Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili is ultra creamy with lots of southwestern spices. Serve with Frito Chips and you have a great gameday chili.

White Chicken Chili cooked in a crock pot is flavored with southwestern spices and makes a hearty and tasty meal with plenty of spice. This isn’t your ordinary chili. With a block of cream cheese, this is chili creamy style. And it makes the perfect comfort food.

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This White Chicken Chili is the perfect change-up from a tomato-based chili. I could eat it once a week and not get tired of it.

Most of the seasoning comes from a packet of taco seasoning which makes flavoring the chili super easy. I’ve also added a diced jalapeno and a can of diced green chilies for more spice.

Reader Comment

Megan- “I’ve made this in my slow cooker many times and love it every single time! I add an extra jalapeno for more spice and it still comes out pretty mild imho. I also recently tried it in my Instant Pot and it worked like a dream! I pressure cooked for 30 minutes on high, QR, add cream cheese, pressure cook on high for 5 more mins, QR, add cheese and done! Hope that helps. 😉” ⭐⭐⭐⭐⭐

Northern beans add some substance and are in keeping with the “white” theme of this chili.

In addition to cream cheese, Slow Cooker White Chicken Chili also has cheddar cheese and Monterey Jack cheese for plenty of cheesiness.

How Long To Cook

Slow cooker cooking times should be used as an estimate since different slow cookers cook at different rates. Cooking time can be between 5 and 7 hours. If your slow cooker runs a little hot, it may only take 5 hours on LOW to cook the chicken fully.

How To Make

(More detailed instructions in recipe card below.)

1. Place diced onion and jalapeno in slow cooker. Place chicken on top.
   
2. Add green chiles, taco seasoning, chicken broth and beans. Cover and cook on LOW for 5 hours.
   
3. Add cream cheese and cook on LOW for 1 hour.
   
4. Add shredded cheese and stir until it melts. Shred the chicken as you stir.
   

   How To Serve

   Add some frito chips or tortilla chips on top for some crunch. You can also add all kinds of other toppings: more cheese, green onions, cilantro, and maybe some avocado. The toppings really are the fun part. 🙂 It is also great served with cornbread.

   Storage

   Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days and can be reheated in the microwave.

   

   More Chili Recipes

   • Five-Alarm Chili
   • Slow Cooker Brisket Chili
   • Crock Pot Buffalo Chicken Chili
   • Black-Eyed Pea and Sausage Chili
   • Dr. Pepper Chili
   • Rotel Chili
   • Three Bean Chili

   Kitchen Tools and Products I use to make this recipe:

   Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart – since my old crock pot developed a crack, I have been using this one and I love it.

   Reynolds Slow Cooker Liners– no clean-up if you use these liners and nothing sticks! 😆

   Originally posted January 8, 2016.

   Disclosure: This post contains affiliate links.