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Crockpot White Chicken Chili is the perfect blend of simplicity and flavor! Made with tender chicken, hearty white beans, mild green chiles, and a light, creamy broth, this recipe delivers a healthy, soul-satisfying chili with ease!
Serve this Slow Cooker White Chicken Chili with a cornbread, buttermilk biscuits, or sweet potato biscuits, and dig into a bowl of comfort that is perfect for any night of the week.
It is that time of the year when I turn to making chili on repeat. From Instant Pot Chili, to Sweet Potato Black Bean Chili to this Crockpot White Chicken Chili, there is nothing better than a big old bowl of chili when the temperatures begin to dip.
And one of the EASIEST (and healthiest) chili recipes I have on my site, is this recipe for Slow Cooker White Chicken Chili.
This white chicken chili is made without added oil or dairy, is low in fat, high in protein, and packed with fiber.
But none of that matters if it isn't tasty! And trust me, this white chicken chili is not lacking in that department. Seasoned with garlic, cumin, mild green chiles, this white chicken chili is flavorful, yet not at all spicy--making it perfect for the pickier eaters (AKA the kids!)
Bonus! Because we are using the slow cooker, this white chicken chili comes together almost effortlessly--seriously, just dump the ingredients into the crockpot and let it cook! You guys are going to love this easy crockpot recipe!
A Few Helpful Tips Before We Get Started
- Chicken Options: Either boneless skinless chicken breasts or chicken thighs work.
- Keep the Canning Liquid: Don't drain one can of beans. Its thick liquid adds flavor, without the addition oof fat or cream, and helps to make thicken the chili.
- Shred Chicken Fast: Use a stand or handheld mixer to quickly shred the cooked chicken instead of dicing or using forks.
- Puree for Creaminess: For a creamy white chicken chili without the need for added cream, blend some of the cooking liquid and beans after cooking.
- Top It Off: I love adding toppings like avocado, corn chips, cilantro, sour cream, shredded cheese, and/or lime juice.
How to Make Crockpot White Chicken Chili
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
1. Combine Ingredients in Slow Cooker. Simply dump everything but the chicken into the ingredients into the base of your crockpot, stir to combine, and then nestle the chicken into the broth.
2. Slow Cook. Slow cook the chili for 3-4 hours on high or 6-8 hours on low, or until the chicken is tender and cooked through.
3. Shred the Chicken. Once the chili has slow cooked, remove the chicken from the crockpot and place it into a large bowl, shred using 2 forks or a mixer.
4. Blend the Broth: This is an optional, but but recommended step, that adds that creamy consistency you crave in white bean chili. Remove 2 cups of the cooking liquid with some beans and blend until smooth. Be sure to leave the blender lid slightly open to let steam escape.
5. Combine and Serve. Stir the shredded chicken and blended broth back into the crockpot. Now your chili is ready to serve.
Recipe Modifications
- Dietary Restrictions? This recipe for white chicken chili is soy-free, corn-free, gluten-free, egg-free, and dairy-free.
- Frozen Chicken? It is not safe to cook frozen chicken in the crockpot. Instead, use my Instant Pot White Chicken Chili recipe.
- Spice it Up: For more heat, increase cayenne pepper or add half a diced jalapeño before cooking.
- Make it Creamy: Add 4 ounces of softened, cubed cream cheese during the last 30 minutes of slow-cooking for a richer, creamier texture.
Storage Instructions
- Refrigerate: Let the leftover chili cool slightly, transfer it to an airtight container, and store for 3-4 days in the refrigerator.
- Freeze: Because this chili has no addition of cream, this white chicken chili freezes well. Allow the white chicken chili to cool completely, transfer it to a freezer-safe container, allowing 1-inch of space for expansion, and store for up to 3 months in the freezer.
- Reheat: If needed, defrost the white chicken chili in the refrigerator overnight. Reheat large batches in a saucepan over low heat on the stove or on low in a slow cooker. Alternatively, reheat individual servings in a heat-safe bowl in the microwave in 30-second intervals until warmed through.
More Comforting Slow Cooker Recipes
- Slow Cooker Beef & Bean Chili
- Slow Cooker Pot Roast
- Crockpot Baked Ziti
- Crockpot Salsa Chicken
- Crockpot Taco Chicken Chili
- Slow Cooker Minestrone Soup
- Crockpot Beef Stew
If you enjoyed this recipe for crockpot white chicken chili, please be sure to leave a comment and review below.
Crockpot White Chicken Chili
Video
Ingredients
- 4 cups low-sodium chicken stock
- 1 tablespoon minced garlic
- 1 tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon cayenne, optional
- 1 small yellow onion, finely minced
- 2 (4-ounce) can diced green chilies, mild heat
- 2 dried bay leaves
- 2 (15-ounce) cans Great Northern beans, see note
- 1 pound boneless skinless chicken breasts, or thighs
- sour cream, shredded cheese, jalapeno, avocado, cilantro, for serving
Instructions
- In the base of a 6 or 8-quart slow cooker, combine 4 cups chicken stock, 1 tablespoon minced garlic, 1 tablespoon cumin, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon cayenne, 1 minced onion, 2 cans of green chiles, and 2 bay leaves. Add 1 can of white beans without draining, and then rinse and drain the other can of beans and add to the slow cooker as well. Nestle the chicken in the liquid.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- After slow cooking, remove the lid, discard the bay leaves, and remove the chicken from the slow cooker and place it on a cutting board or in a bowl.
- While the chicken is removed from the slow cooker, place 2 cups of the cooking liquid (with some beans) into a blender, blend until smooth, and then stir back into the crockpot. Be sure to leave the lid on your blender open a crack to let steam escape.
- Shred the chicken with 2 forks or use a handheld kitchen mixer to quickly shred your chicken. Alternatively, dice the chicken into bite-sized pieces.
- Return the chopped or shredded chicken to the slow cooker and stir to combine everything and then serve as desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Family favorite; even the kids love it. we garnish with chopped jalapenos, avocados and sour cream
Thanks for sharing, Deb! Love hearing your family enjoyed!
Kristen, do you think you could swap the white beans for pinto? Not crazy about white beans but do love pintos! Thanks for the great recipe!
Hi Jordan! I think pinto beans would work well with these flavors. Enjoy!
Excellent flavor. I don't know if I would call it chili or soup but my family likes it. The first time I made it just as written. I now add tomatoes, corn, & rice to the recipe. It's wonderful & easy.
Hi Di, for adding the rice, do you add any extra liquid or just keep the 4 cups of broth and call it good? How much rice do you add? Thanks!
Hello, I have precooked chicken I’m wondering what time frame you’d recommend I place it all in the slow cooker.
Hi Heather! I would suggest 3-4 hours on low for the flavors to develop.
How much would you say is in a serving? I'd like to be able to count my macros without having to measure it out into 10 bowls at the end 🙂 Thank you!
It would be about 1 cup. Enjoy!
Very tasty, but too watery. Next time I’ll cut back on stock and more beans and some corn.
For your White Chicken Chili recipe do you drain chilies?
Hi Susan! I do not drain the chilies. The liquid helps to add great flavor. Enjoy!