One of my goals this year is to go camping more as a family. We’ve gone camping in the years past, and with three little boys, it can be umm… challenging. I love seeing my boys running wild and free in the wilderness as they were meant to do, but the bugs, meal planning, and freezing cold nights make me think twice.
No one sleeps very well, washing dishes is a pain in the rear, and the boys get dirt in every little crevice! It’s a lot of work to prepare for the trip, a lot of work once you get there, and a lot of work to put everything away when you get home. That’s a lot of work!
But on the other hand, we make memories, spend time with family and friends, become one with nature, and unplug from technology… which is all good and needed.
Last summer when we camped with my sister’s family and some family friends, my sister made this white chicken chili, froze it in Ziplocs and then warmed it up in a dutch oven for dinner.
It was pretty slick for campground cooking. I’m all about doing the prep work at home ahead of time where my dishwasher can do the dirty work for me!
It’s one of my family’s favorite meals in the wintertime, and I’ve made a few changes to make the recipe a little healthier.
The original recipe calls for canned soup and a packet of taco seasoning, and I simply made a white sauce that substitutes for the canned soup, and added the spices one by one. This cuts down on the processed food a little bit, and really doesn’t add too much time to the prep.
It’s convenient because it cooks all day while you do your thing, and then you add the creamy ingredients an hour before serving.
Go crazy with the toppings if you can! Fritos, shredded cheese, avocado, cilantro, and sour cream are my favorite. When we go camping again this year, I’m definitely putting white chicken chili on our menu!
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Creamy Crockpot White Chicken Chili
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 6
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
A family favorite made healthier, and so easy too! No cream of chicken soup or seasoning packets.
Ingredients
- 3–4 boneless skinless chicken breasts, uncooked
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- dash of cayenne pepper
- 14.5 ounce can chicken broth
- 4.5 ounce can chopped green chiles
- 15 ounce can white corn, drained
- 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon Better Than Bullion chicken base
- 1/4 teaspoon white pepper
- 1/2 teaspoon seasoned salt
- 1/2 cup sour cream
Instructions
- Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
- About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.
- Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
- Pour sauce into crockpot and mix to combine.
- Add sour cream and mix.
- If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.
- Let the chicken chili cook on low 1 more hour if you can.
Disclaimer: the links in this post for the Better than Bullion chicken base are Amazon affiliate links.
Dana says
I made this today after coming across it on Pinterest. It is SOOOO GOOD!! I made it identical to the recipe except that I used a bouillon cube because it’s all I had. This is definitely going into the regular rotation. Even my husband, who always has something to say about everything I cook, said “Mmmm this is pretty good!” First trip to your site too–great find on both accounts!
Julie says
Thanks so much! I had to laugh when I saw your comment because I was literally in the middle of making a double batch of this very recipe. Glad it was a hit!
Lishy says
I just wanted to let you know I’ve made this several times. It is the easiest meal but so much flavor, it turns out delicious every time. I’ve started cutting carbs and calories so this last time I used guar gum to thicken it (eliminated the butter, flour, and milk) and it turned out great, again, and didn’t really affect the flavor. This recipe has been a much needed addition to my list of quick and easy meals that I can take for lunch every day. No chopping! Wonderful! Thank you!
Julie says
That’s great. Thanks for your comment!
Samantha says
Hello, My husband is not a fan of left overs, but we enjoy this chili. Would I be able to freeze half of it and then defrost it? Also would you suggest putting ingredients together in a freezer bag to make quickly in the future? If so, what would you put in the bag? Thank you!
Julie says
Sorry just getting back to you Samantha – yes, you can definitely freeze half. If you want to freeze ingredients ahead of time, you could put the first 10 ingredients listed in a freezer bag ahead of time. Then you would just need to make the white sauce with the flour, butter, and chicken base at the end. Hope you enjoy!
Carol says
Julie,
I never gave the final report on feeding the 2 fraternities last Feb. I was just worrying I lost this recipe, but thank heavens I bookmarked it. The chili was a HUGE success…I had a 5 gallon bucket of it made up…I didn’t bring any home :). Everyone raved about it, and possibly it won me ‘sweetheart mom’ of my sons Frat :). Looking forward to making this for the fall!!
Julie says
Carol, how sweet of you to come back and give me an update. I’m so very happy it all worked out. A very sweet mama you are indeed!
Lizzy says
I made this for my family for the Ravens game tonight and it was a big hit! I topped it with cheese, Fritos, avocados and green onion. Yum! I also halved the green chillies because my family doesn’t like spicy and it was perfect, flavorful but not spicy at all. Thanks!!!
Julie says
Perfect game food! So glad everyone liked it!
Alisha says
Made this today and it is so good. I did use Chipotle Chili Pepper in place of chili powder (because I didn’t have any) but it was wonderful and had a great smokey flavor.
Julie says
I think I have some Chipotle Chilli Pepper too, I’ll have to try it next time I make this! Glad you guys enjoyed and hope you all are doing well! xoxo
Nichole says
Made this tonight 2 crockpots (double recipe) one whole crockpot is gone! Some people garnished with bacon bits, some with cheese, avocado, green onions! Thank you for sharing such a great recipe! From the 4yr old to the 40yr old and the 8 people in between thete was 100% approval!!! 👌
Julie says
Hi Nichole, so glad it was a hit with everyone!
Kim says
Absolutely perfect!!!! This one is a keeper.
Julie says
Wonderful Kim!
Dianne says
Hi! I’m planning to make this tomorrow and I’m wondering if you drain the green chilies? I’ve never used them before so I’m not sure whether to drain or not? Thanks!
Dianne
Julie says
Hi Dianne! No, you do not need to drain the green chilies. Enjoy!
Dianne says
Great thanks! and do you use salted or unsalted butter or does it really matter?
Julie says
I almost always use salted butter, good question!
Kari says
I made this tonight for dinner and it was awesome! My boyfriend asked me to make it again this weekend! And its extemely easy to make! Thanks for sharing!
Julie says
I agree, it is so easy. Glad you liked it!
Karen says
This recipe is perfect! one of the few I have never altered, wait added dehydrated onions, but awesome. Made it 2 times in last 10 days. Took it to Halloween gathering, kids and adults ate it- was a big hit!!
Julie says
Great Karen! Glad it was enjoyed by all!
Kayla says
I made this over the weekend for my husband, and it was so good we ate the whole crockpot in a day! This is the best recipe online for creamy chicken chili and it’s so easy to make! Yum!! I can’t wait to try more of your recipes, thanks for sharing with us!
Margaret says
Googling “White Chicken Chili no cream soup” led me to your Blog. The chili was fantastic. I made it just as written. My picky husband loved it. I’d avoided white chili in the past because of the ingredient list. Recipes using canned cream soups make me cringe. Thank you for offering an alternative.
Your photos are wonderful. I can’t decide what to make next. I’m so glad I found you!
Julie says
Thanks so much Margaret, glad you found me too!
Karen F says
I just made this to keep in the fridge for our lunch throughout the week – but I just tasted it, and it’s so good I want to have it for dinner tonight, instead! 🙂 Great recipe! Thank you!
Julie says
I’m so glad you love it Karen! Good idea to make your lunches ahead of time.
Lisa Y. says
I have been making this for about 6 months now. It never gets old. SUCH a great recipe! Thank you!
Julie says
Thanks Lisa! You are so welcome!
Kelsey says
In the crockpot now! Can you add the creamy mixture over an hour in advanced?
Julie says
Yes, that will be just fine. Enjoy!
rosy says
Oh my gosh! I’m so embaressed. So I didn’t read the whole recepie cause I’m an idiot! I put every single ingredient into the crockpot all at once! I know it will probably come out terribly but i’m wondering if this has happened to anyone before. Should I just throw it all away or is there still some way to save it??????
Julie says
Rosy, that is something I would do too. Sometimes you just get in a hurry and skip the details. Hope it turned okay!
FATIMA says
I made this today for my son’s annual chili cook-off at school. And i am excited to say it made me a WINNER!!! THANK YOU for sharing this post!!! Everyone raved about it =)
Julie says
Whoo-hoo way to go! Glad it was a hit!
Evan says
I was making white chili the wrong way for so long. I’ve been coming back to this recipe all the time. Thanks for posting, it is amazing.
Blenda says
I need to be gone 3 hours before serving it to guests. Is it okay to add the cream sauce that many hours in advance? If I made the entire recipe in advance, refrigerate it then reheat in crock-pot, how many hours do you suggest for reheating?
Julie says
Yes, you can add the cream sauce ahead of time. If you made it all in advance, I think it should be fine to give it 2-3 hours to warm back up, but all crockpots are a little different in how fast/hot they warm up, so that’s just a guess. Enjoy!
Blenda says
Thank you. So I could cook soup same day, add white sauce early and let it continue to cook for the 3 hours I’m away? Will chicken become dry if cooked too long?
Julie says
Yes that will be fine. I don’t think the chicken will become dry – there should be enough liquid to keep it moist.