The Ultimate Crock Pot White Chicken Chili: A Flavorful & Effortless Slow Cooker Recipe
Discover the heartwarming embrace of our Crock Pot White Chicken Chili, a truly comforting and profoundly delicious meal perfect for any occasion. This thick, rich chili is prepared low and slow, allowing its distinct layers of flavor to meld beautifully, ensuring a memorable experience for your entire family. Forget the fuss of complicated dinners; this recipe delivers maximum taste with minimal effort, making it an ideal choice for busy weeknights or relaxed weekend gatherings.
Why You’ll Love This Easy Slow Cooker White Chicken Chili
Are you a chili enthusiast looking to broaden your culinary horizons beyond the traditional red varieties? Our White Chicken Chili is precisely what you’ve been searching for. It features tender chicken, creamy beans, fresh vegetables, and a carefully selected blend of spices that come together to create a robust and incredibly satisfying dinner. Unlike its tomato-based counterpart, white chili offers a lighter, yet equally filling, profile. It’s naturally thick and hearty, promising to keep you warm and satisfied. Garnish with your preferred toppings, such as fresh lime slices, creamy avocado, vibrant cilantro, or crunchy tortilla chips, and prepare for a meal that’s simply irresistible.
“This recipe was so much better than I could have expected. So many layers of great flavor! Thank you for sharing this recipe!”
– Missy
Frequently Asked Questions (FAQs) About White Chicken Chili
The versatility of white chicken chili means it pairs wonderfully with a variety of sides, depending on how substantial you want your meal to be. For a light accompaniment, a simple bowl of cornbread or Mexican cornbread is fantastic for soaking up all the delicious broth. Crunchy tortilla chips are always a hit, adding a satisfying texture. Beyond the usual, consider serving it with a fresh green salad or a scoop of fluffy rice. For toppings, creativity is key! Classic choices include a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and slices of creamy avocado. Don’t forget a squeeze of fresh lime juice to brighten the flavors, and for an extra kick, a dash of hot sauce or sliced jalapeños.
Absolutely! While we typically use boneless, skinless chicken breasts for their lean protein, chicken thighs are an excellent alternative. They tend to be more forgiving during long cooking times in the slow cooker, remaining incredibly moist and flavorful. If you’re looking for a shortcut, pre-cooked shredded rotisserie chicken works perfectly. Just be sure to add it during the final 30-60 minutes of cooking, allowing it to warm through and absorb all the chili’s amazing flavors without drying out.
This particular recipe is designed to be wonderfully thick and hearty from the start, thanks to the starchy beans. However, if you prefer an even thicker consistency, there’s a simple trick: use a potato masher or the back of a spoon to gently mash some of the beans directly in the crock pot. The released starch will naturally thicken the chili. Alternatively, you can remove about a cup of the chili mixture, blend it, and then stir it back in. Avoid adding flour or cornstarch directly, as it can sometimes lead to a pasty texture.
You can certainly opt for canned beans for convenience! If using canned navy beans or cannellini beans, we recommend two (15-ounce) cans for this recipe. Make sure to thoroughly rinse and drain them before adding them to the slow cooker to remove excess sodium and any canning liquid. When using canned beans, you can skip the initial rinsing and sorting step and add them directly to the slow cooker along with the other ingredients, adjusting the cooking time slightly if needed, as they are already cooked.
Yes, this white chicken chili freezes beautifully, making it an excellent candidate for meal prep! Allow the chili to cool completely before transferring it into freezer-safe containers or heavy-duty freezer bags. Ensure there’s a little headspace if using containers, as liquids expand when frozen. It will keep well in the freezer for up to 3 months. To enjoy again, simply transfer the frozen chili to your refrigerator overnight to thaw. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or use your microwave until it’s heated through. Add a splash of chicken broth if it appears too thick after thawing.
Storing leftovers is straightforward! Once the chili has cooled to room temperature, transfer it to an airtight container. It will keep fresh in the refrigerator for 3-4 days. To reheat, you can use the stovetop over medium heat until simmering, or warm individual portions in the microwave. Leftovers often taste even better the next day as the flavors have more time to meld, making this recipe a fantastic option for packed lunches.
Essential Ingredients for a Flavorful White Chicken Chili
(See full recipe card below for exact measurements)
Crafting the perfect white chicken chili begins with a selection of fresh, high-quality ingredients that build a robust flavor profile. Here’s a closer look at what you’ll need:
- Dried Navy Beans: These small, creamy white beans are the heart of our chili, providing both texture and a natural thickening agent. While dried beans offer a superior texture and richer flavor when cooked low and slow, feel free to use canned beans as a convenient alternative (see FAQ for details).
- Boneless, Skinless Chicken Breasts: Lean and versatile, chicken breasts provide the perfect protein foundation. You can also use chicken thighs for a slightly richer flavor and even more tender results.
- Canola Oil: Essential for browning the chicken and sautéing the aromatics, canola oil has a neutral flavor and high smoke point.
- Sweet Onions & Celery: These classic aromatics form the flavor base, adding a subtle sweetness and earthy depth to the chili.
- Garlic Cloves: Fresh garlic is indispensable for its pungent, aromatic contribution, elevating the overall taste. We also use garlic powder for a layered garlic flavor.
- Spices: A careful blend of garlic powder, onion powder, ground cumin, dried oregano, and black pepper creates the signature savory and slightly smoky flavor of this white chili. Cumin is especially crucial for that warm, earthy chili essence.
- Fresh Jalapeños (Optional): For those who enjoy a touch of heat, finely chopped fresh jalapeños add a vibrant kick. Adjust the amount to your spice preference, or omit if you prefer a milder chili.
- Low Sodium Chicken Stock: This liquid base brings all the flavors together, ensuring a rich broth without excessive sodium. Using low sodium allows you to control the seasoning to your taste. You can always add more if you prefer a thinner consistency.
- Fresh Cilantro (Optional): Stirred in at the end, fresh cilantro brightens the chili with its distinctive, fresh herbal notes.
How to Make Crock Pot White Chicken Chili: Step-by-Step Instructions
Making this delicious white chicken chili in your slow cooker is incredibly simple. Follow these steps for a heartwarming meal:
Prepare the Beans: Begin by thoroughly rinsing and sorting 1 cup of dried navy beans. This critical step ensures any small rocks or debris are removed. Once clean, place the sorted beans evenly at the bottom of your 6-quart crock pot. These beans will absorb the rich flavors as they slowly cook to tender perfection.
Sear the Chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add your 2 pounds of boneless, skinless chicken breasts and brown them on both sides. The goal here isn’t to cook the chicken through, but rather to develop a beautiful golden crust, which adds a fantastic layer of flavor to the chili. If you’re pressed for time, this step can be skipped, but we highly recommend it for enhanced depth of flavor. Once browned, transfer the chicken directly on top of the navy beans in the slow cooker.
Sauté the Aromatics: Using the same skillet (no need to clean it – those browned bits add flavor!), add your chopped 2 small sweet onions and 1 celery rib. Sauté them over medium heat for approximately 5 minutes until they begin to soften and become fragrant. Next, add 2 minced garlic cloves and cook for another 30 seconds to 1 minute, just until the garlic is aromatic. Be careful not to burn the garlic, as it can turn bitter.
Build the Flavor Base: Stir in the spices: 1 tablespoon garlic powder, 1 tablespoon onion powder, 3 teaspoons ground cumin, 1 teaspoon dried oregano, and ½ teaspoon black pepper. Cook for about 1 minute, stirring constantly, allowing the spices to toast and release their full aroma. This step is crucial for deepening the chili’s overall flavor.
Add Liquids and Simmer: Pour in 2 tablespoons of chopped fresh jalapeños (if using for a touch of heat) and 2 (32-ounce) containers of low sodium chicken stock. Bring the mixture to a gentle boil in the skillet, allowing all the ingredients to combine and the flavors to begin infusing.
Slow Cook to Perfection: Carefully pour the entire aromatic mixture from the skillet over the chicken and beans in the crock pot. Secure the lid tightly. Cook on LOW for 6 hours or on HIGH for 4 hours. It’s important to resist the urge to lift the lid during cooking, as this releases heat and prolongs the cooking time.
Shred and Finish: Once the cooking time is complete and the chicken is fork-tender, remove the chicken breasts from the crock pot. Using two forks, easily shred the chicken into bite-sized pieces. Return the shredded chicken to the crock pot, along with ¼ cup of chopped fresh cilantro (if desired). Stir everything together to combine. At this point, taste and adjust seasonings. If you prefer a thinner chili, add a bit more chicken stock or broth until you reach your desired consistency.
Serve and Enjoy: Ladle the hot white chicken chili into bowls and serve immediately. Customize each serving with your favorite toppings, such as a dollop of sour cream, slices of fresh avocado, a wedge of lime, or a handful of crispy tortilla chips for an added crunch. This chili is incredibly versatile and always a crowd-pleaser!
Expert Tips for the Perfect White Chicken Chili
- Don’t Skip Browning the Chicken: While optional if you’re truly short on time, browning the chicken adds a crucial layer of flavor (the Maillard reaction!) that elevates the chili.
- No Peeking! Resist the temptation to lift the lid of your slow cooker. Each time you do, heat escapes, and it can add up to 20-30 minutes to your cooking time, potentially drying out the ingredients.
- Adjust Spice to Taste: The jalapeños add a mild to medium heat. If you love a spicier chili, feel free to add an extra jalapeño or leave in some of the seeds. For milder, remove all seeds and membranes.
- Thickening Naturally: As mentioned in the FAQs, mashing some of the beans is the best way to thicken the chili without using flour or cornstarch, which can alter the texture.
- Seasoning is Key: Always taste and adjust salt and pepper at the end. Since chicken stock can vary in sodium content, it’s best to add salt incrementally until it’s perfect for your palate.
- Fresh Herbs Make a Difference: While optional, fresh cilantro stirred in at the end brightens the entire dish and adds a fresh, aromatic finish.
Explore More Comforting Chili Recipes
If you loved this white chicken chili, you’re in for a treat! Our collection of chili recipes offers a variety of flavors and styles, all designed to bring warmth and comfort to your table. From classic beef to other chicken and turkey variations, there’s a chili for every craving. Dive in and find your next family favorite:
- The Best Crock Pot Chili
- Slow Cooker Ultimate Beef Chili
- Copycat Wendy’s Chili
- Cincinnati Chili
- Homemade Hot Dog Chili
- White Chicken Chili with Cornbread Dumplings
- Crock Pot Turkey Chili
- Crack Chicken Soup with Cheddar Bay Biscuit Topping
- Creamy White Chicken Enchilada Soup
- Crock Pot Dr Pepper Chili
- 75 Fall Crock Pot Dinners
Original published: January 2021
Updated and republished: September 2025
Crock Pot White Chicken Chili
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10 minutes
6 hours
6 hours 10 minutes
8
Brandie Skibinski
Ingredients
- 1 cup dried navy beans (see notes below about using canned)
- 1 Tablespoon canola oil
- 2 pounds boneless, skinless chicken breasts (about 2-3)
- 2 small sweet onions
- 1 celery rib
- 2 garlic cloves
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 2 Tablespoons chopped fresh jalapeños (optional)
- 2 (32 ounce) containers low sodium chicken stock (more if you like a chili with more broth)
- ¼ cup chopped fresh cilantro (optional)
To serve:
- sliced limes, avocado, sour cream and tortilla chips
Instructions
- Rinse and sort 1 cup dried navy beans (removing any small rocks, etc.) Place into the bottom of a 6-quart crock pot.
- In a large skillet, heat 1 Tablespoon canola oil over medium-high heat and brown 2 pounds boneless, skinless chicken breasts on both sides. You’re not cooking the chicken all the way through, just getting some color on it. NOTE: If you are short on time, just skip this step.
Place chicken on top of the navy beans in the slow cooker.
- Chop 2 small sweet onions and 1 celery rib and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat then add 2 garlic cloves and cook just until fragrant (about 30 seconds to one minute).
- Add in 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 3 teaspoons ground cumin, 1 teaspoon dried oregano and 1/2 teaspoon black pepper. Stir to combine.
- Stir in 2 Tablespoons chopped fresh jalapeños and 2 (32 ounce) containers low sodium chicken stock and bring to a boil.
- Pour mixture into the crock pot on top of the chicken.
- Cover and cook on low for 6 hours or high for 4 hours. Do not lift the lid while cooking.
- Remove chicken from crock pot and shred with two forks then add it back into the crock pot along with 1/4 cup chopped fresh cilantro Stir to combine.
- Then serve topped with sliced limes, avocado, sour cream and tortilla chips.
Video
Notes
- If you like a “thinner” chili, just add a bit more chicken broth until you get it how you like it.
- Canned navy beans or cannellini beans can be used. I would recommend using two cans for this recipe. Just switch them out with the dried beans.
- Chicken thighs can be used instead of chicken breasts.
- Add additional salt to your taste. Start with one teaspoon and go from there.
- I use a combination of fresh garlic and garlic powder. I like the depth of flavor that it adds. But feel free to use all fresh garlic or all garlic powder rather than a combination.
- Top this with any of your favorite toppings that would complement this dish well such as avocados, limes, sour cream, etc.
Main Course
American
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.