Cozy Slow Cooker White Chicken Chili: 4 Servings

Oh, there’s nothing quite like a steaming bowl of creamy, cozy white chicken chili, especially when it’s practically making itself in your slow cooker! Seriously, this slow cooker white chicken chili is one of those magic recipes that just feels like a warm hug. I learned a long time ago, way back when my corporate job had me completely burned out, that simple cooking could bring so much joy and connection, even on the craziest weeknights. It’s the kind of meal that brings everyone to the table, just like we love here at Pure Cooking Joy. You can learn a bit more about my journey over on my About page!

Why You’ll Love This Slow Cooker White Chicken Chili

Seriously, this slow cooker white chicken chili is a lifesaver on busy nights. It’s so incredibly easy, you’ll wonder why you ever waited so long to try it!

• Dump-and-Go Magic: Just toss everything in the slow cooker – no fancy steps needed!
• Seriously Creamy & Comforting: That cream cheese makes it SO dreamy and delicious.
• Family-Approved Flavor: It’s a mild chili that even the pickiest eaters will devour.
• Crowd-Pleaser: Perfect for game days, potlucks, or just a cozy family dinner.
• Freezer-Friendly FTW!: Make a double batch and freeze half for a future super easy meal.

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Ingredients for Your Creamy Crockpot White Chicken Chili

Okay, let’s talk about what you need for this amazing crockpot white chicken chili! It’s all about simple, good-for-you ingredients that come together like magic. You’ll need:

• About three boneless, skinless chicken breasts – they shred up so nicely!
• One 15-ounce can of cannellini beans, all rinsed and drained.
• Another 15-ounce can of Great Northern beans, also rinsed and drained.
• A 10-ounce can of diced tomatoes and green chilies, like Rotel – we’re keeping the liquid!
• A 4-ounce can of diced green chilies, undrained too.
• One cup of chicken broth to get things started.
• For flavor, grab cumin, dried oregano, and garlic powder – about a teaspoon of each will do.
• A little pinch of cayenne pepper if you like a tiny bit of warmth!
• And for that super creamy finish? Four ounces of cream cheese, cut into cubes.
• And of course, salt and black pepper to taste at the end. Simple, right?

How to Make This Easy Chicken Chili

Alright, let’s get this fantastic slow cooker white chicken chili going! It’s all about making dinner stress-free and delicious. This is truly a dump-and-go situation, which is exactly what I love for hectic weeknights.

Step 1: Prepare Your Slow Cooker

First things first, grab your trusty slow cooker! Lay those chicken breasts right in the bottom. Then, easily toss in all those yummy beans – the cannellini and Great Northern ones, all rinsed and drained. Next, add the whole cans of diced tomatoes with green chilies (don’t drain ’em!) and the separate can of diced green chilies.

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Step 2: Add Flavor and Cook

Now for the flavor boost! Pour in your chicken broth. Then, stir in the cumin, oregano, garlic powder, and that optional pinch of cayenne if you’re feeling a little adventurous. Give it all a good stir to combine. Pop the lid on tight, set it to low for about 6 to 8 hours, or if you’re in a bit of a hurry, high for 3 to 4 hours will work like a charm. Until that chicken is perfectly cooked and tender, you’re golden!

Step 3: Shred Chicken and Add Creaminess

Once the chicken is cooked, carefully take it out of the slow cooker. You’ll want to shred it using two forks – it should come apart so easily! Pop that shredded chicken right back into the slow cooker. Now for the magic: add in your cubed cream cheese. Stir, stir, stir until it’s all melted and makes your slow cooker white chicken chili wonderfully creamy and delicious.

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Step 4: Season and Serve Your Slow Cooker White Chicken Chili

Give your amazing chili a taste and season it with salt and black pepper until it’s just perfect. Ladle it up hot into bowls, pile on your favorite toppings, and enjoy your incredible slow cooker white chicken chili! Dinner is served!

Tips for the Best Slow Cooker White Chicken Chili

Let’s make this slow cooker white chicken chili absolutely perfect! Sometimes a little tweak here or there makes all the difference, and I’ve learned a few tricks along the way that I think you’ll really love.

Adjusting the Spice Level for Mild Chili for Kids

If you’re making this for little ones or just prefer a milder kick, it’s super simple to adjust the spice. Just skip the cayenne pepper altogether! If you want a little more depth without heat, you could add an extra pinch of cumin or even a tiny bit of smoked paprika for that lovely warmth. This turns it into a super kid-friendly mild chili for kids.

Bean Swaps and Additions

Feel free to get creative with your beans! While cannellini and Great Northern beans are my favorites for this shredded chicken chili, navy beans or even butter beans would be delicious too. Just make sure they’re rinsed and drained. A cup of frozen corn tossed in during the last hour of cooking is also a fantastic addition for a little sweetness and texture!

Achieving Perfect Creaminess

That cream cheese is the secret to the amazing, velvety texture in this cream cheese chicken chili. Make sure your chicken breasts are fully cooked and tender before you shred them. Then, when you stir in the cubed cream cheese, just let it melt gently into the hot chili. Stirring it until it’s smooth and incorporated is key to that luscious, creamy consistency everyone loves.

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Serving Suggestions and Toppings for White Chili

Okay, now for the really fun part – dressing up your amazing toppings for white chili! This is where you can really make it your own. Picture this: a big, hearty bowl of that creamy white chicken chili, just begging for some vibrant toppings. I absolutely love a sprinkle of fresh cilantro for that bright, herbaceous pop, some creamy diced avocado for richness, and maybe a little shredded Monterey Jack or cheddar cheese. Oh, and don’t forget those crunchy tortilla strips or crushed tortilla chips! They add the perfect texture contrast. And of course, a dollop of sour cream or a drizzle of lime juice is always a good idea. It’s also fantastic with a side of my jalapeno cornbread – pure comfort food bliss!

Make-Ahead and Freezer Friendly Soups

This slow cooker white chicken chili is a dream for meal prep, and it freezes like a champ! Seriously, you can totally make this ahead of time and just pull it out when you need a comforting meal. It’s one of my favorite freezer friendly soups, perfect for those weeks when cooking feels like too much.

To store it in the fridge, just let it cool down completely, then pop it into an airtight container. It’ll keep for about 3-4 days. If you’re freezing it, let it cool, then transfer it to freezer-safe containers or heavy-duty freezer bags. It’ll stay good in the freezer for about 2-3 months. When you’re ready to reheat, just thaw it overnight in the fridge and gently warm it up on the stovetop or in the microwave. Sometimes, you might need to add a splash more chicken broth or a little bit of milk to get that perfect creamy consistency back, especially if it seems a bit thick after thawing.

Frequently Asked Questions about Crockpot White Chicken Chili

Got questions about this amazing slow cooker white chicken chili? I’ve got you covered! It’s super adaptable, and I want to make sure you feel totally confident making it. Let’s dive into some of the most common things people ask!

Can I use Rotel diced tomatoes and green chilies?

Absolutely! That can of Rotel is totally the way to go here. It brings a delicious mild flavor and a little bit of zing from the green chilies and tomatoes all in one go. It’s a key player in making this Rotel chicken chili so flavorful and easy. Just make sure you don’t drain it before adding it to the slow cooker – all that liquid is part of the magic!

Is this gluten-free chili recipe?

Yes, this gluten-free chili recipe is naturally gluten-free! All the ingredients we’re using are typically gluten-free. Just double-check your chicken broth labels to be 100% sure, as sometimes broths can have hidden gluten ingredients. But honestly, you’re good to go with this one!

What kind of chicken is best for shredded chicken chili?

For the best results in your shredded chicken chili, boneless, skinless chicken breasts are fantastic because they cook through beautifully and shred super easily. If you prefer, you could also use boneless, skinless chicken thighs – they tend to be a little more forgiving and can add a bit more richness. Either way, make sure they’re cooked until they’re super tender before you shred them!

Can I make this chili vegetarian?

You sure can! To make this a vegetarian delight, just swap out the chicken breasts for an extra can of beans – maybe some black beans or pinto beans – and perhaps a can of corn. You could also use some store-bought plant-based chicken crumbles if you want that “chicken” chili feel. Just follow the same slow cooker steps, and you’ll have a delicious veggie-packed meal!

Nutritional Information

Just a little heads-up, the nutritional info for this amazing slow cooker white chicken chili is approximate, okay? It can totally change depending on the specific brands you use and how generous you are with those delicious toppings! But generally, you’re looking at around 450 calories, 20g of fat (with about 10g being saturated), 35g of protein, 30g of carbohydrates, and a fantastic 8g of fiber per serving. It’s a pretty hearty and satisfying bowl!

Share Your Creations!

Have you made this incredible slow cooker white chicken chili? I’d absolutely LOVE to hear all about it! Did you try a fun topping combo, or maybe a cool bean swap? Please share your photos and stories in the comments below, or even better, tag me on Facebook! Your feedback and photos really make my day and help inspire others. You can also reach out through my contact page anytime!

Slow Cooker White Chicken Chili

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A creamy and comforting white chicken chili made easily in your slow cooker. This dump-and-go recipe is perfect for busy weeknights and can be customized with your favorite toppings.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 4-8 hours
• Total Time: 4 hours 10 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
• 1 (4 ounce) can diced green chilies, undrained
• 1 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 ounces cream cheese, cubed
• Salt and black pepper to taste

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Instructions

1. Place chicken breasts in the bottom of your slow cooker.
2. Add cannellini beans, great northern beans, diced tomatoes and green chilies, and diced green chilies.
3. Pour in chicken broth and stir in cumin, oregano, garlic powder, and cayenne pepper (if using).
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
5. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
6. Stir in the cubed cream cheese until melted and the chili is creamy.
7. Season with salt and black pepper to taste.
8. Serve hot with your favorite toppings.

Notes

• For a milder chili, omit the cayenne pepper.
• You can substitute other white beans like navy beans or Great Northern beans.
• This chili freezes well. Let it cool completely before transferring to freezer-safe containers.
• Serve with toppings like shredded cheese, sour cream, chopped cilantro, diced avocado, or crushed tortilla chips.
• This recipe is naturally gluten-free.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 35g
• Cholesterol: 120mg