Make this Slow Cooker White Chicken Chili for a warm and delicious winter meal. Just combine the ingredients in the crockpot, set it and enjoy this crowd pleaser with your favorite toppings.
If you’re looking for another delicious slow cooker chicken recipe, try this slow cooker orange chicken and broccoli.


Hands-off
Minimal prep
Quick Look: Crockpot White Chicken Chili
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 2 hours
- 🕖 Total Time: 2 hours 10 minutes
- 🥘 Servings: 6 servings
- ⚡️ Calories: 443 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Chop and cook in the slow cooker
- 🛒 Main Ingredients: Chicken breast, beans, and corn
- ⭐️ Difficulty: Extremely easy! The slow cooker will do most of the work!
SUMMARIZE & SAVE THIS CONTENT ON
Kate left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“This soup was incredible! Perfect weeknight winter meal and so easy!”
Why You’ll Love This Recipe
- Minimal prep time – The crockpot is my favorite way to get a head start on dinner. This white chicken chili crockpot recipe requires very little prep time and just a handful of ingredients. This is why I love a slow cooker recipe! Just gather your ingredients, add everything together, stir, and let the crockpot do its magic to feed the whole family.
- Amazing leftovers – Slow cooker soups always make for great leftovers. This white chicken chili can be stored in the fridge for up to four days.
- High protein – With chicken breasts and two types of beans, this easy white chicken chili crockpot recipe is packed with hearty ingredients and will keep you full and satisfied all day.
- Perfect freezer meal – Soup is a great make-ahead and freeze meal. This easy white chicken chili can be stored in the freezer for up to 6 months.
If you are looking for a chili recipe that doesn’t use beans, try this easy no bean turkey chili.
Ingredients You’ll Need

- Cumin, Salt, Garlic Powder, Paprika, Cayenne Pepper Powder – This blend of spices creates an amazing flavor for this spin on traditional chili. You could also add chili powder.
- Chicken Breasts – Chicken breast adds a lot of protein to this recipe which will help keep you full all day long.
- Yellow Onion – Yellow onion adds even more flavor to this already flavorful soup. If you want to add minced garlic for even more flavor, feel free to do so.
- White Beans and Pinto Beans – Hearty white beans and pinto beans add even more protein to this dish.
- Sweet Corn – Some sweet corn in this crockpot white chicken chili adds just a hint of sweetness to contrast the savory ingredients.
- Diced Chiles – Adding some green chilis adds just the right amount of heat to this recipe. Like it spicier? Feel free to up the amount of canned green chiles and you could even add hot sauce as a topping to your soup depending on your preferred heat level.
- Chicken Broth – The chicken stock is the base of the soup and it helps bring out the flavor of the chicken breast.
- Sour Cream – A dollop of sour cream in the broth at the end of cooking gives this white chicken chili crockpot dish a creamy consistency, upping the comfort factor. For a thicker chili, add cream cheese as well.
I love making other variations of chili that are so quick to make but also healthy and delicious. Some of my other favorites are this slow cooker turkey chili and this sweet potato chili.
How to make Crockpot white chicken chili

Step 1: Mix cumin, salt, garlic, smoked paprika, and cayenne together in a bowl.

Step 2: Place chicken breasts in the crockpot and add the seasoning.

Step 3: Add white beans and pinto beans.

Step 4: Add sweet corn, diced chiles, onion, and chicken broth.

Step 5: Stir to mix everything together.

Step 6: Follow instructions to cook (you can do low or high), shred chicken, and add a mix of sour cream and broth at the end.
Mad’s Expert Tips for the Best Crockpot White Chicken Chili 🥘
- Add extra veggies for an even heartier soup – bell peppers and zucchinis are great ideas that pair well with the flavors of this soup and they won’t get mushy.
- No slow cooker? No problem – this can also be made on the stove in a dutch oven over low heat.
- Get creative with your toppings – the toppings are endless! Creamy cheese like monterey jack cheese or cheddar cheese, avocado, green onions, fresh cilantro, fresh lime juice, or even crushed tortilla chips are all tasty topping variations.
- Can use dried or canned beans – if you are using dried beans, make sure to soak them first so you get tender beans in your soup.
- Use whatever chicken you have on hand – breasts, thighs, or even rotisserie chicken work well for this recipe!
If you are looking for a vegetarian version of this white chicken chili crockpot recipe, try this white bean chili.

Recipe FAQs
What can you put in the chili instead of sour cream?
I love the sour cream in this soup, but you could also use a touch of heavy cream to make your creamy broth instead. For a dairy free option, use coconut milk.
What kind of beans are best for white chicken chili?
I like to add two types of beans to this recipe to enhance the flavor and add more protein but if you only have one on hand, that is fine, too. You can use whatever white bean you want – navy beans, great northern beans, and cannellini beans are all great choices.
Can you cook raw meat in chili?
In this recipe, yes! The meat will cook with all the other ingredients, making it an even easier dish!
Storage, reheating, and Freezing
Once prepared, allow the white chicken chili to cool completely, and then transfer it to an airtight container. Store in an airtight container in the refrigerator for 3-4 days. Leftover chili is delicious the next day. Reheat on the stove over low heat.
You can freeze this soup in an airtight container in the freezer for up to six months. Allow the chicken soup to come to room temperature before freezing. Thaw in the fridge and then reheat on the stove.
Check out these other Delicious Winter Soups
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later

Recipe
Crockpot White Chicken Chili
Ingredients
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper powder
- 1 ½ lbs boneless skinless chicken breasts
- 1 yellow onion – finely diced
- 1 15oz can of white beans – drained and rinsed
- 1 15oz can of pinto beans – drained and rinsed
- 1 15oz can of sweet corn – drained
- 1 4oz can of diced chiles
- 2 cups chicken broth
- ⅓ cup sour cream
Instructions
- Mix cumin, salt, garlic, smoked paprika and cayenne. Place chicken breasts in the crockpot and toss in the seasoning mixture.
- Add white beans, pinto beans, sweet corn, onion, diced chiles and chicken broth to the crock pot and stir to mix everything together.
- Cook on high for 2-3 hours or on low for 5-6 hours. Check the chicken for an internal temperature of at least 165F, remove from the slow cooker and shred with 2 forks.
- Mix the sour cream with a little bit of broth from the slow cooker to prevent separation, then pour this creamy mixture back into the crockpot along with the shredded chicken.
- Switch the crockpot to keep warm and serve bowls of the chili directly from the crockpot.
Recipe Notes
- Bell peppers and zucchinis are great ideas for extra veggies that pair well with the flavors of this soup and won’t get mushy.
- This can also be made on the stove in a dutch oven over low heat.
- The toppings are endless! Creamy cheese like monterey jack cheese or cheddar cheese, avocado, green onions, fresh cilantro, fresh lime juice, or even crushed tortilla chips are all tasty topping variations.
- If you are using dried beans, make sure to soak them first so you get tender beans in your soup.
- Use whatever chicken you have on hand – breasts, thighs, or even rotisserie chicken work well for this recipe!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.





















Leave a Reply