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Crockpot White Chicken Chili

A warm and easy-to-make chili that’s perfect for chilly evenings, made in a slow cooker with chicken, white beans, and spices.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Use whatever's on sale
  • 1 can (15 oz) white beans, drained and rinsed Navy beans are a good alternative
  • 1 can (14 oz) diced tomatoes with green chilies Opt for mild if desired
  • 1 cup onion, diced A whole onion can be used if feeling adventurous
  • 1 cup chicken broth Store-bought or homemade
  • 1 teaspoon garlic powder Fresh garlic can be used but may be messy
  • 1 teaspoon cumin Essential for flavor
  • 1 teaspoon chili powder Keep it mild unless you prefer spicy
  • to taste salt and pepper Sea salt can be used for a fancier touch
  • 1 cup corn Frozen or canned; frozen is preferred for crunch
  • 1/2 cup cream cheese Optional, adds creaminess

Method
 

Preparation
  1. In the slow cooker, combine chicken, white beans, diced tomatoes, onion, chicken broth, garlic powder, cumin, chili powder, salt, and pepper.
  2. Mix well and place the lid on the slow cooker.
  3. Cook on low for 6-8 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, shred the chicken with two forks.
  5. Add corn and cream cheese (if using), stirring until combined.
  6. Serve hot, garnished with toppings like avocado, cilantro, or cheese.

Notes

The cream cheese is optional but enhances creaminess. This chili freezes well for meal prep.