This crockpot white chicken chili features tender slow cooked chicken breast and veggies in a savory and creamy broth. Perfect for a chilly night! We like to top our bowl with tortilla chips, cilantro, and avocado!
Our creamy Crockpot White Chicken Chili is a Fall favorite! Perfect on chilly nights, rich and hearty, creamy and savory, loaded with white beans and tender chicken – yum!
We love making soup in the slow cooker. After cooking for hours, it just tastes so much more flavorful!
This is a ‘cheater’ version of white chicken chili, made with canned beans in the crockpot – it takes just 10 minutes to toss together and couldn’t be easier!
If you’re looking for a white chicken chili using dried beans and cooked on the stove, try our stovetop White Chicken Chili.
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Chicken – I’m using boneless, skinless chicken breasts. No need to chop them up either, they’ll get perfectly tender and shreddable in the slow cooker. You could also use boneless chicken thighs for this!
Veggies – This white chicken chili is packed with lots of great veggies! You’ll start with some diced onion and minced garlic. You’ll also be adding in canned corn, and canned Great Northern Beans.
Peppers – A can of diced green chiles is going to add good flavor and a bit of spice to the chili. I’m also adding in one small minced jalapeno. That is optional if you don’t want too much spice!
Chicken Broth – This will add even more savory chicken flavor, and it’ll make up the majority of the liquid in the chili.
Heavy Cream – This will get mixed up with the chicken broth to make the rich and creamy broth that the chicken and veggies will slow cook in.
Seasoning – You’ll need some standard chili seasoning ingredients including cumin, chili powder, salt, and pepper.
What We Love About This Recipe:
- The slow cooker makes the chicken so tender and juicy!
- It’s an easy recipe that doesn’t require much of any work. Just add everything to your crockpot and let it slow cook!
- This one is easy to customize – use your favorite cut of chicken, add more or less spice, and top your bowl of soup with all your favorite fixings.
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
How To Make White Chicken Chili in the Crockpot:
Combine: To begin this recipe you’ll basically just add all of the listed ingredients except for the heavy cream to your slow cooker. Once you’ve got the chicken, veggies, and seasonings in there stir it all up to combine.
We like a little spice in our chili so we add one jalapeno. You may use more, less, or none depending on your preferences.
Slow Cook: When everything is well combined you can cover the crockpot and begin slow cooking the chili on low for 8 hours or on high for 4 hours. By then the chicken should be perfectly fork tender!
Shred: Remove the chicken breasts from the crockpot and shred them up with a couple of forks. You can then return the shredded chicken to the crockpot.
Cream: Finally, pour in the heavy cream and stir it up until it’s combined with the rest of the chili. Cover the crockpot and let it cook on high for about 10 minutes to warm the cream and complete the chili.
Serve: This crockpot white chicken chili is best served with lots of good toppings! We like to add sliced avocado, tortilla strips, and fresh cilantro. Some other good choices include more jalapenos, sour cream, and cheese!
You can keep this chili stored in the fridge for about 4 days in an airtight container.
Yes, it’ll last for up to a couple of months if it is stored well in a freezer safe container or bag. You’ll want to let it thaw overnight before reheating!
I’d say it has a little spice but is not overly spicy The green chiles are very mild unless you buy the extra spicy kind. If you’re worried about it being too spicy just omit the jalapeno, the green chiles don’t add much heat at all!
MORE HOMEMADE CHILI RECIPES!
- Crockpot Turkey Chili
- Hot Dog Chili & Air Fryer Hot Dogs
- Steak Chili
- Keto Chili
- Taco Chili
- Buffalo Chicken Chili
Crockpot White Chicken Chili
- 1 ½ pounds boneless, skinless chicken breasts
- 1 yellow onion diced
- 1 small jalapeno minced
- 3 cloves garlic minced
- 12 ounces canned diced green chiles
- 3 cups chicken broth
- 30 ounces canned Great Northern Beans drained and rinsed
- 15 ounces canned corn drained
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1 cup heavy cream
- Add everything but the heavy cream to the slow cooker and stir to combine.
- Cover and cook on low for 8 hours or high for 4 hours, until the chicken easily shreds with a fork.
- Remove the chicken from the slow cooker and shred with a fork.
- Return the chicken to the slow cooker along with the heavy cream. Stir to combine.
- Cover and cook on high for 10 minutes to warm the cream.
- Stir well and serve with desired toppings.