Slow Cooker White Bean Chicken Chili

This Crockpot White Chicken Chili is one of those cozy meals I keep coming back to, especially when the days are busy and I just want something warm, filling, and a little different from the usual tomato-based chili. It’s creamy without needing any cream, hearty without being heavy, and absolutely perfect for lazy days or when you’re feeding a crowd with zero fuss.

Why This Slow Cooker White Chicken Chili Works So Well

It’s Just So Easy

I love a good slow cooker recipe that doesn’t need babysitting—and this one’s as hands-off as it gets. I usually throw everything in during the morning school rush and come back to the most comforting aroma by lunchtime. It’s truly a dump-and-go situation, and that alone makes it a keeper.

A Refreshing Twist from Traditional Chili

Sometimes you just need a break from the heavy tomato and beef combo. This white chicken version is light, creamy, and honestly feels like a breath of fresh air. The green chiles and spices make it flavorful without being overpowering, which is why even my spice-averse relatives ask for seconds.

Naturally Lighter

This version skips the usual dairy overload. There’s no cream cheese, no heavy cream, nothing too rich—just simple, wholesome ingredients. You still get that creamy texture thanks to the blended beans, which also thicken the chili naturally. If you’re looking for a cozy dinner that won’t leave you feeling weighed down, this one fits the bill.

What You’ll Need to Make It

Chicken Breasts

Boneless, skinless chicken breasts cook down beautifully in the slow cooker and shred easily. I’ve also made this with thighs when I had them on hand—they work great too, but take a little longer and give a slightly richer flavor.

White Beans

Cannellini or Great Northern beans are both good here. They not only bulk up the chili, but when you blend some of them, it creates that creamy base—no dairy required. I always keep a few cans in the pantry just for recipes like this.

Chicken Stock

I prefer low-sodium stock so I can season to taste later. Homemade is lovely if you’ve got it, but honestly, boxed works perfectly fine too.

Onion + Garlic

If I’ve got the time, I like to sauté the onion in a little oil first just to soften the bite. But if I’m rushing (which is most days), I just toss it in raw—still turns out great.

Green Chiles

They’re the quiet heroes here—bringing in that mellow chili flavor without making things spicy. Even the kids don’t complain, and that’s saying something.

Spices

Cumin, oregano, and a dash of cayenne—nothing fancy, just enough to give this chili that warm, earthy background. You can always bump up the heat if your crew likes it spicy.

Cilantro + Lime

Fresh cilantro and a squeeze of lime at the end really brighten everything up. It’s the kind of finishing touch that takes the whole thing from good to “oh wow, this is really good.”

Step-by-Step: How I Make This White Chicken Chili

1. Toss Everything In
   I layer the chicken first, then add beans, green chiles, garlic, onion, stock, and spices. Give it a stir and let the slow cooker do its thing.

2. Let It Cook
   LOW for 4–6 hours or HIGH for 2–4, depending on your schedule. I usually go with LOW so the flavors really come together.

3. Shred the Chicken
   Once it’s cooked through, I pull out the chicken, shred it with two forks, and set it aside for a bit.

4. Blend a Bit
   I scoop out a few cups of the chili and blend it—just enough to make it creamy—then pour it back in with the chicken and give everything a good mix.

5. Finish and Serve
   Stir in chopped cilantro, hit it with a squeeze of lime, and it’s ready to serve.

Favorite Topping Ideas

This is where you can get creative, or just use whatever you’ve got in the fridge.

• Sliced Avocado – Makes it feel extra creamy and fresh.

• Greek Yogurt or Sour Cream – Adds a cool contrast to the warm spices.

• Shredded Cheese – A little sprinkle of sharp cheddar or Monterey Jack goes a long way.

• Diced Jalapeño – If you like things spicy, this is your friend.

• Crushed Tortilla Chips – Adds crunch and makes the bowl feel more like a full meal.

Smart Storage Tips

• Fridge: Leftovers keep well in an airtight container for up to 5 days. I often double the batch just so we have plenty for lunchboxes and lazy dinners later in the week.

• Freezer: Freeze in zip-top bags or containers for up to 2 months. I like freezing individual portions so I can grab just what I need.

• Reheat: Warm it up on the stovetop or in the microwave. Add a splash of stock or water if it’s thickened too much in the fridge.

Ways to Use Up Leftovers

Leftover chili can be the base for all sorts of quick meals. Here’s how I’ve used it:

• Chili Nachos: Spoon it over tortilla chips, top with cheese, and broil for a few minutes.

• Over a Baked Potato: Especially good with crispy skin—add some cheese and scallions on top.

• Chili Fries: Pile it over hot oven fries for a super satisfying dinner.

What Goes Well With White Chicken Chili

This chili is hearty enough on its own, but if you want to make it feel like a complete spread, here are some easy pairings I love:

• Cornbread – Whether it’s jalapeño-studded or plain, it’s perfect for dunking.

• Simple Roasted Veggies – Carrots, cauliflower, or zucchini—just whatever’s in the crisper.

• Guacamole and Chips – I’ve been known to eat more chips than chili on guac night.

• Buttery Crackers – Sometimes the simplest sides are the best.

Real-Life Cooking Tips That Help

• Know Your Slow Cooker
  Every slow cooker cooks a bit differently. Mine tends to run hot, so I always check the chicken at the 4-hour mark to make sure it doesn’t dry out.

• Creamier Option
  If I’m in the mood for something richer, I stir in a little cream cheese just before blending the beans. It melts into the chili and makes it taste extra cozy.

• Use Chicken Thighs
  Thighs make the chili a bit more flavorful and forgiving if you overcook them slightly. Great option if that’s what you’ve got on hand.

• Want More Heat?
  Add a fresh jalapeño or a dash more cayenne. I sometimes do this just for my own bowl, so everyone else can keep it mild.

Slow Cooker White Bean Chicken Chili

Yield: 6

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Delight in a bowl of comforting, creamy white chicken chili made effortlessly in your slow cooker.

Print

Ingredients

• 1 ¼ pounds boneless, skinless chicken breasts (about 2–3 breasts)
• 4 cups low-sodium chicken stock (32 ounces)
• 2 (15-ounce) cans reduced-sodium white beans (white kidney, cannellini, or Great Northern), rinsed and drained
• 2 (4.5-ounce) cans diced green chiles
• 3 cloves garlic, minced
• 1 small yellow onion (or ½ large), finely diced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• ¼ cup chopped fresh cilantro
• Fresh lime wedges

Optional toppings:

• Diced jalapeño
• Diced avocado
• Nonfat sour cream or plain Greek yogurt
• Shredded cheese
• Crushed tortilla chips

Instructions

1. Layer the Base:Place the chicken at the bottom of a 6-quart or larger slow cooker.
2. Add Flavor:Pour in the chicken stock, then add the white beans, diced green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir everything gently to combine.
3. Slow Cook:Cover and cook on LOW for 4–6 hours or HIGH for 2–4 hours, until the chicken is tender and cooked through.
4. Shred the Chicken:Remove the chicken breasts and set aside to cool slightly, then shred with two forks.
5. Thicken the Chili:Puree part of the chili directly in the slow cooker with an immersion blender for creaminess, or transfer a few scoops to a blender, pulse, and return to the pot.
6. Finish:Stir the shredded chicken and chopped cilantro back into the chili. Ladle into bowls, squeeze over fresh lime juice, and finish with your favorite toppings.

Notes

• For a thicker chili: Start with only 2 cups of chicken stock and add more at the end if desired.
• To store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• To reheat: Warm gently on the stovetop or in the microwave.
• To freeze: Store in freezer-safe containers for up to 2 months.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 595mgCarbohydrates: 17gFiber: 5gSugar: 3gProtein: 40g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

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Let me know how it turns out if you give this Crockpot White Chicken Chili a go. Whether you serve it on a chilly weeknight or prep it for a potluck, it’s one of those dishes that makes everyone ask for seconds. And to me, that’s the best kind of recipe.

Try other Crockpot recipes:

• Slow Cooker Teriyaki Chicken Wings
• Slow Cooker Brown Sugar Garlic Chicken
• Crockpot Shredded Chicken Tacos