While I can’t take credit for the recipe, I can vouch for the fact that this is truly the best Slow Cooker White Chili — and it couldn’t be easier! The flavorful one-pot meal makes cozy, weeknight dinners simple and delicious!
I’ve said it before, and I’ll say it again: the recipes that my readers send me are always a HUGE hit! You guys seriously know what you’re doing when it comes to easy, quick-prep meals, and I love to share your genius with the rest of our little community. Sharing is caring, right?!
This tasty white chili recipe originally came from Kara, who was a member of the first 5-Day Meal Planning Challenge that I hosted way back in August (you can still sign up for the free Challenge on your own HERE, if you’re interested).
We were exchanging recipes in the closed Facebook group to help each other come up with a few new meal ideas for those nights when we don’t have anything specific planned to serve.
You know? Those dinners that you make so often that you don’t even need to follow a recipe? The dishes that your husband and kids can all agree on? The simple meals that only require a handful of pantry staples (thus allowing you to skip yet another last-minute run to the grocery store)? Well, this Slow Cooker White Chili is Kara’s go-to last-minute no-fail supper…and it’s a good one.
There’s no prep work involved, so you can throw all of the ingredients into your Crock Pot on the way out the door in the morning and come home later to a warm pot of tender, juicy chicken, corn, tomatoes, and beans in a perfectly-seasoned, not-too-spicy broth. It’s great with shredded cheese on top, sliced green onions, sour cream, or just some Fritos or cornbread for dipping!
If you don’t want to mess with the slow cooker while you’re away all day, you can even prepare a batch of this chili on the weekend (like me) and keep it stashed in your refrigerator for Monday, Tuesday, or Wednesday night when you need a quick supper to reheat after work or basketball practice!
Kara also mentioned that you can make this dish in a regular pot (without using a slow cooker) if you need a last-minute prep method. We’ve all had those days when we forget to start the slow cooker in the morning, right?!
Thanks to Kara for sharing her easy, weeknight wonder with the rest of us! I have no doubt that her Slow Cooker White Chili is about to become your favorite go-to dinner, too!
SLOW COOKER WHITE CHILI
The Best Slow Cooker White Chili
Ingredients
- 1 ½ - 2 lbs. boneless skinless chicken breasts or thighs
- 1 cup chicken broth or more, as needed, to thin chili to desired consistency
- 1 10 ounce can of Rotel (diced tomatoes with green chilies)
- 1 15.25 ounce can of corn, drained
- 1 16 ounce can of navy beans, rinsed and drained
- 1 1 ounce packet of dry Ranch seasoning mix (just the dry seasoning)
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 8 ounces cream cheese cubed
- Optional for serving: chips or cornbread; sliced green onions; sour cream; grated Cheddar cheese
Instructions
- Combine all ingredients (except for cream cheese) in a large slow cooker.
- Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
- Remove chicken and shred with two forks or chop. Return chicken to the slow cooker and stir.
- Add cream cheese to the slow cooker, stir, cover, and cook for an additional 5-10 minutes, or until cream cheese is melted and completely combined into the broth. You can feel free to add more chicken broth at this point, to thin chili to desired consistency.
- Serve with chips or cornbread!
Recipe Notes
All slow cookers run on slightly different temperatures, so cooking times vary. My slow cooker tends to cook dishes pretty quickly, so my chili was done after 3 hours on HIGH. Kara leaves her chili in her Crock Pot for 8 hours on LOW, so that might work well for you too!
Need some help planning your family’s meals? When you join Simply Mailed, I will send you 3 quick-prep dinner recipes and a grocery shopping list each week (for less than $1 per week!!!). This super-affordable service takes the stress out of dinner, saves you time and money, and brings your family together at the end of the day. There are even options for smaller households of just 1 or 2!
I’ve heard of white chili before, but have never tried it! This looks amazing! Your reader sounds like she has a winning recipe. And I love how warm and comforting this looks! I kind of want to dig in for breakfast! 🙂
Never had white chili?!?! OMG…you’re missin’ out, Gayle! I hope that you try this soon!
Any suggestion(s) for a bean substitute? Maybe barley? Hubby refuses to eat any kind of bean/lentil except green beans. Silly man says it’s a “texture” thing…thanks
Hi, Mary!
Those silly men — making things more complicated! 🙂
I would just bulk up the recipe with additional chicken, corn, diced tomatoes, and/or chopped bell peppers in lieu of the beans. A can of beans is about 1.75 cups, so just add a similar amount of any of those other ingredients (or a combination of chicken + corn, for example). Whatever he likes should work fine!
Iwe put diced potatoes in there. Delish!
Sounds perfect!
Love this…I have made this a few times but not much on tomatoes so I don’t usually use these…just add a little brown rice to bulk it up a little bit! I also use the spicy navy bean, I believe they are called Cajun Navy Beans! Yum! Will have to try this with the ranch seasoning packet and cream cheese!
Thanks for the recipes and all your great tips!
That’s great, Helen! I need to keep my eye out for the cajun navy beans! Sounds delicious.
One cup of chicken broth for that amount of soup doesn’t seem like enough liquid, especially when everything else but the Rotel is drained. Is that the correct amount?
Hi, Tammy! Yep, that’s the correct amount. Don’t forget that the condensation during the cooking stays in the pot and creates additional liquid. If you want to thin the chili to make it more of a soup texture, you can certainly add more broth at the end, but I would wait to do that until you check the final texture. You might like it as is, without adding any more. 🙂
I made this recipe and did end up using 2 cups of Chicken broth. It was delicious! I have really enjoyed your website and have loved the recipes I have tried.
Thanks for letting me know, Tammy! I’m so glad that you enjoyed the chili! 🙂