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.
Hands-off
Minimal prep
You’ll Learn: How to keep the chili creamy and prevent separation
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Easy to tailor to common diets
Why You’ll Love This Recipe
- Minimal prep time – The crockpot is my favorite way to get a head start on dinner. This creamy white chicken chili 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 crockpot white chicken chili 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.
Serving suggestions
I always love dipping some bread in my soup. This hearty 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, green onions and tortilla strips make for great toppings for this crockpot white chicken chili recipe. 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.
Looking for other chili recipes that will be a huge hit this chili season? Some of my favorites include my No Bean Turkey Chili, Sweet Potato Paleo Chili, and Vegetarian White Bean Chili.
Ingredients
- 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.
Ingredient Substitutions
Just as this soup is easy to make, it is easy to customize. For the chicken, you can use boneless skinless chicken breasts, chicken thighs or you can use rotisserie chicken from the grocery store.
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. If you are using dried beans, make sure to soak them first so you get tender white beans in your soup.
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.
For corn, I used a can of corn but frozen corn 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! 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.
I love this slow cooker version, but you could also make this on the stove in a dutch oven over low heat.
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, onion, 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 tender chicken for an internal temperature of at least 165F, remove it from the slow cooker, and shred it with 2 forks.
Then, at the end of the cooking time, 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 3-4 days. Leftover chili 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 soup recipes
For more crockpot recipes, 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!
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
- 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.
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.
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