If you’re on the hunt for a cozy, flavorful dish that’s effortlessly satisfying, you’re in for a treat with this White Chicken Chili Crockpot: Easy Slow Cooker Recipe. This recipe brings together tender, juicy chicken and creamy beans with a gentle kick of spices, creating a comforting meal that practically makes itself while you go about your day. It’s perfect for those cooler days when you want something warm on the table, without the fuss of complicated steps or too many ingredients. Trust me, once you try it, this easy slow cooker recipe will become one of your go-to favorites!
Ingredients You’ll Need
Gathering the right ingredients might seem simple, but each one plays a pivotal role in building layers of flavor, rich texture, and a vibrant look that makes this white chicken chili special. From the fresh peppers to the creamy beans and spices, every component contributes something delightful.
- Olive oil: A heart-healthy fat that helps sauté the onions and peppers to bring out their sweetness.
- Large onion, chopped: Adds a subtle sweetness and depth to the chili base.
- Garlic, minced: Provides a savory aroma and bold undertone that wakes up the palate.
- Green and red bell peppers, chopped: These offer a mild crunch and add lovely pops of color.
- Diced green chilies, canned: Brings mild heat and tang, layering extra personality.
- Ground cumin: Gives a warm, earthy aroma that’s essential to chili authenticity.
- Chili powder: Adds smoky flavor and gentle spice depth.
- Smoked paprika: Infuses a subtle smokiness that elevates the overall complexity.
- Cayenne pepper (optional): For those who love a little extra heat, this is your go-to.
- Salt and black pepper: Just enough to enhance all the flavors without overpowering.
- Boneless, skinless chicken breasts: The star protein that soaks up all the delicious spices and broth.
- Chicken broth: Creates the perfect savory base and keeps everything tender and juicy.
- Great northern beans and cannellini beans: Creamy beans add richness and a pleasing bite.
- Corn: Sweet kernels add bursts of light texture and a touch of sweetness.
- Heavy cream or half-and-half: Brings velvety creaminess that transforms this chili from hearty to luxuriously smooth.
- Fresh cilantro: A fresh finish that brightens every spoonful.
- Lime wedges: A zesty squeeze right before eating adds wonderful brightness.
How to Make White Chicken Chili Crockpot: Easy Slow Cooker Recipe
Step 1: Sauté the Vegetables and Spices
Start by heating olive oil in a skillet over medium heat. Toss in your chopped onions and cook until they become soft and translucent, usually about five minutes. Then, add the minced garlic along with the colorful green and red bell peppers. Let them cook together for another five minutes until the peppers soften just a bit. This gentle cooking builds a sweet and aromatic base, enhancing the chili’s complex flavor.
Step 2: Season and Brown the Chicken
Sprinkle in the ground cumin, chili powder, smoked paprika, cayenne pepper if you like it spicy, salt, and pepper. Stir constantly for about a minute to toast the spices and release their oils—this step is what transforms simple ingredients into something irresistibly flavorful. Then nestle your chicken breasts into the pan, browning them on all sides. This not only locks in moisture but also adds a lovely depth to your slow cooker chili.
Step 3: Transfer to Crockpot and Add Beans, Corn, and Broth
Carefully move everything from the skillet into your slow cooker, including all those wonderful browned bits stuck on the pan—they carry so much flavor! Pour in the chicken broth, making sure to scrape the skillet good and clean with a spoon or spatula to capture every bit. Next, add both the great northern and cannellini beans, along with the sweet corn and a second can of diced green chilies for an extra layer of mild heat and texture.
Step 4: Slow Cook Until Tender
Cover the crockpot and set it on low for 6 to 8 hours or on high for 3 to 4, depending on your schedule. This slow cooking allows the chicken to cook through gently while the flavors marry beautifully. The beans soften perfectly and the broth reduces slightly, intensifying the richness. By the time it’s ready, each mouthful will boast comforting warmth and nourishing goodness.
Step 5: Shred Chicken and Finish with Cream
Once the chicken is tender enough to shred, use two forks to pull it apart right inside the crockpot. This is the moment your chili really comes together, with shredded chicken mingling with the creamy beans and veggies. Gently stir in the heavy cream or half-and-half to bring a luscious creaminess. Be careful to stir softly so the cream doesn’t curdle but blends seamlessly, enriching every spoonful.
Step 6: Adjust Seasoning and Garnish
Before serving, give your chili a taste and season with a touch more salt or pepper if needed. To finish, sprinkle freshly chopped cilantro over the top and prepare lime wedges for serving—these little accents make the dish pop with fresh brightness and herbaceous notes that balance the richness perfectly.
How to Serve White Chicken Chili Crockpot: Easy Slow Cooker Recipe
Garnishes
Adding the right garnishes is like putting the cherry on top of a sundae—it just elevates the whole experience. For this white chicken chili, fresh cilantro is a must. Pile it on for a burst of green freshness that contrasts beautifully with the creamy chili. Lime wedges serve double duty by adding a zesty punch that helps to cut through the richness. If you want to get extra indulgent, offer shredded cheddar cheese, diced avocado, or a dollop of sour cream to allow every guest to customize their bowl.
Side Dishes
This chili is a hearty meal on its own but pairs wonderfully with simple sides. Cornbread, whether classic or jalapeño-infused, offers a sweet and crumbly complement, perfect for dipping into the chili. A crisp green salad with a light vinaigrette adds a refreshing crunch on the side. For something even easier, tortilla chips or warm flour tortillas let you scoop and savor every last bit of chili.
Creative Ways to Present
Looking for a fun twist on serving? Try layering the chili over a baked potato for a loaded meal that feels extra special. Or spoon it into bread bowls to turn it into a rustic, edible serving vessel that’s guaranteed to impress. For a crowd-pleaser, serve it from a slow cooker right on the table with all the toppings and sides, making it a casual, family-style feast everyone can enjoy at their own pace.
Make Ahead and Storage
Storing Leftovers
Leftover white chicken chili keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a perfect make-ahead comfort meal for busy days. Just be sure to cool it completely before refrigerating to maintain the best texture and taste.
Freezing
This recipe freezes wonderfully, making it a lifesaver for meal prep. Store the chili in a freezer-safe container or heavy-duty freezer bags for up to 3 months. Thaw it overnight in the fridge before reheating to preserve maximum flavor and texture. Remember, if you plan to freeze, it’s best to stir in the cream after thawing and reheating to keep the cream from curdling.
Reheating
When reheating, warm the chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. If the chili seems too thick, add a splash of chicken broth or water to loosen it up. After heating, fold in the heavy cream or half-and-half for that irresistible creamy finish, and you’re ready to enjoy a delicious, homey meal all over again.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra richness and tenderness to the chili, and they hold up well during slow cooking. Just be sure to adjust the cooking time slightly if your thighs are bone-in.
Is this recipe spicy?
By default, it has a mild warmth from the chili powder and green chilies, but the optional cayenne pepper lets you dial up the heat to your preference. If you’re sensitive to spice, feel free to leave it out.
Can I make this recipe in an Instant Pot?
Yes, you can adapt it for an Instant Pot by sautéing the ingredients using the sauté function, then pressure cooking on high for about 15 minutes. Remember to add the cream after cooking as usual.
What can I substitute for the heavy cream?
If you want a lighter version, half-and-half works great. For a dairy-free option, full-fat coconut milk provides a lovely creamy texture and adds a subtle sweetness.
Can I add other vegetables?
Definitely! Diced zucchini or chopped carrots make great additions. Just add them in with the beans and corn so they cook through during the slow cooking process.
Final Thoughts
This White Chicken Chili Crockpot: Easy Slow Cooker Recipe is proof that comfort food can be simple, nourishing, and packed with flavor. Whether you’re hosting a family dinner or meal prepping for the week, this recipe brings warmth and joy right to your table. I hope you enjoy making it as much as I do—there’s nothing quite like coming home to a slow cooker full of fragrant, creamy chili ready to hug your soul.
Print
White Chicken Chili Crockpot: Easy Slow Cooker Recipe
- Total Time: 8 hours 20 minutes
- Yield: 10 servings 1x
- Diet: Low Salt
Description
This White Chicken Chili Crockpot recipe is a comforting and flavorful slow cooker meal perfect for busy days. Combining tender shredded chicken, creamy beans, sweet corn, and a blend of spices, it offers a hearty chili with a subtle kick. Made in the slow cooker, it’s easy to prepare ahead and delivers rich, satisfying flavors with minimal effort.
Ingredients
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (4 ounce) cans diced green chilies, undrained (divided)
- 1 (15 ounce) can corn, drained
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 tablespoon olive oil
- 3 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup heavy cream or half-and-half
Optional Toppings
- Shredded cheddar cheese
- Avocado slices
- Sour cream
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Cook peppers and garlic: Stir in minced garlic, green bell pepper, and red bell pepper. Cook for another 5 minutes until peppers are slightly tender.
- Add spices: Mix in cumin, chili powder, smoked paprika, cayenne pepper if using, salt, and black pepper. Cook for 1 minute while stirring constantly to release the spices’ aromas.
- Brown chicken: Place chicken breasts in the skillet and cook until browned on all sides for added flavor.
- Transfer to slow cooker: Transfer browned chicken and sautéed vegetables to a slow cooker. Pour in chicken broth, scraping the skillet to loosen browned bits and add flavor.
- Add beans, corn, and chilies: Mix in great northern beans, cannellini beans, corn, and the second can of diced green chilies.
- Cook slowly: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and shreds easily.
- Shred chicken: Using two forks, shred the chicken directly in the slow cooker, distributing it evenly throughout the chili.
- Add cream: Gently stir in heavy cream or half-and-half, careful to avoid vigorous stirring to prevent curdling.
- Season to taste: Taste the chili and adjust salt or other seasonings as needed.
- Serve and garnish: Garnish with fresh cilantro and offer lime wedges on the side. Serve with optional toppings like shredded cheddar cheese, avocado, or sour cream.
Notes
- For extra heat, include the optional cayenne pepper or add jalapeños.
- To make the recipe lighter, substitute half-and-half or heavy cream with a lighter dairy or omit entirely.
- Use a rotisserie chicken to save time by adding it after step 6 instead of cooking chicken in the skillet.
- Leftovers keep well and often taste better the next day.
- Can be frozen in portions for convenient future meals.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
