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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 was the most bland soup ever and horrible consistency. My husband who is an absolute garbage disposal couldn’t even finish it.
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!
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.
It was good but not of chili consistency.
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.
This recipe looks delicious but it is NOT gluten free. Beer has gluten in it.
I just used gluten free beer to make it gluten free.
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!
I’m very glad you enjoyed it! Thank you for chiming in! 🙂
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!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
What is the serving size to go with the nutritional value?
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.
I often just mash/pulverize some of the beans intended for the soup. Gives it a creamy texture and no extra ingredients added!
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.