Make this Crockpot White Chicken Chili for a warm and delicious winter meal. Just combine the ingredients in the crockpot, set it and enjoy with your favorite toppings.
Why You’ll Love This Recipe
- Minimal prep time – Thanks to the crockpot, this white chicken chili requires very little prep time. Just gather your ingredients, add everything together, stir, and let the crockpot do its magic.
- Amazing leftovers – Soup always makes 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 crockpot white chicken chili will keep you full and satisfied all day.
- Perfect freezer meal – Soup is a great make-ahead and freeze meal. This crockpot white chicken chili can be stored in the freezer for up to 6 months.
I always love dipping some bread in my soup. This crockpot white chicken chili would pair well with my Overnight Bread Recipe. While your soup cooks, you can have some bread baking in the oven. Another option would be to whip up this Cast Iron Green Chili Cornbread – this goes well with just about any chili recipe.
Cilantro and green onions make for great toppings for this crockpot white chicken chili. If you want to add a little heat, some hot sauce drizzled on top would be tasty, too.
Want to use your crockpot but not in the mood for chicken? I recommend trying my Crockpot Beef Stew.
- Cumin, Salt, Garlic Powder, Paprika, Cayenne Pepper Powder – This blend of spices creates an amazing flavor for this crockpot white chicken chili.
- 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 – Two types of 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 diced chiles adds just the right amount of heat to this recipe. Like it spicier? Feel free to up the amount of green chiles and you could even add hot sauce as a topping to your soup.
- Chicken Broth – The chicken broth is the base of the soup and it helps bring out the flavor of the chicken breast.
- Sour Cream – A little bit of sour cream in the broth makes this white chicken chili crockpot dish a little bit creamy, upping the comfort factor.
Just as this soup is easy to make, it is easy to customize. For the chicken, you can either use chicken breast or you can use rotisserie chicken.
Adding two types of beans to this recipe enhances the flavor and adds 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.
For corn, I used a can of corn but frozen or fresh corn would work, too. If you want to add in other veggies, bell peppers or zucchini are great ideas.
The toppings are endless! Cheese, avocado, green onions, or even crushed tortilla chips are all tasty topping variations.
How to make
Step 1: Mix seasoning and add chicken to the crockpot
To start, mix cumin, salt, garlic, smoked paprika, and cayenne (Image 1). Place chicken breasts in the crockpot and toss in the seasoning mixture (Image 2).
Step 2: Add Remaining Ingredients to crockpot
Next, add white beans, pinto beans (Image 3), sweet corn, diced chiles, and chicken broth (Image 4) to the crock pot. Stir to mix everything (Image 5).
Step 3: Cook, shred chicken, and add sour cream
Next, 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 it from the slow cooker, and shred it with 2 forks.
Then, 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 (Image 6).
Switch the crockpot to keep warm and serve bowls of the chili directly from the crockpot. Add your favorite toppings and enjoy!
Storage, reheating, and Freezing
Once prepared, allow the crockpot white chicken chili to cool completely, and then transfer it to an airtight container. Store in an airtight container in the refrigerator for up to 4 days.
You can freeze this soup in an airtight container in the freezer for up to six months. Thaw in the fridge and then reheat on the stove.
Check out these other delicious Winter soup recipes
- Ravioli Soup
- Tomato Basil Meatball Soup
- Sweet Potato and Sausage Curry Soup
- Sausage Kale and White Bean Soup
If you love this Crockpot White Chicken Chili recipe, try this Greek Lemon Chicken Soup next.
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!
- 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
- 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, 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.
- You could use rotisserie chicken in place of the chicken breasts.
- Store in an airtight container and keep in the fridge for up to 4 days.
- Freezer instructions: Store in a freezer safe container and keep in the freezer for up to 6 months.