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Easy Crockpot White Chicken Chili

This crockpot white chicken chili brings together tender chicken, creamy white beans, and mild green chiles in a flavorful broth. Set it and forget it for an easy, healthy meal that's perfect for busy weekdays or casual entertaining.

Featured in Family Dinner Ideas.

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Updated on Wed, 01 Jan 2025 17:36:21 GMT
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A bowl of chicken soup garnished with jalapeños, cilantro, lime wedges, and a dollop of sour cream. Pin it
A bowl of chicken soup garnished with jalapeños, cilantro, lime wedges, and a dollop of sour cream. | quickierecipe.com

My crockpot white chicken chili is the recipe I turn to when life gets busy but I still want something incredibly delicious. Just toss everything in the slow cooker and hours later your kitchen smells amazing. The chicken comes out so tender it practically shreds itself and those creamy white beans make the most velvety base without any cream. I love how everyone can dress up their bowl with different toppings making it perfect for the whole family.

The Beauty of This Recipe

What makes this chili so special is how the slow cooker does all the work while you're off living your life. I discovered that blending some of the beans creates this amazing creamy texture naturally no heavy cream needed. The lime adds such a bright fresh pop at the end and you can make it as mild or spicy as you like.

Let's Gather Your Ingredients

  • Chicken breasts: They get so tender in the slow cooker you can shred them with just a fork.
  • White beans: I use Great Northern beans they make everything so creamy when blended.
  • Chicken stock: Go for low sodium you can always add more salt later.
  • Garlic and onion: Fresh is best here they create such wonderful flavor.
  • Green chiles: These bring that perfect southwestern kick without too much heat.
  • Cumin and oregano: My secret for that warm cozy chili flavor.
  • Cayenne pepper: Just a pinch if you want some heat.
  • Cilantro: Adds such fresh flavor but you can skip it if you're not a fan.
  • Lime: Trust me one squeeze at the end makes everything pop.
  • Optional toppings: Load up with avocado yogurt cheese tortilla chips whatever makes you happy.

Time to Cook

Step 1: Fill Your Crockpot
Layer in your chicken beans stock and all those lovely aromatics and spices. Give everything a good stir to mix it up.
Step 2: Let it Cook
Pop the lid on and let it do its thing. LOW for about 6 hours or HIGH for 4 if you're in a hurry. The chicken should be tender enough to pull apart easily.
Step 3: Shred That Chicken
Fish out those chicken breasts and shred them up with a couple forks. It should practically fall apart.
Step 4: Make it Creamy
Here's my favorite part grab your immersion blender and blend up some of those beans right in the pot. Watch how it gets all thick and creamy.
Step 5: Finish it Off
Stir the chicken back in add your cilantro and a good squeeze of lime. Taste and add any extra seasonings you think it needs.

Switch Things Up

  • Extra Creamy Version: Sometimes I throw in some cream cheese before blending makes it super rich.
  • Try Chicken Thighs: They add amazing flavor just give them a bit longer to cook.
  • Spice it Up: Toss in some fresh jalapeños if you're feeling brave.
  • Make it Veggie: Skip the chicken double up on beans works great.
  • Kid Friendly: Keep it mild leave out the spicy stuff the little ones will love it.

Keeping Your Chili Fresh

  • Fridge Storage: Keeps beautifully for 5 days in a sealed container.
  • Freezer Magic: Portion it out and freeze for up to 2 months perfect for meal prep.
  • Warming Up: Heat it slowly on the stove or pop it in the microwave until its piping hot.

Make it a Meal

Nothing beats a warm piece of jalapeño cornbread on the side. Sometimes I roast some veggies to go with it or just put out a big bowl of tortilla chips for scooping. Add some fresh guacamole and ranch crackers and you've got yourself a feast.

My Kitchen Secrets

  • Watch Your Timer: Every slow cooker is different mine runs hot so I check it early.
  • Don't Skip the Lime: It really brings all the flavors together at the end.
  • Get Creative with Toppings: Load up your bowl with fresh avocado dollops of yogurt or crunchy chips makes every bite exciting.
A bowl of green chicken chili topped with cilantro, lime wedges, and a dollop of sour cream. Pin it
A bowl of green chicken chili topped with cilantro, lime wedges, and a dollop of sour cream. | quickierecipe.com

Frequently Asked Questions

→ Can I make this chili on the stovetop instead?
Yes, you can make it on the stovetop by sautéing the onion in olive oil, then adding remaining ingredients and simmering for 15-20 minutes until chicken is cooked. Shred the chicken and finish as directed.
→ How can I make my white chicken chili thicker?
Start with half the amount of broth (2 cups) and add more at the end to reach desired consistency. You can also blend portion of the beans as directed in the recipe to naturally thicken the chili.
→ Can I freeze this white chicken chili?
This chili freezes well for up to 2 months in an airtight container. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave until hot.
→ How long does this chili last in the fridge?
Store leftover chili in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until steaming hot.
→ What toppings go well with white chicken chili?
Popular toppings include diced jalapenos, avocado, sour cream or Greek yogurt, shredded cheese, and crushed tortilla chips. Fresh lime juice adds a bright finish to each bowl.

White Chicken Chili

A healthy slow cooker chili combining tender chicken, white beans, and green chiles. Perfect for busy days, this creamy comfort food is both easy and nutritious.

Prep Time
15 Minutes
Cook Time
300 Minutes
Total Time
315 Minutes
By: Meryem

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican-American

Yield: 6 Servings (6 bowls)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 1¼ pounds boneless, skinless chicken breasts.
02 4 cups (32 ounces) low-sodium chicken stock.
03 2 (15-ounce) cans reduced-sodium white beans, rinsed and drained.
04 2 (4.5-ounce) cans diced green chiles.
05 3 cloves garlic, minced.
06 1 small yellow onion, finely diced.
07 2 teaspoons ground cumin.
08 1 teaspoon dried oregano.
09 ½ teaspoon kosher salt.
10 ¼ teaspoon cayenne pepper.
11 ¼ cup chopped fresh cilantro.
12 Fresh lime wedges.

Instructions

Step 01

Place chicken in bottom of 6-quart slow cooker. Add broth, beans, chiles, garlic, onion, and seasonings. Stir to combine.

Step 02

Cover and cook on low 4-6 hours or high 2-4 hours until chicken is done. Remove chicken and shred.

Step 03

Use immersion blender to partially puree chili, leaving some beans whole. Stir in shredded chicken and cilantro.

Step 04

Portion into bowls. Add lime juice and optional toppings like avocado, jalapeno, sour cream, cheese, or tortilla chips.

Notes

  1. Can be made on stovetop in about 30 minutes.
  2. Freezes well for up to 2 months.
  3. Keeps in fridge up to 5 days.

Tools You'll Need

  • 6-quart slow cooker.
  • Immersion blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Optional dairy (if using cheese or sour cream toppings).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 314
  • Total Fat: 4 g
  • Total Carbohydrate: 36 g
  • Protein: 34 g