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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5 stars
Did not work in instant pot, got the burn notice so I cooked the chicken in chicken broth and warmed up the bean mixture then combined all back in the cleaned instant pot and set to warm for 20 min. It was delicious and I will make again in slow cooker! I also added tomato sauce and a little chicken broth!

What type of Rotel?

Thanks, I found out after I posted.
I made the chili and it was great!

I love this soup do you have nutrition on it cuz I’m on weight watchers 

Can you tell me the nutrition .Also wanted to say love this soup keep them coming

I made this last night in the crock pot. I wanted to do instant pot but after reading the comments about the burn warning and not coming to pressure, I decided to go the sure route with the crock pot. It turned out great, kids really liked it and hubby had seconds. Made enough for leftovers. I used mild Rotel and mild taco seasoning. I think next time I’ll use low sodium taco seasoning (it was a little too salty to me but no one else complained) or make my own. 

What are the nutrition numbers I’m doing weight watchers

I made this several times for my family. They loved it so much that it was gone in one day and I doubled the recipe. 

Why does it say it’ll take 30 minutes in a instapot but it says the cook time is 15 minutes on the recipe?

This looks so good and will have to try again. I doubled the recipe because i have teenage boys and continually got the burn error after several attempts and even adding water to thin it out. ☹️

I’m in Canada, seems these Bush White Chili Beans are not available ???
What can I replace them with ??

In the ingredients list, is it just Rotel diced tomatoes or diced tomatoes with chillis or something else added?

any luck avoiding the burn error? i always get it even after adding a cup of water.

I made this today in the crockpot and it was perfect! Quick, Easy, and full of flavor. I used all organic ingredients, only used 2 chicken breasts, added black beans (drained, rinsed) and 1/2 cup fresh sweet corn. Served with quinoa, flaxseed tortilla chips. My kiddos ate 2 bowls each. Sadly, no leftovers. Will be making this again and again.

Help! I’ve tried this recipe three times and not once has it come to pressure in my IP. I have a 6 qt. Do I need to add liquid? I’ve never had this problem with any other recipe before. 

I didn’t take the time to cook in crock pot. I used rotisserie chicken and mixed all in a pot and simmered. It was delicious!

Terrible recipe. Needs broth or you will get the burn message. Also needs to advise user to layer all items and not stir.

I couldn’t find the white chili beans at Wal-Mart. Do you think it’ll work ok with the chili beans that are “small red beans?”

Walmart sells white cannelloni beans (white kidney beans), Great Value brand. I suppose you can add chili powder as they are not flavored.

I used canned Northern beans and it turned out delicous.

how many cans – the 3 ?

No. Did not work. 

Dust time trying this during Christmas day. In my new power cooker. Thanks mom.

My IP never came to pressure, but it did start cooking and counting down. When it beeped done there was no steam to release. There was also a layer of burnt food on the bottom of my pot. I have read that you are not to stir in tomatoes because they will scald, Have you experienced this before? The chili was good.

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.