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Best Crockpot White Chicken Chili

Best Crockpot White Chicken Chili

Best Crockpot White Chicken Chili is the ultimate easy, flavorful, and comforting meal, perfect for busy weeknights or leisurely weekend gatherings. This crockpot recipe simplifies the classic dish, delivering a creamy, savory bowl of goodness with minimal effort, making it a go-to for anyone seeking a delicious and hearty meal.
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Prep Time 15 minutes
Cook Time 4 minutes
Simmer Time 30 minutes
Total Time 3 minutes
Servings: 6 servings
Course: Chili, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes with green chilies (like Rotel), undrained
  • 1 large onion, chopped
  • 2-3 cloves garlic, minced
  • 1 (4-ounce) can diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • salt and freshly ground black pepper to taste
  • 8 ounces cream cheese, cut into cubes (optional, for extra creaminess)
  • 1/2 cup heavy cream (optional, for extra creaminess)

Equipment

  • Slow Cooker
  • Cutting Board
  • Forks
  • Saucepan

Method
 

  1. Place the chicken breasts or thighs in the bottom of your slow cooker. Add the chopped onion, minced garlic, diced tomatoes with green chilies (undrained), and the diced green chilies.
    2 pounds boneless, skinless chicken breasts or thighs, 1 large onion, chopped, 2-3 cloves garlic, minced, 1 (10-ounce) can diced tomatoes with green chilies (like Rotel), undrained, 1 (4-ounce) can diced green chilies
  2. Scatter the rinsed and drained cannellini beans and great northern beans over the chicken and vegetables. Pour the chicken broth over everything in the slow cooker.
    2 (15-ounce) cans cannellini beans, rinsed and drained, 1 (15-ounce) can great northern beans, rinsed and drained, 4 cups chicken broth
  3. Sprinkle the cumin, dried oregano, chili powder, and cayenne pepper (if using) evenly over the ingredients. Season generously with salt and freshly ground black pepper.
    1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper
  4. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
  5. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Shred the chicken using two forks.
    2 pounds boneless, skinless chicken breasts or thighs
  6. Return the shredded chicken to the slow cooker. If you desire an extra creamy chili, add the cubed cream cheese and stir until it’s melted and well combined. For an even richer texture, stir in the heavy cream.
    8 ounces cream cheese, cut into cubes, 1/2 cup heavy cream
  7. Stir everything together well. If you added cream cheese and/or heavy cream, allow the chili to simmer for another 15-30 minutes on LOW to allow the flavors to meld and the texture to thicken. Taste and adjust seasoning as needed. Serve hot.
    8 ounces cream cheese, cut into cubes, 1/2 cup heavy cream, salt and freshly ground black pepper

Notes

Toppings like shredded cheese, avocado, and sour cream are recommended.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Frozen chili can be stored for up to 3 months.