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Crock Pot White Chicken Chili

This Crock Pot White Chicken Chili Recipe is loaded with chicken, corn, beans, and even a splash of beer. Hearty yet nutritious, it’s simple to make and just plain tasty!

white chicken chili in a bowl

Get ready to warm up with a delightful bowl of Crockpot White Chicken Chili. This easy-to-follow recipe combines chicken with a rich blend of ingredients like beans, green chilies, corn, and even a splash of beer, all seasoned with classic Southwestern spices. And the best part is that the crock pot does almost all the work!

What Is White Chicken Chili?

White Chicken Chili is a popular variation of traditional chili that typically features chunks of chicken, white beans, green chilies, and sometimes corn. Unlike traditional red chili, which is made with tomatoes and red chili peppers, White Chicken Chili has a lighter, often creamier base. The flavors are usually enhanced with spices like cumin, chili powder, and garlic, and it might be thickened with cream or blended beans.

Why We Love This Crockpot Chili Recipe

  • Flavorful: A blend of chicken, white beans, green chilies, and spices creates a rich taste.
  • Easy: With the use of a slow cooker, this chili cooks itself, requiring minimal hands-on time.
  • Adaptable: It can be adjusted to suit different tastes or dietary needs.
  • Hearty: Packed with protein and nutritious ingredients, it’s a good-for-you meal that fills you up.
  • Versatile: Whether it’s a family dinner or a game-day feast, this chili fits the bill.
spooning out beans from slow cooker

Ingredients

  • Chicken Breasts, but you can also use rotisserie chicken as a shortcut.
  • Chicken broth, low-sodium or regular.
  • Beer adds a depth of flavor
  • Onion & Garlic
  • Great Northern Beans add a creaminess to the chili.
  • Green chilies for a touch of heat.
  • Sweet corn kernels to add sweetness and texture to the chili.
  • Spices like cumin, chili powder, paprika, salt, and pepper season this chili.
  • Garnishes, like lime wedges, avocado, jalapeno, sour cream, and cilantro.

How To Make Crockpot White Chicken Chili

Who can resist a chili, right? It’s perfect for those cold winter nights, and it is easy to whip up and super tasty, but it’s also good for you and fills you up.

  1. Combine the ingredients. Place the chicken on the bottom of the slow cooker then add the broth, beer, onion, garlic, beans, green chilies, and corn. Stir in the seasonings.
  2. Cook. Cook for 3.5 to 4 hours on high or 5 to 6 hours on low.
  3. Shred the chicken. Place the chicken on a cutting board for a few minutes then shred.
  4. Blend the soup. Transfer a couple of the soup to a blend and blend until smooth. Return to the crockpot and stir. Add the chicken back to the crockpot as well.
  5. Enjoy. Ladle into bowls and top with your desired garnishes.

Recipe Tips And Variations

  • Check for doneness. Use a meat thermometer to check if the chicken is cooked through. It should read 165°F (75°C) at the thickest part.
  • Taste as you go. Always taste and adjust seasonings as needed, especially with salt.
  • Make it vegetarian. Omit the chicken and use vegetable broth, adding extra beans or other plant-based proteins.
  • Try different beans. Use cannellini beans or chickpeas as a substitute for Great Northern Beans.
  • Make a creamier broth. For a creamier chili, whisk in a splash of heavy cream or a dollop of sour cream to the pot before serving.
  • Beer: I use whatever I have on hand, but Dos Equis is great! Modelo Negra is a good choice, as well as Guinness or Samuel Adams, perhaps.
  • Make it alcohol-free. If you prefer not to use beer, replace it with additional chicken broth.
  • Add more veggies. Feel free to add other vegetables like bell peppers or diced tomatoes for more texture and flavor.
serving slow cooker white chili topped with jalapenos and avocado

Serving Suggestions

I love to serve chicken chili with some crusty bread, cornbread, or biscuits for dipping. But if you want to add more, red cabbage slaw pairs very well with the flavors, and jeera rice will turn it into a more substantial meal.

Storing Instructions

  • To refrigerate, transfer the cooled leftovers to an airtight container; seal and keep in the fridge for up to 4 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight.
  • To reheat, add larger portions of chili to a pot and warm it over medium heat on the stovetop or warm individual servings in the microwave.

More Chili Recipes

white chicken chili in a bowl

Crock Pot White Chicken Chili

Katerina | Diethood
This Crock Pot White Chicken Chili is loaded with chicken, corn, beans, and even a splash of beer. Hearty yet nutritious, it's simple to make and just plain tasty!
4.78 from 63 votes
Servings : 6 serves
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • 1 cup Dos Equis beer
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15-ounces, each) low sodium Great Northern Beans, drained and rinsed well
  • 1 can (4.5 ounces) green chilies
  • 1 cup canned sweet corn kernels, drained and rinsed
  • 2 teaspoons ground cumin
  • ¼ teaspoon chili powder, or to taste
  • ¼ teaspoon paprika, or to taste
  • salt and fresh ground black pepper, to taste
  • lime wedges, for serving
  • 1 avocado, sliced or diced, for garnish
  • jalapenos slices, for garnish, optional
  • sour cream, for garnish, optional
  • chopped fresh cilantro, for garnish

Instructions
 

  • Place chicken on the bottom of your slow cooker.
  • Add chicken broth, beer, onion, garlic, beans, green chilies, and corn.
  • Stir in cumin, chili powder, paprika, salt and pepper.
  • Cover and cook for 3.5 to 4 hours ON HIGH, or until chicken is thoroughly cooked. Or cook on LOW for 5 to 6 hours, or until chicken is done.
  • Remove chicken breasts from the pot and place on a cutting board; let cool for a few minutes.
  • Shred chicken and set aside.
  • Transfer about 1 cup of the soup into a blender and process until blended; stir it back into the soup until thoroughly combined.
  • Stir shredded chicken back into the soup.
  • Ladle chili into bowls; serve with lime wedges and garnish with avocado, jalapeno slices, sour cream, and cilantro.
  • Serve.

Notes

  • Check for Doneness: Make sure the chicken is cooked through by using an instant-read meat thermometer. It should read 165°F (75°C) at the thickest part.
  • Taste and Adjust: Always taste and adjust seasonings as needed, especially with salt, since the spiciness of chilies and salt content in broth can vary.
  • Spice Level: Adjust the heat by using milder or hotter green chilies.
  • Alternate Proteins: Consider using chicken thighs instead of breasts or even turkey as a substitute.
  • Alcohol-Free: If you prefer not to use beer, replace it with additional chicken broth or water.
  • Additional Vegetables: Feel free to add other vegetables like bell peppers or diced tomatoes.
  • Storage: Keep leftovers in an airtight container and in the fridge for up to 4 days.

Nutrition

Calories: 216 kcal | Carbohydrates: 14 g | Protein: 21 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.01 g | Cholesterol: 48 mg | Sodium: 144 mg | Potassium: 700 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 214 IU | Vitamin C: 8 mg | Calcium: 32 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Side Dish
Cuisine: American, American/Southwest
Keyword: chicken chili, crockpot white chicken chili, white chicken chili, white chicken chili recipe
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68 comments on “Crock Pot White Chicken Chili”

  1. This was the most bland soup ever and horrible consistency. My husband who is an absolute garbage disposal couldn’t even finish it.

    1. Thank you so much for trying out my soup recipe and for your honest feedback! I’m sorry you didn’t like it. I tend to be a bit conservative with salt in my recipes to cater to various health and dietary needs, but I would advise to just adjust the salt to your liking next time, or even add some herbs or spices for an extra flavor boost. I really appreciate you giving it a go and sharing your thoughts with me!

  2. Avatar photo
    Kristine Smith

    The Chili alone doesn’t have much flavor. I even doubled the spices and it was still bland. The actual flavor comes from the toppings you add. It turned out ok with the all the toppings.

  3. It was delicious! We doubled the recipe and even with the bean purée it was way too soupy. I had to remove several cups to the stove add cornstarch. We also needed to double the spices. We’ll definitely keep this one.

  4. Fantastic! I added a can of diced tomatoes so it wasn’t really white, plus a can of garbanzo beans, but it was SO good! Make sure you use all the toppings. I LOVE IT!

  5. I didn’t have beer on hand but had everything else and OMG hubby loved this soup, he same it was the BEST soup I’ve ever made. I did add a little chopped cilantro, some oregano & chili powder. SO GOOD! Thank you for the recipe will definitely be a soup we add to our menu for this fall/winter. Oh and I cooked it in my instant pot instead and sautéd the onions, garlic & cilantro with all the seasonings first then added everything else and pressure cooked it for 20 minutes, the chicken was super tender. LOVE LOVE LOVED it! Thank you again!

  6. I make white chicken chili frequently but have never thought of adding beer – brilliant! I find that the best way to thicken it at the end is to add several corn tortillas chopped into about 1 inch square pieces. The tortillas add a wonderful corny taste. I also serve it with the crispy tortilla strips.

    1. I often just mash/pulverize some of the beans intended for the soup. Gives it a creamy texture and no extra ingredients added!

  7. Avatar photo
    Dianna Huffman

    I am new to your site, but I couldn’t help but read this. I’ve become disabled & no longer cook, which I really miss. I have recently moved into a small, senior citizens facility & will give this recipe to the cook. She’s always looking for something new & easy. She cooks for about 50 of us. I’ll let her adapt the amounts.

  8. I made this yesterday and we ate however much we wanted but now for lunch I’m looking to get a serving size for the 160 calories. Maybe 1 cup? Or do you think more?

  9. Avatar photo
    Marissa Marlborough

    Very tasty! And so simple. Added more spice cuz we like things spicy but otherwise followed to a T. I did shred the chicken directly in the slow cooker cuz it fell apart. It’s a little thin but packed with flavor!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Yes, this can be cooked in the IP. Place everything in the IP, put the chicken breasts on top and pour in the chicken broth. Secure the lid on your pressure cooker in its sealing position. Select the manual setting and set the cooking time for 15 minutes at high pressure. The pot will take about 10 minutes to come up to pressure before the cooking program begins. When done, do a quick release, remove the chicken, shred it, and then stir it back into the IP with the rest of the soup. Then, serve.

  10. Avatar photo
    tromsohr@gmail.com

    This is amazing!!! I had to make some tweaks (we don’t drink beer) and added some chipotle (as we love it!) I also threw in some mushrooms and chopped bell pepper.
    Our slow cooker seems to be bionic! 2 hrs on high and it was ready. We are a two person household so have lots of lovely leftovers, I just had some and it tasted even better today! I also think the leftover sauce could be drunk as a broth it is that good.

      1. Katerina - Diethood
        Katerina Petrovska

        Hi!
        You can use non-alcoholic beer, or a general substitute like, water, chicken broth, or apple juice. Even ginger ale will work.

  11. Thank you for sharing! Plan to make this tonight. I may use Guiness instead of Dos Equis, probably slightly less than a cup though because of the stronger flavor.

  12. Looks pretty good but I would DEFINITELY not use Guinness beer- it is TOTALLY different from Dos Equis. Gross.
    Also the amount of spices called for seem paltry- 1/4 tsp chili powder for an entire slow cooker meal? I plan to at least double them.

  13. Avatar photo
    Andrea Charles

    Thank you Katerina for sharing with us this simple yet amazing recipe for the Crock Pot White Chicken Chili . I tried the recipe at home and I should say it sure is packed with all the Southwestern flavors. My family loved it and have asked for it to be made again, which happens rarely. All appreciations to you for giving us a healthy and pot filled with chicken, corn, beans and a portion of beer.

  14. Avatar photo
    Tiffany La Forge-Grau

    Wow this looks so delicious! It would be perfect for some of the colder nights up here!

  15. I love soup season for recipes just like this! Looks so flavorful; definitely too good to pass up!

  16. Avatar photo
    Krissy Allori

    Yum! I actually like white chicken chili more than a more standard type of chili. This is a great recipe.

  17. I tried this soup because it looked like an easy way to feed a crowd, I will be making it again and again because it tastes AMAZING!

    1. Katerina - Diethood
      Katerina Petrovska

      I just use whatever I have on hand, but a dark beer goes best in chili. Modelo Negra is a good choice, as well as Guinness or Samuel Adams, perhaps.

  18. This looks delicious, but quick question! When it says 4 chicken breast halves, does that mean 4 pieces of chicken? Or two breasts cut in half? Thank you!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Cat!! I meant two whole breasts cut in half, but honestly, I should have just said 1-pound of chicken breasts… and I think I’ll just go ahead and change it to that right now! hehe 🙂 I hope that helps – let me know! Have a great day ahead.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Natalie! I personally have never tried it, but I wouldn’t use frozen chicken because it will release more liquid than needed.

      1. Was not a fan, was looking for chilli but this was like soup. Trying to figure out a way to make it thicker on the spot with what I have so I’m not stuck with a crockpot full of soup!

        1. If you want a thicker consistency, just take out a few heaping spoonfuls of the cooked beans, mash them, and then add them back to the pot; stir until mixture starts to thicken. You can also mix together equal parts cornstarch with cold water, then add that to the soup and stir until it starts to thicken.

  19. Just the other day when making my regular chili, thought about trying the white bean chicken. Now i can give it a try. Thank you

  20. I can’t wait to try this recipe! …But… I have to do gluten free in my household, so would it work as well without the beer or is there something I could use in its place?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Gloria!

      You can just replace the beer with any other liquid – I’d go with more chicken broth. 🙂

  21. I love beer in stew (even favor it over wine), but I’ve never thought to try it in chili. I’m looking forward to making it this weekend.

  22. Avatar photo
    Cyndi - My Kitchen Craze

    I’m with you about lists. I always think that I don’t need them but then I forget to pick the kids up from school or take them to soccer. Its nuts how much I relay on them. I also need to use my slow cooker more. I never use it. Think I will use it next week with this recipe. Looks amazing. And love that you use kidney beans!! 🙂 Pinned!

    1. Avatar photo
      Patsy J. Scott

      I was invited to my Grandson’s home, his friend Ansley made this recipe, immediately said I want this Receipt. She uses 4oz cream cheese and 1/4 cup half & half in recipe with sour cream as a side. Gives a delicious taste.

  23. Avatar photo
    Brianne@Cupcakes & Kale Chips

    OMG, Three’s Company! I’d love to escape for a day with a cheesy TV marathon and a bowl of this chili!

    1. Tried this recipe yesterday and it was very good! Will definitely make again! Shared with my neighbor and can’t wait to see what he thinks?! Gave him sour cream and shredded cheese on the side, told him avacado was suggested but didn’t use as it’s hard to keep fresh! He gave me an individual serving of guacamole, will be throwing that in tonight!!

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