This Crock Pot White Chicken Chili Recipe is loaded with chicken, corn, beans, and even a splash of beer. Hearty yet healthy, it’s simple to make and just plain tasty!
Crock Pot White Chicken Chili Recipe
Get ready to warm up with a delightful bowl of Crock Pot White Chicken Chili, a flavorful and comforting dish that’s perfect for any time you need a good meal.
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 itself does almost all of the work!
Whether you cook it on high for a quicker meal or low for a slow-simmered flavor, the result is a hearty chili that’s sure to impress. Garnish with avocado, jalapeno slices, sour cream, and cilantro, then serve with lime wedges for a meal that’s both delicious and nourishing.
Prefer beef chili? Check out my no bean chili recipe!
Why We Love This Chicken Chili
Here are just a few reasons this white chicken chili is one of our all-time favorite recipes for fall and winter.
- Flavorful Combination: A blend of chicken, white beans, green chilies, and spices creates a rich and satisfying taste.
- Easy to Make: With the option to use a slow cooker, this chili practically cooks itself, requiring minimal hands-on time.
- Versatile: It can be adjusted to suit different tastes or dietary needs, and you can play with garnishes to change the flavor profile.
- Healthy and Hearty: Packed with protein and nutritious ingredients, it’s a good-for-you meal that fills you up.
- Perfect for Any Occasion: Whether it’s a casual family dinner, a game day feast, or a comforting meal on a cold night, this chili 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.
What You’ll Need
White chicken chili ingredients are a bit different than standard chili ingredients since it’s not a tomato-based dish. But you’ll still find some of the same spices. See the recipe card below for exact measurements.
- Chicken – Boneless, skinless chicken breasts are perfect but you can also use rotisserie chicken as a shortcut.
- Chicken broth – Be sure to grab low sodium to avoid overly salty soup.
- Beer – Adds an additional depth to the flavor. 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.
- Onion & garlic
- Great Northern Beans – Be sure to use low sodium and rinse before using. These add a creaminess to the chili.
- Green chilies – Add a touch of heat.
- Sweet corn kernels – Corn adds sweetness and texture to the chili.
- Spices – Cumin, chili powder, paprika, salt, and pepper season this chili.
- Garnishes – I like to serve this chicken chili with lime wedges, avocado, jalapeno, sour cream, and fresh cilantro. These are all optional but recommended!
How To Make White Chicken Chili
Who can resist a chicken 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.
- 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 crockpot and stir. Add the chicken back to the crockpot as well.
- Enjoy. Ladle into bowls and top with your desired garnishes.
Tips & Variations
Here are a few tips and variations for making this white chicken chili recipe.
- Check for doneness. Ensure the chicken is cooked through by using a meat thermometer. 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, since the spiciness of chilies and salt content in broth can vary.
- Make vegetarian white chili. Omit the chicken and use vegetable broth, adding extra beans or other plant-based proteins.
- Try different beans. Try using cannellini beans or chickpeas as a substitute for Great Northern Beans.
- Make a creamier broth. For a creamier chili, you can add a splash of heavy cream or a dollop of sour cream to the pot just before serving.
- Make it alcohol-free. If you prefer not to use beer, simply replace it with additional chicken broth or water.
- Add additional veggies. Feel free to add other vegetables like bell peppers or diced tomatoes for more texture and flavor.
Serving Suggestions
I love to serve white chicken chili with some crusty bread, cornbread, or biscuits for dipping. Trust me, you want to ensure that every single drop of broth is soaked up!
Beyond that, you can easily serve this chicken chili as a full meal – especially if you add some of the toppings. But if you want to add a little something else, red cabbage slaw pairs very well with the flavors, and jeera rice will turn it into a more substantial meal.
Storing and Freezing Chicken Chili
- Fridge. To refrigerate, transfer the cooled leftovers to an airtight container; seal and keep in the fridge for up to 4 days.
- Freezer. To freeze, place cooled chili in a freezer-safe container or heavy-duty freezer bags and freeze for up to 3 months. Thaw in the fridge.
- Reheat. You can easily reheat larger portions on the stovetop or individual servings in the microwave.
More Chili Recipes
- Slow Cooker Beef Chili
- Turkey Chili With Butternut Squash
- Texas No Beans Chili
- Chili Stuffed Poblano Peppers
ENJOY!
Crock Pot White Chicken Chili
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
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.
