Crockpot White Chicken Chili

Ingredients for Crockpot White Chicken Chili

This recipe uses simple, affordable ingredients you can find at any grocery store. I always keep canned white beans and green chiles stocked in my pantry specifically because this crockpot white chicken chili comes together so effortlessly when those are already on the shelf. Here is everything you need:

• 1 1/2 pounds boneless skinless chicken breasts – I recommend choosing breasts that are roughly similar in size so they cook through evenly
• 1 cup chopped yellow onion
• 2 cans (15 oz each) cannellini beans, rinsed and drained – my preference is cannellini for their creamy texture, but any white bean works fine
• 2 cans (4 oz each) mild diced green chiles
• 1 medium jalapeno, stem, seeds, and ribs removed, then diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika – in my experience, smoked paprika is what gives this chili its real depth, do not skip it
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon cayenne pepper (optional, to taste)
• 3 cups low sodium chicken broth
• 1 cup frozen corn

For Serving (optional):

• Fresh lime juice
• Chopped fresh cilantro
• Avocado
• Tortilla chip strips
• Plain Greek yogurt or sour cream

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Step-by-Step Instructions

I recommend layering the ingredients in the order listed below. Putting the chicken in first and letting everything pile on top keeps the breasts submerged in the broth and makes them come out juicy and easy to shred every time.

Step 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. Give it a gentle stir to distribute the spices evenly.

Step 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. The chicken is done when it is fully cooked through and pulls apart easily with a fork. Resist the urge to lift the lid during cooking because it releases heat and adds significant time.

Step 3: Remove the chicken to a clean cutting board and let it rest for a few minutes. While it rests, use the back of a large spoon to mash some of the beans directly in the slow cooker. This is optional but it noticeably thickens the broth and gives the chili a creamier texture without any dairy. Stir in the frozen corn, cover, and cook on high for 10 more minutes.

Step 4: Shred the chicken using two forks or a stand mixer fitted with the paddle attachment. The stand mixer method takes about 20 seconds and works great for a big batch. Stir the shredded chicken back into the chili.

Step 5: Taste and adjust seasoning as needed. Ladle into bowls and serve with your choice of toppings.

What to Serve with Crockpot White Chicken Chili

The best sides for this chili add crunch, freshness, or something hearty to soak up that flavorful broth.

Cornbread: A slice of warm, slightly sweet cornbread is the classic companion for any white chicken chili. It soaks up the broth and gently balances the mild heat from the jalapeno.

Homemade Cheesy Breadsticks: Pull-apart cheesy breadsticks are a crowd favorite that kids reach for immediately and adults are just as happy about. Perfect for dunking straight into the bowl.

Easy Garlic Bread with Sliced Bread: When you want something fast on the side, buttery garlic bread comes together in under 10 minutes and works with every single bite of this chili.

Slow Cooker Street Corn Chicken: If you love the street corn flavor profile and want to serve another slow cooker chicken recipe alongside this one for a larger gathering, this is the one to pull out. The smoky, creamy corn notes echo the flavors in the chili beautifully.

Crockpot Chicken Tortilla Soup: Hosting a soup night or a chili bar? This tortilla soup is a natural companion recipe to batch-cook alongside the white chili and let guests choose their bowl.

Taco Rice Bowl: Spooning this crockpot white chicken chili over seasoned rice makes the whole meal heartier and gives you a satisfying bowl-style dinner that feels complete without any extra effort.

Easy Chicken Tortilla Soup: Another great chicken-based soup in a similar Tex-Mex flavor family, worth bookmarking for your next soup night rotation.

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Leftover and Storage Guide

This crockpot white chicken chili stores really well and honestly tastes even better the next day once the flavors have had more time to settle. Let it cool completely before transferring to an airtight container. It keeps in the refrigerator for up to 5 days and freezes well for up to 3 months.

To reheat, warm it on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions in 90-second intervals until heated through. Pro tip: if the chili thickens up in the fridge, stir in a splash of chicken broth while reheating to bring it back to the right consistency.

I recommend setting out all the toppings at the table separately so each person can build their own bowl. The fresh lime juice, avocado, and a dollop of Greek yogurt make a real difference in the finished flavor and are worth having ready.

FAQs

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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 mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

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.