White Chicken Chili (Crockpot)
This crockpot white chicken chili is comfort in a bowl—creamy, hearty, and full of tender chicken, white beans, and cozy spices. Ideal for busy nights, it practically cooks itself while you handle the rest of life.
Equipment
- Crockpot
Ingredients
Pantry Staples
- 2 cups white beans cannellini, Great Northern, or navy beans, drained and rinsed
- 3 cups chicken broth or stock
- 1 can diced green chilies undrained
- 1 cup canned corn optional
Fresh Ingredients
- 1.5 lbs chicken breasts or thighs, boneless and skinless
- 1 onion yellow or white, diced
- 3 cloves garlic minced
- fresh cilantro for garnish
Flavor Makers & Dairy Finishers
- 1 tsp ground cumin
- 1 tsp oregano Mexican oregano if available
- 1/2 tsp chili powder or cayenne, optional
- 4 oz cream cheese or sour cream, at room temperature
- 1 cup shredded cheese Monterey Jack, pepper jack, or cheddar
Optional Add-ins
- 1 bell pepper chopped
- 1 jalapeño diced, optional
- 1 tbsp lime juice freshly squeezed
Instructions
- Pat the chicken dry and season lightly with salt, pepper, and cumin.
- Add white beans, green chilies, onions, garlic, broth, and spices to the crockpot. Nestle the chicken on top.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender and shreds easily.
- Remove the chicken, shred with forks, and return to the crockpot.
- Stir in cream cheese or sour cream until fully melted. Add shredded cheese and optional lime juice.
- Serve hot with garnishes like cilantro, avocado, tortilla chips, or fresh jalapeños.
Notes
Customize your chili with extra toppings or veggie add-ins. Leftovers are perfect over rice or baked potatoes. For a lighter version, use Greek yogurt instead of sour cream.
Nutrition
Calories: 375kcalCarbohydrates: 28gProtein: 32gFat: 15gSaturated Fat: 7gCholesterol: 85mgSodium: 820mgPotassium: 620mgFiber: 7gSugar: 3gVitamin A: 420IUVitamin C: 22mgCalcium: 180mgIron: 2.5mg
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