Slow Cooker White Chicken Chili is so easy and super delicious to make. It only has a few ingredients and cooks in the crock pot for a few hours, freeing you up for the day.
White chicken chili is a total crowd pleaser with the delicious flavors, and no one will know you didn’t slave over the stove unless you tell them!
SLOW COOKER WHITE CHICKEN CHILI RECIPE
My Crock Pot is one of my favorite things in the kitchen. I use it a lot during the week and it makes the chaos of a busy week a lot more manageable. It’s the perfect kitchen gadget when I know I need dinner ready and I won’t have time to cook that night.
Another reason I love crockpot cooking is that it’s easy to double or triple recipes and make leftovers for later in the week or to make freezer meals. Life is much easier when the slow cooker makes the meal for you, but even easier when I can grab it from the freezer.
I love to meal prep and batch cook for freezer meals. This recipe is just one of my favorites to double and freeze leftovers for later.
HOW TO SERVE SLOW COOKER WHITE CHICKEN CHILI
One of my favorite things to do in the winter is making chili recipes. I love to batch cook and freeze them so that on lazy Sunday’s I can just grab a bag of chili and go. This chili can be served in a few different ways:
- With torn flour tortillas bits
- Over crunchy tortilla chips
- In a bread bowl
- As a stand-alone chili
SLOW COOKER WHITE CHICKEN CHILI TOPPINGS
I think the toppings are what makes this recipe, and we have quite a few listed! I typically have a few on hand when making this recipe, but you can top this chili with as much or as little toppings as desired. Here are just a few of my favorite ideas.
- sour cream
- shredded cheese
- green chilis
- sliced jalapéno
- tortilla strips
- avocado slices
HOW TO MAKE SLOW COOKER CHICKEN CHILI
This chicken chili is really simple to make. You’re only a few steps away from making the best chili.
- Add chicken to slow cooker.
Place the chicken breasts into the slow cooker and evenly line them on the bottom of the Crock Pot.
- Cover chicken with seasonings.
Sprinkle the chicken with white pepper, black pepper, cayenne pepper, and garlic salt.
- Add green chilis and onion.
Coat the top of the seasoned chicken breasts with diced green chilis and diced onion.
- Add white beans.
Cover the chicken with great northern white beans.
- Cover the chicken with chicken broth.
Add the chicken broth to the slow cooker.
- Cover and cook.
After replacing the lid to the slow cooker, cook on high for 4 hours or on low for 8 hours.
- Shred the chicken.
Once fully cooked, remove the chicken and shred it using two forks or a stand mixer.
- Mix chicken back into chili mixture.
Add the shredded chicken back into the chili mixture and you’re ready to serve!
You can scroll down to the bottom of this page for a printable recipe card with all of our easy instructions and a few additional notes. If you have any questions that I haven’t answered, I would love for you to leave me a comment and let me know! I can also update the post with relevant ideas that I may not have thought of, so feel free to leave me your suggestions as well.
CAN I USE CREAM CHEESE WITH THIS RECIPE?
Absolutely! If you are looking for a creamier version of this recipe, I would add cream cheese and a tablespoon of heavy whipping cream. It will thicken things up and give it even more flavor.
If you are looking for something a little different, I also have a great recipe for Instant Pot Chicken Chili. It’s another quick and easy weeknight dinner we make on a regular basis in the winter.
OTHER RECIPES YOU MIGHT ENJOY
HOW DO I STORE WHITE CHICKEN CHILI?
I love to double or triple this recipe and save the leftovers for freezer meals. If you are cooking for a large crowd and just looking to keep it refrigerated, you can do that easily. Place the leftovers in an airtight container and store in the refrigerator for 3-4 days.
You can also keep this chili longer by freezing leftover chicken chili in an airtight container and placing it in the freezer for up to a month.
I hope your family enjoys this Slow Cooker White Chicken Chili as much as ours does!
Let me know if you get a chance to try this! You can leave a comment below or tag me on Instagram @pinkwhenjen so I can see what you’re making. I love to see others share the recipes that I love and share with you.
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Slow Cooker White Chicken Chili
- Slow Cooker
- 3 chicken breast boneless, skinless
- 30 oz White Northern Beans
- 8 oz green chilis
- 1 onion small, chopped
- 2 cups chicken broth
- 1/2 tsp cayenne pepper
- 1 tsp garlic salt
- 1 tsp white pepper
- 1 tsp black pepper
- Layer the bottom of the slow cooker with boneless, skinless chicken breast.
- Cover chicken with seasonings.
- Top chicken with green chilis and onion.
- Add chicken broth.
- Cook on high for 4 hours.
- Remove chicken and shred it on a cutting board with two forks, or use a stand mixer for shredding.
- Add shredded chicken back to the slow cooker and mix everything well.
- Serve with your favorite toppings.
- Double or triple this recipe and store the remaining leftovers in an airtight container in the freezer for up to a month.
- Use toppings such as sour cream, avocado, cilantro, shredded cheese, sliced jalapéno, and more.
- To make this recipe creamy, add in 8oz of cream cheese and 1 tbsp of heavy whipping cream after shredding the chicken. Mix well before serving.