A slightly spicy slow cooker creamy white chicken chili recipe that is healthy and delicious for the whole family! This easy white chicken chili is made with chicken breast, white corn, beans and spices of your choice, and diced tomatoes. Green chiles or jalapeños for a little extra warmth are optional, but even our little kids enjoy them!
Cold weather or lazy days both equal warm, home-cooked meals with minimal effort. My go-to recipes for these kinds of days always include slow cooker recipes with the following steps: Dump in a few ingredients, set on low, and forget about it. Dinner is ready without much effort! As I became more health-conscious and desired to incorporate less processed foods into our diet, I said goodbye to most of the meals in our rotation.
One recipe that I have kept in my recipe book is this creamy chicken chili. It has been a family favorite for eight years now and I look forward to sharing it with you today! It is the best white chicken chili recipe and requires almost no effort on busy weeknights to provide a flavorful and filling meal.
4 boneless skinless chicken breasts (or rotisserie chicken for a really quick meal!)
The following seasonings (adjust to your taste):
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon garlic powder
- 2 teaspoon ground cumin
- 1 teaspoon chili powder (could substitute with one teaspoon cayenne pepper)
- 1/2 teaspoon dried parsley
- Salt to taste
- Note: Don’t forget to adjust seasonings to taste before serving!
2 pints or cans of corn, one drained and one undrained
2 pints or cans of diced tomatoes
Diced chiles or jalapeños to your liking (optional)
2 pints or cans of red kidney beans (can substitute pinto beans or black beans)
2 pints or cans of cannellini beans (or other white beans like great northern beans)
8oz of cream cheese or other substitute like sour cream
Tools You Will Need
7 qt Slow Cooker
I have not personally used any other meat because our family loves the chicken version, but I think the flavor profile would fit ground beef or venison well also. I would suggest cooking the ground meat first though and then adding the other ingredients in a big pot to simmer rather than using a slow cooker.
If you do not like heat, I would first eliminate the chiles or jalapeños. You can also adjust the chili powder or eliminate completely as well. If you find your meal is too spicy after it is cooked, you can add more cream cheese or sour cream, top with more cheese, or add a bit of sugar or lemon juice to balance the flavors out.
Absolutely! Your meal will be ready in 4-6 hours rather than 8!
My family tends to enjoy this meal the day after it is made as the flavors are more pronounced. You can absolutely make this a day or two ahead before serving by storing in an airtight container in the fridge. Another great option is to freeze to eat later! It is a great postpartum meal or meal train option. Please see below for freezing tips.
YES! I love to make a big batch of this recipe to freeze later. This is also a great option if your family doesn’t like to eat leftovers often.
Yes, though I will warn it will be difficult to stir. It is possible, but if you have a larger pot, that would be preferred for a big batch.
How To Make Creamy White Chicken Chili
Set your slow cooker to the low setting.
Place the chicken breasts on the bottom (or shredded chicken if you are using precooked chicken). There is no need to add chicken broth or olive oil to the bottom of the pot.
Season the chicken with the onion powder, garlic powder, cumin, chili powder, dried parsley, and salt.
Empty drained beans into the slow cooker.
Add the one drained and one undrained cans of corn.
Add diced tomatoes and diced green chiles or jalapeños (chiles and jalapeños optional).
Top with cream cheese and let cook for 6-8 hours on low heat or 4-6 hours on high heat. If using precooked chicken, simply heat until thoroughly warmed.
Remove and shred cooked chicken. Add back to the slow cooker and stir in.
Serve in a bowl and top with your favorite toppings (we enjoy crushed tortilla chips or tortilla strips).
How To Store
Let cool completely and store in an airtight glass container for up to one week. We think it tastes even better the day after. Sometimes I dish into containers for my husband’s lunch to take care of the week’s meal prep!
This is also a great recipe to freeze and pull out to thaw and serve later. I like to double this recipe and freeze the leftovers to enjoy at a later date.
I hope this crockpot white chicken chili is a huge hit in your family! If you try this recipe and love it, please come back and give it five stars on the recipe card! Tag me on Instagram @cityfolkhomestead
A creamy and a little spicy slow cooker white chicken chili recipe that is healthy and delicious for the whole family! This recipe is made with chicken breast, white corn, beans and spices of your choice, and diced tomatoes. Chiles or jalapeños for a little extra warmth are optional, but even our kids enjoy them!
- 4 chicken breasts
- Adjust the following seasonings to your taste after the chicken is cooked: 1 1/2 tsp onion powder, 1 1/2 tsp garlic powder, 2 tsp cumin, 1 tsp chili powder, 1/2 tsp dried parsley, salt to taste
- 2 pints or cans of corn, one drained and one undrained
- 2 pints or cans of diced tomatoes
- Diced chiles or jalapeños to your liking (optional)
- 2 pints or cans of red kidney beans
- 2 pints or cans of cannellini beans
- 8oz of cream cheese or other substitute like sour cream
- Set your slow cooker to the low setting
- Place your four chicken breasts on the bottom
- Season the chicken with the onion powder, garlic powder, cumin, chili powder, dried parsley, and salt
- Empty drained beans into the slow cooker
- Add the one drained and one undrained cans of corn
- Add diced tomatoes and diced chiles or jalapeños (chiles and jalapeños optional)
- Top with cream cheese and let cook for 6-8 hours on low, 4-6 hours on high
- Remove and shred chicken and add back to the slow cooker to stir in
- Serve in a bowl and top with your choice (we enjoy crushed tortilla chips or tortilla strips)
If you have a smaller family, you could half this recipe to create a smaller batch. For our family of five (four eating a full serving), we can get 2-3 meals out of one recipe as written.