If there’s one cozy, comforting dish that’s perfect for any day you want warmth with a flavorful punch, this White Chicken Chili Crockpot: Easy Slow Cooker Recipe is a total game changer. Imagine tender, shredded chicken soaking in a creamy, mildly spicy broth studded with beans, corn, and the vibrant kick of green chilies and peppers. It’s a one-pot wonder that invites slow-simmered goodness, making weeknight dinners or entertaining guests a breeze. This recipe strikes that perfect balance between hearty and fresh, bringing together texture, spice, and creamy richness without any fuss.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward making an unforgettable white chicken chili. Each item plays a crucial role, from the tender chicken breasts providing protein, to the medley of beans and corn adding body and subtle sweetness. The spices and peppers build layers of flavor and color that turn this slow cooker meal into something spectacular.
- Olive oil: A splash to sauté the aromatics and develop depth of flavor right at the start.
- Large onion, chopped: Creates a natural sweetness that mellows the chili spices beautifully.
- Garlic cloves, minced: Adds a savory fragrance that complements the entire dish.
- Green and red bell peppers, chopped: Bring sweetness, crunch, and vibrant color to brighten every spoonful.
- Diced green chilies (4 oz cans, two of them): Provide that signature mild heat and complexity typical of white chili.
- Ground cumin: The warm, earthy spice that forms the backbone of the chili’s flavor profile.
- Chili powder: Adds complexity and a hint of smoky warmth.
- Smoked paprika: Infuses a subtle smokiness that complements the chicken perfectly.
- Cayenne pepper (optional): For those who like an extra touch of heat.
- Salt and black pepper: Essential to balance and enhance all the flavors in the pot.
- Boneless, skinless chicken breasts (3 pounds): The star protein, which becomes tender and juicy after hours of slow cooking.
- Chicken broth (4 cups): Provides a rich, flavorful base for the chili’s broth.
- Great northern beans and cannellini beans (15 oz cans each): Creamy beans that add body and mild sweetness.
- Corn, drained (15 oz can): Sweet kernels that add texture and a pleasant contrast.
- Heavy cream or half-and-half (1 cup): Adds luscious creaminess to round out the chili.
- Fresh cilantro, chopped: A bright garnish that adds a fresh herbal note at the end.
- Lime wedges: For a zesty burst of acidity that balances the richness.
- Optional toppings: Shredded cheddar cheese, avocado, and sour cream to personalize each bowl.
How to Make White Chicken Chili Crockpot: Easy Slow Cooker Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about five minutes. This step unlocks the sweetness of the onion, creating a solid flavor foundation for the dish. Next, toss in the minced garlic along with the chopped green and red bell peppers. Let these cook for another five minutes until the peppers begin to soften but still hold some texture and vibrancy.
Step 2: Build the Spice Base
Now that the veggies are tender, sprinkle in the ground cumin, chili powder, smoked paprika, cayenne pepper if you’re using it, salt, and black pepper. Stir them constantly for about one minute until the spices get toasty and aromatic. This brief roasting helps the spices release their full flavor potential, transforming a simple skillet of veggies into a fragrant, flavor-packed base.
Step 3: Brown the Chicken
Add the chicken breasts directly to the skillet, browning them on all sides. This step locks in the juices and gives the chicken a nice color, which will translate to richer flavor in the slow cooker. You want a golden crust, but the chicken does not have to be cooked through because it will finish slow cooking later.
Step 4: Transfer to the Slow Cooker
Carefully transfer everything from the skillet—onions, peppers, spices, and browned chicken—to your slow cooker. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Those little caramelized pieces add terrific depth to the broth, so don’t skip this part!
Step 5: Add Beans, Corn, and Chilies
Open the canned ingredients and drain the beans and corn (except for the green chilies, which should be undrained). Add the great northern beans, cannellini beans, corn, and that second can of diced green chilies straight into the slow cooker. Give everything a gentle stir to combine all the ingredients evenly.
Step 6: Slow Cook to Perfection
Cover your slow cooker and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should be cooked through and tender enough to shred easily. This slow, low heat allows all the flavors to meld beautifully while the chicken soaks up those wonderful spices and broth.
Step 7: Shred the Chicken and Finish the Chili
Using two forks, shred the chicken right in the slow cooker to maximize the juices. Stir in the heavy cream or half-and-half gently—careful not to stir too vigorously to avoid curdling. Give the chili a final taste and adjust the seasoning with salt and pepper as needed. Your creamy, flavorful chili is ready to enjoy!
How to Serve White Chicken Chili Crockpot: Easy Slow Cooker Recipe
Garnishes
The perfect bowl of white chicken chili is nothing without the right garnishes. Sprinkle fresh cilantro on top for a bright herbal note and add a wedge of lime to squeeze over each serving for a fresh burst of acidity. Optional toppings like shredded cheddar cheese melt into the chili for extra richness, while avocado slices and a dollop of sour cream add cooling creaminess and textural contrast.
Side Dishes
Pair this chili with warm, crusty bread or tortilla chips for scooping. A simple green salad with a tangy vinaigrette cuts through the richness beautifully, making the meal well-rounded. Cornbread muffins are also a fantastic, classic side to absorb every drop of that creamy goodness.
Creative Ways to Present
Want to shake things up? Serve the chili in mini bread bowls or hollowed-out bell peppers for a fun presentation. You can also layer it in bowls with toppings arranged artfully on top—the colorful peppers, beans, cheese, and avocado make for a visually stunning dish that invites everyone to dig in with excitement.
Make Ahead and Storage
Storing Leftovers
Leftover white chicken chili stores beautifully. Transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually deepen over time, so it tastes even better the next day!
Freezing
This recipe freezes wonderfully as well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. For best texture, add fresh cream or half-and-half only after reheating, as it can separate during freezing.
Reheating
Reheat the chili gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if it looks too thick. Avoid microwaving at high heat to keep the cream from separating, and stir in fresh cream or half-and-half after reheating if you froze it without dairy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add extra moisture and richness. They cook just as well in the slow cooker and shred easily.
Is there a vegetarian version of this recipe?
Yes! You can skip the chicken and use extra beans, corn, and vegetables instead. Use vegetable broth in place of chicken broth to keep things flavorful and meat-free.
How spicy is the White Chicken Chili Crockpot: Easy Slow Cooker Recipe?
This recipe is mildly spicy thanks to the green chilies and chili powder, but the optional cayenne pepper lets you control the heat level—add it if you like it hotter or leave it out for a gentler flavor.
Can I prepare all the ingredients the night before?
Definitely. You can chop the vegetables and measure the spices ahead of time, then store everything separately in the fridge. In the morning, just combine everything in the slow cooker and start cooking.
What can I substitute for heavy cream?
Half-and-half works great as a lighter option. For a dairy-free alternative, try coconut cream, but keep in mind it will add a slight coconut flavor.
Final Thoughts
This White Chicken Chili Crockpot: Easy Slow Cooker Recipe is a soul-warming meal that feels like a big, delicious hug from the inside. It’s effortless to make, yet packed with layers of flavor and texture that will have you craving it on repeat. Whether it’s a chilly evening, a casual get-together, or simply a need for comfort food, this recipe brings joy and ease straight to your table. Give it a try—you might just find your new favorite slow cooker dinner!
Print
White Chicken Chili Crockpot: Easy Slow Cooker Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 10 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This White Chicken Chili Crockpot recipe is a comforting and flavorful slow cooker meal perfect for easy weeknight dinners. Tender chicken breasts, three types of beans, sweet corn, and a blend of spices create a rich chili base, finished with a touch of creamy half-and-half. This hearty chili is garnished with fresh cilantro and served with lime wedges and optional toppings like shredded cheddar, avocado, and sour cream for a customizable experience.
Ingredients
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (4 ounce) can diced green chilies, undrained
- 1 (4 ounce) can diced green chilies, undrained (second can)
- 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
Proteins & Beans
- 3 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
Liquids & Fats
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
Optional Toppings
- Shredded cheddar cheese
- Avocado
- 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, allowing the onions to become translucent and fragrant.
- Add Peppers and Garlic: Stir in minced garlic, green bell pepper, and red bell pepper. Cook for another 5 minutes, or until the peppers become slightly tender, enhancing their natural sweetness.
- Combine Spices: Add ground cumin, chili powder, smoked paprika, optional cayenne pepper, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly to toast the spices and bring out their flavors.
- Brown the Chicken: Add the chicken breasts to the skillet and cook until browned on all sides. This step helps develop a deeper flavor in the chili by sealing in juices and caramelizing the chicken exterior.
- Transfer to Slow Cooker: Transfer all contents from the skillet to a slow cooker. Pour in the chicken broth, scraping up any browned bits from the skillet to add flavor to the broth.
- Add Beans and Corn: Add the great northern beans, cannellini beans, drained corn, and the second can of diced green chilies into the slow cooker, combining all the ingredients.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred Chicken: Using two forks, shred the chicken directly within the slow cooker to distribute it evenly throughout the chili.
- Add Cream: Gently stir in the heavy cream or half-and-half, taking care not to stir vigorously to prevent curdling, which creates a rich, creamy texture.
- Adjust Seasoning: Taste the chili and adjust seasoning with additional salt, pepper, or spices as desired for optimal flavor balance.
- Garnish and Serve: Garnish with chopped fresh cilantro and serve with lime wedges. Offer optional toppings such as shredded cheddar cheese, avocado slices, and sour cream to customize portions.
Notes
- For extra heat, include the optional cayenne pepper or add a diced jalapeño when sautéing the peppers.
- Use half-and-half instead of heavy cream for a lighter dish with still a creamy texture.
- Beans should be thoroughly rinsed and drained to reduce sodium content and improve flavor.
- Shredding the chicken directly in the slow cooker helps retain moisture and blend flavors.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
