Crock Pot White Chicken Chili
Updated Sep 26, 2026
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This crock pot white chicken chili recipe is loaded with tender chicken, white beans, corn, and green chiles, with a splash of beer for extra flavor. It’s hearty, delicious, and so easy to make in the slow cooker.
I’m a big fan of cooking in the crockpot, and this is one slow cooker recipe you’ll absolutely want to keep handy in your rotation! My slow cooker crack chicken and crockpot honey garlic chicken are just as perfect for those days when you need a family-approved meal without much work.
My Favorite White Chicken Chili Recipe
I love a good set-it-and-forget-it dinner, and this crockpot white chicken chili is exactly that. Everything goes into the slow cooker, and a few hours later, dinner is done! It’s hearty, full of chicken, white beans, corn, and green chiles, and there’s even a splash of beer in there for good measure.
Unlike creamy white chicken chili recipes, this one is all about that flavorful broth. I blend a cup of the chili before stirring the shredded chicken back in, which thickens it up without adding cream or cream cheese. Finish with a squeeze of lime, then pile on the avocado, sour cream, jalapeños, and cilantro, and serve!
Why I Love This Slow Cooker White Chicken Chili Recipe
- Flavorful: A blend of chicken, white beans, green chilies, and spices creates a rich taste.
- Easy: Using the slow cooker makes this crock pot white chicken chili a breeze. It practically cooks itself, and you can even use air fryer rotisserie chicken to cut down on prep time.
- Adaptable: This white chicken chili recipe can be adjusted to suit different tastes. If you want to mix things up, use chicken thighs or turkey breast. Adjust the heat by using mild or spicy green chilies, or add jalapeños for an extra kick.
- Versatile: Whether it’s a family dinner or a game-day feast, this white chicken chili recipe fits the bill.
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.
Recipe Ingredients
You’ll need just a handful of simple pantry ingredients to make this white chicken chili in the slow cooker. Tender chicken breasts, creamy beans, and a few spices are all you need to cook up a hearty, comforting bowl of chili.
- Chicken Breasts, but you can also use boneless chicken thighs or a rotisserie chicken as a shortcut.
- Chicken broth, low-sodium or regular.
- Beer adds a rich depth of flavor to the broth, much like it does in my beer can chicken recipe, where it helps keep the chicken juicy and full of flavor.
- Onion & Garlic are aromatic staples that will add a savory base and enhance the overall flavor of the dish.
- Great Northern Beans add a creamy texture to the dish, and let’s face it, chili just isn’t the same without beans—unless, of course, you’re making my no bean chili.
- Green chilies for a touch of heat.
- Sweet corn kernels add sweetness and texture to the chicken chili.
- Spices like cumin, chili powder, paprika, salt, and pepper season this easy chili, giving it a warm, robust flavor.
- Garnishes, like lime wedges, avocado, jalapeno, sour cream, and cilantro add fresh flavors to each bowl of chili, letting you customize your dish to your taste.
How To Make White Chicken Chili
Whether you’re using fresh chicken or opting for the convenience of rotisserie, this chili recipe is all about layering rich flavors, with beer adding an extra depth to the broth.
- 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.
- Cook. Cook for 3.5 to 4 hours on high or 5 to 6 hours on low.
- Shred the chicken. Place the chicken on a cutting board for a few minutes then shred.
- Blend the soup. Transfer a couple of the soup to a blend and blend until smooth. Return to the crock pot and stir. Add the chicken back to the crockpot as well.
- Enjoy. Ladle the white chicken chili 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. A little extra salt can make all the difference in bringing out the flavors!
- 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 it creamy. If you prefer a creamy white chicken chili, whisk in 4 ounces of softened cream cheese or Neufchâtel cheese at the end and let it melt into the broth before serving.
- Beer options. I use whatever I have on hand, but Dos Equis is great! Modelo Negra is a good choice, as is Guinness or Samuel Adams.
- 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 Suggestions
I love to serve my white chicken chili with crusty bread, cornbread, or cheddar bay biscuits for dipping. But if you want to add more, try this red cabbage slaw, which pairs very well with the flavors, and jeera rice will turn it into a more substantial meal.
For a sweet finish, consider serving it with a rich Mexican coffee for dessert! It’s a perfect way to round out this chili dinner.
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Crock Pot White Chicken Chili
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Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 3 cups chicken broth
- 1 cup Dos Equis beer
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15-ounces each) Great Northern Beans, drained and rinsed well
- 1 can (7 ounces) green chilies
- 1 cup canned sweet corn kernels, drained and rinsed
- 2 teaspoons ground cumin
- 1½ teaspoons salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- ¾ teaspoon chili powder, or to taste
- ½ teaspoon smoked paprika, or to taste
- 1 tablespoon fresh lime juice
- 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
- Fill the slow cooker. Arrange the chicken breasts in the bottom of the slow cooker. Add the chicken broth, beer, onion, garlic, beans, green chiles, and corn. Stir in the cumin, salt, black pepper, chili powder, and smoked paprika.
- Cook. Cover and cook on HIGH for 3½ to 4 hours or on LOW for 5 to 6 hours, or until the chicken is cooked through and reaches 165°F.
- Shred the chicken. Transfer the chicken to a cutting board and let it rest for a few minutes. Shred it with two forks and set aside.
- Blend the chili. Carefully transfer about 1 cup of the chili to a blender and blend until smooth. Pour it back into the slow cooker and stir to combine. If you don't have a blender, use the back of a spoon to mash some cooked beans against the side of the pot, then stir them into the chili to thicken the broth.
- Finish the chili. Stir the shredded chicken back into the slow cooker along with 1 tablespoon of fresh lime juice. Taste and adjust the salt and pepper as needed.
- Serve. Ladle the white chicken chili into bowls and garnish with avocado, jalapeño slices, sour cream, cilantro, and lime wedges.
Notes
- Taste and Adjust: Always taste and adjust seasonings as needed, especially with salt.
- Spice Level: Adjust the heat by using milder or hotter green chilies. Add cayenne pepper for a bit more heat.
- For a creamy chili: Whisk 4 ounces of softened cream cheese into the finished chili until completely melted and smooth.
- Alternate Proteins: Consider using chicken thighs instead of breasts or even shredded holiday turkey as a substitute.
- Storage: Keep leftovers in an airtight container and in the fridge for up to 4 days or freeze the chili for 2 to 3 months.
Nutrition
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.
Storing Leftovers
- 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 the chicken chili 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
- Slow Cooker Beef Chili
- Turkey Chili With Butternut Squash
- Green Chili Chicken Enchiladas
- Chicken Pozole Verde
- Chili Stuffed Poblano Peppers
I agree with the comments on it being bland & soupy, but those are easy fixes. I added flour to thicken it up as well as additional cumin, salt, pepper & sprinkled some cayenne pepper. Overall it was good with my additions. It’s a good base recipe & easy to tweak for your families taste.
My kiddos & husband liked it!
This sounds perfect for this cold weather. Is the cooking time and prep different if you use rotisserie chicken?
Hi!
Yes, you can cook it for about 2.5 to 3 hours, and then just stir in the shredded rotisserie chicken and cook for about 20 more minutes. Enjoy! ☺️
This white chicken chili was probably the best I’ve ever had. I used chicken thighs and added the cayenne pepper since we like it a little spicy. Delicious!
The basics of this recipe are typical for a white chicken chilli and as chilli is a highly personal dish in terms of spice level and types of spices, the cook needs to adjust as needed. The amount of chicken broth and beer make this a soup versus a chilli. I pureed an extra can of beans and eventually had to resort to cornstarch to thicken. Will try again and cut the broth in half and for our tastes, add in chipotle. Definitely season to your tastes.
This recipe is a hit every time I make it!! I do season the chicken and broth to my taste and emulsify some of the great northern beans to make a little thicker but other than that 10 out of 10.
Thank you so much! I’m very glad to hear it’s a hit every time! Your tweaks sound delicious! 🙂
This isn’t chili, it’s watery soup. I had to take some liquid out and doctor it up but it still wasn’t great.
This recipe got me last place of 21 chilis in a cookoff lol. Very soupy and bland. We followed the recipe exactly so not sure what happened?
Hi!
It sounds like something may have been off in the process. One thing I always recommend is tasting and adjusting as you go, especially with seasoning. A bit of extra salt and spice will bring out the flavors and make a big difference. The type of broth you use can also impact the flavor—if it’s low-sodium or unsalted, you may need to add a bit more seasoning. Every palate is different, so don’t hesitate to tweak it to your taste as it cooks.
Oh no! Sorry to hear it didn’t turn out as expected, especially for a cookoff! Sometimes a few extra spices or a longer simmer can help deepen the flavor—hopefully, the next batch will be a winner! Thank YOU! 🙂
Can this be frozen? It is delicious but too much for one.
Yes, you can definitely freeze the leftovers for up to 3 months. Thaw it overnight in the fridge before reheating.
Turned out pretty dang good! The only mods I made for mine was using shallot instead of onion and I added a 3rd can of beans. I also seasoned just a tad more to my taste with extra cumin. It was just fine without the additional seasoning, so, I don’t know why anyone said it’s bland in other comments. It isn’t. At all. Just season to your tastes if you want it saltier or spicier. The overall recipe is a great fit for everyone since it sits relatively mild and you can make those additional pinches of whatever suits your taste at time of serving. It was great and I’ll be using this recipe again!
Sounds like you made some great adjustments! Glad to hear it turned out well and that the recipe is versatile. Enjoy making it again! Thank YOU! 🙂