This easy white chicken chili is made in the slow cooker with chicken, beans, corn, green chiles,
and flavorful seasonings. Perfect for an easy family dinner. Also a freezer meal!
I love this recipe. It’s perfect for fall and winter nights when you want something warm and filling.
First of all, it’s a slow cooker meal. I’m never one to complain about not having to stand in the kitchen for an hour.
Second, it’s also a freezer meal (if you want). It’s always wonderful to have a meal in the freezer just waiting for a busy week when you don’t have time to buy a million things at the grocery store.
If you’re looking for easy recipes, check out my Homemade Hamburger Helper or Easy Chili Lime Shrimp & Vegetable Skillet.
Notes on White Chicken Chili
It’s best to trim the fat off the chicken before placing in the slow cooker.
I’ve never had trouble finding the Bush’s Chili Beans: Great Northern Beans. Just make sure you get the Great northern beans version of Bush’s chili beans.
Lastly, you can shred the chicken by hand if you want. However, I use my KitchenAid mixer to shred the chicken- it takes about 2 minutes and is easy.
Can you freeze white chicken chili?
Yes, this slow cooker white chicken chili makes a great freezer meal!
Just mix all the ingredients (except for shredded pepper jack and garnish) and pour into two gallon size freezer ziploc bags. (It needs two bags because it’s bulging to bursting in just one). Lay them flat on a large jelly roll pan and freeze. After it’s frozen, it can be stored in the freezer either flat or standing.
To prepare for dinner, just place in large pan in fridge for about a day to allow it to thaw. (Place it in a pan because if it leaks…it REALLY leaks. This has only happened to me once out of the 10 times I’ve frozen it. But I was glad I had the pan. No mess to clean up and I could still pour it in slow cooker and didn’t lose a meal.)
Then cook as normal.
One helpful tip- if you’re making this recipe for dinner, make a second batch just for the freezer! You’re already having to buy all the ingredients. Might as well make a batch for tonight in the crockpot and a second batch for the freezer.
Slow Cooker White Chicken Chili
Ingredients
- 2 lb. chicken breasts
- 1/2 small white onion diced
- 1 jalapeno minced
- 1 clove garlic minced
- 1 4 oz. can chopped green chilies
- 1 can Rotel undrained
- 1 can Great Northern beans drained and rinsed
- 2 cans Bush’s Chili Beans: Great Northern Beans
- 1 can whole kernel corn drained
- 1 tsp. chipotle chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 C. chicken broth
- 2 C. shredded pepper jack cheese divided
Garnish
- corn chips broken up (optional)
- sour cream optional
Instructions
- Mise en place!
- Combine all ingredients except shredded pepper jack (and garnish) in slow cooker. Cook on low for 6 hours.
- Remove chicken breasts. Shred. Return to slow cooker. Add 1 & 1/2 cups of pepper jack cheese. Cook 45 minutes or until cheese melted. Stir.
- Serve with remaining pepper jack sprinkled on top. You can also top with corn chips and sour cream, if desired.
Notes
What did you think?
What did you think of this recipe for white chicken chili? Is there anything you loved? Anything you didn’t like? Let me know by rating the recipe (using the stars on the recipe card) and/or leaving a comment on the post.
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Question- to make the freezer version, is it being put into 2 bags because it makes 2 different meals? Or does it not all fit in one bag and both bags should be thawed and cooked at the same time?
Great question! Normally for me, it doesn’t all fit into one bag. You thaw both bags and cook at the same time. Thanks for asking this. I’ll go back and edit the post to include that information.
If you want to make the meal twice, are all the ingredients already there or do we need to double to ingredients?
You need to double the ingredients. The recipe is for ONE meal.
Freezer meal question: are you storing it with the chicken uncooked? Or do u proceed to make it cooked and all then store it in the freezer?
You store the chicken (and all other ingredients) uncooked. Then freeze.
Can you freeze the leftovers once soup has been cooked?
I have never tried that. But I would guess “yes”. My only concern would be the cheese. But I think if you heat thoroughly and whisk it should be fine. If you try it, let me know. I would love to add it to the recipe notes.