Crockpot White Chicken Chili is my favorite recipe to make when I'm short on time. The prep is so quick, and then the slow cooker does the rest of the work. You get a hearty, filling white bean chicken chili that's full of bold, delicious flavors.
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 6 Hours
- 🍴 Servings: 6
- 🧄 Flavor Profile: Creamy, mildly spicy, and zesty with tender chicken, white beans, and warm Southwestern spices.
- 🍚 Best Served With: Tortilla chips, cornbread, rice, or warm flour tortillas.
- 🧊 Make Ahead?: Yes, flavors improve overnight. Keeps 4-5 days and freezes well for up to 3 months.
Summarize and Save This Content On
I find myself making this meal at least once a week now! This crockpot white bean chicken chili doesn't take a lot of ingredients, and it's super affordable, making it an amazing option for feeding a crowd or a big family. It's well seasoned with plenty of bold spices and other ingredients like salsa and corn for texture.
Some more chicken chili recipes to try are slow cooker buffalo chicken chili and crack chicken chili.
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Why You'll Love This Recipe
- It's a one-pot meal: This entire recipe is made in the slow cooker. There's no searing or sauteing required!
- It's quick to make: You'll only spend a few minutes prepping, and then the crockpot will take over to cook your slow cooker white chicken chili to perfection.
- It's budget-friendly: I love that this is a cheap recipe, too. It's always one of my top recommendations to anyone who is trying to feed their family on a tight budget.
Ingredients
All the ingredients listed below are essential for this white chicken chili crockpot recipe. I love that they are simple, everyday items you can find any time.
- Chicken breasts: I like to use boneless, skinless chicken breasts in this white chicken chili recipe because they're super easy to shred when they become tender. If you want to use boneless chicken thighs, they will work fine, just add 30-60 minutes of additional cooking time.
- Spices: All of the spices I use in this chili are included in most packets of taco seasoning. Feel free to grab one and use it as a shortcut if you like!
- Great Northern beans: These white beans become really soft and creamy when they cook, and they act as a thickener for the broth of the chili.
- Salsa: This adds moisture to the chicken without diluting the flavor. Use any red or green salsa you like. It also helps you choose your heat level!
- Corn: I use a combination of frozen corn and creamed corn. They add texture and a hint of sweetness to balance the other ingredients.
- Cheese: Shredded pepper jack cheese adds subtle heat while making the chili perfectly cheesy! Feel free to use another variety, like cheddar, if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Creamy: Make crockpot creamy white chicken chili by adding an 8-oz block of cream cheese.
- Spicy: Prepare a spicy version by adding spicy green chiles or diced jalapenos.
- Bacon ranch: Season your chili with a packet of ranch seasoning mix and add chopped bacon for a fun, savory version.
How to Make White Bean Chicken Chili in the Slow Cooker
Here are the steps you'll need to prepare this easy crockpot white chicken chili recipe. Don't worry, there aren't many steps, and it takes just a few minutes!
Step 1: Arrange the chicken and onions. Place the chicken breasts on the bottom of the crockpot and sprinkle the spices on top. Then sprinkle the diced onions around the pieces of chicken.
Step 2: Pour in the salsa, corn, and beans. Now you can add the frozen corn, creamed corn, salsa, and white beans.
Step 3: Add the broth. Next, pour in the chicken broth.
Step 4: Cook the chili and shred chicken. Pop the lid on and let the chili cook for 3-4 hours at high heat or 6-7 hours at low heat. Then, remove the cooked chicken and shred it.
Step 5: Add the cheese. Put the shredded chicken back into the pot with the shredded pepper jack cheese. Stir until the cheese is fully melted.
Step 6: Garnish with cilantro and lime. Then, squeeze in lime juice and top it with more cheese and some chopped cilantro. Serve and enjoy!
Recipe Tips
- Add more broth if needed: Adjust the consistency of the chili to fit your preference. If it's too thick, add a couple of splashes of broth to thin it out slightly.
- Use a crockpot liner: One of my favorite things in the world is a crockpot liner. It saves you so much time during clean-up!
- Leave the lid closed: Avoid opening the crockpot and stirring. This releases the heat and steam, lowering the temperature and preventing it from cooking properly. Just let it cook!
If you want another creative take on crockpot chili, I highly recommend slow cooker vegetarian chili.
Storage Directions
- Storing: Store leftover white chicken chili in an airtight container for up to 3 days in the refrigerator. You may freeze it for up to 4 months.
- Reheating: You may reheat an individual portion in the microwave covered with a paper towel for 2-3 minutes, stirring halfway. If you want to reheat it on the stove top, pour it into a saucepan over low heat for 8-10 minutes or until it's nice and hot.
Serving Suggestions
- I love biscuits with a hot bowl of chili, and these air fryer frozen biscuits or bacon-wrapped cheese biscuits both make delicious pairings.
- Don't like biscuits? Try some air fryer dinner rolls instead!
- Prepare a lovely cold salad to add some more veggies to your dinner table. A simple garden salad will do, or you can make something like broccoli crunch salad or cold asparagus salad.
Recipe FAQs
Of course! I like to saute the onion first, and then add the remaining ingredients (minus the cheese and lime) and allow it to simmer for 20-30 minutes at medium-low heat. Then, shred the chicken, stir in the cheese and lime juice before serving it!
I don't recommend it. It doesn't cook properly or evenly. Thaw it completely in the refrigerator first to get the best result.
You can make a little slurry with water and cornstarch or add a little more cheese to thicken it up some more.
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More Delicious Crockpot Recipes
Do you like crockpot recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Crockpot White Chicken Chili
Ingredients
- 2 large boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 medium onion diced
- 1 cup salsa
- 4 15 ounces cans Great Northern beans drained and rinsed
- 1 14-ounce can creamed corn
- 1 cup frozen corn
- 3 cups chicken broth
- 2 cups shredded pepper jack cheese
- Juice of 1 lime
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Place the chicken breasts in the bottom of the slow cooker and season with salt, pepper, cumin, chili powder, and garlic powder and surround the chicken with the diced onion.
- Add salsa,Great Northern beans, creamed corn, frozen corn, and chicken broth.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the shredded pepper jack cheese until melted and creamy.
- Squeeze in the lime juice, stir again, and taste for seasoning before serving.
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Notes
- If you want a thinner chicken chili, add a splash or two of chicken broth until you reach your desired consistency.
- Thaw the chicken breasts thoroughly before putting them in the crockpot so they cook properly and evenly.
- Feel free to make this white chicken chili on the stovetop instead of in the crockpot.
Nutrition
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