Easy White Chicken Chili

Name: Easy White Chicken Chili (Slow Cooker)
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 (10 oz) bag frozen chopped onions; 1 (10 oz) bag frozen sweet corn; 22 oz frozen Italian-style chicken meatballs; 1 (7 oz) can diced green chiles; 1 (1 oz) package taco seasoning mix; 32 oz chicken stock; 2 (15.5 oz) cans great northern beans, rinsed and drained; 8 oz cream cheese; 3 tbsp cornstarch; 2-3 tbsp water

This white chicken chili combines frozen chicken meatballs, great northern beans, and corn in a creamy, taco-seasoned broth finished with cream cheese—made entirely in a slow cooker with minimal prep.

⚡Slow Cooker

🌍American 🏷️White chicken chili 🏷️Chili 🏷️Slow cooker 🏷️Chicken meatballs Easy recipe

🏷️

🏷️Weeknight dinner

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TikTok

Total

3h 5m

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 (10 oz) bag frozen chopped onions
1 (10 oz) bag frozen sweet corn
22 oz frozen Italian-style chicken meatballs
1 (7 oz) can diced green chiles
1 (1 oz) package taco seasoning mix
32 oz chicken stock
2 (15.5 oz) cans great northern beans, rinsed and drained
8 oz cream cheese
3 tbsp cornstarchoptional
2-3 tbsp wateroptional

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Instructions

1
To a slow cooker, add the frozen chopped onions, frozen sweet corn, frozen chicken meatballs, canned diced green chiles, and taco seasoning.
2
Pour in the entire carton of chicken stock.
3
Add the rinsed and drained great northern beans.
4
Stir all the ingredients together until well combined.
5
Cover and cook on high for 3-4 hours or on low for 6-8 hours.
6
During the last hour of cooking, add the block of cream cheese to the slow cooker and allow it to melt.
7
Once melted, stir the cream cheese into the chili until it's smooth and fully incorporated.
8
For a thicker chili, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the chili.
9
Allow the chili to cook for another 15 minutes with the lid on to thicken.
10
Serve hot and enjoy.

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Tips & Notes

Pro tips

Rinse and drain the canned beans to reduce sodium and prevent excess liquid that can thin the broth.
Stir in the cream cheese during the last 30 minutes of cooking and whisk until fully melted to avoid lumps.
Use the cornstarch slurry only if needed—start checking consistency in the last 30 minutes; the broth will thicken slightly as it cools.
Chop frozen onions directly into the slow cooker without thawing to keep prep under 5 minutes.

Substitutions

Great northern beans → cannellini beans (creamier texture) or white kidney beans (firmer)
Frozen Italian chicken meatballs → frozen plain chicken meatballs (reduce or omit taco seasoning slightly) or cooked shredded chicken
Cream cheese → heavy cream, sour cream, or Greek yogurt (add at the end, don't boil)
Canned green chiles → fresh diced poblanos or jalapeños (add 1–2 tbsp, adjust to taste)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days; reheat gently on the stovetop or microwave. Freezes well for up to 3 months.

Equipment

slow cooker (4–6 quart) · small bowl for cornstarch slurry (optional)

Common Questions

Can I use fresh chicken instead of frozen meatballs?

Yes. Substitute 1.5 lbs boneless, skinless chicken breasts or thighs. Cook on low for 5–6 hours until shredded, or add pre-cooked shredded chicken in the last 30 minutes.

What can I substitute for cream cheese?

Use 1 cup heavy cream or half-and-half (stir in at the end to prevent curdling), or replace with sour cream or Greek yogurt for a tangier flavor.

How long does it keep and how do I reheat it?

Store in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in portions.

Can I make this ahead?

Yes. Assemble all ingredients (except cream cheese) in a freezer bag up to 3 months ahead, then dump directly into the slow cooker and cook. Stir in cream cheese at the end.

Why is my chili too thin?

Mix the cornstarch with 2–3 tbsp cold water to form a slurry, then stir into the chili during the last 15–20 minutes of cooking, stirring frequently until thickened.