Crockpot White Chicken Chili Recipe

4.63 from 58 votes

Crockpot White Chicken Chili Recipe

This easy Crockpot white chicken chili is a cozy, hearty dinner made in one pot! Packed with shredded chicken, white beans, corn, and simple seasonings, this slow cooker white chicken chili is creamy, comforting, and full of flavor—without any dairy. Perfect for weeknights or make-ahead meals.

Prep Time15

Cook Time6

Total Time6 15

Course: Soup

Cuisine: Mexican

Servings:

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 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.

Video

Notes

*If you have some leftover cooked chicken or a rotisserie chicken from the store, simply omit the chicken from the early steps and add the precooked and shredded chicken into the pot in step 3.

**I used Cannellini Beans and Great Northern Beans for my chili, but any kind of white beans will work.

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