Crockpot White Chicken Chili

This crockpot white chicken chili recipe couldn’t be easier to make with only 15 minutes of prep! It’s hearty, filling, and flavorful, loaded with chicken, beans, green chiles, and corn.

Why this recipe works

Crockpot white chicken chili is the love child of soup and chili. It has the bones of a classic chili, such as meat, beans, spices, and even chiles, but its brothier and not tomato-based. It’s just as hearty and filling, though!

Now, this white chicken chili is insanely easy to prep. It’s practically a throw-and-go aside from having to chop up a few veggies beforehand, which is super quick if you have a vegetable chopper. There’s no need to pre-cook any ingredients here, which I absolutely love in a crockpot recipe.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

You can control the sodium levels of your white chicken chili by using low-sodium beans and broth. Simply add salt to taste.

CHICKEN – We use boneless, skinless chicken thighs, which makes fall-apart, tender, juicy chicken chili. You can absolutely substitute with boneless, skinless chicken breasts if preferred. I’ve made it both ways and it’s just as good! Alternatively, you can use leftover shredded chicken or even rotisserie chicken, simply add it to the crock towards the end of the cook cycle to warm it through.

BROTH – Regular or low-sodium chicken broth will both work here. It’s entirely up to you.

BEANS – Great Northern, Cannellini, or Navy beans all work great for white chicken chili. Great Northern are the most commonly used, but I like the heartiness that cannellini beans add to this dish. You can mix and match the beans or simply use your favorite. You’ll notice we call for one of the cans of beans to be mashed, this is to help add thickness to the soup.

CHILES – The canned green chiles add a lot of flavor. We use mild, but you can up the spice level by using hot diced green chiles or fire-roasted green chiles.

CORN – We add the frozen corn about 30 minutes before the chili is done cooking. You can substitute with drained canned corn if preferred.

How to Make Crockpot White Chicken Chili

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a 6 – 7 quart crockpot, combine the chicken, chicken broth, whole beans, mashed beans, green chilis, onion, celery, garlic, cumin, chili powder, oregano, salt, and pepper.
2. Set cooker to high for 3-4 hours or low for 6-8 hours.
3. About 30 minutes before the cook cycle ends, stir in the corn, cover, and allow to heat through.
4. Remove the chicken from the crock and shred to desired consistency. Return the shredded chicken to the crockpot. Serve with optional garnishes such as cilantro, lime, avocado, jalapeños, sour cream, cheese, or tortilla chips.

Frequently Asked Questions & Expert Tips

Yes, of course! I have made this white chicken chili with both chicken thighs and chicken breasts, depending on what I have on hand. It’s honestly excellent either way. When I use chicken breasts, I like to slice them in half (so they’re about the size of what a thigh would be) that way, they are easier to shred once they’re done cooking.

Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Dare I say that this soup is even better the following day? It gives the chicken even more time to soak up the surrounding flavors. This is an excellent make ahead dish to eat throughout the week for lunch or dinner.

Absolutely. It freezes really well! Allow it to fully cool, then transfer it to an airtight container or large freezer bag and freeze for up to 3 months. If you want to freeze individual portions, I highly recommend these silicone freezing cubes. I use them all of the time for things like chili or soup! Otherwise, I like to freeze it flat in a heavy-duty freezer bag to save space. Thaw overnight in the fridge and rewarm on the stovetop.

No, I wouldn’t consider this recipe to be spicy. It has a very mild kick thanks to the green chiles added, but that’s about it. If you want a bit more spice, feel free to add an extra can of chiles or use the spicy variety of green chiles instead.

To make a creamy white chicken chili, you can simply add 4 to 8 ounces of cubed room temperature cream cheese at the end of the cooking time. Give it a good stir until it’s fully incorporated.

Serving Suggestions

Optionally top your white chicken chili with cojita cheese, tortilla strips, sliced jalapeno, shredded Mexican cheese, fresh cilantro, or avocado slices.

If you’re looking for a side, cornbread or dinner rolls are a nice addition, as well as a crisp leafy salad.

More Crockpot Recipes

• Crockpot Chili
• Crockpot Lasagna
• Crockpot Sticky Chicken
• Crockpot Chicken and Dumplings

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

This post was originally published on this blog on Aug 16, 2017. Original recipe was contributed by Traci from The Kitchen Girl.