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–+ servings
Crockpot White Chicken Chili
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4.63 from 58 votes

Crockpot White Chicken Chili Recipe

This white chicken chili is so easy to make in a Crockpot with shredded chicken breasts, white beans, corn, and simple seasonings. No cream cheese needed to turn this slow cooker recipe into a creamy, cozy bowl of chicken chili!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Soup
Cuisine: Mexican
Servings: 8
Calories: 340kcal
Author: Becky Hardin

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, then add 2 cans of white beans and the remaining chili ingredients. Stir to combine.
    3 boneless, skinless chicken breasts, 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, 30.02 ounces canned white beans
    Combined white chili ingredients in a slow cooker.
    • Use 2 cans of beans during this step. Reserve 1 can of beans for later.
  • Cook on LOW for 6-8 hours, until chicken is cooked through.
    Chicken breasts cooking in the broth mixture.
  • Remove chicken breasts from the Crockpot and shred.
    Shredded chicken on a cutting board.
  • Remove 1 cup of broth from the chili and place it in a blender, along with the remaining can of beans. Blend or pulse until you have a smooth mixture.
    14.99 ounces canned white beans
    Blending white bean mixture.
  • Add shredded chicken and bean slurry back to the chili, and cook on HIGH for 15 minutes.
    Mixing shredded chicken into the Crockpot with the rest of the white bean chili ingredients.
  • Ladle portions into bowls, and serve with your preferred toppings or garnishes.
    Ladling a serving of white chicken chili out of the Crockpot.

Video

Notes

*I used Cannellini Beans and Great Northern Beans for my chili, but any kind of white beans will work.
Becky's Top Tips:
  • 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.
Storage: Store white chicken chili in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Calories: 340kcal | Carbohydrates: 44g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 217mg | Potassium: 1199mg | Fiber: 8g | Sugar: 2g | Vitamin A: 139IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 6mg