Slow Cooker White Chicken Chili is ultra creamy with lots of southwestern spices. Serve with Frito Chips and you have a great gameday chili.
Table of Contents
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 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.  🙂
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
Watch a short video to see how this recipe is made.
Slow Cooker White Chicken Chili
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 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.
Nutrition
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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.
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.
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.
So good!!! I used the hot and spicy taco seasoning and it was perfection.
Can you cook dry Northern beans and add them later? I’m on a lipid diet and not supposed to eat canned beans.
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!
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.
Thanks
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. 😉
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?
Can beans not be used
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
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!
One of our favorites! My son loves it and eats it like crazy! A great excuse to by corn chips too 😂
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
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!
Chicken broth is like chicken stock Рthin Рnot creamy. I plan to make this this weekend for a chili cook off at church. Will add roasted red pepper to it. Might pur̩e a can of white beans Рwant it to be thick.
Broth is like stock but a little thinner .