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A white ceramic bowl on a white marble cooktop, filled with steaming hot white chicken chili. The dish is beautifully garnished with diced avocado, shredded cheese, a dollop of sour cream, and crushed tortilla chips, creating a comforting and delicious meal ready to be enjoyed.

Crockpot White Chicken Chilii Recipe

This Crockpot White Chicken Chili is a creamy, comforting dish packed with tender chicken, white beans, and warm spices. A simple, nourishing meal perfect for cozy nights or easy meal prep!
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 314
Ingredients Equipment Method

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

Equipment

  • Slow cooker (Crockpot)
  • Cutting board
  • Knife
  • Measuring spoons & cups
  • Can opener
  • Ladle or spoon for serving

Method
 

  1. Place the boneless, skinless chicken breasts into the crockpot.
    A black slow cooker on a white marble cooktop, with raw boneless, skinless chicken breasts neatly arranged inside. The chicken is placed evenly at the bottom, ready to be transformed into a flavorful and hearty white chicken chili.
  2. Add chicken stock, drained white beans, diced green chiles, minced garlic, chopped onion, cumin, oregano, salt, and cayenne pepper.
    A black slow cooker on a white marble cooktop, as chicken stock is being poured over the chicken. White beans, diced green chiles, minced garlic, chopped onion, cumin, oregano, salt, and cayenne pepper are already added, creating a colorful and aromatic base for the chili.
  3. Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender.
  4. Remove the chicken, shred it using two forks, then return it to the crockpot. Stir well.
    A black slow cooker on a white marble cooktop, with two forks shredding the tender, slow-cooked chicken. The chicken effortlessly pulls apart, becoming juicy and ready to be mixed back into the simmering chili for added texture and flavor.
  5. Add fresh chopped cilantro and a squeeze of lime juice for brightness.
    A black slow cooker on a white marble cooktop, with freshly chopped cilantro and a squeeze of lime juice being stirred into the white chicken chili. The vibrant green cilantro and zesty lime contrast beautifully with the creamy, rich chili, adding a burst of freshness.
  6. Serve hot with diced avocado, shredded cheese, sour cream, or crushed tortilla chips.
  7. Adjust seasoning if needed and enjoy your creamy, flavorful chili!
    A white ceramic bowl on a white marble cooktop, filled with steaming hot white chicken chili. The dish is beautifully garnished with diced avocado, shredded cheese, a dollop of sour cream, and crushed tortilla chips, creating a comforting and delicious meal ready to be enjoyed.