Crock Pot White Chicken Chili is an easy and healthy crockpot dinner idea for busy weeknights. Your family will love this tender chicken slow-cooked with zesty spices and white beans. Top it with cheese, chips, cilantro, and sour cream. Yum!
I love a good slow-cooker chicken recipe that's healthy!
Oh, the allure of a big batch of chili!
Sometimes it’s nice to mix things up and serve a white chili instead of a traditional tomato-based one. There’s something special about the way all the flavors of this Crock Pot White Chicken Chili with white beans meld together into a yummy comforting dinner that’s sooo easy.
We love this Slow Cooker White Chicken Chili recipe because it fits the bill when looking for Healthy Crock Pot Recipes, but it’s so easy and delicious the next day for lunch, too!
This recipe is also a favorite because it feeds our large family so well!
Other popular recipes you'll want to try are Healthy Crockpot Turkey Chili and Crock Pot Taco Soup!
Ingredients for White Chicken Chili
The ingredient list for white chicken chili is a bit long due to all the yummy spices, but since you place it all into your handy slow cooker, this is really quite an easy recipe.
Here's the ingredient list:
- 1 ½ to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
- 1 large yellow onion, diced
- 2 (4-ounce) cans of diced green chili peppers, drained
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 ½ to 2 teaspoons kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans of cannellini or white kidney beans, drained and rinsed
- 4 oz cream cheese, optional
- 1 cup frozen corn kernels, optional
Toppings Ideas
As with traditional crockpot chili, toppings are a must! Try some of these:
- shredded Monterey jack cheese (or cheese of choice)
- lime wedges
- chopped cilantro
- sour cream
- hot sauce
- avocado
- tortilla chips
Step-By-Step Instructions
This recipe couldn’t be more simple. No matter your cooking level, you can do it!
Step 1 - Place Ingredients in Slow Cooker
For the chili, you simply place all the ingredients, except the beans, corn, and cream cheese (if you’re using it), into your slow cooker and let it simmer for 6 hours on low or 4 hours on high.
Step 2 - Add Corn and Cream Cheese
About a half-hour before the recipe is done, you can add corn, cream cheese (if you decide to use it), and beans.
Step 3 - Shred Chicken
Once the chili is finished cooking, you take out the tender chicken, shred it, and place it back into the crockpot to serve.
Step 4 - Add Topping and Enjoy!
Now, it’s time to ladle it into some bowl and top with any of the suggested yummy toppings, including cheese, jalapeños, and chips!
Expert Tips & Tricks
Cook's Note: This recipe uses a 6-quart crockpot for this recipe.
- You can use either chicken breasts or chicken thighs in this recipe or a combination of both.
- To make this a healthy crockpot recipe, add grated zucchini to the recipe and cook as usual.
- This is a flavorful but mild chili, so If you prefer it spicier, feel free to add some jalapeños while the recipe is cooking in addition to adding them as a garnish.
- Depending on your preference, you can either leave the chicken in larger chunks or shred it once it’s done cooking.
- To make White Chicken Chili with Cream Cheese, add cream cheese to the crockpot 30 minutes before it’s done cooking.
- For thick, creamy chili, before you put it back in your shredded or chunked chicken, blend the liquid with an immersion blender.
How To Store Your Chili
- Fridge: Cool your chili and then store it in the refrigerator in an airtight container for up to five days.
- Freezing: Cool the chili completely, place in a freezer-safe, airtight container and freeze for up to three months. Don't forget to label and date it! Thaw it the night before you want to eat it. Reheat on the stovetop or in the microwave.
More Delicious Crockpot Chicken Recipes
- Crockpot Chicken Noodle Soup
- Crockpot Buffalo Chicken
- Healthy Crockpot Turkey Chili
- Crock Pot Honey Garlic Chicken
Equipment
- Crockpot - this kitchen appliance is a must-have any time of the year when making set-it-and-forget-it recipes.
- Ladle - great for serving soups, stews, and chili recipes.
Love this Slow Cooker Chicken Chili recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Crock Pot White Chicken Chili Recipe
Equipment
- 5-6-quart Crockpot
- Spatula or cooking spoon
Ingredients
- 1 ½ to 2 pounds boneless (skinless chicken breasts, thighs, or a mix)
- 1 large yellow onion (diced)
- 2 4-ounce cans diced green chili peppers, drained
- 3 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 ½ to 2 teaspoons kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 15-ounce cans cannellini or white kidney beans, drained and rinsed
- 4 oz cream cheese (optional)
- 1 cup frozen corn kernels (optional)
Instructions
- Combine the chicken, onions, green chili peppers, garlic, cumin, 1 ½ teaspoons of salt, coriander, oregano, and bay leaf in a 6-quart or larger crockpot. Stir all ingredients together and pour chicken broth over the top.
- Cover and cook on the high for 4 hours on the low for 6 hours. About 30 minutes before it’s done cooking, add the beans, corn, and cream cheese (if using). Taste and add the other ½ teaspoon of salt or other seasonings if necessary—cover and cook for the remaining time.
- Transfer the chicken to a large plate or cutting board and shred it into bite-sized pieces with 2 forks. Place chicken back into the chili and remove the bay leaf. (For a creamier chili, see Helpful Tips above.)
Video
Notes
- You can use either chicken breasts or chicken thighs in this recipe or a combination of both.
- To make this a healthy crockpot recipe, add grated zucchini to the recipe and cook as usual.
- This chili recipe is flavorful but mild, so If you prefer it spicier, feel free to add some jalapeños while the recipe is cooking, in addition to adding them as a garnish.
- Depending on your preference, you can either leave the chicken in larger chunks or shred it once it's done cooking.
- Adding the cream cheese is optional. If you want a creamier chili, add it to the crockpot 30 minutes before it's done cooking.
- For thicker chili, blend the liquid with an immersion blender before putting it back in your shredded or chunked chicken.
Nutrition
This recipe originally appeared on The Slow Roasted Italian.
JC says
The flavors are all there, this was delicious! I used a can of fiesta corn since I did not have frozen and I doubled the cream cheese. This paired with cornbread is also wonderful.
Erin Henry says
Great! We love hearing how much you liked the recipe, JC! Thanks for the 5-star review. We also love this chili--especially in the winter.
Ashley F says
We make lots of crock pot meals in the summer so we don't have to turn on the oven! This chicken chili never disappoints! So good!
Erin Henry says
This recipe is perfect for warm weather since you don't need to turn the oven on! It feeds a crowd or you can cook once and eat twice.
Stephanie says
This is the absolute best recipe! That cream cheese in there was fantastic!
Erin Henry says
We love the cream cheese too! Add just the right amount of creaminess!
Matt - The Bluenosers says
Looks rich and hearty, plus a slow cooker recipe that can be scaled up. A winner for my family!
Erin says
Awesome! So glad you're family loves it!