantro chopped
Instructions
- To a slow cooker, add the chicken breasts and season them with cumin, chili powder, smoked paprika, cayenne, salt & pepper. Then add the onion, garlic, jalapeno, black beans, Rotel, chicken broth, and cream cheese.
- Cook on low for 5-6 hours, or until the chicken is fully cooked.
- Shred the chicken in the slow cooker and stir the cream cheese around until it has incorporated into the chili. Top with fresh cilantro and your favorite toppings. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
Made this tonight delicious and easy to make
Just had a cup of this chicken chili and it was double delicious 🤤 😋. Thank 2for the remand so easy to make.
I’m so glad you enjoyed it! :)
I’ve made this many times. It is so good.
This was delicious! I used half the amount of chicken, and added some kidney beans and mushrooms on top. This is my new go-to chili recipe.