WE EAT | Slow Cooker White Chicken Chili

slow cooker meals are my love language. soup is also my love language. white chicken chili fills all my buckets.

two things. 

one. life is so busy.  like WAY busy. and number two: I need easy. very very easy.

the slow cooker does both of these things for me.

this time of year my slow cooker has her permanent place on the countertop.  the weather is still trying to make up its mind at the moment, but after picking up a couple of the cutest handle soup bowls the other day from William Sonoma I was hard-pressed to include a soup of some form into our weekly meal plan.  I think we kicked off the ‘crock pot’ season with the best one!

I found the original recipe of white chicken chili from the chunky chef and made a few tiny tweaks of my own, but overall it was a huge hit in this house.  I made white chicken chili ONCE last season and it was a big fat failure, so I was hesitant to try it again.  this one is going into our regular soup rotation – definitely football sunday worthy.

the only thing this photo is missing of our white chicken chili is a couple of hearty slices of avocado. just imagine them there.. instead of in my bossy toddler’s hand/mouth/face/ears.. and now hair.white chicken chili

Slow Cooker White Chicken Chili


  • 1.5 lb boneless skinless chicken breasts
  • 1 large yellow onion diced
  • cloves garlic minced
  • 32 oz. low sodium (I use organic) chicken broth or stock
  • 2 (15oz) cans of great Northern beans, drained and rinsed
  • 2 (4oz) cans diced green chiles (I do one hot, one mild)
  • 1 (15oz) can of whole kernel sweet corn, drained
  • tsp cumin
  • 2 tsp oregano
  • 1 tsp chili powder
  • 1 packet dry ranch dressing mix
  • 1/2 tsp cayenne pepper
  • small handful of fresh cilantro chopped
  • 4-6 oz reduced fat cream cheese, softened
  • 1/2 cup half and half


    • sliced jalapeños
    • sliced avocados
    • a dollop of sour cream
    • minced fresh cilantro
    • tortilla strips
    • juice of one lime
    • shredded Monterey jack or Mexican cheese


  1. Add chicken breasts to the bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, ranch dressing packet, and cayenne pepper.

  2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.

  3. Cover and cook on LOW for 8 hours.

  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.

  5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

  6. Stir well and serve with desired toppings.

    do you have a family favorite of white chicken chili? what toppings does your family love to add to soup dishes like this? if you like this recipe, be sure to check out my chicken tamale casserole. this is also a family favorite.

September 19, 2017

  1. Amanda Cruse says:

    Chicken Chili has been my jam for years! I first tried it to Ruby Tuesday over a decade ago… and fell in love! My mother used to make it up until she could no longer find the seasoning packets that made the chili actually “white.” I have since found the seasoning packets again and cannot wait to let me family in on the best kept chili secret ever!Thanks for sharing your recipe!

  2. April says:

    I saw this on your Instagram story and HAD to make it! AMAZING!! Definitely going in the crock pot recipe rotation. Thanks for sharing!

  3. Natalie says:

    Made this yesterday and it was amazing!!! The hubby ate 3 bowls! Great recipe, keep em coming!! ?

  4. Haley says:

    Loved this recipe! And my husband loved it even more, which is amazing! Look forward to trying more of your recipes ?