Tender chicken, creamy white beans, and a thick, flavorful broth scented with herbs and spices make this white bean chicken chili crockpot recipe a comforting slow-cooker classic. The soup itself is naturally dairy-free and satisfying on its own, but it truly shines when topped with shredded cheese, sliced avocado, torn cilantro, lime wedges, and a dollop of sour cream.
White Chicken Chili Crockpot Recipe
Nearly thirty years ago, shortly after we were married, a couple from church served this recipe at dinner. It was so good I asked for the recipe that night, and it quickly became a staple during soup season. What sets it apart is its balance of bright, warming flavors and the ease of the slow cooker.
This is not your typical heavy chili. It’s lighter and brighter while still delivering the comforting spices you want on a cold evening. The slow cooker makes it a set-it-and-forget-it meal: toss in beans, chicken, broth, and a few essential spices, and by dinner the house will smell incredible and the meal will be ready. It’s an effortless way to feel like a kitchen pro.
White Bean Chicken Chili Crockpot
White beans add a silky creaminess to the broth and bring hearty nutrition to the bowl. You can use navy or small white beans for a classic texture; cannellini beans also work beautifully. If needed, pinto beans can be substituted in a pinch.
For the chicken, I like a mix of boneless, skinless breasts and thighs because the combination adds more flavor and variety in texture. If you prefer one cut or have only one type on hand, that will work fine too—this chili is forgiving and delicious either way.
Crockpot White Chicken Chili
If you have an extra five minutes, start by sautéing the onions, celery, diced green chiles, garlic, and spices in a little olive oil. This quick step builds a depth of flavor that the slow cooker alone can’t achieve and gives the chili an extra layer of complexity. It’s optional, and the recipe will still be good without it, but the sautéed aromatics and a splash of vinegar lift the finished soup.
The real freshness comes from the garnishes: lime wedges, torn cilantro or parsley, green onions, and creamy slices of avocado. Add sour cream or Mexican crema for richness, a few drops of hot sauce for heat, and crunchy corn chips for contrast. The variety of temperatures, textures, and flavors makes each spoonful satisfying.
Save this recipe and make it part of your rotation. Once you try it, come back and share how you served it.
White Bean Chicken Chili Crockpot
Rebecca Lindamood
Equipment
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1 6-quart (or larger) slow cooker
Ingredients
For the White Bean Chicken Chili:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 4-ounce cans diced roasted green chiles, drained
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 2 pounds boneless, skinless chicken (breasts, thighs, or a combination)
- 1 bay leaf
- 4 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 15-ounce can navy, small white, or cannellini beans, drained and rinsed
- 1 cup frozen corn kernels
- Chicken bouillon cube (optional, for extra chicken flavor)
To Serve:
- Shredded pepper jack or Monterey Jack, crumbled Cotija, sliced green onions, sliced jalapeños, lime wedges, diced avocado, torn cilantro, Mexican crema or sour cream, hot sauce, and corn chips.
Instructions
Optional First Step to Create Depth of Flavor:
- Heat the olive oil in a skillet over medium-high. Add the diced onions and celery with a pinch of salt and sauté about 3 minutes, until fragrant and beginning to soften and lightly brown at the edges.
- Add the garlic and cook for another minute. Stir in the diced chiles, cumin, remaining salt, oregano, black pepper, and coriander. Cook, stirring, for about 1 minute, then remove from heat.
To Make the White Bean Chicken Chili
- Place the onion, celery, diced roasted green chiles, garlic, cumin, kosher salt, dried oregano, coriander, and bay leaf into a 6-quart or larger slow cooker. If you skipped the sauté step, stir to evenly coat the vegetables with spices.
- Nestle the chicken into the vegetables and pour the chicken broth and apple cider vinegar over the top.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours. You can cook up to 8 hours on LOW, but the chicken will become very tender and shred more.
- About 30 minutes before serving, add the drained beans and the frozen corn. Taste and, if you want a stronger chicken flavor or more salt, add a chicken bouillon cube and stir to dissolve.
- Stir, re-cover, and cook for the final 30 minutes.
- Use tongs to transfer the chicken to a bowl and shred into bite-sized pieces with two forks or by hand. Return the shredded chicken to the slow cooker, remove the bay leaf, and stir to combine. Serve with desired garnishes.
Notes
For precise nutrition, enter your exact ingredients and serving size into a trusted nutrition calculator.
Nutrition
Carbohydrates: 31g
Protein: 41g
Fat: 8g
Saturated Fat: 1g
Sodium: 1846mg
Fiber: 10g
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients and portions you use.
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