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A bowl of crockpot white chicken chili topped with avocado slices, chopped cilantro, and tortilla chip strips on a wooden table

Crockpot White Chicken Chili

A hearty and high-protein crockpot white chicken chili made with tender shredded chicken breast, cannellini beans, mild green chiles, frozen corn, and a bold blend of cumin, smoked paprika, and chili powder. Set it and forget it for a deeply flavorful slow cooker dinner.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 362
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts similar size recommended for even cooking
  • 1 cup yellow onion chopped
  • 30 oz canned cannellini beans two 15 oz cans, rinsed and drained
  • 8 oz canned mild diced green chiles two 4 oz cans
  • 1 medium jalapeno stem, seeds, and ribs removed, then diced
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cayenne pepper optional, to taste, start with 1/8 tsp
  • 3 cups low sodium chicken broth
  • 1 cup frozen corn added in the last 10 minutes of cooking
  • optional toppings fresh lime juice, chopped cilantro, avocado, tortilla chip strips, plain Greek yogurt or sour cream

Equipment

  • Slow cooker or crockpot
  • Cutting board
  • Two forks for shredding
  • Large spoon
  • Ladle

Method
 

  1. Place the chicken breasts flat in the bottom of the slow cooker. Add the chopped onion, rinsed cannellini beans, diced green chiles, diced jalapeno, minced garlic, cumin, chili powder, oregano, smoked paprika, salt, and cayenne if using. Pour the chicken broth over everything and stir gently to distribute the spices.
  2. Cover and cook on the low setting for 7 to 8 hours or on the high setting for 3 hours 30 minutes to 4 hours, until the chicken is fully cooked through and shreds easily.
  3. Remove the chicken to a clean cutting board and let it rest for a few minutes. Use the back of a large spoon to mash some of the beans in the slow cooker to thicken the broth. Stir in the frozen corn, cover, and cook on high for 10 more minutes.
  4. Shred the chicken using two forks or a stand mixer fitted with the paddle attachment. Stir the shredded chicken back into the chili.
  5. Taste and adjust seasoning as needed. Ladle into bowls and serve with desired toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Add a splash of chicken broth when reheating if the chili has thickened. Chicken thighs can be substituted for chicken breasts. Mashing some of the beans is optional but highly recommended for a thicker, creamier texture without dairy.