Easy White Chicken Chili Crockpot Recipe

Easy white chicken chili Crockpot recipe without cream cheese is healthy and hearty! Use fresh or rotisserie precooked meat and canned beans for a quick meal. If you loved our 5 ingredient Crockpot chili this is going to be a family favorite meal too.

Slow Cooker White Chicken Chili

There is a ton of variation to this as well. Have fresh chicken thighs that needs to be used up, use that! Leftover chicken is great to use too and is already cooked for you. It’s very flexible that way, serves up delicious when done and even saves well if you do have any leftovers.

Make as spicy as you’d like or keep it mild as we do. OR if you have a lover of heat in your house but others aren’t real keen on it you could just add some chili flakes to their own and stir. It is best to make it perfect for every tastebud in your home.

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉

Chicken Chili in Crockpot

This is what was used. Substitutions can obviously be made. If you only have pinto and kidney instead of cannellini beans, then by all means just use those. If you like a lot of spice there are a variety of ways to do that. A diced jalapeno will obviously do the trick. As far as dried spices you can use red pepper flakes, dry Sriracha or Tobasco sauce.

I would definitely recommend broth vs. water, it will lend a lot more flavor to the overall dish for sure. Vegetable or chicken is what I typically have on hand so that is what is used. I suppose you could leave out the meat entirely for a vegetarian option but we pack that stuff into ours.

This is a great rotisserie chicken recipe too. That way it is already cooked with tons of flavor. Buy one specifically for this or use your leftovers from the day before to throw this baby together.

Ingredients

• Diced chicken, precooked
• Chicken broth or chicken stock
• Onion and garlic
• Canned beans of any kind but white is usually what I grab
• Diced celery is great but optional of course
• Salt and pepper for basic seasonings
• Salsa verde homemade or store bought
• Diced green chiles and/or jalapenos are optional
• Lots of seasonings and shredded cheese

Can you use frozen chicken to make chili?

You could but it is best if you cook it beforehand. If you added them rock hard it would work with small pieces that are broken apart. Issue is that it will add a bit of liquid to make it thinner is all. If all you have is frozen chicken breasts, this is how to cook frozen chicken in Crockpot

If your friends are having a chili cook off like we have many years during Super Bowl this is always a hit. Think about it, most people will bring beef, tomato based types and yours will surely stand out! Serve jalapenos on the side for daring guests. 😉 Here are a few questions you might have before you move forward to making this pot of comfort food.

What is the best secret ingredient for chili?

Just like our 5 ingredient Crockpot chili, the seasonings are what differentiates them all from one another. I like this one in particular because you can dump it all in, stir and cook for a few hours. Serve with cheese on top and enjoy! If you are trying to switch from less beef to more poultry this is a nice change from the ordinary.

Can you cook chicken on low in the Crockpot?

Certainly. I have made a slow cooker whole chicken time and time again and low is the best way to do it well. This uses precooked meat off a rotisserie bird but you could dice fresh and add that instead. You’d just need to ensure those pieces were cooked thru before serving of course. Cubed small enough 4-5 hours on low should be sufficient.

From scratch grab some boneless skinless thighs or breasts. Dice up into small bite size pieces and saute over medium heat just until the pink is gone. It will continue cooking so it doesn’t need to be all the way done. Then proceed with the other instructions from there.

What do you eat with white chili?

It’s a pretty complete meal if you ask me but a side of easy dinner rolls is my favorite choice. When you have kids they always seem to need some sort of carb with every meal right? I’m good with it as is but whatever.

1. You could serve with a few slices of killer garlic bread, or make semi homemade refrierated biscuit pull apart bread with refrigerated biscuits.
2. If you have time of course you can bake a loaf of bread to slice and butter at home.
3. Air fryer cornbread is great too.

To make things easier to serve, many times I’ll make cornmeal muffins so everyone can grab one with their bowl and enjoy. I have brought these to parties too with this dish as a little extra and they never last long. Some might think of a boxed mix but homemade is so much better when it comes to those.

As I said there is a lot of tweaking you can do to this. The biggest alteration would be with the heat, or not. I like it kinda’ medium spiciness but my husband likes it all the way. Best way to adjust is have things like jalapeno powder on the side to sprinkle and stir in to some bowls. This is what you’ll need to get started:

I have made this with meat from the night before I have diced into bite size pieces, chopped up rotisserie or cooked from fresh. The first two cut down on the prep time of course since it is already to temp when starting.

To make it “white” and creamier you can add sour cream and/or room temperature cream cheese at the end. Stir that in and adjust as needed. It’s our favorite recipe when it’s chilly outside. Very little meal prep or cooking time when you cook on high.

Slow cooker recipes are great when you have a busy day or just want a throw it together meal you don’t need to think about.

Creamy Crockpot White Chicken Chili with Cream Cheese

1. If you wanted a creamier version you can do this with half of a brick of cream cheese. 1 hour before it is done just cut into smaller clumps and stir in.
2. Cover again and let that melt in there. Stir an hour later to incorporate and serve it up then.
3. Combine all ingredients (except cheese). For added heat add green chilies, diced jalapenos, or red pepper flakes.
4. Stir, cover and cook on high for 2 hours or low for 4 hours. I prefer low and slow myself.
5. When done stir in shredded or cream cheese until melted. Serve topped with more cheese and dollop of sour cream.

Want to make this faster? We have an Instant Pot white chicken chili recipe you can try as well. It has similar ingredients but made in a fraction of the time I tell you. If you do have this pot I would try it some night and you can see how they are literally identical but just the timing is drastically different.

What vegetable goes with chili?

If you feel like you need more than just a stalk of celery in this you could certainly slice carrot dials and add those too. Prefer veggies on the side? I would try our air fryer vegetables for sure. A side salad always works with everything too, or steam some broccoli that only takes a few minute until it’s done!

What can I do with leftover white chili?

The easiest is to warm it up for lunch the next day. Just store in an airtight container in the fridge overnight. Reheat in the microwave in 30 second intervals stirring in between times until warm enough for you. I like to add a bit of grated parmesan to the top during the last minute or so in order to get it to melt nicely.