Go Back

White Chicken Chili Recipe

Enjoy a creamy, hearty, and flavorful white chicken chili with this dump-and-go crock pot method. The beauty of this dish: it’s forgiving, flexible, and crowd-pleasing.
Prep Time 15 minutes
Cook Time 6 hours
Serving Size 8

Equipment

  • 1 Slow Cooker 6-quart size

Ingredients

  • 4 cups shredded rotisserie chicken or cooked chicken breast; raw chicken breast works too
  • 2 cans Cannellini white kidney beans, drained and rinsed
  • 2 cans black beans drained and rinsed
  • 1 can whole kernel corn drained
  • 2 cans Rotel diced tomatoes with green chilies
  • 1 can mild chopped green chilies
  • ½ cup sweet yellow onion chopped
  • 3 teaspoons dry minced onion
  • 1 packet ranch seasoning mix
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cloves garlic minced (or equivalent from a garlic squeeze bottle)
  • 4 cups chicken broth Mary Katherine uses Better Than Bouillon, with about 4 teaspoons per 4 cups water
  • 1 cup water optional, if needed for extra volume
  • 1 and ¼ blocks 10 oz total cream cheese, cubed

Instructions

  • Make the chicken broth: Stir about 4 teaspoons Better Than Bouillon into 4 cups water and microwave to dissolve, adding a touch extra if you want a richer flavor.

Layer your crock pot:

  • Add shredded rotisserie chicken.
  • Add the drained and rinsed beans and corn.
  • Add one can Rotel and chopped green chilies.
  • Sprinkle in chopped fresh onion and dry minced onion.

Season:

  • Add cumin, chili powder, oregano, salt, and black pepper.
  • Stir in one packet of ranch seasoning.
  • Add minced garlic.

Pour in the liquids:

  • Add chicken broth and (if needed) a cup of water.

Adjust tomatoes:

  • Check the fill of your crock pot and add a second can of Rotel if needed for volume and flavor.

Cream cheese magic:

  • Add cubed cream cheese (one 8 oz block plus roughly a quarter of another block if making a large batch).

Cook low and slow:

  • Cover and cook on LOW for 4–6 hours (longer if using raw or frozen chicken).
  • For a quicker batch, cook on HIGH for 2–3 hours.

Taste and tweak:

  • Near the end, check seasoning. If broth flavor isn’t deep enough, stir in an extra teaspoon of bouillon and let meld for another hour or so.

Final stir:

  • Once cream cheese is fully melted, stir well to combine and enjoy the creamy, hearty chili.

Tips

  • The recipe is flexible — swap beans, omit/add corn, increase chilies for heat, or adjust cream cheese for thickness.
  • Use leftover chicken or prep with raw chicken; shred before serving.
  • Top bowls with fresh cilantro, green onions, or cheese if desired.

Video