Some recipes just feel like a hug in a bowl—this Crockpot White Chicken Chili is one of them. It’s everything you want in a comforting meal: rich and creamy, packed with tender chicken, and infused with smoky green chiles and warm spices.
And the best part? The slow cooker does all the work, transforming simple pantry staples into a dish that tastes like it’s been simmering on a stovetop for hours.
With high-protein white beans and lean chicken, this chili isn’t just delicious—it’s a smart choice for anyone looking for a nourishing, satisfying meal that won’t weigh them down.
Plus, it’s incredibly versatile. Want to lighten it up? Swap in Greek yogurt instead of sour cream. Craving extra crunch? A handful of crushed tortilla chips on top adds the perfect texture.
This recipe has become a go-to in my kitchen, especially during colder months when I want something hearty but still wholesome.
It’s also perfect for meal prep—make a big batch and enjoy it throughout the week. Pair it with a fresh Steak Cobb Salad with Creamy Avocado Dressing or a zesty Shrimp Ceviche for a well-rounded, flavor-packed meal.
The Secret To Loving Every Bite!
- Ridiculously Easy: Just toss everything in the crockpot and let it work its magic—no babysitting required!
- Protein-Packed & Nourishing: Lean chicken and white beans make this a satisfying, healthy meal.
- Crowd-Pleasing Comfort Food: It’s mild enough for picky eaters but still flavorful and customizable.
- Great for Meal Prep: Make a big batch and enjoy cozy, effortless lunches or dinners all week.
- Customizable Heat: Love spice? Add extra jalapeños or cayenne. Prefer it mild? Keep it as-is!
Crockpot White Chicken Chilii Recipe
Equipment
- Slow cooker (Crockpot)
- Cutting board
- Knife
- Measuring spoons & cups
- Can opener
- Ladle or spoon for serving
Ingredients
- 1 ¼ pounds boneless skinless chicken breasts (about 2 to 3 breasts)
- 4 cups low-sodium chicken stock
- 2 15-ounce cans reduced-sodium white beans such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
- 2 4.5-ounce cans diced green chiles
- 3 cloves garlic minced
- 1 small yellow onion or 1/2 large finely diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
- Fresh lime wedges
- For serving diced jalapeno diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
Instructions
- Place the boneless, skinless chicken breasts into the crockpot.
- Add chicken stock, drained white beans, diced green chiles, minced garlic, chopped onion, cumin, oregano, salt, and cayenne pepper.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender.
- Remove the chicken, shred it using two forks, then return it to the crockpot. Stir well.
- Add fresh chopped cilantro and a squeeze of lime juice for brightness.
- Serve hot with diced avocado, shredded cheese, sour cream, or crushed tortilla chips.
- Adjust seasoning if needed and enjoy your creamy, flavorful chili!
Nutrition Info:
| Nutrition | Value |
| Calories | 314kcal |
| Carbohydrates | 36g |
| Protein | 34g |
| Fat | 4g |
| Sugar | 1g |
| Potassium | 1221mg |
Discover More Mouthwatering Crockpot Recipe!
- Crockpot Fajita Chicken
- Crockpot French Dip
- Crockpot Italian Chicken
- Crockpot Tuscan Chicken
- Crockpot BBQ Chicken
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
