Crockpot white chicken chili is creamy and delicious with just the right amount of heat. It is an easy meal for a busy day.
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.
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.
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.
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.
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.
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.
Crockpot White Chicken Chili
- 1 lb boneless skinless chicken breast
- 1 small onion diced
- 1½ 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
- 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.