There’s a whole universe of chili recipes out there, but if you’re looking for a creamy, comforting, and incredibly easy version, this White Chicken Chili Slow Cooker Pioneer Woman inspired recipe is about to become your new favorite. Imagine coming home to the aroma of a hearty, flavorful chili that practically cooks itself – that’s the magic of this slow cooker white chicken chili! Many home cooks rave about this recipe, with some even claiming it took first place in their local chili cook-offs. Just toss everything into your slow cooker, and let it work its charm.
If you’re a fan of easy, family-friendly meals, you’ll also adore recipes like Slow Cooker Chicken Tikka Masala and Crockpot Meatloaf. Slow cookers are a lifesaver for busy weeknights, and this Slow Cooker White Chicken Chili, reminiscent of Pioneer Woman’s approachable style, is one you’ll want to add to your regular rotation of Slow Cooker Recipes.
Creamy white chicken chili in a slow cooker, easy to make and perfect for a cozy night in.
Pioneer Woman White Chicken Chili Recipe: A Slow Cooker Delight
Chili season is officially here, and while classic red chilis like turkey chili have their place, this creamy white chicken chili is a game-changer. It’s packed with savory flavors, a hint of spice, and the incredible convenience of slow cooking. This recipe captures the essence of Pioneer Woman’s home-style cooking – simple, delicious, and satisfying. Get ready for a white chicken chili that’s effortlessly delicious and perfect for any occasion.
Simple Steps to Slow Cooker White Chicken Chili
Making this Pioneer Woman inspired white chicken chili in your slow cooker is a breeze. Here’s how:
- Chicken Base: Place chicken breasts in the slow cooker.
- Spice it Up: Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add Veggies & Beans: Layer in diced onion, minced garlic, Great Northern beans, diced green chiles, corn kernels, and fresh cilantro.
- Pour in Broth: Add chicken broth to the slow cooker.
- Slow Cook to Perfection: Cover and cook on low for 8 hours.
- Shred Chicken: Remove chicken, shred it, and return it to the slow cooker.
- Creamy Finish: Stir in cream cheese and half and half.
- Melt & Serve: Cover and cook on high for 15 minutes until creamy.
- Enjoy! Serve hot and customize with your favorite toppings.
White chicken chili being cooked in a slow cooker, showcasing the creamy texture and inviting aroma.
Expert Tips for the Best White Chicken Chili Slow Cooker Experience
This Pioneer Woman style white chicken chili is incredibly straightforward, but here are a few tips to ensure chili perfection:
- Spice Level Control: Green chiles come in mild, medium, and hot varieties. Choose the heat level that suits your taste. Hot can be surprisingly spicy! For a milder chili, opt for mild chiles, or remove the seeds and membranes from hotter varieties to reduce the heat.
- Topping Bar Extravaganza: Like any great chili, toppings elevate this white chicken chili to another level. Set up a topping bar with options like tortilla strips, sliced jalapeños, sour cream, shredded cheese (Monterey Jack or Mexican blend are great), fresh cilantro, green onions, and diced avocados. Let everyone customize their bowl!
A bowl of white chicken chili loaded with various toppings, highlighting the customizable and flavorful nature of the dish.
White Chicken Chili Variations to Explore
Want to switch things up? Here are some delicious variations inspired by Pioneer Woman’s resourceful cooking style:
- Protein Swap: Leftover shredded turkey works wonderfully in place of chicken. This is a great way to use up Thanksgiving or holiday leftovers while enjoying a completely different flavor profile.
- Boost the Protein: Add a can of drained and rinsed black beans for extra protein and texture. Be sure to rinse them well to prevent them from discoloring your beautiful white chili.
- Heat it Up: For those who love a fiery kick, use hot diced green chiles and/or add diced jalapeño peppers directly to the slow cooker. You can also include a pinch of red pepper flakes for extra heat.
- Dairy-Free Option: To make this chili dairy-free, simply omit the cream cheese and half and half. The chili will still be flavorful and delicious, though less creamy. You might consider adding a can of coconut milk at the end for a touch of creaminess while keeping it dairy-free.
Many white chicken chili recipes skip the corn, but the subtle sweetness of corn kernels complements the slight heat from the green chiles beautifully, creating a well-rounded and flavorful chili.
Make-Ahead and Storage Instructions for Pioneer Woman White Chicken Chili
This slow cooker white chicken chili is perfect for meal prepping and batch cooking, just like Pioneer Woman would appreciate!
Freezing Instructions
This chili freezes exceptionally well, with just a minor adjustment.
Cook the chili through step 5 of the recipe (before adding cream cheese and half and half). Let it cool completely, then transfer to freezer-safe containers and freeze. Thaw overnight in the refrigerator. When reheating, proceed with step 7, adding the cream cheese and half and half as directed.
Storage Tips
Leftover white chicken chili can be stored in an airtight container in the refrigerator for 4-5 days. It reheats beautifully on the stovetop or in the microwave.
A spoonful of creamy white chicken chili, emphasizing the rich and inviting texture of the chili.
Whether you’re craving a cozy meal on a chilly evening, planning a game day feast, or simply want a delicious and easy dinner, this Pioneer Woman inspired slow cooker white chicken chili is the answer.
This recipe makes a generous batch, perfect for feeding a crowd (especially if you use a large slow cooker like this one, and you can easily double the recipe). For potlucks or tailgating, consider using a carrying case to transport your chili safely and easily.
For a truly satisfying meal, serve this chili with a slice of warm skillet cornbread. The slightly sweet and savory cornbread is the perfect accompaniment to the creamy, slightly spicy chili.
Skillet Jalapeno Cheddar Homemade Cornbread | In true homestyle fashion, this jalapeño cheddar cornbread is baked in a cast iron skillet with bacon drippings for extra flavor! Soft inside, with a mouthwatering crunch on the outside, this cornbread is the one you
Essential Equipment for Your Slow Cooker White Chicken Chili
- Slow Cooker (Crockpot): A 6-quart slow cooker or larger is recommended.
- Mixing Bowls: For shredding chicken and preparing toppings.
- Serving Spoons and Ladles: For serving chili and toppings.
Don’t forget to check out the comments section below for valuable tips and reviews from other home cooks who have made this recipe!
And if you try this recipe, please leave a comment and star rating to let us know how you enjoyed it! Your feedback helps other readers.
Have you made this recipe? Leave a review below and tag @the_chunky_chef on Facebook and Instagram to share your culinary creations!
Slow Cooker Creamy White Chicken Chili, showcasing the final dish and branding for social media sharing.
Creamy Crockpot White Chicken Chili Recipe Card
4.76 from 1420 votes
Author: The Chunky Chef
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Calories: 155
Servings: 6 servings
This creamy white chicken chili is incredibly easy to make in your crockpot! Creamy and with just the right amount of spice, it’s the perfect comfort food for a chilly night!
Ingredients
- 1 lb boneless skinless chicken breasts, trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz. chicken broth (low sodium)
- 2 (15oz) cans Great Northern beans, drained and rinsed
- 2 (4oz) cans diced green chiles (I use one hot, one mild)
- 1 (15oz) can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Small handful fresh cilantro, chopped
- 4 oz reduced-fat cream cheese, softened
- 1/4 cup half and half
Toppings (Optional)
- Sliced jalapeños
- Diced avocados
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or Mexican cheese
Instructions
- Place chicken breasts in the bottom of a slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, Great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir to combine.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to a large mixing bowl. Shred the chicken using two forks, then return it to the slow cooker.
- Add softened cream cheese and half and half to the slow cooker. Stir well until combined.
- Cover and cook on HIGH for 15 minutes, or until the chili is creamy and slightly thickened.
- Stir well and serve hot with your desired toppings.
Chef’s Tip: To thicken the chili further, mix 1 Tbsp of cornstarch with 2-3 Tbsp of milk, half and half, chicken broth, or water until dissolved. Stir this mixture into the chili and cook until thickened to your desired consistency.
Stovetop Directions
- Cut chicken breasts into 3 pieces each and set aside.
- In a large Dutch oven or soup pot, melt 1 Tbsp butter and 1 Tbsp olive oil over MEDIUM heat. Add diced onions and cook for 4-5 minutes, then add minced garlic and cook for 1 minute more, stirring frequently.
- Stir in salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add chicken, Great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir to combine.
- Increase heat to MEDIUM-HIGH and bring to a boil. Reduce heat to a simmer, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and the chili has thickened.
- Remove chicken to a bowl to shred, then return it to the pot. Stir in half and half and cream cheese until melted and smooth. Simmer for a few minutes, then serve as directed.
Instant Pot (Pressure Cooker) Directions
- Place chicken breasts in a pressure cooker (a 6-quart Instant Pot is ideal).
- Add diced onion, minced garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder. Stir to combine.
- Cube cream cheese and place on top of the chili mixture.
- Secure the lid, ensuring the valve is set to “sealing.” Cook on manual high pressure for 20 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure before opening the lid.**
- Remove chicken breasts to a plate or bowl and shred with two forks.
- Stir in half and half until well combined. Stir everything together in the pot to melt the cream cheese into the chili and warm the half and half, then return the shredded chicken and stir to combine. Serve with your favorite garnishes.
Video
[Video Placeholder – To be added if available]
Nutrition Disclaimer
Nutritional information is an estimate provided as a courtesy. Actual values may vary based on specific ingredients and brands used.
Did You Make This? Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see your creations!
