Crock Pot White Chicken Chili in a bowl topped with avocado and peppers

Crock Pot White Chicken Chili

Crock Pot White Chicken Chili is an easy and healthy crock pot dinner idea for busy weeknights.  Your family will love this tender chicken slow cooked with zesty spices and white beans.
Course dinner
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 253kcal
Author Erin Henry


  • 1 1/2 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 1/2 to 2 teaspoons kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 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


  • Combine the chicken, onions, green chili peppers, garlic, cumin, 1 1/2 teaspoons of salt, coriander, oregano, and bay leaf in a 6-quart or larger crockpot. Stir all ingredients together and pour chicken broth over 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 1/2 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.)


  • You can use either chicken breasts or chicken thighs in this recipe, or a combination of both.
  • To make this a healthy crock pot recipe, add a 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.
  • 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 you put back in your shredded or chunked chicken.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Calories: 253kcal | Carbohydrates: 13g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 778mg | Potassium: 732mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg