Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy meal at a time. 

Easy Crockpot White Chicken Chili

Easy Crockpot White Chicken Chili

Easy Weeknight Crockpot White Chicken Chili

This white chicken chili uses roasted hatch chiles to give it a nice smokey flavor and added depth. Set it in your crockpot and come home to a delicious fall dinner. Perfect for your next football game! 

It’s Friday and I have no idea where this week went!  From school activities, classes, work and hanging with friends and family, these past two weeks have whizzed by. Let’s celebrate the weekend with this amazing crockpot white chicken chili!  

Growing up, I knew only one kind of chili – the classic ground beef chili with onions, and chili beans. That’s what my Mom always made, served with a side of “relish”. (Does anyone else do that?  Serve a “relish” tray? It’s basically a big plate of cheese, pickles, carrots, celery and crackers that you pass around the table while they’re eating their chili. Maybe it’s a Cochran thing?). 

Anyway, my Mom’s chili is awesome, but I had a taste for chicken chili and also wanted to use up some of the hatch chiles I had just roasted so this white chili fit the bill. And I’m so glad I tried it! The hatch chiles gave it an amazing added flavor!

Easy Crockpot White Chicken Chili

You can make this in the crockpot so it’s easy peasy and smells incredible as it’s cooking.  Like most chilies, this recipe is pretty easy to prep and has little hands on time – just toss everything except the cream cheese into the crock pot and let it cook for about 6-8 hours on low, or 4 hours on high heat. 

Once everything is cooked, remove you just remove your chicken breasts from the chili, shred them with a fork (they’ll be so tender the meat will pretty much just fall apart) and then add it back to the soup. 

I wanted a creamier chili so I added cream cheese at the end, which I think gave the soup a bit more weight, but the cheese can totally be omitted if you’re trying to keep this dairy free.  If you do add the cream cheese, you’ll just have to cook it for a little longer to make sure it melts nicely into the chili.

This is the perfect chili for game day or for those cool fall nights.  Enjoy! (With a relish tray, if you so desire :)

Easy Crockpot White Chicken Chili

Crockpot White Chicken Chili


  • 1.5 lbs chicken breasts

  • 4 cloves garlic, minced

  • 1 yellow onion, chopped

  • 1 cup roasted hatch chiles, chopped

  • 2 cans corn

  • 3 cans Great Northern white beans

  • 1 Teaspoon dried oregano

  • 1 Teaspoon salt

  • 1 Teaspoon pepper

  • 1 Tablespoon Mexican chili powder

  • 1 Teaspoon paprika

  • 4 cups chicken stock 

  • 1 8 oz. package cream cheese (optional) 


  • Cilantro

  • Scallions

  • Lime

  • Sour cream

  • Sliced jalapeno

  • Shredded Cheese

  • Tortilla chips


  1. Place the chicken breasts in the bottom of your crock-pot.

  2. Add in the cut garlic, onion, and roasted hatch chiles.

  3. Add the corn and beans.

  4. Add the spices.

  5. Pour the chicken stock over the top of everything and set the slow cooker on high for 4 hours, or low for 6-8 hours.

  6. Once chili is done cooking, remove the chicken from the soup and shred it. Add it back to the chili.

  7. If adding cream cheese, stir it well into the soup and let the soup continue cooking on high for 15 minutes more.  Stir often to combine and completely melt the cheese.

  8. Serve topped with cilantro, scallions, sliced lime, shredded cheese, sliced jalapenos and tortilla chips.

Need a side? This delicious cornbread goes great with any chili!!


The Best Cornbread Recipe

The Best Cornbread Recipe

How To Roast Hatch Chiles

How To Roast Hatch Chiles