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.
Top Reader Review
“I loved this chili! Made it for a potluck and everyone loved it too.” – Katie
Crockpot White Chicken Chili Recipe
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
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
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!
I loved this chili! Made it for a potluck and everyone loved it too.
So happy to hear that 🙂
Would chicken thighs work? I am out of chicken breast but have two packs of thighs waiting to be used.
Yes that would work!
It would be greatly helpful to know the approximate weight of 1 serving instead of having to portion out 8 equal servings to figure out what constitutes 299 calories. About how many ounces are in 1 serving?
Can you use frozen chicken breasts?
Thawed is safest!
I’m a little confused by this recipe. It tells you to only cook the chicken and the beans for 6 hours. When do you put in everything else? Wouldn’t tb chicken benefit from cooking in a seasoned broth?
I’m so sorry for the confusion! There was a typo in the recipe card that I’ve just fixed. You add everything to the crockpot except for 1 can of the beans!
This was very bland. Won’t make this again.
I’m sorry this recipe wasn’t quite to your tastes!
I really like this a lot, but would like a little more spice. What would you suggest to add to it, or more if, in the current recipe?
Hi Kelly, you can add more jalapenos or cayenne to taste! You could also add some Buffalo sauce, but that would change the flavor a bit!
If I have cooked chicken already do I still add it all to the crockpot for 6 hours? Thanks!!
Add it in the last hour or so of cooking!
I make this recipe and only change I make is I add a can of Rotel tomatoes. Love it!!!!
Can I cook this on high? If so how long? Thank you!
Hi Lauren, we recommend low for the best results. If you’d like to try high instead, we recommend starting with 4 hours!