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Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili is ultra creamy with lots of southwestern spices. Serve with Frito Chips and you have a great gameday chili.

Slow Cooker White Chicken Chili topped with frito chips in a blue bowl.

White Chicken Chili cooked in a crock pot is flavored with southwestern spices and makes a hearty and tasty meal with plenty of spice. This isn’t your ordinary chili. With a block of cream cheese, this is chili creamy style. And it makes the perfect comfort food.

Winter weather came late to South Carolina. I think we had the warmest December on record. But it is finally here. And when the cold weather sets in, there’s no better way to warm up than a bowl of chili. Especially if it has lots of spice and flavor.

This White Chicken Chili is the perfect change-up from a tomato-based chili. I could eat it once a week and not get tired of it.

Most of the seasoning comes from a packet of taco seasoning which makes flavoring the chili super easy. I’ve also added a diced jalapeno and a can of diced green chilies for more spice.

Close-up of Slow Cooker White Chicken Chili in blue soup bowl.

Northern beans add some substance and are in keeping with the “white” theme of this chili.

In addition to cream cheese, Slow Cooker White Chicken Chili also has cheddar cheese and Monterey Jack cheese for plenty of cheesiness.

How To Serve

Add some frito chips or tortilla chips on top for some crunch. You can also add all kinds of other toppings: more cheese, green onions, cilantro, and maybe some avocado. The toppings really are the fun part.  🙂


Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days and can be reheated in the microwave.

White Chicken Chili in a blue soup bowl.

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Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili is super creamy and cheesy with lots of southwestern flavor. Serve with crunchy Frito chips for a hearty winter meal.
PREP: 5 minutes
COOK: 6 hours
TOTAL: 6 hours 5 minutes
SERVINGS: 6 servings


  • 1 small onion, chopped
  • 1 jalapeno, finely chopped
  • 2 boneless, skinless chicken breasts
  • 1 small can diced green chiles
  • 1 packet taco seasoning
  • 1 (14.5-ounce) can chicken broth
  • 2 cans northern beans, drained and rinsed
  • 1 (8-ounce) block cream cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • sliced green onions
  • Frito chips


  • Place onion and jalapeno in bottom of crock pot. Put chicken on top.
  • Add green chiles, taco seasoning, chicken broth, and beans. Cover crock pot and cook on LOW for 5 to 6 hours.
  • Add cream cheese and cook on LOW for 1 more hour.
  • Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn’t melt all the way, cover for 5 to 10 minutes.
  • Serve with green onions and Frito chips.


Calories: 461kcal
Author: Christin Mahrlig
Course: Soup

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Kitchen Tools and Products I use to make this recipe: 

Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart – since my old crock pot developed a crack, I have been using this one and I love it.

Reynolds Slow Cooker Liners– no clean-up if you use these liners and nothing sticks!  😆

Originally posted January 8, 2016.

Disclosure: This post contains affiliate links.

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60 thoughts on “Slow Cooker White Chicken Chili”

  1. Found this site when looking for a childhood favorite Pistachio Pie which was great. This chili was easy to make and made the whole family coming back for more. Doubled the recipe and had leftovers for work. We love heat so I used serrano peppers and hot Rotel tomatoes. This is my new go to site for meal ideas. Spicy Party shrimp today for football Sunday.

  2. Under a time crunch, I cooked on high for 3 hours and instapot pressure cooked to finish it off! It was great!

    I followed all directions, nearly.
    1. Onions and 1 fresh jalapeño on the bottom, 2 chicken breast on top, one thawed, one still frozen cut in half.
    2. I used about 3/4 of a white chicken chili seasoning packet. And 1-2/4 of a chicken taco seasoning packet. Green chilies and chicken broth.
    3. I cooked on high for about 3 hours. Then added cream cheese for the last 30 minutes.
    I finished by adding shredded cheese and some lime juice then pressure cooked for 5 minutes.

    It was delicious!!! Everyone loved it.

  3. Any input as to what amount a “packet” of taco seasoning is? Are we talking about a tablespoon? A quarter ounce? I’ve never bought it in packets.


    1. I doubled the recipe to take to work tomorrow. I used to packets of white chicken chili seasoning and it smells delicious after having cooked for about 4 hours now. Im sure everyone is going to love it.

    2. Taco seasoning comes in packets. Popular brands are Old El Paso and McCormicks. The packets are 1 ounce.

  4. Super easy to make, very flavorful. Chicken was very easy to shred. My only suggestion would be to double or triple the recipe amounts if you are trying to meal prep.

    I also cooked it on the shorter side since I was hungry (5 hrs, and then 45 minutes with the cream cheese) and it was great.

  5. Can you cook dry Northern beans and add them later? I’m on a lipid diet and not supposed to eat canned beans.

    1. Laqquita Chaney

      I had cooked a pot of great northern beans then found this recipe! I used the left overs and it was delicious ! As a matter of fact I prefer the dry cooked ones to the canned for the taste! But use the canned ones if I don’t have ones to cook!

  6. How spicy would you say this is? Planning to make tonight for my family. Wondering how spicy it would be for my 3 year old.


  7. I’ve made this in my slow cooker many times and love it every single time! I add an extra jalapeno for more spice and it still comes out pretty mild imho. I also recently tried it in my Instant Pot and it worked like a dream! I pressure cooked for 30 minutes on high, QR, add cream cheese, pressure cook on high for 5 more mins, QR, add cheese and done! Hope that helps. 😉

  8. Kimberly Jones

    My whole family loves this recipe! One of the best chicken chili recipes I’ve ever fixed! The flavor can’t be beat. To save time, I would love to know if you or anyone has tried fixing this same recipe in their Instant Pot? If so, would you mind sharing the recipe?

  9. I haven’t read if anyone has cooked on high to save time? Or maybe 2 hours on high then finish on low for an hour? Any advice is appreciated

  10. Do you have to cook the cream cheese for an hour or would it mix in after bout 20 minutes? Just wanted it to be ready quickly when we walk in the door!

  11. One of our favorites! My son loves it and eats it like crazy! A great excuse to by corn chips too 😂

    1. Tiffany Maclean

      I’m adding corn to mine and cooking on high hopefully with still turn out ok. I didnt get it in on time so I gotta rush it. I’ll follow with a finished product. Fingers crossed. Lol

  12. What kind of thing is chicken broth? That might sound daft, but in the UK I only know chicken broth as a pre-made thin soup including rice and veg. Is your chicken broth what we’d call cream of chicken soup? Or even condensed chicken soup? Or just chicken stock? Thanks!

    1. Chicken broth is like chicken stock – thin – not creamy. I plan to make this this weekend for a chili cook off at church. Will add roasted red pepper to it. Might purée a can of white beans – want it to be thick.

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