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Crockpot White Chicken Chili

Thanks for sharing!

Crockpot white chicken chili is creamy and delicious with just the right amount of heat. It is an easy meal for a busy day.

Bowl of white chicken chili served with sour cream, jalapeno slices and sourdough bread in front of slow cooker it was cooked in.

This white chicken chili features tender chicken, hearty beans, and a creamy flavorful broth. It cooks in a slow cooker all day while you go about your business and dinner is ready when you are.

We are big chili fans during the fall and winter. We love a bowl of good venison chili and sometimes we get a little adventurous with pumpkin chili or even crockpot pulled pork chili.

When we are feeling like something creamy and delicious, we make a pot of white chicken chili. That recipe has been a favorite in my family for as long as I can remember.

I had been craving it, but had a full day planned. So instead of making it on the stove, I adapted the recipe for the crockpot and it was every bit as good as the original.

Now we will be making this on regular rotation during the week. All you have to do when you get home from work is cut the chicken and stir in some sour cream and half and half.

You will be enjoying a hot bowl of soup in no time. Then you will thank yourself for prepping the meal before you left the house in the morning.

How do you store leftover chicken chili?

Extra soup can be stored in an airtight container in the refrigerator for up to 5 days. Just reheat in the microwave for an easy lunch.

Can you freeze white chicken chili?

If you want to try and freeze the chili, you should do it before adding the dairy. Then stir in the sour cream and half and half when you are ready to serve. It will still taste good if you freeze it with the dairy, but it may curdle when you heat it up.

Substitution and Addition Ideas

The chopped mild green chilies in this recipe add a nice mild to medium heat. You can use hot green chilies or even diced jalapenos if you like more heat.

For less heat, just use one 4 oz. can of chopped green chilies or omit them all together.

Cooked chicken removed from slow cooker and resting on cutting board, ready to be chopped and put back into the soup.

Some people like corn in their chicken chili. You can use a drained can of sweet corn or a cup of two of frozen corn. Just add it with the beans.

You can use leftover chicken or turkey in this recipe. Just stir it in at the end of the cook time and give it a chance to warm up before adding the dairy.

Topping Ideas

You can serve this chili with any of your favorite toppings. We like sour cream and pickled jalapenos on ours.

You can also add shredded cheese, Monterey jack or pepper jack would be good options.

A wedge of lime would add some freshness, or try some chopped cilantro or green onions if you prefer.

Bowl of creamy slow cooker white chicken chili topped with sour cream and jalapenos, ready to eat.

Tortilla chips or toasted tortilla chips would be great options as well. You can get directions on making tortilla strips on my recipe for chicken tortilla soup.

Some homemade corn muffins would be a good side dish or whip up a batch of skillet cornbread. If you are feeling extra fancy, try some loaded cornbread with bacon and jalapenos.

Let your taste buds be your guide, it really is hard to go wrong here.

If you like this recipe, you are going to love Crockpot buffalo chicken chili too! Check it out and let me know which one you like better.

Bowl of white chicken chili served with sour cream, jalapeno slices and sourdough bread in front of slow cooker it was cooked in.

Crockpot White Chicken Chili

Carlee
Crockpot white chicken chili is creamy and delicious with just the right amount of heat. It is an easy meal for a busy day.
5 from 10 ratings
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup
Cuisine American
Servings 6 Servings
Calories 449 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 1 small onion diced
  • teaspoons garlic powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 8 oz. chopped mild green chilies
  • 2 cups chicken broth
  • 30 oz. white beans (2 15 oz cans)
  • ¼ teaspoon cayenne pepper
  • 8 oz. sour cream
  • ½ cup half and half

Instructions
 

  • Put all of the ingredients except the sour cream and half + half in the slow cooker.
  • Cook on low for 6-8 hours or high for 4-6 hours.
  • Remove chicken and chop into bite sized pieces. Return to the slow cooker.
  • Stir in the sour cream and half + half and serve.

Notes

This recipe works best with full fat sour cream.
If you don't have half and half, milk or cream will work in a pinch.
Feel free to adjust the amount of heat to your preferences. Reduce the amount of chilies and cayenne for a milder soup. Use the hot cans of chilies or switch to jalapenos for more spice.
Use whatever white beans you have on hand. Navy beans, great norther, or cannellini, even chickpeas work.

Nutrition

Serving: 1servingCalories: 449kcalCarbohydrates: 44gProtein: 40gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 95mgSodium: 752mgFiber: 10gSugar: 5g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!
Crockpot white chicken chili is creamy and delicious with just the right amount of heat. It is an easy meal for a busy day.

Thanks for sharing!

Recipe Rating




Andrea Nine

Thursday 19th of January 2023

Looks so Hearty and comforting! I’m always in the mood for more crockpot recipes this time of year, and this is perfect!

Carlee

Thursday 19th of January 2023

Thank you, it's definitely a favorite here!