Warm & Creamy Crockpot White Chicken Chili Recipe

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Crockpot White Chicken Chili is a comforting dish that delivers warmth and incredible flavor with minimal effort. This easy-to-make chili features tender shredded chicken, sweet corn, and a mild kick from Pepper Jack cheese, all simmered in a creamy, savory broth. Perfect for cozy evenings or gatherings, this dish has become a beloved choice for those who crave hearty meals without the fuss.

Why You’ll Love This Crockpot White Chicken Chili

This slow cooker white chicken chili is not just delicious; it’s also incredibly convenient. Here are a few reasons to love it:

Minimal preparation time — ready in just 15 minutes!
Cooked effortlessly in a slow cooker, making it perfect for busy days.
Rich and creamy texture thanks to the cream cheese and Pepper Jack cheese.
Loaded with nutritious ingredients like beans and vegetables.
Customizable with your choice of toppings, from avocado to cilantro.
A healthy option, as it is gluten-free and can be low-carb.

This is truly the best white chicken chili slow cooker recipe for anyone looking to satisfy their cravings without spending hours in the kitchen.

Ingredients for Crockpot White Chicken Chili

Gather these items:

2 cups cooked shredded chicken
1 large yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, seeded & minced
2 (15 oz) cans great northern or cannellini beans, rinsed & drained
1 (15 oz) can sweet corn, drained (or 1 ½ cups frozen)
4 cups low-sodium chicken broth
1 (4 oz) can chopped green chiles, undrained
2 tsp chili powder
1 tsp ground cumin
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
½ tsp salt, plus more to taste
½ tsp freshly ground black pepper, plus more to taste
8 oz cream cheese, softened & cubed
4 oz (1 cup) shredded Pepper Jack cheese
¼ cup half-and-half or milk
Optional garnishes: fresh cilantro, extra Pepper Jack, sour cream/Greek yogurt, diced avocado, lime wedges, tortilla chips

How to Make Crockpot White Chicken Chili Step-by-Step

Step 1: Dice onion, red and green bell peppers. Mince garlic and seeded jalapeño. Rinse and drain the great northern or cannellini beans.
Step 2: In a 6-quart or larger slow cooker, add the cooked shredded chicken, diced onion, bell peppers, minced garlic, minced jalapeño, rinsed beans, drained sweet corn (or frozen), and the undrained can of chopped green chiles.
Step 3: Pour in 4 cups of low-sodium chicken broth. Sprinkle with chili powder, ground cumin, dried oregano, cayenne pepper (if using), ½ tsp salt, and ½ tsp freshly ground black pepper. Stir gently to combine.
Step 4: Secure the lid on the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Avoid lifting the lid during cooking to maintain heat.
Step 5: Once cooking is complete, stir in the cubed, softened cream cheese until fully melted and integrated. Then, add the shredded Pepper Jack cheese and ¼ cup half-and-half (or milk). Stir until the Pepper Jack is melted and the chili is creamy and velvety.
Step 6: Taste the chili and adjust salt, pepper, or cayenne as needed. Cover and let the chili simmer on the “warm” setting for another 15-30 minutes to allow the flavors to fully meld.
Step 7: Ladle generous portions into bowls. Garnish with fresh chopped cilantro, extra shredded Pepper Jack, sour cream, diced avocado, lime wedges, or tortilla chips as desired. Enjoy!

Pro Tips for the Perfect Crockpot White Chicken Chili

Keep these in mind:

Use leftover rotisserie chicken for a quicker prep time.
For a spicier kick, add more jalapeños or some hot sauce.
Let the chili rest after cooking; this helps the flavors meld together.

Best Ways to Serve Crockpot White Chicken Chili

This creamy white chicken chili can be served in various delightful ways:

Top with fresh cilantro and diced avocado for a refreshing contrast.
Serve alongside crispy tortilla chips for dipping.

It pairs beautifully with a side salad or cornbread for a complete meal.

How to Store and Reheat Crockpot White Chicken Chili

To store leftovers, let the chili cool completely before transferring it to an airtight container. It can be refrigerated for up to three days or frozen for up to three months. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth if it thickens too much.

Frequently Asked Questions About Crockpot White Chicken Chili

What’s the secret to perfect Crockpot White Chicken Chili?

The key is to let the ingredients simmer together long enough for the flavors to develop. Using quality spices and fresh ingredients will also enhance the taste.

Can I make Crockpot White Chicken Chili ahead of time?

Absolutely! This dish is perfect for meal prep. You can prepare it a day in advance and reheat it when you’re ready to serve.

How do I avoid common mistakes with Crockpot White Chicken Chili?

To prevent a watery chili, avoid adding too much broth or using frozen vegetables. Keep an eye on cooking times to ensure the chicken stays tender.

Variations of Crockpot White Chicken Chili You Can Try

For a twist on the traditional recipe, consider these variations:

Swap out the Pepper Jack cheese for a sharper cheddar for a different flavor profile.
Make it vegetarian by omitting the chicken and using tofu instead.
Try adding diced tomatoes or zucchini for extra veggies.
For a low-carb option, skip the beans and add more chicken or cauliflower.

No matter how you choose to customize it, this creamy white chicken chili in slow cooker is sure to delight!

Warm & Creamy Crockpot White Chicken Chili Recipe - Crockpot White Chicken Chili - additional detail

For more delicious recipes, check out Hearty Beef Shepherd’s Pie or Creamy Green Bean and Potato Soup. If you’re looking for a quick dessert, try Irresistible Strawberry Crunch Cheesecake.