Slow Cooker White Chicken Chili. Delicious, easy white chicken chili. I always make a double batch and freeze half! Fabulous freezer meal.
I love white chicken chili. First of all, this meal cooks in the slow cooker. I’m never one to complain about not having to stand over a hot stove.
This also makes a great freezer meal. I usually make a double-batch when I make this- make half for that evening and then go ahead and freeze the second half. So one shopping trip and prep time for two meals.
Husband and I differ on garnishes. I like eating it plain. He likes adding enough corn chips and sour cream to make it into stew!
If you’re looking for easy recipes, check out my Chicken Bacon Ranch Casserole, Homemade Hamburger Helper, and Easy Chili Lime Shrimp & Vegetable Skillet.
Notes on White Chicken Chili
When you’re making the freezer meal, you take all the ingredients (except the cheese & garnish) and place in 2 large Ziploc bags. You can technically fit it in one…but it’s very, very full. I’m always afraid it’s going to explode when I freeze it.
When you thaw it, make sure you put the Ziploc in a large baking dish just in case it leaks. I’ve made this half a dozen times and it’s only happened once. But that would have been a lot of liquid to clean up out of my fridge. Not to mention a lost meal.
Note that the recipe below is for one batch of chili. So when I make a double batch (one for slow cooker & that night; the second for the freezer), I use double the ingredients listed.
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
Day before cooking, place both bags in fridge and thaw. Then cook as normal.
What did you think?
What did you think of this recipe for white chicken chili? Which do you like best- the fact it’s slow cooker? Or that it’s a freezer meal?
Could you do me a quick favor? If you enjoyed this post, could you share it with your friends? Share buttons are at the top. You can also rate it by clicking on the little stars on the recipe card.
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.