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Bowl full of white chicken chili topped with tortilla chips and sliced jalapeno.
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Crockpot White Chicken Chili

This creamy white chicken chili is made in the crockpot with minimal prep work. So simple, and it turns out rich and hearty.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Servings 8
Calories 384kcal

Equipment

  • Slow Cooker

Ingredients

  • 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
  • 2 teaspoons chili powder
  • 1 teaspoon salt more to taste
  • 1 teaspoon cracked pepper
  • 1 cup heavy cream

Instructions

  • 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.

Notes

We like a little spice in our chili so we add one jalapeno. You may use more, less, or none depending on your preferences.
We top our white chicken chili with sliced avocado, tortilla strips, and fresh cilantro. Other options include sliced jalapenos, sour cream, and shredded cheese.

Nutrition

Calories: 384kcal | Carbohydrates: 35g | Protein: 29g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 990mg | Potassium: 888mg | Fiber: 6g | Sugar: 2g | Vitamin A: 619IU | Vitamin C: 22mg | Calcium: 112mg | Iron: 3mg