Print

Crockpot White Chicken Chili

A bowl of Crockpot White Chicken Chili topped with sliced avocado, jalapeños, sour cream, and chopped cilantro.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Crockpot White Chicken Chili is a creamy, healthy, and easy-to-make comfort food perfect for busy weeknights or casual gatherings. Loaded with tender chicken, white beans, green chiles, and flavorful spices, it’s a set-it-and-forget-it meal that’s both satisfying and customizable.

Ingredients

Scale
  • 1 ¼ pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
  • 4 cups low-sodium chicken stock
  • 2 (15-ounce) cans reduced-sodium white beans (white kidney, cannellini, or Great Northern), rinsed and drained
  • 2 (4.5-ounce) cans diced green chiles
  • 3 cloves garlic, minced
  • 1 small yellow onion (or 1/2 large), finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup chopped fresh cilantro
  • Fresh lime wedges, for serving
  • Optional toppings: diced jalapeño, diced avocado, sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
  2. Add the chicken stock, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine.
  3. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 4 hours, until the chicken is cooked through.
  4. Remove the chicken and shred it using two forks. Set aside.
  5. Use an immersion blender to puree a portion of the chili to thicken it (or use a regular blender for a few ladles of chili).
  6. Return the shredded chicken to the crockpot and stir in the chopped cilantro.
  7. Serve hot with fresh lime juice and desired toppings.

Notes

  • For thicker chili, use 2 cups of broth instead of 4 and adjust later.
  • If using chicken thighs, extend cooking time slightly.
  • Add cream cheese after cooking for a creamier version.
  • Store leftovers in the fridge for up to 5 days.
  • Freeze for up to 2 months in airtight containers.

Nutrition