Slow Cooker White Chicken Chili

Whenever the temperature dips and soup season arrives, I find myself using my crockpot even more than usual more. I am convinced that this slow cooker white chicken chili is the reason crockpots exist. No stress. Just tender chicken, hearty beans, spicy chile, and a house that smells divine.

ladle full of white beans and chicken in a creamy broth

Slow Cooker White Chicken Chili

This slow cooker white chicken chili is a creamy, hearty soup filled with tender chunks of savory chicken, soft white beans, green chile, and plenty of spices. I’ve tried more than my fair share of chili recipes, even a fair number of slow cooker chilis.

And, given the choice? I’ll take a slow cooker chili every time. Low heat over long hours is the only magic in this recipe. But, dang does it do the trick. It transforms all the ingredients and flavors into an incredible, hearty dinner that we keep coming back to. I like to serve it up alongside a batch of my favorite easy drop biscuits, hot and fresh and still steaming from the oven.

overhead shot of white chicken chili in pottery bowl on wooden table top

Slow Cooker White Chicken Chili Recipe

And, when I think of slow cooker meals, there’s not much about this one that I could change. It’s simple enough to throw together ahead of time for a weeknight meal. But, the experience of eating it is one that you’ll want to slow down and savor.

I really only have one tip specifically for this slow cooker white chicken chili recipe. Take the chicken breasts out of the crock pot to shred them. You’ll never have to go fishing for a stubborn chunk that you missed. And, it lets you more easily work with the meat. I used to always shred my meat in the slow cooker, but now I never do.

I’ve listed all of my family’s favorite toppings as optional ingredients in the recipe card. But, I’m always curious. What will you add to this chili to make it your own? Be sure to let me know in the comments how it turned out!

Freezer Meal Tip

Allow the soup to cool completely before transferring to freezer-safe containers. The soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top. I’ve also prepped all ingredients except the cream and sour cream and frozen the uncooked mixture in a large Ziploc freezer bag. When ready to cook, thaw completely and then cook as outlined above.

process photo collage of crockpot chicken chili

Crockpot White Chicken Chili

This crockpot white chicken chili joins a long list of crockpot recipes that I’m quite proud of. If you’ve eaten Thanksgiving dinner at my house, then you know that my appreciation of the humble slow cooker is extensive, to say the least!

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

close up of white chicken chili in crockpot with ladle

What to Serve With Crockpot Chili

One of my favorite things about cooking with a slow cooker is that it leaves the oven free to use! So, if you want my advice on what to serve with crockpot chili, here are a couple of our favorites.

Corn spoon bread is loaded with buttery, sweet corn. It’s pure southern comfort. And the balance of slightly sweet goes perfectly alongside this savory chili. You can also bake a more traditional sweet cornbread if you prefer!

But, no matter what you decide to serve this slow cooker white chicken chili with, I hope you love it as much as we do!

Slow Cooker White Chicken Chili

Rich, hearty, and delicious, this slow cooker white chicken chili is the kind of dinner you'll linger over thanks to your trusty crockpot.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 383kcal

Ingredients

2 pounds boneless skinless chicken breasts
1 medium onion chopped into ½" pieces
4 cloves garlic minced
30 ounces canned great northern beans or (2) 15-oz cans
24 ounces chicken broth
8 ounces chopped green chile about 1 cup, adjust for additional heat
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon freshly ground black pepper
¼-½ teaspoon cayenne pepper adjust for additional heat
1 teaspoon kosher salt adjust to taste
1 cup sour cream
½ cup heavy cream
fresh limes cut into wedges

Optional Toppings

shredded cheese
sour cream
hot sauce
sliced avocados
chopped fresh cilantro
small tortilla strips

Instructions

Combine the chicken, onion, garlic, beans, chicken broth, green chile, cumin, oregano, black pepper, cayenne pepper, and salt in the crockpot. Cover with a lid and cook on LOW heat for 7-8 hours.
When the chicken is tender enough to pull apart, shred it gently, leaving plenty of bite-size pieces. Stir to mix the chicken throughout the soup.
In a separate bowl or large glass measuring cup, whisk together the sour cream and heavy cream until smooth and then pour over the mixture in the crock-pot. Stir to combine and cook on low for another half hour or so, until the soup is warm throughout.
Taste the soup and adjust the salt as desired. Serve with a squeeze of lime and the toppings of your choice.