The Slow Cooker Chili is a quick and healthy recipe with white beans, juicy shredded chicken, shredded cheese, and you can even add cream cheese. This is dish is perfect for meal prep or weeknight dinners and is also freezer friendly.
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Chili is a dish I can eat year round. It’s loaded with veggies, hearty, filling, and it often reheats even better the next day.
Key Ingredients
- Great Northern Beans
- Navy Beans
- Corn
- Broth
- Diced Tomatoes and Chilies
- Shredded Cheese
- Cream Cheese
How to Make Slow-Cooker Crockpot White Chicken Chili
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Season the chicken breasts with spices.
- Add all of the ingredients (except the cheese) to the slow-cooker.
- Cook.
- Remove the chicken from the slow-cooker and shred. Return the chicken to the crockpot.
- Stir well to combine. Add the cheese to the slow-cooker. Stir. Allow the chili to cook for an additional 30 minutes or until the cheese is melted.
How Long to Cook
Cook on Low for 6-7 hours or on High for 3-4 hours.
How to Thicken the Chili
The key is to not go overboard with the number of liquids that are added to the chili. The amount of broth used in the recipe is sufficient and does not require additional water. The cream cheese and shredded cheese also do an amazing job of thickening.
Additional Toppings and Ideas
- Shredded Cheese
- Salsa Verde
- Sour Cream or Plain Non-fat Greek yogurt
- Cooked and Crumbed Bacon
- Chives
- Avocado
- Jalapenos
How Long it will Last in the Fridge
It will last tightly sealed for 3-4 days.
Freezer Tips
I love to freeze chili and soup in these soups molds from Amazon. I reheat them overnight in the fridge or I use this portable CrockPot warmer from Amazon and reheat from frozen. It takes a couple of hours.
What to Serve with the Chili
Homemade Southern Cornbread
Cornbread Muffins
Keto Low Carb Cornbread
Air Fryer Cornbread
Jalapeno Cheddar Cornbread
Sweet Potato Cornbread
Pumpkin Cornbread
Cornbread Casserole
Slow Cooker Crockpot Chicken and Rice
More Chili Recipes
Instant Pot Beef Chili
Keto Low Carb Beef Chili
Slow Cooker White Chicken Chili
Pumpkin Chili
Sweet Potato Chili
Leftover Turkey Chili
Creamy Seafood Chili
Buffalo Chicken Chili
Chili Cheese Fries
Butternut Squash Chili
Creamy Stovetop White Chicken Chili
Taco Chili
If you hate scrubbing your slow-cooker when you wash dishes be sure to grab these slow cooker liners.
Have an Instant Pot? I have an Instant Pot White Chicken Chili recipe, too.
Check out The Best Healthy Chili Recipes and Slow Cooker Crockpot Gumbo here.
Slow-Cooker Crockpot White Chicken Chili
Ingredients
- 1 pound skinless chicken breasts
- 1 16 oz can navy beans drained
- 1 16 oz can Great Northern beans drained
- 3 garlic cloves, minced
- 1 cup chopped onion
- 1 cup chicken broth
- 1 16 oz can diced tomatoes and chilis drained
- 1/3 cup whole kernel corn I used frozen.
- 1 cup shredded Colby and Monterrey Jack cheese
- 3 oz cream cheese
Chili Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper Optional for spicy.
- salt and pepper to taste
Instructions
- Season the chicken breasts with the chicken seasoning, salt, and pepper.
- Add all of the ingredients (except the cheese) to the slow-cooker.
- Cook on low for 6-7 hours, high for 3-4 hours until the chicken turns white and is tender.
- Remove the chicken from the slow-cooker and shred. Return the chicken to the crockpot.
- Stir well to combine. Add the cheese to the slow-cooker. Stir. Allow the chili to cook for an additional 30 minutes or until the cheese is melted.
- Serve!
Notes
Nutrition (displayed with net carbs)
Felicia
Thursday 15th of December 2022
I made this chili on Monday. And I had it for lunch Tuesday and Wednesday. The flavor just gets better and better. It was very easy to put together and the ingredients were things I had in my house already. It had just enough heat for me and the perfect level of creaminess. Don’t sleep on the leftovers, it made the perfect lunch. I put it in my crockpot warmer. Brandi has it on her site. I highly suggest you grab it or ask for it as a gift.
staysnatched
Thursday 15th of December 2022
So good for leftovers!
Ashley
Monday 21st of March 2022
Made this for an easy meal prep this week and it is so delicious! Love all the flavors and the simplicity. Will definitely make again!
staysnatched
Thursday 24th of March 2022
Glad to hear you will make it again!
Felicia
Monday 25th of October 2021
I couldn’t decide on dinner but Mondays are busy around here. I had chicken breast tenders in the fridge and figured it was a nice rainy day. Perfect for chili! I used a 4 Oz can of green chilles and a can of 16 ounce petite diced tomatoes since I didn’t have rotel. Made cornbread to go with it. I also added some extra veggies to it as I’ve watched Brandi do this many times on IG. It turned out amazing! I was going to freeze it but the leftovers will be for lunch tomorrow. Next time I’ll double it if I want to freeze some. My family devoured it!
staysnatched
Friday 29th of October 2021
I'm glad the family enjoyed it!
Emily
Tuesday 19th of October 2021
Delicious! Took me less than 15 minute to prep during my lunch break and made the house smell great all day. Topped with avocado and nonfat Greek yogurt, per Brandi’s recommendation. Great for meal prep to eat for lunch all week!
staysnatched
Friday 22nd of October 2021
I'm so glad to hear it.
Chelsea Bordash
Sunday 17th of October 2021
Devoured this in minutes! Didn’t have cream cheese so I topped with a squeeze of lime, shredded cheddar and sour cream. Absolutely packed with flavor!
staysnatched
Friday 22nd of October 2021
I'm glad you enjoyed it.