- HOW TO MAKE WHITE CHICKEN CHILI
- COOKING TIPS FOR CHICKEN CHILI
- VARIATIONS OF THIS RECIPE
- STORAGE TIPS
- WHAT TO SERVE WITH CROCKPOT WHITE CHICKEN CHILI
- Common Questions
- Why You Need Crockpot White Chicken Chili in Your Life
Ever come home after a crazy-long day and just want dinner to magically appear? Yeah, me too. Crockpot White Chicken Chili has saved my hide more than once. Folks, it’s like a warm, hearty hug you throw together in ten minutes flat. No fussy moves, hardly any chopping. Just dump, stir, and let the good smells take over your house. Honestly, who has time for complicated food after work? Definitely not me.
HOW TO MAKE WHITE CHICKEN CHILI
Let’s jump right in with how simple this is. You grab your crockpot, toss in a couple chicken breasts (or thighs if you’re feeling wild), a can of white beans, a can of corn, green chilies, plus some simple spices. Pour in a bit of chicken broth—enough to just cover everything. Set it and forget it. Really, that’s it.
After about six hours on low, the chicken turns super tender. You just need to shred it up using two forks (pro tip: do it right there in the slow cooker, saves a dirty plate). Then, throw back in the chicken, plus a big scoop of sour cream and handful of cheese. Give it a good stir. The result? Creamy, dreamy Crockpot White Chicken Chili that tastes like you’re a wizard in the kitchen, seriously.
This chili was so easy and delicious! My family went back for seconds, and nobody guessed it started from cans and leftovers. This one’s a keeper!
COOKING TIPS FOR CHICKEN CHILI
After making this recipe way too many times (don’t judge), I’ve picked up a few tricks. Number one: Frozen chicken? Totally works. Just add an extra hour to the cook time. If you like your chili a little thicker, mash some of the beans before you start. That’s an old trick from my aunt, and it’s gold.
Don’t skip the toppings! They add punch—think jalapeños for heat, cilantro for zip, even crushed tortilla chips for crunch. Oh, and if it looks too soupy at the end, just take the lid off. Let it bubble a bit, it’ll thicken up for you. It’s really forgiving, promise.
After you shred the chicken, taste and tweak. Sometimes it needs more salt. Sometimes, extra lime juice saves the day. Trust your taste buds.
VARIATIONS OF THIS RECIPE
There’s a thousand ways to remix Crockpot White Chicken Chili, depending on what you’ve got lying around (or who’s coming over). Some days I swap the chicken for leftover turkey—hello, Thanksgiving leftovers! If you’re vegetarian, just double up on the beans and use veggie broth. Honestly, it still turns out lip-smacking tasty.
Spicy fan? Chop up a serrano pepper or a sprinkle of cayenne and boom. Some folks in my family—I won’t name names—like to throw in cubed cream cheese instead of sour cream for an extra-rich finish. And if you love smoky flavors, a dash of smoked paprika works wonders. Nobody will guess you “cheated” with canned stuff. Honestly, it’s like a five-star restaurant meal, but so much easier.
STORAGE TIPS
Got leftovers? Lucky you. Let the chili cool to room temp, then spoon it into airtight containers. It’ll keep in the fridge for about four days, no problem. Chili flavors get even better as they sit, which is something I didn’t believe until I tried it myself.
If you want to freeze it—go ahead! Just leave out the dairy until you reheat. When you’re ready for round two, warm it slowly on the stove, then add your sour cream and cheese. Reheating in the microwave works too, but stir often so nothing scalds. That’s about it!
WHAT TO SERVE WITH CROCKPOT WHITE CHICKEN CHILI
Let’s talk sides because, honestly, this stuff deserves the works.
- Crusty bread or classic cornbread for dipping (seriously, don’t skip this part)
- A cool, crisp salad makes a fresh partner alongside the chili
- Extra lime wedges and a pile of tortilla chips are always a hit
Most of the time, I just go for cornbread, but I’ve even seen folks eat this chili poured over baked potatoes. No wrong answers, really. Invite friends and go nuts with all the toppings out, like a mini chili bar!
Common Questions
Is Crockpot White Chicken Chili spicy?
It’s actually pretty mild as written. Want more heat? Add more chiles or your favorite hot sauce.
Can I use rotisserie chicken?
Absolutely. Just stir it in after the base cooks and give it 20 extra minutes to soak up flavors.
Can I make this dairy-free?
Of course! Just skip the sour cream and cheese. Coconut cream is a handy substitute, though the flavor will be a bit different.
How long does it take in the crockpot?
Six hours on low is perfect for that tender, fall-apart chicken. If you’re in a real hurry, four hours on high usually works.
Which beans work best?
Great Northern or cannellini beans are classic, but honestly, whatever’s in your pantry gets the job done.
Why You Need Crockpot White Chicken Chili in Your Life
Let’s be honest, Crockpot White Chicken Chili is a straight-up lifesaver for hectic nights or lazy weekends. It’s got easy prep, flexible ingredients, and it always—always—hits the spot, whether you want light spice or a cheesy explosion. Try it the next time you’re craving comfort food without the elbow grease. For more slow-cooker gems, I like to peek at Serious Eats Slow Cooker every now and then. Go on, give this a whirl. Your future self will thank you, pinky swear.
Crockpot White Chicken Chili
Equipment
- Crockpot
Ingredients
Main Ingredients
- 2 chicken breasts or thighs
- 1 can white beans drained and rinsed
- 1 can corn drained
- 1 can green chilies
- 2 cups chicken broth or enough to cover
After Cooking
- 1/2 cup sour cream
- 1 cup shredded cheese cheddar or Mexican blend
Optional Toppings
- jalapeños sliced
- cilantro chopped
- tortilla chips crushed
- lime wedges
Instructions
- Place chicken, beans, corn, green chilies, broth, and spices in the crockpot. Stir to combine.
- Cover and cook on low for 6 hours or on high for 4 hours until chicken is tender.
- Shred chicken directly in the crockpot using two forks.
- Stir in sour cream and shredded cheese. Let melt and blend for a few minutes before serving.
- Serve with your favorite toppings such as jalapeños, cilantro, lime, or crushed tortilla chips.