This Slow Cooker White Chicken Chili is one of my favorite easy Crock Pot recipes for chicken.
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.
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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’.
My Favorite Slow Cooker Items
- My favorite slow cooker
- My favorite casserole slow cooker
- Disposable slow cooker liners (I can’t live without these!)
- Slow cooker travel bag
- Slow Cooker Essentials
My Favorite Slow Cooker Cookbooks
- Slow Cooker Revolution
- Fix It and Forget It Big Cookbook
- The Magical Slow Cooker: Recipes for Busy Moms
More Recipes You Might Like
Looking for more? Check out all of the best Slow Cooker recipes on It Is a Keeper.
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Slow Cooker White Chicken Chili
Ingredients
- 1 medium onion - diced
- 1 bell pepper - diced, red or green
- 2 boneless skinless chicken breasts
- 3 tablespoons Taco Seasoning - I use this homemade recipe
- 3 cloves garlic - minced
- 2 cups chicken stock
- 2 oz cans Northern beans - drained, 15.8
- 1 oz can diced green chilis (mild or hot - whichever you prefer), 4
- 8 oz cream cheese
- 1 cup Monterey Jack cheese - shredded
- 1 cup cheddar cheese - shredded
- 1/4 cup chopped green onions
- Crispy tortilla strips for garnish
Instructions
- Spray the crock of your slow cooker with non-stick cooking spray.
- Place diced onions and bell pepper in the bottom of the slow cooker.
- Season both sides of the chicken with taco seasoning; place chicken in an even layer on top of the peppers and onions.
- Add minced garlic.
- Pour chicken stock into the crock.
- Cover and cook for 5 hours on low.
- When finished cooking, use two forks to shred the chicken.
- Add all cheeses, diced green chilis (not drained) and drained beans to the crock.
- Cover and cook for 30-45 minutes more.
- Stir until all cheeses are blended into the broth and it has a creamy consistency.
- Serve in bowls and top with green onions and crispy tortilla strips.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
My Favorite Slow Cooker Items
- My favorite slow cooker
- My favorite casserole slow cooker
- Disposable slow cooker liners (I can’t live without these!)
- Slow cooker travel bag
- Slow Cooker Essentials
My Favorite Slow Cooker Cookbooks
- Slow Cooker Revolution
- Fix It and Forget It Big Cookbook
- The Magical Slow Cooker: Recipes for Busy Moms
More Easy Recipes You May Enjoy
Get even more of the best slow cooker recipes of all time on my Slow Cooker Pinterest board and visit Crock Pot® brand’s website.
I used this Crock Pot® slow cooker to make this recipe.
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.
Teresa Jones says
I have to say this is a big hit in my family. I am making this again tonight..I double the receipe this time 🙂 I did learn to never just throw your cream cheese in the crockpot, it took along time to dissolve.. So, this time i am letting it set out to room temp and adding some of the hot chicken broth to it and whisk it in a seperate bowl. I grabbed an extra bag of fiesta tortilla strips too because well there just tasty on top, lol.. The green onion pairs very well with this dish, Yummy Hats off to the chef 🙂
Christina Hitchcock says
I’m so glad to hear that you liked this! My family LOVES it too! That’s a good idea about the cream cheese – thanks for sharing! And, the tortilla strips are a must-have! 🙂
Teresa Jones says
I have to say this is a big hit in my family. I am making this again tonight..I double the receipe this time 🙂 I did learn to never just throw your cream cheese in the crockpot, it took along time to dissolve.. So, this time i am letting it set out to room temp and adding some of the hot chicken broth to it and whisk it in a seperate bowl. I grabbed an extra bag of tortilla strips too because well there just tasty on top, lol.. The green onion pairs very well with this dish, Yummy Hats off to the chef 🙂