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 slow cooker recipe is one you’ll absolutely want to keep handy! My slow cooker crack chicken and crockpot honey garlic chicken are just as perfect for 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, adding jalapeños for an extra kick, or stirring in Buffalo wing sauce to make a Buffalo chicken chili.
- 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
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.