While I can't take credit for the recipe, I can vouch for the fact that this is truly the best White Chili recipe -- and it couldn't be easier! The flavorful Crock Pot meal makes cozy, weeknight dinners easy 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, and this easy White Chicken Chili is no exception!
This tasty idea 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).
Well, this White Chili in the Crock Pot is Kara's go-to last-minute no-fail supper...and it's a good one.
How do you make White Chili?
There's no prep work involved, so you can throw all of the ingredients into your slow cooker on the way out the door in the morning and come home later to a warm pot of tender creamy white chili in a perfectly-seasoned, not-too-spicy broth.
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 White Bean Chicken Chili recipe in a regular pot on the stovetop 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?!
What ingredients are in White Chili?
Kara's recipe is a white chili with cream cheese (that's the secret finishing touch!), but it also includes:
- chicken breasts or chicken thighs;
- Rotel (diced tomatoes with green chilies);
- corn;
- white beans;
- dry Ranch seasoning mix (another great secret ingredient!);
- cumin, chili powder and onion powder.
How long can you keep white chicken chili?
Properly stored, cooked chili will last for 3 to 4 days in the refrigerator.
Can white chili be frozen?
I do not recommend freezing the leftover chili, because a creamy broth with cream cheese can "break" after it's thawed. This would give the chili a chunky, not-so-appetizing appearance and texture!
What to serve with chili?
This chicken chili recipe is great with shredded cheese on top, sliced green onions, sour cream, diced avocado, or just some Fritos or cornbread for dipping!
COOK'S TIPS AND RECIPE VARIATIONS:
- Prepare the chili in the slow cooker for a convenient all-day option, or on the stovetop for a quick last-minute meal!
- Use chicken breasts or chicken thighs, depending on your preference.
- Make this white chili with ground turkey instead of with chicken. If using ground turkey, cook the turkey in a skillet until no longer pink before adding it to the slow cooker.
- Kara's recipe calls for just a small amount of broth. The condensation from the Crock Pot will add more liquid to the dish. If you prefer a thinner chili, simply add more broth, to taste, until it reaches the desired consistency.
Thanks to Kara for sharing her easy, weeknight wonder with the rest of us! It's truly the best chicken chili recipe and I have no doubt that her Slow Cooker White Chili is about to become your favorite go-to dinner, too!
Other easy chili recipes that you might enjoy:
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!
Notes
- Prepare the chili in the slow cooker for a convenient all-day option, or on the stovetop for a quick last-minute meal!
- Use chicken breasts or chicken thighs, depending on your preference.
- Make this white chili with ground turkey instead of with chicken. If using ground turkey, cook the turkey in a skillet until no longer pink before adding it to the slow cooker.
- Kara's recipe calls for just a small amount of broth. The condensation from the Crock Pot will add more liquid to the dish. If you prefer a thinner chili, simply add more broth, to taste, until it reaches the desired consistency.
Gayle @ Pumpkin 'N Spice
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! 🙂
Blair
Never had white chili?!?! OMG...you're missin' out, Gayle! I hope that you try this soon!
Mary
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
Blair
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!
Mallory
Iwe put diced potatoes in there. Delish!
Blair
Sounds perfect!
Helen Fritzie
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!
Blair
That's great, Helen! I need to keep my eye out for the cajun navy beans! Sounds delicious.
Tammy
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?
Blair
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. 🙂
Tammy
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.
Blair
Thanks for letting me know, Tammy! I'm so glad that you enjoyed the chili! 🙂
David klosterman
One of our regular meals and have tried 10 or so other recipes, all good but this is our new favorite. The ranch and tomatoes make the difference. I doubled the beans and broth . Thanks
Blair
Thanks, David! I'm so glad that you like it!
Adela Lynn Reinke
This was delicious. I doubled the recipe.
Blair
Hi, Adela! I'm so glad that you enjoyed it. Thank you for letting me know!