This Slow Cooker White Chicken Chili is one of my favorite easy Crock-Pot® slow cooker recipes.
This recipe is sponsored by Crock-Pot® brand. As always, all opinions are my own and I share things I think would be of interest to my readers. This post may also contain affiliate links.
Before I even get to telling you about this recipe, you need to save it. Pin it. Print it. Yum it. Bookmark it. Whatever your method for saving recipes is, do it now.
I don’t mean to be bossy but, trust me on this. You will want this recipe in your dinner rotation. I’ll wait here while you save it. Take your time.
(whistles softly while scrolling through Instagram…)
OK, now that we have that out of the way, let me tell you about this recipe.
My family loves chili – especially my son. He requests this easy turkey chili all the time. Like, at least once per week. I kid you not.
I wanted to take him a little outside of his chili box so I came up with this slow cooker version of my 30 minute White Chicken Chili recipe.
I did tweak the recipe a little bit. And, the result was incredible!
It was everything you would imagine White Chicken Chili to be. It warms your heart. It soothes your soul. It makes a bad day look a little bit brighter.
It’s pure, unadulterated comfort-food. In a bowl. Topped with cheese. Lots of ooey, gooey cheese.
The chicken was tender and easily shredded. The sauce was velvety (it’s a thing!) and cheesy. It had just the right amount of heat (you could kick it up more if you wanted to) without being too overpowering.
The recipe starts with onions, bell pepper and two ginormous boneless, skinless chicken breast halves. I coated the chicken in my homemade Taco Seasoning but you could easily use the store bought stuff. I won’t judge.
Then I added some minced garlic and chicken stock. It was layer upon layer of flavor.
I set my slow cooker on low for about 5 hours. When the time was up, I added three different cheeses, the beans and some diced chilis. I prefer to add the chilis at the end so the heat doesn’t build too much.
Then I let it sit in the slow cooker for another 30-45 minutes. Just enough to help with homework, set the table and throw together a side salad.
The result was a hearty creamy, cheesy chili that was bursting with flavor. My son went crazy for it.
He devoured two bowls of it before my husband and I had a chance to even sit down at the table. Two bowls!
He even staked his claim on the leftovers and wrote his name on the container!
This recipe would also be perfect for tailgating. You can easily make it ahead of time and use the Crock Pot® slow cooker to warm it up.
Plus, I can’t think of a better dish for a crisp fall day at the big game.
This recipe is a real winner. And, if you didn’t already save it/print it/pin it, do it now. You’ll be glad you did.
You can find even more of my favorite slow cooker recipes here.
I just love my Crock Pot® slow cooker. It saves me so much time on busy weeknights and helps me get dinner on the table fast. It’s like having your own personal assistant to help make dinner.
This model is programmable so you can set it for your cooking time and when it’s finished, it will automatically switch to the “keep warm” setting.
Plus, it has a locking lid so you can easily take it with you without it spilling. Ask my mom about the sausage and peppers that spilled in her car. In case you were wondering, it’s VERY difficult to clean up spilled sausage and peppers from underneath car seats. Just sayin’.
For more easy slow cooker recipes, visit Crock Pot® brand’s website.
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