Home > Soups & Stews > Crockpot White Chicken Chili Crockpot White Chicken Chili December 21, 2018 | 149 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This creamy, flavor-packed Crockpot White Chicken Chili is an easy “dump it all in the slow cooker and forget about it” kind of meal! Crisp sweet corn, fire-roasted green chiles, tender chicken, savory white beans, and the perfect simple seasoning blend tie all the flavors together. Love easy slow cooker chilis? Try our original and wildly popular Chicken Chili or Green Chili Chicken Enchilada Soup next! Crockpot White Chicken Chili White chicken chili is one of my boys’ favorites, and I’m excited to be sharing a recipe that not only tastes incredible, but has a prep time of about 10 minutes. You won’t believe how easy this chili is to make! No pre-cooking or chopping ingredients — you literally put everything in a crockpot and let it work its magic. QUICK TIP This chili has such a robust and delicious flavor thanks to a “secret” ingredient we use. While most chicken chilis use chicken broth as the base, we add in green enchilada sauce. The enchilada sauce gives this chili a nuance of flavor and richness with no extra effort on your part (beyond opening another can)! Let’s Chat Ingredients Below are notes on some of the ingredients in this Crockpot White Chicken Chili: Chicken: While chicken breasts will work, I highly recommend chicken thighs. The thigh meat becomes exceptionally tender in the slow cooker and shreds quickly and easily. It’s also more forgiving if it is cooked longer since chicken breasts tend to dry out if they’re cooked too long. Green enchilada sauce: We like Old El Paso® mild sauce best! Use a hotter sauce if you’d like some heat. And if you’re feeling ambitious, try making your own enchilada sauce! (Check out the FAQs section below for a green enchilada sauce recipe.) Chicken stock. A high-quality, flavorful stock adds loads of flavor and allows us to cut down on spices or other additions. We highly recommend Swanson’s® chicken stock — it’s our favorite in Crockpot White Chicken Chili. Cream cheese. Be sure to use full-fat brick-style cream cheese for best results. Lower fat cream cheeses don’t melt as nicely and the tub-style cream cheese is formulated to be more spreadable, which we don’t want in this chili. Crockpot White Chicken Chili Notes Spice levels: You can make this chili very mild or fairly spicy, depending on the ingredients used. For a less spicy dish, use a mild green enchilada sauce (such as Old El Paso® brand), mild green chiles, and mild chili powder (such as McCormick®). For a spicier chili, use medium or hot green enchilada sauce and hotter green chiles. You can also add in 1-2 tablespoons diced jalapeños and/or 1/8 to 1/4 teaspoon ground cayenne pepper to boost the heat. Cream cheese: You need a little patience when melting the cream cheese into this chili. I recommend thoroughly softening the cream cheese in the microwave before adding it to the slow cooker, and then briskly whisking it in. Shredded chicken: Be sure to add the shredded chicken back into the chili after the cream cheese has melted so the chicken isn’t getting briskly whisked– that makes it a bit stringy. How To Make Crockpot White Chicken Chili Drain and rinse beans. This helps to control the final amount of salt/sodium in the chili and is important for texture reasons. Add uncooked thawed chicken breasts or thighs. Completely thaw the chicken before you add it in to keep it food safe, but beyond thawing the chicken, you don’t need to prepare it any other way — the slow cooker will do the work here. Add everything else. Throw all the other ingredients in and mix it together! Set it and forget it! Let the slow cooker work its magic and within 3-4 hours (on high) or 5-7 hours (on low) you’ll have the best white chicken chili. Top it. Toppings seal the deal, making this chili unforgettable. Below are our favorite toppings! Toppings Cheese: We like to grate the cheese right on top of each individual bowl and let it melt for a minute before stirring it throughout the chili. Our favorite is Monterey Jack cheese or Colby cheese. Sour cream: My personal favorite in this chili is lite sour cream. Fresh lime juice: We like to add a few squeezes of lime to the entire chili and then serve bowls with an extra wedge. The lime adds such a great brightness and freshness to the chili. Chips: Crushed tortilla strips (seasoned or plain) add a nice contrasting crunch to the creaminess of the chili. Fresh cilantro: If you’re a cilantro fan, you’ll love what this herb does to the chili with its freshness and citrusy flavor. And if you’re in the anti-cilantro crowd, substitute a bit of chopped fresh parsley or oregano. Ripe avocado: For an additional element of creaminess, we love a ripe avocado sliced on top. If I could only pick three toppings for this White Chicken Chili, they would be the cheese, sour cream, and lime juice. I highly recommend at least those three additions. STORAGE Crockpot White Chicken Chili Storage Leftover chili will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don’t boil the chili or reheat it at a high temperature; this can cause the ingredients to separate or curdle. Because of all of the dairy in this chili, it isn’t a great candidate for freezing and thawing. The milk solids will separate as the chili thaws, resulting in a grainy texture with some separation. White Chicken Chili FAQs1What is White Chili Made of?White chili is made with chicken (and sometimes pork), white beans, and mild green chiles. This particular recipe boasts a “secret ingredient” which truly amps up the flavor making this soup unforgettable — green enchilada sauce! You won’t believe how much flavor this ingredient adds for no extra work (besides opening a can) on your end — score! 2What are the Seasonings For White Chili?The white chili seasoning mix in this recipe combines ground chili powder, ground cumin, dried oregano, paprika, and of course, salt and pepper. 3How Ddo I thicken White Chicken Chili?We think you’ll be pleasantly surprised with how thick and hearty this chili is! The cream cheese thickens it nicely and add-ins, after serving into bowls, like the sour cream and cheese, further thicken the soup. For an ultra-thick chili, use only 1 cup of chicken stock. 4Should chili be thick or soupy?Chili should be hearty and thick enough to stand on its own for a meal. 5Who makes White Chicken Chili seasoning?McCormick makes a packet of white chicken chili seasoning, but we prefer to whip up our own for maximum flavor in this recipe. Not to mention, it’s also more economical! 6What is white chili powder?Don’t confuse it with regular chili powder — the two aren’t the same. White chili powder is white so it adds no color to the dish, but it is actually hotter than red chili powder with a distinct peppery flavor. We use regular (red) chili powder in this recipe! 7Can you put raw chicken in a slow cooker?Yes! You can put raw boneless skinless chicken thighs or breasts in a slow cooker. By the time it’s done cooking, the chicken will be just right. We don’t recommend adding frozen chicken to the slow cooker for this recipe. It allows too much time for the chicken to be at unsafe temperatures. 8How long does raw chicken take in the slow cooker?It depends, but approximately 3-5 hours on high or 4-6 hours on low. Cook until the chicken shreds easily with 2 forks or registers 165 degrees F with a food thermometer. 9Is it better to slow cook or pressure cook?Slow cookers use lower temperatures and longer cooking times to slowly cook food while a pressure cooker uses hot steam and pressure to quickly cook food. The two will yield similar results, so it’s up to personal preference and time constraints depending on which you want to use (Slow cooker if you’ve planned ahead and pressure cooker if you need a last-minute meal!). 10Can I make my own green enchilada sauce?Yes! Here’s our go-to recipe: Green Enchilada Sauce Ingredients: 1 pound (9-10) small tomatillos, husked, scrubbed and left whole 2 poblano peppers, stemmed, seeded, and coarsely chopped into 1/4 to 1-inch pieces (~2 cups) 2 medium jalapeño peppers, seeds and membranes removed and chopped into 1/4 to 1/2-inch pieces (about 1 cup) 1 small yellow onion, chopped into 1/4-1/2-inch pieces (about 1 cup) 4 cloves garlic, peels on and left whole 3 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/2 cup chopped fresh cilantro 1/4 teaspoon ground cumin 1 cup water Instructions: Place a rack in the center of your oven and preheat the oven to 400-degrees F. For easy cleanup, line a large, rimmed baking sheet with parchment paper. Place the tomatillos, poblanos, jalapeños, onion and garlic in the center of the baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat and then spread the veggies into an even layer. Bake for 25-30 minutes, flipping and tossing halfway through the cooking time. The peppers and onion should be golden brown and soft, and tomatillos should be breaking down. Peel the garlic and discard the skins. Working in batches (if needed) transfer the roasted vegetables to a blender. Add in the cilantro and puree until smooth. Then add the cumin and water and blend again until smooth. Taste and adjust the seasonings as desired. If you’d like a thinner sauce, add more water, 1 tablespoon at a time until you reach the desired consistency. More Slow Cooker Favorite Recipes Black Beans dried beans get unforgettably tender in the slow cooker Crockpot Mashed Potatoes side dish made simple! Beef Ragu served over pasta Crockpot Cowboy Casserole with Italian sausage Crockpot Chili winner of dozens of chili cook-offs! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot White Chicken Chili 4.82 from 65 votes - Review this recipe This creamy, flavor-packed Crockpot White Chicken Chili is an easy "dump it all in the slow cooker and forget about it" kind of meal! Crisp sweet corn, fire-roasted green chiles, tender chicken, savory white beans, and the perfect simple seasoning tie all the flavors together. SAVE TO RECIPE BOX Print Recipe Crockpot White Chicken Chili 4.82 from 65 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This creamy, flavor-packed Crockpot White Chicken Chili is an easy "dump it all in the slow cooker and forget about it" kind of meal! Crisp sweet corn, fire-roasted green chiles, tender chicken, savory white beans, and the perfect simple seasoning tie all the flavors together. Course Dinner, Main Course, Soup Cuisine American Keyword crockpot white chicken chili, white chicken chili, white chicken chili crockpot Prep Time 10 minutes minutes Cook Time 5 hours hours Total Time 5 hours hours 10 minutes minutes Servings 6 servings Chelsea Lords Calories 497kcal Author Chelsea Lords Ingredients▢ 1 can (10 oz.) green enchilada sauce (we use mild)▢ 2 cans (15.5 oz. each) white (Great Northern) beans, drained and rinsed▢ 1 pound (16 oz.) boneless skinless chicken thighs or breasts Note 1▢ 1-1/2 cups frozen corn (or 1 can drained corn)▢ 2 cans (4 oz.; each) diced fire-roasted green chiles , (we use mild) undrained▢ 3/4 teaspoon each: dried oregano, paprika▢ 1 tablespoon each: ground chili powder, ground cumin▢ Fine sea salt & pepper▢ 2 cups chicken stock or broth Note 2▢ 1 package (8 oz.) cream cheese Note 3▢ Finishing touches (optional): 3-4 tablespoons finely chopped fresh cilantro, 1-2 tablespoons fresh lime juice▢ Add ins: Monterey jack cheese, sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, jalapeños, tortilla strips Note 4US - Metric USMetric InstructionsPREP: Spray a large slow cooker(I use a 6-quart crockpot) with nonstick spray. Trim the fat off of the breasts or thighs. If you are using breasts, cut each one into 2-3 pieces.SLOW COOKER: Add in the green enchilada sauce, drained and rinsed white beans, fat-trimmed boneless skinless chicken thighs or breasts, corn, green chiles, oregano, chili powder, cumin, paprika, cilantro, and salt and pepper to taste. I add about 1 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference. Add in the chicken stock or broth. Stir everything until combined, making sure the chicken is submerged in the liquid. COOK: Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.SHRED CHICKEN: Remove the chicken from the pan and place in another bowl. Soften/melt cream cheese in the microwave and then add to the slow cooker. Cover slow cooker and let stand while shredding the chicken with two forks. Once the chicken is shredded, leave it in the bowl for now. FINISHING TOUCHES: Using a whisk, briskly whisk the cream cheese into the chili until it is smooth and completely incorporated. Once it is incorporated, add the shredded chicken back into the crockpot and gently stir. Add in cilantro and lime juice if using and stir through. Taste and adjust chili adding more salt/pepper as needed -- flavors should sing! SERVE: Ladle chili into bowls and serve with desired toppings (these seal the deal!): We love adding a big handful of cheese to top each bowl, letting it slightly melt then stirring it into the chili. Then we add a scoop of sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, and/or tortilla strips. Enjoy!STORAGE: Leftovers will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don't boil the chili or reheat it at a high temperature; this can cause the ingredients to separate or curdle. Because of all of the dairy in this chili, it isn't a great candidate for freezing and thawing. The milk solids will separate as the chili thaws, resulting in a grainy texture with some separation. Video Recipe NotesNote 1: Chicken: While chicken breasts will work, I highly recommend boneless skinless chicken thighs. The thigh meat becomes exceptionally tender in the slow cooker and shreds quickly and easily. It’s also more forgiving if it is cooked for longer, since chicken breasts tend to dry out if they’re cooked too long. Make sure to use fully thawed chicken, not at all frozen. Note 2: Chicken stock: A high-quality, flavorful stock adds loads of flavor and allows us to cut down on spices or other additions. We highly recommend Swanson’s® chicken stock. We like the chicken stock best in this recipe, but chicken broth works fine as well (you may need a bit extra salt). If you want a super thick chili, use only 1 cup of stock (we like 2 cups best)! Note 3: Cream cheese: We're looking for a full-fat, brick-style (not tub) cream cheese for best results. Thoroughly soften before adding to the chili to avoid unpleasant chunks. A good kitchen whisk will be your best friend for incorporating the cream cheese into the chili. Don't add the chicken back in before whisking the cream cheese in or the chicken will get stringy! Note 4: Toppings: While this chili is tasty straight out of the slow cooker, the toppings truly seal the deal, delivering an unforgettable meal so don't skimp on these! Nutrition FactsCalories: 497kcal | Carbohydrates: 51g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 871mg | Potassium: 1243mg | Fiber: 11g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 7mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.