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Crockpot White Chicken Chili Recipe

Crockpot White Chicken Chili is a comforting, hearty dish that combines tender chicken, creamy white beans, green chiles, and bold spices. This flavorful chili is slow-cooked to perfection, creating a rich and satisfying meal that's perfect for cozy family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 314 kcal

Equipment

  • Slow cooker
  • Immersion blender
  • Measuring spoons
  • Ladle
  • Cutting board
  • Knife

Ingredients
  

  • 1¼ lbs boneless, skinless chicken breasts
  • 2 cans reduced-sodium white beans (such as white kidney beans, Great Northern beans or cannellini rinsed and drained)
  • Fresh lime wedges
  • ¼ tsp cayenne pepper
  • 1 tsp dried oregano
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken stock
  • 2 cans of diced green chiles
  • ¼ cup chopped fresh cilantro
  • 2 tsp ground cumin
  • ½ tsp kosher salt
  • 1 small yellow onion finely diced
  • crushed tortilla chips, diced avocado, shredded cheese, diced jalapeño, and a dollop of nonfat sour cream or plain Greek yogurt. (For serving)

Instructions
 

  • Place chicken breasts at the bottom of a 6-quart or larger slow cooker.
  • Add chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne pepper.
  • Add chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne pepper.
  • Mix everything well.
  • Cover the slow cooker and cook on low for 4–6 hours or high for 2–4 hours until the chicken is fully cooked.
  • Transfer the chicken to a plate and allow it to cool slightly.
  • Shred the chicken using two forks.
  • Use an immersion blender to blend part of the chili in the slow cooker to create a creamy texture, leaving some beans intact.
  • Alternatively, blend a few ladles of chili in a blender or food processor, then return it to the pot.
  • Add the shredded chicken back into the slow cooker and stir it into the chili.
  • Mix in freshly chopped cilantro for a burst of flavor.
  • Serve the chili in bowls with a squeeze of lime juice and your favorite toppings.

Notes

  • For extra flavor, add a pinch of smoked paprika or chili powder.
  • This recipe freezes well; store leftovers in airtight containers for up to 3 months.
  • Customize toppings like sour cream, shredded cheese, avocado, or tortilla strips for added texture and taste.