Warm, comforting, and effortlessly delicious, this crockpot white chicken chili is the ultimate weeknight meal. Tender chicken, creamy broth, and hearty beans come together in a slow cooker for a dish that’s packed with flavor and perfect for family dinners. With minimal prep and maximum taste, it’s the kind of recipe that becomes an instant favorite. Cozy up with a bowl and let this chili do the work for you!
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White Chicken Chili
Winter is my absolute favorite season, primarily because of the holidays. However, I love winter clothes and winter recipes. Sure, crockpot recipes are year-round, but some of the best ones are perfect for winter!
I love chili on a cold night. Chili in the crockpot? Yes, please. It’s super easy! This white chicken chili checks all the boxes and has a delicious flavor, too!
Why You’ll Love This Chili
- SUPER easy for busy nights
- Packed with flavor
- Easy cleanup
- Perfect for cold nights
- Kids will love it
What You’ll Need
Grab these ingredients for white chicken chili:
- boneless, skinless chicken breast
- yellow onion
- garlic cloves
- chicken broth
- northern beans
- green chiles
- whole kernel corn
- cumin
- oregano
- salt
- pepper
- cayenne
- chili powder
- sour cream
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Crockpot White Chicken Chili
It’s truly easy to throw this dish together, and the crockpot does the work. Get dinner on the table super fast!
- Line a large slow cooker with a crockpot liner.
- Place the chicken into the bottom of the crockpot.
- Sprinkle the seasonings over the chicken, then add the onion, garlic, beans, green chiles, and corn.
- Pour in the chicken broth.
- Cook on low for 6-8 hours, or on high for 3-4 hours.
- 30 minutes before the time is up, remove the chicken from the crockpot, and use forks to shred.
- Add the chicken back to the slow cooker. Add in the 1 cup of sour cream and stir.
- Enjoy!
Tips & Tricks – Crockpot White Chicken Chili
• Add creaminess at the end: Stir in cream cheese, half-and-half, or heavy cream during the last 20–30 minutes so it melts smoothly without curdling.
• Boost flavor with a quick seasoning toast: Sprinkle your spices into a hot pan for 30 seconds before adding them to the crockpot for deeper, warmer flavor. Not required, but a great flavor upgrade!
• Use mild, medium, or hot green chiles: Adjust the heat level easily by choosing your preferred spice level without changing the recipe.
• Thicken the chili if needed: Mash a few of the beans or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 30 minutes.
• Don’t skip the toppings: Fresh lime, cilantro, shredded cheese, jalapeños, tortilla strips, or sour cream add the perfect finishing touch.
• Meal prep friendly: This chili reheats beautifully and thickens over time—great for lunches or make-ahead dinners.
• Freezes well: Freeze batches without dairy; just stir in sour cream or cream cheese after reheating for best texture.
• Make it faster on the stovetop: If you’re low on time, sauté the chicken and aromatics, then simmer everything on the stove for 20–25 minutes.
Want to Change it Up?
Try these variations for crockpot white chicken chili:
Spicy White Chicken Chili
Add jalapeños, hot green chiles, or a pinch of cayenne. You can also stir in chipotle peppers in adobo for a smoky heat.
Creamier White Chicken Chili
Stir in extra cream cheese, heavy cream, or a splash of coconut milk to make the broth ultra-rich and velvety.
Healthy/Light White Chicken Chili
Use chicken breasts, reduce the dairy, and swap in extra veggies like zucchini, corn, or chopped spinach for a lighter, nutrient-packed bowl.
White Bean + Corn Chili
Add sweet corn or fire-roasted corn to give the chili extra texture and a subtle sweetness that pairs perfectly with the spices.
Green Chicken Chili (Verde Twist)
Swap the green chiles for salsa verde and add a squeeze of lime for a bright, tangy variation.
Southwest White Chicken Chili
Add black beans, corn, smoked paprika, and a handful of shredded cheddar for a heartier, Tex-Mex-inspired version.
Low-Carb White Chicken Chili
Skip the beans and replace them with extra shredded chicken, diced chiles, and cauliflower florets for a keto-friendly twist.
Turkey Instead of Chicken
Use shredded turkey (fresh or leftover) in place of chicken for an easy holiday leftover makeover.
More Soup Recipes
Crockpot White Chicken Chili
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken breast
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 24 ounces chicken broth
- 2 15-ounce cans of great northern beans, drained and rinsed
- 4-8 ounces canned green chiles
- 1 15-ounce can of whole kernel corn
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 teaspoon chili powder
- 1 cup sour cream
Instructions
- Line a large slow cooker with a crockpot liner.
- Place the chicken into the bottom of the lined crockpot.
- Sprinkle the seasonings over the chicken, then add the onion, garlic, beans, green chiles, and corn.
- Pour in the chicken broth.
- Cook on low for 6-8 hours, or on high for 3-4 hours.
- Remove the chicken from the slow cooker 30 minutes before time is up and use forks to shred.
- Add the chicken back to the pot and add in the 1 cup of sour cream. Stir.
- Enjoy!
Notes
Nutrition
Nutritional information accuracy not guaranteed.
