Recipe Overview
Why you’ll love it: Crockpot white chicken chili is my go-to recipe for cool weather entertaining and busy weeknights. This white chili recipe is very easy to make and it’s a real crowd-pleaser. I’ve included several ways to adapt this recipe to make it perfect for YOU!
How long it takes: 15 minutes to prep, 4 to 8 hours in the slow cooker
Equipment you’ll need: crockpot
Servings: 8
Chili that Does The Work For You
I’ve made this slow cooker white chicken chili a hundred times, and every batch is a little different, but it’s always easy and always satisfying. We recently retested this recipe, so it comes out perfectly every time, but you can still make it your own: creamy, rich, or a touch lighter if you like.
Why I love it:
- Pantry-friendly: Most ingredients are staples you probably already have.
- Busy-day hero: Toss it in the crockpot in 10 minutes, head out, and come home to an amazing dinner.
- Party favorite: Everyone loves it with toppings: sour cream, cilantro, tortilla strips.
- Flexible cooking: Crockpot, Instant Pot, or stovetop – choose what works for you.
Comforting, versatile, and effortless, this chili is a go-to year round.
Easy Recipe Variations
- Make it with dark meat. Not a fan of chicken breasts? Boneless skinless chicken thighs work well too. I especially love a combination of the two. The recipe calls for 1 ½ pounds but you can add a little more chicken or use a little less. It’s your call!
- Stretch it. If you’re suddenly expecting a crowd and you need to make a bigger batch of chili, add a can of black beans or pinto beans. I like to add corn, either fresh, frozen, or canned. Add the corn right before serving so it doesn’t get tough.
- Add cheese. When I’m making crockpot white chicken chili for a party, I almost always stir in 1 to 2 cups of shredded Monterey Jack cheese. Cheese adds so much great flavor and it also thickens up the chili to make it more chili-like and less soup-like. Alternatively, you can keep the cheese on the side and use it as a garnish. Shred the cheese yourself instead of buying pre-shredded cheese because it melts more smoothly into the chili.
- Make creamy chicken chili. Stir in 4 ounces of full-fat cream cheese just before serving the chili. You’ll love the slightly tangy flavor cream cheese adds to this chili. (If you like creamy chili, be sure to try my queso chili, too!)
- Substitute salsa. Don’t have a can of green chiles and a can of diced tomatoes? I often substitute a jar of my favorite salsa instead of those two ingredients. It’s easy and the taste is fantastic.
- Make it spicy. Add an extra can of green chilies, diced fresh jalapeño peppers, or red pepper flakes to turn up the heat. You can use pepper Jack cheese instead of Monterey Jack cheese, too!
- Add cilantro. Instead of just sprinkling it on top, chop up a bunch of cilantro and stir it into the chili right before serving it.
- Omit the beans. Are you doing a Whole30? Leave out the beans! If you want, replace them with a couple of diced red potatoes or sweet potatoes. Potatoes are another great way to bulk up your chili, with or without beans.
Suggested Toppings for Chicken Chili
I like Greek yogurt, fresh cilantro, and sliced jalapeños. Try tortilla chips or strips, diced avocado, shredded cheese, sour cream, chopped tomatoes, or onions.
Refrigerate: Cool chili to room temperature and refrigerate in a covered container for up to 4 days.
Freeze: Chili freezes really well. Even if you’re only serving two people, crockpot white chicken chili is perfect for putting into the freezer to use for future meals. Place cooled chili into freezer-safe containers; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Individual servings can be reheated in the microwave. Heat larger amounts in a saucepan over medium heat on the stove.
More Chili Recipes
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts (boneless skinless chicken thighs are great, too, or a combination of white and dark meat)
- 1 cup diced yellow onion (1 medium onion)
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano (or Mexican oregano)
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 jar (48 ounces) great Northern beans, rinsed and drained (or 3 15-ounce cans)
- 1 can (14.5 ounces) petite diced tomatoes, undrained (regular diced tomatoes are fine, too)
- 1 can (4.5 ounces) diced green chiles
- 3 cups chicken broth (reduced sodium if possible)
- optional toppings: tortilla chips/strips, chopped or sliced jalapeño peppers, diced avocado, fresh cilantro, shredded cheese, sour cream, etc.
Instructions
- Add all ingredients to a 6-quart crockpot. Stir to combine.1 ½ pounds boneless skinless chicken breasts, 1 cup diced yellow onion, 2 teaspoons ground cumin, 1 ½ teaspoons dried oregano, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 jar (48 ounces) great Northern beans, rinsed and drained, 1 can (14.5 ounces) petite diced tomatoes, undrained, 1 can (4.5 ounces) diced green chiles, 3 cups chicken broth
- Cover and cook for 4 hours on High, or 7 to 8 hours on Low.
- Remove chicken breasts to a large plate, cool slightly, and use two forks to shred it into bite-sized pieces. You can also chop it if you prefer.
- With the chicken removed, scoop out 3 cups of the chili. Purée with a stick blender until smooth. Stir the blended mixture back into the chili. This helps to thicken the chili. Be sure to do it after you remove the chicken!
- Return the shredded chicken to crockpot; cover and cook on low for 15 to 20 minutes, or until you’re ready to eat. If you're serving the chili at a party, keep the chili on Warm.
- Serve with your favorite toppings!
Notes
- Shortcut: Substitute a jar of your favorite salsa for the canned tomatoes and green chiles.
- Add-ins: To make your chili go further, add a can of rinsed and drained black or pinto beans and a can of drained canned corn (frozen or fresh corn is fine, too). You can also add a couple of diced potatoes or sweet potatoes. Add extra chicken if you want.
- Creamy chili: Stir in 4 ounces of cream cheese just before serving, or melt 1 to 2 cups of shredded Monterey jack cheese into the chili when it’s finished cooking.
- Spicy chili: Add another can of diced green chiles, chopped fresh jalapeño peppers, extra chili powder to taste, or a pinch of red pepper flakes. If you’re adding cheese, consider using pepper Jack cheese.
- Alternative cooking options: Try my Instant Pot white chicken chili or stovetop white chicken chili.
- Storage: Leftover chili can be refrigerated in a covered container for up to 4 days or frozen for up to 3 months (thaw overnight in the refrigerator before reheating). Individual portions of chili can be reheated in the microwave; heat larger amounts in a saucepan over medium heat.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I have made this recipe several times and it always turns out fantastic! It’s in my slow cooker right now….can’t wait for dinner!
I’m so glad! Thanks for taking the time to come back and leave a comment and review! :)
Thank you so much for linking to my slow cooker vegetable and lentil soup at the bottom of your post Rachel, much appreciated :)
You’re welcome! It looks amazing!
I made this, following the recipe exactly and it was delicious! Great dish. Thanks!
Oh I’m so happy to hear that! Thanks for taking the time to come back and leave a comment. So glad you liked it. :)
I am craving a big bowl of this chili right now! Looks so delicious!
Thanks Anna!
looks yummy
Thanks Denise! <3
This looks so yum, and wonderfully adaptable for a low-carb diet too. Pinned, and can’t wait to try it! –G
Perfect! Thanks Ginger, let me know how you like it! Thanks for pinning!