Creamy Queso Crockpot White Chicken Chili
This creamy white chicken chili loads up a classic slow cooker recipe with melty pepper jack and sweet corn for a rich, satisfying bowl that’s perfect for game day. Just brown a few aromatics, dump everything in the crockpot, and let it do the work while you go about your day.
What you’ll love about this recipe:
- Hands Off: A few minutes in the morning (or the night before!) to sautee your vegetables, and a few minutes to shred the chicken and add the cheese before serving is all the energy you need.
- Creamy Queso Broth: The creamy broth had all the flavor of your favorite queso dip!
- You can repurpose the leftovers: Add them to a burrito or quesadilla, make nachos, or serve it over a baked potato and you won’t feel liek you’re eating leftovers.
A White Chicken Chili for Queso Lovers
I love a good crockpot dinner (I did write an entire book of of them after all!) but ,like anything else, I still want it to be flavorful, special, and taste like it took more effort than it did. If you’re looking for the kind of meal that will satisfy you when you get home after a long day at work, it’s cold, you’re tired and cranky, and it’s already dark out… this is the recipe for you!
The base is pretty classic when it comes to white chicken chili, with chicken breasts, white beans, green chiles, and loads of seasonings that simmer in your slow cooker all day. The magic happens just before serving. Instead of just stirring in cream cheese like most white chilis call for, this recipe also gets heaps of shredded pepper jack that melts into to an amazing broth that tastes like queso.
Serve it topped with tortilla chips or fritos for some textural contrast, and this is one of the easiest and most satisfying recipes around.
white chicken chili Ingredients + substitutions
Boneless, skinless chicken breasts. To prevent them from coming out dry, cook them on low. If you prefer, you can use chicken thighs instead — or use a combination of the two!
Great Northern Beans. These hold their shape and texture well during the long, slow cooking process and don’t turn to mush. They also add fiber and make the chili nice and hearty without competing with the lfavor of the cheese. You can substitute cannelini beans or navy beans.
Diced green chile peppers. (canned) These all SO much flavor and just a touch of heat.
Frozen corn. I love that little pop of sweetness against the more savory elements. For an extra layer of flavor, use frozen fire-roasted corn.
Pepper Jack cheese. This is what gives the chili its queso flavor. Pepper jack melts beautifully, with a mild and creamy cheese flavor and a touch of heat. If you prefer a less spicy chili, you can substitute white American cheese.
Cream cheese. Just a little, to add body and richness to the broth. You can substitute plain Greek yogurt, be if you do be sure to do this fully off the heat to prevent it from curdling.
Cornstarch. This will also help thicken the borth, but it also serves another purpose in this recipe: it helps the cheese melt smoothly instead of clumping into a greasy mess. Don’t skip it!
Spices. making this recipe always makes me a lugh a little, because it feels like I’m emptying out the entire spice rack. But using your own seasonings instead of a premade seasoning packet gives you the best flavor and it well worth it, especially since this recipe is so easy otherwise. You’ll need cumin, chili powder (NOT chili seasoning), oregano, black pepper, and cayenne pepper. Using freshly cracked black pepper instead of pre-ground makes a real difference here since the coarser texture holds up against the rich, cheesy broth instead of disappearing into it.
Onions and garlic. These get a quick sautee before they get added to the slow cooker. I know it’s a little annoying, but it gives them a much better flavor and texture than ading them raw.
Lime juice. for a touch of acidity that brightens the flavor of the chili and helps it all come together.
Pro tips
Cook the chicken on low. The thing with chicken breast in the slow cooker is that is you cook them on high they come out dry and stringy, no matter how much liquid you add. Cook the chicken for a full 7 to 8 hours; it will shred easily when it’s ready.
Don’t skip browning the onion and garlic. It takes a few extra minutes, but the difference in flavor and texture is night and day. You can do this ahead of time if that’s easier, just refrigerate (or freeze!) the sauteed aromatics until you’re ready to use them (up to 3 days in the fridge.)
Toss the shredded cheese with cornstarch. This stabalizes the cheese and helps it melt into a super creamy broth instead of clumping. (And no, this isn’t the same as using preshredded cheese, with is often coasted with a combination of starches that behave differently.) Adding the cheese gradually over low heat instead of all at once also keeps the fat and protein in the cheese from separating out into a greasy or grainy texture.
Don’t forget toppings! Slow cooker recipes have a tendency to be boring because they lack any textural interest. Add tortilla chips, fresh cilantro, and even fresh sliced jalapenos if you want. You can also add a little more cheese directly to your bowl.
Variations to try
Smoky chipotle white chicken chili. Stir in 1 to 2 minced chipotle peppers in adobo sauce along with the green chiles.
Loaded Ranch chili. Add 1 packet of dry ranch seasoning with the other spices.
Bacon Jalapeno loaded chili. Top each bowl with crumbled bacon and diced jalapeno.
Frequently asked questions
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, stirring often, until warmed through. A splash of chicken broth or milk helps loosen the texture since the chili thickens further as it chills.
You can also reheat it in the microwave with a steam lid. Cook it in 45-second increments stirring it between each round, until warmed through (about 2 1/2 minutes total.) Stirring it frequently will keep the cheese from clumping.
This chili can be frozen for up to 3 months, but cheese sauce might become slightly grainy in texture after thawing.
Thaw overnight in the refrigerator, then reheat slowly on the stovetop, stirring frequently, to help bring the sauce back together.
Yes, but you’ll need to make sure your slow cooker is big enough to hold everything! An 8-10 quart slow cooker should be big enough, but it will be very full. Plan for about an extra hour of cook time on low.
To make it spicier, add fresh jalapeños or increase the amount of cayenne pepper.
To make it less spicy, use Monterrey jack or white American cheese instead of pepper jack cheese and leave out the cayenne all together.
Other recipes you might like:
- Air fryer Nashville hot chicken sandwiches
- Ginger-soy sheet pan salmon and asparagus
- Homemade teriyaki sauce
- Skillet French onion chicken breasts
Creamy Queso Crockpot White Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1½ pounds boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 30 ounces great northern beans , drained and rinsed
- 8 ounces diced green chiles canned
- 1 ½ cups frozen corn
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper optional, for heat
QUESO FINISHING INGREDIENTS
- 8 ounces pepper jack cheese shredded
- 4 ounces cream cheese cubed and softened
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh cilantro optional
- Lime wedges for serving
Instructions
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add 1 medium yellow onion (diced) and cook, stirring occasionally, until softened and starting to turn golden, about 4 to 5 minutes. Add 3 cloves garlic and cook for another 30 seconds, just until fragrant.
- Transfer the onion and garlic to a 6 quart or larger slow cooker. Add 1½ pounds boneless skinless chicken breasts, 4 cups low sodium chicken broth, 30 ounces great northern beans, 8 ounces diced green chiles, 1 ½ cups frozen corn , 2 teaspoons ground cumin 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon cayenne pepper (if using). Stir gently to combine.
- Cover and cook on low for 6 to 7 hours, until the chicken is cooked through and shreds easily with a fork.
- Transfer the chicken to a cutting board or large plate and shred it into bite sized pieces using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- In a medium bowl, toss 8 ounces pepper jack cheese with 1 tablespoon cornstarch until evenly coated.
- Turn the slow cooker to low heat if it isn't already there, or switch it off entirely if your model runs hot on low. Add 4 ounces cream cheese, stirring until it's mostly melted and smooth, about 2 to 3 minutes. Add the cornstarch coated pepper jack a handful at a time, stirring well after each addition and letting it fully melt before adding more, about 5 minutes total. Adding the cheese gradually over low heat instead of all at once keeps the fat and protein in the cheese from separating out into a greasy or grainy texture.
- Let the chili rest for 5 minutes before serving so it can thicken slightly. Ladle into bowls and top with chopped cilantro and a squeeze of fresh lime juice, if desired.
