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white chicken chili in a bowl

Crock Pot White Chicken Chili

Katerina | Diethood
This Crock Pot White Chicken Chili is loaded with chicken, corn, beans, and even a splash of beer. Hearty yet nutritious, it's simple to make and just plain tasty!
Servings : 6 serves
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 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


  • 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.


  • 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.


Calories: 216 kcal | Carbohydrates: 14 g | Protein: 21 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.01 g | Cholesterol: 48 mg | Sodium: 144 mg | Potassium: 700 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 214 IU | Vitamin C: 8 mg | Calcium: 32 mg | Iron: 1 mg

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.

Course: Dinner, Side Dish
Cuisine: American, American/Southwest
Keyword: chicken chili, crockpot white chicken chili, white chicken chili, white chicken chili recipe