When the weather turns cool, a pot of chili is never far away. This white chicken chili is a lighter, creamier cousin of the classic red kind. It’s made with chicken, white beans, mild green chiles and a little cream cheese stirred in at the end, so the broth turns rich and silky.
The slow cooker does almost all of the work. You add everything in the morning, shred the chicken in the afternoon, stir in the cream cheese and dinner is ready.
Why You’ll Love This White Chicken Chili
- Dump and go. No browning, no extra pans.
- Creamy without heavy cream. A block of cream cheese melts right in.
- Mild and family friendly. Flavorful but not spicy. Add heat at the table.
- Freezes well. Make a big batch and save some for a busy night.
What You’ll Need
- Chicken. About 1 1/2 pounds of boneless, skinless chicken breasts or thighs. Thighs stay a little juicier.
- White beans. Two cans of great northern or cannellini beans, drained and rinsed.
- Green chiles. One 4-ounce can of diced mild green chiles.
- Onion and garlic.
- Corn. One cup of frozen corn adds a little sweetness.
- Chicken broth. Three cups, low-sodium if you can find it.
- Spices. Ground cumin, dried oregano, chili powder, salt and pepper.
- Cream cheese. Four ounces, softened and cubed.
- Toppings. Shredded Monterey Jack, sour cream, chopped cilantro or green onions, and tortilla chips.
How to Make Crockpot White Chicken Chili
1. Load the slow cooker. Place the chicken in the bottom of a 6-quart slow cooker. Add the beans, green chiles, onion, garlic, corn, broth and all the spices.
2. Cook. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and shreds easily.
3. Shred the chicken. Lift the chicken out onto a cutting board, shred it with two forks and return it to the pot.
4. Make it creamy. Stir in the cubed cream cheese. Cover and cook for another 15 minutes, then stir until the cream cheese has melted completely into the broth.
5. Taste and serve. Add more salt if needed. Ladle into bowls and top with cheese, sour cream, green onions and crushed tortilla chips.
Tips for the Best White Chicken Chili
- Rinse the beans. It removes the starchy can liquid and keeps the broth clean.
- Soften the cream cheese. Room-temperature cream cheese melts smoothly. Cold cubes can leave white flecks.
- Mash a few beans. For a thicker chili, mash about 1/2 cup of the beans against the side of the pot.
- Add heat if you like. A diced jalapeño or a pinch of cayenne makes it spicier.
Variations
- Stovetop: Simmer everything in a large pot, covered, for about 30 minutes, until the chicken is cooked through, then shred and finish with the cream cheese.
- Rotisserie chicken: Use 3 to 4 cups of shredded cooked chicken and cook on LOW for 2 to 3 hours.
- Extra creamy: Stir in 1/2 cup of sour cream or half-and-half with the cream cheese.
Storage and Freezing
Fridge: Keep leftovers in airtight containers for up to 4 days.
Freezer: Freeze for up to 3 months. The texture can be a little grainy after freezing because of the cream cheese. A good stir while reheating brings it back.
Reheating: Warm on the stove over medium-low heat, adding a splash of broth if it has thickened.
Frequently Asked Questions
Can I put frozen chicken in the slow cooker?
It’s safer to thaw the chicken first so it moves through the temperature danger zone quickly.
Is white chicken chili spicy?
This version is mild. The green chiles add flavor, not much heat.
What do I serve with it?
Cornbread, tortilla chips, a green salad or warm flour tortillas.
Can I double it?
Yes, in a 7-quart or larger slow cooker. Keep the crock no more than two-thirds full.
A big bowl of this on a cool evening is exactly what fall is for.
Crockpot White Chicken Chili
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Ingredients
- 1 1/2 lb boneless skinless chicken breasts or thighs
- 2 cans (15 oz each) great northern beans drained and rinsed
- 1 can (4 oz) diced mild green chiles
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup frozen corn
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1 tsp salt or to taste
- 1/4 tsp black pepper
- 4 oz cream cheese softened and cubed
- Monterey Jack, sour cream, green onions, tortilla chips for topping
Instructions
- Add the chicken, beans, chiles, onion, garlic, corn, broth and spices to a 6-quart slow cooker.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours.
- Shred the chicken with two forks and return it to the pot.
- Stir in the cream cheese, cover 15 minutes, then stir until melted.
- Season to taste and serve with your favorite toppings.
