Easy Slow Cooker White Chicken Chili

This Easy Slow Cooker White Chicken Chili has only 8 Ingredients, takes 10 minutes to prep, then you set it and forget it! It's great to serve with popular taco toppings and a perfect recipe for meal prepping for the week.

If you want an effortless meal that tastes like you've been working on it all day, make this slow cooker white chicken chili. At less than 10 minutes to prepare, it's one of the easiest, most delicious, coziest meals you'll ever have!

This crock pot soup is loaded with savory flavors, incredible textures, and healthy nutrients. Besides making it for an easy weeknight meal, it's also a huge hit at a get-together, game day, or party. Your family and guests will love to dip up a big bowl and add all of their favorite taco toppers.

Looking for more easy soups to for the soup? Be sure to check out my Easy Lasagna Soup, Dolly Parton’s Stampede Soup, and Crockpot Chicken Gnocchi Soup!

Why You'll Love this Recipe

• Comforting and Warming: The combination of savory broth, tender chicken, and an incredible blend of flavors makes this a perfect meal for the end of a busy day and when you want a cozy night in.
• Super Easy: There's minimal prep required for this easy crockpot white chicken chili. You'll need a can opener and quick onion chop, and that's it. Throw everything together in the crockpot, set-it-and-forget-it! It's a great recipe on busy weeknights!
• Delicious Leftovers: Like many slow-cooked dishes, this Crockpot chili recipe tastes even better the next day as the flavors continue to meld.
• Versatile Toppings: Here's where everyone can get creative! Serve this hearty chili with a variety of toppings so everyone can make their bowl just the way they like it!

Ingredients for Crockpot White Chicken Chili

Scroll down for specific ingredient amounts in the recipe card. 

• Pinto and Great Northern Beans (white beans): These cans of beans add a hearty and creamy texture to the chili and absorb the flavors of the other ingredients during the slow-cooking process.
• Shoepeg Corn: Adds sweetness and a slight crunch to the chili, complementing the savory and spicy flavors. Canned, fresh, or frozen corn can all be used.
• Rotel: Brings a zesty kick and adds depth to the chili with the combination of tomatoes and green chilis.
• Chicken Broth: Serves as the liquid base for the chili, providing a savory and rich flavor. Chicken stock can also be used.
• Salsa Verde: Made from tomatillos and green chilies, contributes a tangy and slightly tart flavor to the chili. It enhances the overall freshness and brightness of the dish.
• Yellow Onion: Adds texture and an aromatic complexity to the soup.
• Boneless Skinless Chicken Breasts or Thighs: The primary protein source. It becomes tender and flavorful as it cooks in the slow cooker, absorbing the spices and liquids in the chili.
• Taco Seasoning: Homemade or store-bought, this blend of seasonings adds a robust and well-balanced combination of flavors.
• Lots of Toppings: tortilla chips, lime wedges, jalapeño slices, sour cream, cilantro, avocado slices, etc.

Pro Tip: You can cook this chili recipe also on the stovetop and in the Instant Pot! I give you the instructions if you scroll down down below.

Tools You'll Need

• 6 Quart or Larger Crockpot
• Can Opener

How to Make Slow Cooker White Chicken Chili

1. Drain the pinto beans, great northern beans, and corn.

2. To a crockpot, add the drained beans and corn, Rotel, broth, salsa verde, chicken, onion, and taco seasoning.

3. Stir the mixture until combined well. Cook on low 6-8 hours or high 4-5 hours.
4. Break the chicken into smaller pieces either inside the crockpot or by transferring to a bowl, shredding, and returning to the crockpot.

5. Ladle and serve with garnishes as desired.

Making White Chicken Chili on the Stovetop

If you're craving this soup but are short on dinner preparation time, it can be made on the stove-top in less than 30 minutes using shredded rotisserie chicken or drained canned chicken.

In a dutch oven or stock pot on medium-high heat, add a tablespoon of butter. Once melted, sauté the chopped onion until translucent, about 4-5 minutes. Add the remaining ingredients, except for the chicken. Bring the mixture to a boil, then immediately lower the heat to low and simmer for 15 minutes. Add the shredded chicken to the mixture. Simmer an additional 5 minutes.

If you want to use fresh chicken, season the chicken however you’d like. Add a tablespoon of butter to a pan over medium-high heat. Sear the chicken 1-2 minutes each side. Remove from the pan, add another tablespoon of butter, and sauté the onion 3-5 minutes. Add the remaining ingredients, return the chicken, and simmer over low heat for 1-2 hours. Ensure the chicken is cooked through and tender. Shred in smaller pieces inside the pan and serve!

Making Instant Pot White Chicken Chili

This simple soup can also be made in an instant pot. Set it to sauté mode. Add the chicken and onions. Sauté for 2-3 minutes until the chicken is browned on the edges. Turn off sauté mode and add the remaining ingredients. Close the lid, ensuring the valve is set to sealing. Set the Instant Pot to manual (pressure cook) mode for 8 minutes.

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully perform a quick release by turning the valve to venting. Open the Instant Pot lid and use two forks to shred the chicken into bite-sized pieces. Taste the chili and adjust the seasoning if needed.

Expert Tips and Variations

• Taco Seasoning Customization: Store bought taco season works great, but if you prefer a homemade version, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 
• Spicy White Chicken Chili: Amp up the heat by adding diced jalapeños or a pinch of cayenne pepper.
• Onion Option: Don't have time to chop an onion, you can use ¼ cup dried chopped onion or 1 cup frozen chopped onion.
• Creamy White Chicken Chili: Stir in a cup of heavy cream or add a block of cream cheese towards the end of the cooking time for an indulgent, creamy version of white chicken chili.
• Vegetarian Twist: For a vegetarian alternative, skip the chicken and use vegetable broth. Add extra beans, corn, and diced vegetables like bell peppers, mushrooms, or zucchini to create a hearty vegetarian white chili.

What to Serve with Crockpot Chicken White Chili Recipe

Set up a toppings bar when serving white chicken chili. Offer options like shredded cheddar cheese, Monterey Jack or pepper jack cheese, sour cream, diced avocado, sliced fresh jalapeños, sliced green onion, diced red onion, cilantro, diced tomatoes, and even crunchy tortilla chips.

Some great accompaniments for this meal are Homemade Guacamole and Fresh Pico de Gallo and chips, quesadillas, queso and chips, and Pimento Cheese Cornbread. These crispy Mexican Street Corn Fritters are also an excellent addition!

Storage and Reheating

Refrigerating: Allow the white chicken chili to cool to room temperature before storing it. Transfer to one airtight container or divide into smaller portions. Consume it within 4-5 days to maintain optimal freshness and flavor.

Freezing: For longer storage, freeze white chicken chili for up to 2-3 months. Ensure there is some space at the top of the freezer-safe container or bag to allow for expansion during freezing. When ready to use frozen white chicken chili, transfer it to the refrigerator a day before to thaw slowly. Alternatively, you can thaw it in the microwave or on the stovetop over low heat.

Reheating: Reheat refrigerated or thawed white chicken chili on the stovetop over medium heat or in the microwave. Stir occasionally to ensure even heating. Make sure the internal temperature reaches a safe level (165°F) before consuming. While it's safe to freeze white chicken chili, repeated freezing and thawing can negatively impact the texture and flavor.

Frequently Asked Questions

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