Slow Cooker White Chicken Chili is ultra creamy with lots of southwestern spices. Serve with Frito Chips and you have a great gameday chili.
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.
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 Long To Cook
Slow cooker cooking times should be used as an estimate since different slow cookers cook at different rates. Cooking time can be between 5 and 7 hours. If your slow cooker runs a little hot, it may only take 5 hours on LOW to cook the chicken fully.
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. 🙂 It is also great served with cornbread.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days and can be reheated in the microwave.
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More Chili Recipes
- Five-Alarm Chili
- Slow Cooker Brisket Chili
- Crock Pot Buffalo Chicken Chili
- Black-Eyed Pea and Sausage Chili
- Dr. Pepper Chili
- Rotel Chili
- Three Bean Chili
Slow Cooker White Chicken Chili
Equipment
Ingredients
- 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
Instructions
- 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 4 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
Good
Amazing flavor! Everyone asks me for this recipe.
Very easy to make. Has a lot of flavor.
Fall cold weather makes me think of soup and the desire to make this, one of my favorites .
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.
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.
Thanks
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.
There are about 2 tablespoons in a packet.
Taco seasoning comes in packets. Popular brands are Old El Paso and McCormicks. The packets are 1 ounce.
Very good! Even my 12 year old picky eater ate 3 bowls!
Thank you for the Instant Pot directions, Megan V!
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.