Easy Crockpot White Chicken Chili

It really doesn’t get easier than this easy crockpot white chicken chili, and it’s so dang good. Only thing you have to cut up is an onion!

This recipe is inspired by my creamy chicken enchilada soup (one of my all time favorite easy crockpot recipes). I wanted to keep it just as simple and packed with just as much flavor. Here’s everything you’ll need and how to make it.

What You’ll Need

Equipment

• Crockpot
• Hand mixer: Optional, to shred the chicken.

Ingredients

• Boneless, skinless chicken breast
• White onion: Or yellow.
• Minced garlic: Fresh or pre-minced in water. Whatever you’ve got.
• Seasonings: I use cumin, oregano, onion powder, paprika, chili powder, salt and pepper.
• Diced green chiles
• Green enchilada sauce: I love the Old El Paso brand.
• Corn: You can use canned, frozen or fresh.
• Canned cannellini beans: These are just white kidney beans.
• Chicken broth: I use reduced sodium.
• Reduced fat cream cheese: I’ve tried both name brand and knock-off versions of this – definitely go with the Philadelphia name brand. I find that it’s smoother and melts nicer. Can sub full fat cream cheese.
• Monterey jack cheese: Buy the block! Freshly grated cheese melts the best.

How To Make It

1. Prep the chicken: Trim any weird pieces off of your chicken breasts and place them in the bottom of the crockpot.
2. Chop the onion: Dice up the onion and throw it in with the chicken.
3. Add most everything else and cook: Add the garlic, seasonings, green chiles, enchilada sauce, corn, beans and chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Shred the chicken: After it’s done cooking, take out the chicken breasts and shred them with two forks or a hand mixer. Toss back into the soup.
5. Add cheeses and serve: Add the cream cheese and shredded cheese, stirring until fully melted and smooth. Taste chili and add any more salt to taste. Serve with sour cream or plain greek yogurt, fresh lime, cilantro, green onion, etc.

Tips

• Room temp cream cheese: Let your cream cheese sit out for a bit before adding it in. If the cream cheese is too cold it can separate when it’s added to the hot soup. If it does, just keep mixing and it should smooth out.
• Shredding the chicken: I use a hand mixer to shred my chicken super fast. Love my black + decker one.
• Make it spicy: This soup is mild, but can easily be made spicier by using medium or hot enchilada sauce and green chiles.
• Cook times: My favorite is when I cook on low for 6-8 hours. Low and slow. But high for 3-4 works great if you’re shorter on time.

To Store

Once cooled, store leftover soup in an airtight container in the fridge up to 4 days, or freeze.

You’ll Also Love

• Crockpot creamy chicken enchilada soup
• High protein white lasagna soup
• Easy stovetop beef chili

As always, leave a comment/review if you try this easy crockpot white chicken chili! I can’t get enough crockpot soups, they’re just so easy and so good. Hope you love! 🤍

Easy Crockpot White Chicken Chili

5 from 5 votes

This chili is packed with 32 grams of protein per serving and so much flavor. It's so easy to make and the only thing you'll have to chop up is an onion.

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Prep Time:10 minutes mins

Cook Time:8 hours hrs

Course: Main Course

Cuisine: American

Servings: 7

Calories: 327kcal

Equipment

• Slow cooker
• Hand mixer optional

Ingredients

• 1 1/2 lbs boneless skinless chicken breast (24 oz) about 3 chicken breasts
• 1 small white onion (200 g) chopped
• 1 tbsp minced garlic
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp each: onion powder, paprika, chili powder, salt, pepper
• 1 4oz can diced green chiles
• 1 10oz can green enchilada sauce
• 1 15.5oz can cannellini beans rinsed and drained
• 1 15oz can whole kernel corn drained
• 3 cups chicken broth (720 ml) I use reduced sodium
• 4 oz reduced fat cream cheese at room temperature
• 3 oz Monterey jack cheese (84 g) freshly grated, about 1 cup
• fresh limes, cilantro, green onion, sour cream or plain greek yogurt optional, to serve

Instructions

• Add all ingredients from chicken to chicken broth to a crockpot/slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Remove cooked chicken and place in a separate bowl. Shred with a hand mixer or two forks and add back to the soup.
• Add cream cheese and shredded cheese and stir until smooth. Taste chili and add any more salt to taste. Serve with your favorite toppings and enjoy!

Notes

• Room temp cream cheese: If the cream cheese is too cold it can separate when added to the hot soup. If it does, just keep mixing and it should smooth out.
• Make it spicy: This soup is mild, but can easily be made spicier by using medium or hot enchilada sauce and green chiles.
• Cook times: My favorite is when I cook on low for 6-8 hours. Low and slow. But high for 3-4 works great if you’re shorter on time.

Nutrition

Serving: 337g | Calories: 327kcal | Carbohydrates: 22.1g | Protein: 32g | Fat: 12.1g | Fiber: 4.7g

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