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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!
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.
Get ready to warm up with a delicious bowl of crockpot white chicken chili. This easy-to-follow recipe combines chicken with a rich combination of ingredients like beans, green chilies, corn, and even a splash of beer, all seasoned with classic Southwestern spices. The result is a hearty, flavor-packed chili that’s perfect for cozy nights. And the best part? The crockpot does almost all the work, making it an easy meal that will satisfy everyone at the table!
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 crockpot 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 or dietary needs. 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.
- 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 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 flavorful crock pot white chicken chili. 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
Who can resist chili, right? It’s perfect for those cold winter nights, easy to whip up, and super tasty. It’s also good for you and fills you up. Here are some tips and tricks for making the most of your home-cooked chili.
- 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 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 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 crock pot 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.
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
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Crock Pot White Chicken Chili
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 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 (4.5 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
- 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
- Arrange the chicken on the bottom of your slow cooker. Add chicken broth, beer, onion, garlic, beans, green chilies, and corn. Stir in cumin, salt, pepper, chili powder, and paprika.
- 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 the chicken is done.
- Remove the chicken breasts from the pot and transfer them to a cutting board; let cool for a few minutes, then shred the chicken and set it 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 the shredded chicken back into the soup. Taste the chili for salt and pepper and adjust accordingly.
- Ladle the white chicken chili into bowls; serve with lime wedges and garnish with avocado, jalapeno slices, sour cream, and cilantro.
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.
- 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.
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! 🙂