This creamy white chili recipe with chicken made effortlessly in a crock pot, is the perfect dish to serve when hosting friends and family. Its hearty flavors and comforting texture invite connection, and the ease of preparation allows you to focus on what truly matters: spending time with family and friends.
Why You’ll Love This White Chili Recipe
This white chili is a wonderful choice for busy hosts looking to share a flavorful and satisfying meal. It’s ideal for cozy gatherings or game-day get-togethers. Here’s why you’ll want to add it to your recipe rotation:
- Flavor: A combination of tender chicken, creamy broth, and zesty spices creates a truly yummy bowl of chili that appeals to everyone.
- Ease of Preparation: With just 10 minutes of prep, the slow cooker takes care of the hard work.
- Crowd-Friendly: This recipe is easy to double for larger groups.
- Budget Tip: Use canned beans and watch for chicken sales to keep costs low.
- Make-Ahead Option: Prepare this dish earlier in the day, allowing you to host with ease.
Serve with Quick Crusty Beer Bread and a fresh green salad for a complete meal!
Before You Get Started
Prep Ahead: Chop onions and garlic the night before. Keep them in ziplock bag in the fridge.
Make it Spicy: Add a diced jalapeño or a dash of cayenne for extra heat.
Dairy-Free Option: Use coconut cream instead of half and half, and omit the cream cheese.
Prep Ingredients: Be sure to trim the chicken of extra fat and take the time to rinse and drain your beans.
Ingredients For White Chili Recipe With Chicken
- Chicken breasts: Look for boneless, skinless chicken breasts. Trim any excess fat before adding to the crock pot.
- Yellow onion: A small onion, diced, adds sweet, aromatic depth to the chili.
- Garlic: Fresh minced garlic elevates the flavor profile.
- Great Northern beans: Drain and rinse for the best consistency. These beans are creamy and mild, complementing the spices.
- Diced green chiles: Use a mix of mild and hot chiles for a balanced kick of heat. Feel free to adjust based on your spice tolerance.
- Chicken broth: A base that ties the ingredients. Choose low-sodium for better control over seasoning.
- Spices: Cumin, coriander, oregano, and chili powder create a perfectly seasoned dish.
- Cream cheese: Soften to room temperature and cube for easy melting.
- Half and half: Adds richness to the broth without overpowering it.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make White Chili With Chicken In The Crock Pot
You are going to enjoy how easy this recipe is to make. In ten minutes, and you will have your dinner prepped and cooking.
1
Fill Crockpot
Place chicken breasts in the slow cooker. Sprinkle with salt, cumin, coriander, oregano, and chili powder. Add the bay leaf, diced onions, garlic, and green chiles. Stir to coat the chicken evenly.
2
Add the Broth
Pour in the chicken broth and gently mix to combine.
3
Cook
Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and cooked through.
4
Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. Discard the bay leaf, then return the shredded chicken to the pot.
5
Add Creamy Ingredients and Beans
Stir in the drained beans, cream cheese, and half and half. Cook on LOW for another 15–30 minutes until the cream cheese is melted and fully incorporated.
6
Serve
Ladle the chili into bowls and top with tortilla strips, shredded cheese, or fresh cilantro.
Topping Ideas When Serving
- Tortilla strips or chips: Add a satisfying crunch and texture
- Shredded cheese: Melted Monterey Jack, Pepper Jack, or cheddar for a creamy, cheesy topping
- Fresh cilantro: Sprinkle chopped cilantro for a bright, fresh flavor
- Diced avocado: Add creamy, mild avocado chunks to balance the chili’s spice
- Sour cream or Greek yogurt: A tangy, cooling addition that enhances creaminess
- Jalapenos: Sliced Pickled Jalapeños or Roasted Jalapenos for those who love a spicy kick
- Green onions: Chopped for a mild, oniony crunch and a pop of color
- Lime wedges: A squeeze of fresh lime juice adds a zesty brightness to every bite.
- Hot sauce: Offer a variety to let guests spice up their bowls to taste.
Hospitality Tips
Yes! Use a larger slow cooker or prepare in two batches to ensure even cooking. Tap the 2x or 3x on the recipe card and it will automatically change the ingredient measurements for you!
Set your slow cooker to the “keep warm” setting. Provide a ladle and bowls for self-serving. Keeping it on low will dry out the soup.
Biblical Hospitality Reflection
As you prepare and share this dish, reflect on the words of 1 Peter 4:9: “Offer hospitality to one another without grumbling.” A simple act of serving a warm meal can be a powerful way to show God’s love to others. By welcoming guests into your home, you’re creating opportunities for fellowship and connection that honor Him.
Storage and Freezing Instructions
- Storing Leftovers: Store chili in an airtight container in the fridge for up to 3 days.
- Freezing Tip: Freeze in individual portions for easy reheating later.
- Reheating: Warm in a saucepan over low heat, adding a splash of chicken broth to maintain the creamy texture.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
White Chili Recipe With Chicken: Crock Pot
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (trim excess fat)
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces diced green chiles, I use one 4 ounce can of mild and one 4 ounce can of hot for a little heat but feel free to only use mild
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 32 ounces chicken broth
- 30 ounces great northern beans, two 15 ounce cans, drained and rinsed
- 4 ounces cream cheese, softened to room temperature and cut into cubes
- 1/4 cup half and half
Instructions
Fill the Slow Cooker
- Place chicken breasts in the slow cooker. Sprinkle with salt, cumin, coriander, oregano, and chili powder. Add the bay leaf and onions, minced garlic, green chilies. Stir to coat the chicken.1 1/2 pounds boneless, 1/2 cup yellow onion, 2 cloves garlic, 8 ounces diced green chiles, 1 teaspoon salt, 1 bay leaf, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon oregano, 1 teaspoon chili powder
- Add the broth and stir to combine.32 ounces chicken broth
Cook
- Cover and cook on LOW for 6 hours or HIGH for 3 hours or until the chicken is fully cooked and fork tender.
- Shred the Chicken:
Shred Chicken and Add Ingredients
- Remove the chicken from the slow cooker, place it on a cutting board and shred using two forks. Discard the bay leaf. Return the shredded chicken to the slow cooker.
- Stir in the drained beans, softened cream cheese and half and half. Cook on low for 15 to 30 minutes to melt the cream cheese. Stir after cooking so the soup has a creamy broth. I use a whisk to gently do this.30 ounces great northern beans, 4 ounces cream cheese, 1/4 cup half and half
Serve
- Serve hot with optional toppings like tortilla strips, shredded cheese, pickled jalapenos, or fresh cilantro.
Notes
- Tortilla strips or chips: Add a satisfying crunch and texture
- Shredded cheese: Melted Monterey Jack, Pepper Jack, or cheddar for a creamy, cheesy topping
- Fresh cilantro: Sprinkle chopped cilantro for a bright, fresh flavor
- Diced avocado: Add creamy, mild avocado chunks to balance the chili’s spice
- Sour cream or Greek yogurt: A tangy, cooling addition that enhances creaminess
- Jalapenos: Sliced Pickled Jalapeños or Roasted Jalapenos for those who love a spicy kick
- Green onions: Chopped for a mild, oniony crunch and a pop of color
- Lime wedges: A squeeze of fresh lime juice adds a zesty brightness to every bite.
- Hot sauce: Offer a variety to let guests spice up their bowls to taste.
Just wanted to let you know that this recipe displays on Punchfork with the title Crock Pot.
Thisni, Thank you for telling me. I will let Punchfork know. They are really good to work with and I’m sure he can help fix it.