Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili is sure to be your new favorite slow cooker recipe! It’s creamy, chunky, flavorful, and super easy to make! Just add your favorite toppings for a hearty and satisfying bowl of goodness!

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Like clockwork, when the leaves start falling and the weather begins to cool down, I am suddenly craving soups and hearty comfort foods that warm me up on chilly autumn evenings.

This is, after all, what I call “soup & candle” season. So, bring out the soups, and light the candles, I’m ready for fall!

I have a fabulous Perfect Steak Chili recipe that is a huge family favorite, but I’ve been wanting to create a totally different version.

I wanted it to have chicken instead of beef, and be creamy instead of the traditional tomato-based type. This recipe is everything I was looking for!

I love that Slow Cooker White Chicken Chili is creamy without using heavy cream or half & half. Cream cheese gives the chili a nice creaminess without making it taste too heavy.

Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):

Chicken breasts
Spices
Onion
Garlic
Canned black beans
Canned diced tomatoes w/green chiles
Jalapeno
Cream cheese
Chicken broth
Cilantro

It might look like a lot of ingredients, but with the exception of a couple things, you probably have a lot of them already.

I chose black beans for this recipe because one, they’re my favorite bean, and secondly, I think they’re a better match for a white chili than traditional white beans.

Bonus – after you throw everything in the slow cooker and let it cook for 5-6 hours, the only thing you’ll have to do is shred the chicken! How easy is that!

Just top this white chili with your favorite chili toppings and dinner is done.

What are some great toppings for White Chicken Chili?

Shredded cheese
Pickled jalapenos
Hot sauce
Sliced scallions
Tortilla chips
Sour cream
Fresh cilantro
Sliced avocado

How to store White Chicken Chili? Can you freeze it?

You can store this white chili in the fridge in an air-tight container for up to 4 days.

Because this chili contains dairy, it is not recommended that you freeze it.

NOTES:

Full-fat cream cheese is best in this recipe, as reduced-fat might not melt as well.
This chili is thick & chunky. Feel free to add more water/broth to the chili to make it more soup-like.
I use Rotel because it contains green chiles and tomatoes (and because it tastes the best). Feel free to add a small can of diced green chiles if you aren’t using Rotel.
I use the brand “Ranch Style” black beans. The beans are seasoned with spices to make whatever you cook them with even more flavorful.

If it’s a traditional red chili you’re looking for, Perfect Steak Chili (pictured below) is another great option.

It’s loaded with ground beef, steak, and beans, for a super hearty, stove top chili recipe.

Looking for more cold weather favorites? Here are some fabulous, warm-you-up recipes:

Italian Meatball & Gnocchi Soup
Slow Cooker Beef & Lentil Soup
Slow Cooker Split Pea Soup
Spiced Apple Cranberry Warm Rum Punch – this will warm you up from the inside out!

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