My easy Crockpot white chicken chili recipe is cozy, hearty, and full of flavor. It’s the perfect winter comfort food made right in my slow cooker! I love how simple it is to throw together with just chicken breast, white beans, corn, and a few simple seasonings. This slow cooker white chicken chili is lighter than traditional red chicken chili but still incredibly satisfying, with a fresh and zesty flavor that keeps coming back for seconds!
Top Reader Reviews
For some weird reason I can’t explain, I’d always been afraid to try white chicken chili – I just figured I wouldn’t like it. But my kids wanted to try something new so I thought what the hey… I’m so glad I did! This recipe was great and I absolutely loved it!
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I love how there is little prep work to this dish! Perfect for when I don’t want to turn my oven on! The flavor is amazing!
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Slow Cooker White Bean Chicken Chili
I love, love, love white bean chicken chili because it’s a lighter, fresher take on a classic that’s still every bit as cozy and flavorful. And my easy Crockpot recipe for white bean chicken chili takes all the work out of it! Just add the chicken, broth, beans, green chiles, and seasonings to your slow cooker then let it simmer until the chicken is tender and the flavors have blended beautifully.
What I love most is how this white chicken chili in the slow cooker stays hearty without feeling heavy. It’s naturally gluten-free and dairy-free, making it a real crowd pleaser. And it has a silky, satisfying texture that comes together right before serving!
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Make it Creamy without Cream
To give this white chicken chili a rich, creamy texture without adding heavy cream or cheese, I blended one can of the beans with a little of the cooking liquid, then stirred it back into the pot. This creates a naturally thick and velvety base while keeping the chili light, healthy, and dairy-free.
Crockpot White Chicken Chili Recipe
Equipment
- Crockpot
- High-Powered Blender
Ingredients
- 3 boneless, skinless chicken breasts (about 1½ pounds*)
- 45 ounces canned white beans (3 cans; drained, rinsed, and divided**)
- 32 ounces low-sodium chicken broth (4 cups)
- 1 yellow onion (chopped)
- 1 jalapeno pepper (chopped)
- 2 shallots (chopped)
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon dried oregano
- 2 teaspoons ground cumin
- 15 ounces canned corn (1 can, drained)
Instructions
- Place chicken breasts in the slow cooker and top with 2 cans of beans (reserve 1 for later) and remaining chili ingredients.3 boneless, skinless chicken breasts, 45 ounces canned white beans, 32 ounces low-sodium chicken broth, 1 yellow onion, 1 jalapeno pepper, 2 shallots, ¼ cup chopped fresh cilantro, ½ teaspoon ground cayenne pepper, ¼ teaspoon dried oregano, 2 teaspoons ground cumin, 15 ounces canned corn
- Stir to combine and cook on low for 6-8 hours.
- When finished cooking, remove chicken breasts and shred, then add back to the chili.
- Remove 1 cup of broth from the chili and place in a blender with the remaining can of beans.
- Add shredded chicken and bean slurry to chili and cook on high 15 minutes.
- Serve with your favorite toppings.
Notes
- This slow cooker white chicken chili is naturally dairy-free and gluten-free (so long as you use certified gluten-free chicken broth).
- Jalapeno peppers are moderately spicy, but you can temper their heat by removing their ribs and seeds. If that’s still too spicy, you can swap them out for a few scoops from a can of diced green chiles. Make sure to grab the mild kind, since green chiles come in a variety of spice levels!
- Stir in a splash of heavy cream, half-and-half, or even cream cheese right at the end if you prefer a richer, more indulgent version.
- If it’s too thick, add a little broth or water to thin.
- I like to serve my chili topped with sour cream, sliced jalapenos, cilantro, sliced avocado, and a squeeze of fresh lime juice.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make White Chicken Chili in the Crockpot Step by Step
Prep the Ingredients: Gather the list of ingredients for this easy white chili recipe. Drain and rinse the beans and corn. Then chop the onion, celery, and shallots. If your chicken breasts are thick or uneven, pound them into a thinner, more even consistency. This will help them cook through properly.
Prep the Chili: Place 3 boneless, skinless chicken breasts, 30 ounces (2 cans) of drained and rinsed white beans, 32 ounces of chicken broth, 1 chopped yellow onion, 1 chopped jalapeno pepper, 2 chopped shallots, ¼ cup of chopped fresh cilantro, ½ teaspoon of ground cayenne pepper, ¼ teaspoon of dried oregano, 2 teaspoons of ground cumin, and 15 ounces (1 can) of drained corn to your Crockpot. Stir to evenly distribute the ingredients in the broth (this promotes even cooking).
Cook the Chili: Then cover your Crockpot with the lid and cook the chili on LOW for 6-8 hours, or until the chicken reaches an internal temperature of 165°F.
Shred the Chicken: Once they’re fully cooked, remove the chicken breasts from the Crockpot and shred them with two forks. Alternatively, you can place them in the bowl of your stand mixer and shred with the paddle attachment.
Make a Slurry: Remove 1 cup of broth from the Crockpot (try not to get too many pieces of veggies, etc). Place it in a blender with the remaining 15 ounces (1 can) of drained and rinsed white beans. Blend to create a smooth slurry. This will thicken the soup naturally.
Thicken the Chili: Pour the bean slurry and shredded chicken into the Crockpot. Stir and cook on high for 15 minutes, or until thickened to your liking. If it turns out too thick, add a little broth or water to thin. If you like it ultra-creamy, you can add a bit of heavy cream or half-and-half as well.
Garnish and Serve: Serve bowls of Crockpot white chicken chili with your favorite toppings. I love sour cream, sliced jalapenos, and cilantro!
How to Store, Freeze, and Reheat
Once cooled to room temperature, store leftover slow cooker white chicken chili in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. To reheat quickly in the microwave, heat in 30-second intervals, stirring in between. Reheat larger batches on the stovetop over medium heat. If reheating after freezing, thaw in the fridge overnight for best results.
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