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A bowl of crock pot white chicken chili with sour cream, cheese, cilantro, and avocado toppings.

Crock Pot White Chicken Chili

This Crock Pot White Chicken Chili recipe is a family favorite because it's easy to make and has inexpensive ingredients. It also freezes well so that you can enjoy it on busy days or chilly days. Plus, there are endless possibilities for toppings!
5 from 1 vote
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Prep: 5 minutes
Cook: 4 hours
Total: 4 hours 5 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 263kcal

Ingredients

  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup frozen corn
  • 2 cups chicken broth
  • 1 (15-ounce) can cannellini beans (or other white bean)
  • 1 (4-ounce) can diced green chilies
  • 8 ounces cream cheese
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • Sour cream, grated cheese, sliced jalapenos, cilantro, and tortilla chips, for serving

Instructions

  • Place chicken in a 4- to 6-quart slow cooker, top with spices, salt, black pepper and the rest ingredients.
  • Cook on LOW for 4-6 hours or HIGH 3-4 hours. Remove chicken and dice or shred it with a fork. Return the chicken back to the crock pot.
  • Stir in the cream cheese and close the lid.
  • Cook on HIGH for 15 -30 minutes and until chili starts to thicken. Taste for seasoning. Squeeze in half of lime juice before serving.
  • Serve with plenty of toppings!

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat on the stove over low heat until warmed through or in the microwave. You may need to add a little bit of water or chicken broth to thin it out if it's too thick.
  • Corn: Fresh or canned, drained corn can also be used.
  • Chicken: I prefer chicken thighs for their soft and juicy flavor, but chicken breast are fine too!
  • To thicken chili: You can add cornstarch slurry (1:1 ratio) once chili is cooked and before adding the cream cheese. Or you can also add ½ cup more beans to the chili. Once cooked, take some of them out and mash or blend them until chunky. Return back to the pot along when adding cream cheese.

Nutrition

Calories: 263kcal | Carbohydrates: 12g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 891mg | Potassium: 473mg | Fiber: 1g | Sugar: 3g | Vitamin A: 672IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg
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