Crock Pot Creamy White Chicken Chili is the perfect creamy, spicy warm meal that you can throw into your crock pot and come back to an excellent meal.
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This Crock Pot Creamy White Chicken Chili is everything you would imagine White Chicken Chili to be. It warms your heart. The chili soothes your soul and 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.
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What We Love About This White Chicken Chili in a Crock Pot Recipe
Above all, you want to make a dinner that is full of good ingredients that is easy and quick for you after a hard day. The recipe below is quick, easy and perfect for any time of the year and any day of the week.
- Slow Cooker Meal: Let the crock pot do the work, just dump and set.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: It is warn creamy spicy and cheesy. What is not to love.
- Adaptable: Can make it low-carb, meat free, dairy free, etc…
- Makes Great Leftovers: Perfect for lunch the next day or to pop in the freezer for a future meal.
Ingredient Notes for Crock Pot Cream Cheese Chicken Chili
- Onion: One medium onion diced.
- Bell Pepper: One red bell pepper or green pepper.
- Chicken Breasts: Two boneless skinless Chicken Breasts.
- Taco Seasoning: Make this delicious homemade recipe. Three tbsp.
- Garlic: Three cloves of minced garlic.
- Chicken Stock: Two cups of chicken stock.
- Northern Beans (cannellini beans): You can use black beans or pinto beans.
- Diced Green Chiles
- Cream Cheese, full fat 8 oz package.
- Monterey Jack Cheese, shredded.
- Cheddar Cheese, shredded.
- Green Onions, chopped.
- Crispy Tortilla Strips for garnish
Equipment Needed for Crockpot White Bean Chicken Chili
- Crockpot
- Cutting Board
- Chef’s Knife
How to Make White Crock Pot Chicken Chili
These are the basic steps for making cream cheese chicken chili. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
First, spray the crock of your slow cooker with non-stick cooking spray or uses a crock pot liner and then place diced onions and bell pepper in the bottom of the slow cooker.
STEP 2: SEASON CHICKEN
Then 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.
STEP 3: SHRED
When finished cooking, use two forks to shred chicken and then add all cheeses, diced green chilis (not drained) and drained beans to the crock and next cover and cook for 30-45 minutes more and then stir until all cheeses are blended into the broth and it has a creamy consistency.
STEP 4: SERVE
Finally, serve in bowls or dishes and top with green onions and crispy tortilla strips.
Prep and Storage Tips for Creamy White Chicken Chili Crockpot
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Truly cut prep time for this recipe ahead of time or cheat, such as: buy pre cut onions and peppers in the frozen section or produce section of your grocery store. Also, buy pre shredded cheeses instead of shredding your own.
HOW TO STORE THIS WHITE CHICKEN CHILI RECIPE
Store in an airtight container or zip top bag in the refrigerator.
HOW TO FREEZE THIS RECIPE
Make this freezer meal and store in an airtight container of freeze bag for up to three months.
HOW TO REHEAT THIS RECIPE
Thaw in the refrigerator overnight and heat in the microwave or on the stove top until warmed through.
Frequently Asked Questions
Low sodium chicken broth soups, low fat cream cheese or fat free cheeses to place on top of your chili.
Of course, drain a can of corn, try adding a packet of ranch dressing mix or different spices.
Indeed, I recommend doubling the recipe and then freezing half for a future meal.
Really the possibilities are endless but for example try some, sour cream, avocado, fresh cilantro, or chopped tomatoes.
Expert Tips for Making This Recipe
- Add Rotel Tomatoes: This gives a nice kick to the the chili recipe.
- Extra Beans: Feel free to add more beans for extra fiber.
- Protein Turkey breast can be used in place of the chicken breast.
- Alternate cooking method tip: Really the Instant Pot is a wonderful way to cook this chili. Pressure cook for 15 minutes on the high setting. Manual release pressure and then continue with the recipe.
- Dietary consideration tip: Watching salt? Carbohydrates? Saturated Fat? Adjust the recipe with ingredients that suit your needs.
- Spices: Making your own taco seasoning is a great way to adjust the amounts of cumin, chili powder, onion powder to make the spices perfect for your family.
What to Serve with Crock Pot Cream Cheese Chicken Chili
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Crock Pot Creamy 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
- ¼ 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.
Expert Tips
- Add Rotel Tomatoes: This gives a nice kick to the the chili recipe.
- Extra Beans: Feel free to add more beans for extra fiber.
- Variation tip: Feel free to add as many tips as you need in this section
- Alternate protein ingredient: Turkey breast can be used in place of the chicken breast.
- Alternate cooking method tip: The Instant Pot is a wonderful way to cook this chili. Pressure cook for 15 minutes on the high setting. Manual release pressure and then continue with the recipe.
- Dietary consideration tip: Watching salt? Carbohydrates? Saturated Fat? Adjust the recipe with ingredients that suit your needs.
- Spices: Making your own taco seasoning is a great way to adjust the amounts of cumin, chili powder, onion powder to make the spices perfect for your family.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
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 🙂
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! 🙂
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 🙂