Crockpot White Chicken Chili

My comforting and easy-to-make crockpot white chicken chili is perfect for those cold weeknights ahead! I packed this chili with shredded chicken, white beans, corn, and plenty of Mexican flavor. It’s lighter but still just as comforting as any chili I’ve ever had, and I just love the fresh flavor. It’s so simple to make delicious chili in my crockpot!

Crockpot White Chicken Chili Recipe

I love, love, love white chicken chili. It’s a lighter, fresher take on a classic that’s still so comforting. Made with just a handful of ingredients, my crockpot white chicken chili is even easier than my stovetop recipe. All you need to do is chop a few veggies, then toss everything in the slow cooker, and let the chili do its thing. I like to add a thickening slurry made from broth and beans at the end to make this chili super rich, but that’s as complicated as it gets.

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How to Store and Reheat

Once cooled to room temperature, store leftover crockpot white chicken chili in an airtight container in the fridge for up to 3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

How to Freeze

To freeze this slow cooker white chicken chili recipe, let it fully cool to room temperature. Then, transfer it to a freezer-safe storage container (or Ziplock bag) and freeze it for up to 3 months. Don’t forget to date and label!

Notes and Tips

• I used Cannellini Beans and Great Northern Beans for my chili, but any kind of white beans will work.
• I like to serve my chili topped with sour cream, sliced jalapenos, cilantro, sliced avocado, and a squeeze of fresh lime juice.

4.63 from 58 votes

Crockpot White Chicken Chili Recipe

My comforting and easy-to-make crockpot white chicken chili is packed with shredded chicken, white beans, corn, and plenty of Mexican flavor.

Prep: 15 minutes minutes

Cook: 6 hours hours

Total Time : 6 hours hours 15 minutes minutes

Servings: 8

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Ingredients

• ▢ 3 boneless, skinless chicken breasts (about 1½ pounds)
• ▢ 45 ounces canned white beans drained, rinsed, and divided (3 cans)
• ▢ 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)

Equipment

• Crockpot
• High-Powered Blender

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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

Storage: Store white chicken chili in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition Facts

Crockpot White Chicken Chili Recipe

Amount Per Serving

Calories 299 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 54mg18%

Sodium 538mg23%

Potassium 1114mg32%

Carbohydrates 38g13%

Fiber 8g33%

Sugar 4g4%

Protein 30g60%

Vitamin A 325IU7%

Vitamin C 15.9mg19%

Calcium 117mg12%

Iron 5.3mg29%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Soup

Cuisine:Mexican

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How to Make Crockpot White Chicken Chili Step by Step

Cook the Chili: Place the 3 boneless, skinless chicken breasts, 30 ounces (2 cans) of white beans, 32 ounces (4 cups) 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 canned corn to your Crockpot. Cover and cook on low for 6-8 hours.

Shred the Chicken: Once they’re fully cooked, remove the chicken breasts from the Crockpot and shred them with two forks.

Make a Slurry: Remove 1 cup of broth from the Crockpot. Place it in a blender with the remaining 15 ounces (1 can) of white beans. Blend to create a smooth slurry.

Thicken the Chili: Pour the bean slurry and shredded chicken into the Crockpot. Stir and cook on high for 15 minutes, then serve and enjoy!

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