Easy Crockpot White Chicken Chili

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
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This easy Crockpot White Chicken Chili recipe is filled with juicy shredded chicken, hearty beans, and chilies, seasoned with savory ranch and zesty taco seasoning. Made with just 5 simple ingredients, this dump and go crock pot recipe is sure to be a new family favorite!

Why You’ll Love This Crockpot White Chicken Chili Recipe

This creamy crock pot white chicken chili is the perfect weeknight dinner! It’s the ultimate chicken chili recipe filled with mouthwatering taco-inspired flavors and a savory ranch twist. Here’s why you’ll love it:

  • Budget Friendly: It takes a quick raid of the pantry for the whopping 5 ingredients you’ll need to make this hearty crockpot white chicken chili.
  • Chili Two Ways: This recipe is a choose-your-own-adventure. You’ll find instructions on how to make this chili in the slow cooker and in the instant pot.
  • Super Satisfying: Taco seasoning and ranch seasoning might sound like a bit of a weird combination, but I promise, you’ll be obsessed. Tender chicken, savory seasonings, zingy chilies, and hearty beans combine into one amazing, hearty bowl of white chicken chili!
  • Easy: This is one of those magical dump and go crockpot recipes where all you have to do is add all the ingredients to your slow cooker, give it a good stir and turn it on. A few hours later, dinner is hot and ready!

If you love easy meal ideas like our creamy stovetop white chili and our favorite salsa chicken, this 5-ingredient white chicken chili is guaranteed to hit the spot.

Ingredients in bowls on a countertop.

What You’ll Need

What’s in this awesome crockpot white chicken chili recipe? You’ll find some notes on the ingredients below. Don’t forget to scroll down to the recipe card for the full ingredient amounts and recipe instructions.

  • Chili Beans: For this recipe, I use cans of Bush’s white chili beans. They come pre-cooked and flavored in white chili sauce, and you don’t even need to drain them. All that flavor goes right into this white bean chicken chili! If you want to use regular canned white beans, check out my slow cooker white chicken chili instead!
  • Rotel: You’ll need one can of Rotel diced tomatoes and green chilies (you can use either spicy or mild).
  • Taco Seasoning: I recommend using a packet of low-sodium seasoning to keep the saltiness to a minimum.
  • Ranch Seasoning: Along with a packet of taco seasoning, you’ll need a packet of your favorite ranch seasoning, too.
  • Chicken: You can use boneless, skinless chicken breasts or thighs.
  • Toppings: Top with sour cream, chopped cilantro, and a squeeze of fresh lime.

How to Make Crock Pot White Chicken Chili

Make this taco chicken chili in a crock pot in 4 to 8 hours, or in the instant pot in about 30 minutes from start to finish. Here’s how to do it:

In the Slow Cooker

  • Combine: Mix together all your ingredients in the bowl of your crockpot or slow cooker, as directed above. 
  • Cook: Cook the chili on high for 4 hours, or on low for 8 hours. Go ahead and run some errands in the meantime.
  • Shred and serve: Shred the chicken and stir it into the chili, and serve.

In the Instant Pot

  • Combine: Add your white beans, Rotel, seasonings, and chicken breasts to the Instant Pot.
  • Cook: Set the pressure cooker to cook on High Pressure for 15 minutes, then quickly release the pressure.
  • Shred and serve: Remove the chicken from the pot and use two forks to shred it. Add the chicken back into the chili, stir, and serve!
A large spoonful of white chicken chili held over the crockpot.

Tips and Variations for Taco Chicken Chili

You can make this the perfect crockpot white chicken chili with just a few quick tips. Below, I’ve included some extra details along with easy variations that you can try:

  • Seasoning: Feel free to use my classic homemade chili seasoning in place of taco seasoning in this recipe. Both seasonings share many of the same ingredients.
  • Add More Heat: The easiest way to pump up the heat is to use a can of hot, or extra hot, rotel. You can also add diced jalapeños, serrano peppers, or crushed red pepper flakes.
  • Different Protein: You can swap out the chicken breast in this recipe with turkey breast to make turkey chili instead. And if you’re looking for an outrageously delicious no-beans beef chili, try this Texas chili recipe. You can even throw in a packet of ranch, just for kicks!
Overhead view of bowls of white bean chicken chili topped with sour cream.

Serving Suggestions

In addition to sour cream, lime, and fresh herbs, try adding avocado or homemade guacamole, shredded cheese, sliced jalapeños, or some crushed tortilla chips or strips to this hearty chili. This savory taco chicken chili pairs perfectly with a basket of corn muffins, corn bread or my favorite buttery beer bread.

Feeding a crowd? Make the crockpot version on game day to have alongside tasty appetizers like pulled pork tacos, seasoned corn ribs, and baked ham and cheese sliders. Of course, you can’t forget the frozen margaritas!

A bowl of crock pot white chicken chili topped with sour cream, with the crockpot in the background.

How to Store and Reheat Leftovers

The best part of making chili is the leftovers! Here’s how to store and reheat them.

  • Store: Store any leftover taco chicken chili in the fridge, in an airtight container, for up to 4 days
  • Reheat: To reheat it, warm the chili on the stovetop over low heat until it’s hot throughout. Or, pop it into the microwave in 30 second bursts.
  • Freeze: Let the chili cool completely and transfer to a freezer-safe container or freezer bag. Freeze for up to 3 months. For best results, defrost chili in the fridge overnight before reheating.
Overhead view of bowls of crockpot chicken chili with lime wedges and a spoon on the side.

More Easy Chili Recipes to Try

Close up of a bowl of taco ranch chicken chili topped with sour cream.
4.5 from 45 votes
Print Pin Recipe
Yield: 4 servings

Crockpot White Chicken Chili

This crockpot white chicken chili is filled with juicy shredded chicken, hearty beans, and chilies, seasoned with savory ranch and zesty taco seasoning. Made with just 5 simple ingredients, this dump and go crockpot recipe is sure to be a new family favorite!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes

Ingredients

Optional Toppings:

  • Lime Wedges
  • Sour Cream
  • Cilantro

Instructions 

Crockpot:

  • Add all ingredients to the crockpot and give it a good stir to combine.
  • Place the lid on the crockpot and cook for 3 to 4 hours on high, or 7 to 8 hours on low, until chicken is cooked through and easily shredded.
  • Shred the chicken and stir everything to combine. Serve immediately with optional toppings.

Instant Pot:

  • Add all ingredients to the instant pot. Stir to combine and place the lid on and turn the pressure valve to seal. Cook for 18 minutes at high pressure. Then do a manual quick release of the pressure.
  • Shred the chicken and stir everything to combine. Serve immediately with optional toppings.

Equipment

  • Crockpot

Notes

Storage: Store any leftover crock pot white chicken chili in the fridge, in an airtight container, for up to 4 days. To reheat it, warm the chili on the stovetop over low heat until it’s hot throughout. Or, pop it into the microwave in 30 second bursts.
Freeze: Let the chili cool completely and transfer to a freezer-safe container or freezer bag. Freeze for up to 3 months. For best results, defrost chili in the fridge overnight before reheating.
Chili Beans: For this recipe, I use cans of Bush’s white chili beans. They come pre-cooked and flavored in white chili sauce, and you don’t even need to drain them. All that flavor goes right into this white bean chicken chili! If you want to use regular canned white beans, check out my slow cooker white chicken chili instead!
Seasoning: Feel free to use my classic homemade chili seasoning in place of taco seasoning in this recipe. Both seasonings share many of the same ingredients.
Add more heat: The easiest way to pump up the heat is to use a can of hot, or extra hot, rotel. You can also add diced jalapeños, serrano peppers, or crushed red pepper flakes.

Nutrition

Serving: 1, Calories: 572kcal, Carbohydrates: 69g, Protein: 54g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 3917mg, Potassium: 2293mg, Fiber: 17g, Sugar: 21g, Vitamin A: 1006IU, Vitamin C: 18mg, Calcium: 136mg, Iron: 8mg

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.