This creamy and flavorful crockpot white chicken chili is the best with tender chicken, beans, corn and salsa. A hearty and easy recipe that is a weeknight favorite!
This chili is a favorite, along with my crockpot chicken enchilada soup, slow cooker turkey chili, and crockpot potato soup. I even make Wendy’s chili in my crockpot!
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Table of Contents
Why We Love White Chicken Chili in the Crockpot
This makes for the best white chicken chili recipe yet!
- Dump-and-go meals that only take 5 minutes of prep work are why I love slow cooker recipes like this one or my slow cooker crack chicken chili.
- Chili is a hearty meal that will fill up the whole family. Makes great leftovers too!
- It’s budget friendly and simple to prepare.
Recipe Ingredients
Some pantry staples mixed with chicken equal a meal that is hearty and comforting.
Find the full printable recipe with specific measurements below.
- Chicken: I like to use boneless, skinless chicken thighs or breasts because they shred so easily and the white meat absorbs the flavors well. The shredded chicken will soak in all the flavor!
- Beans: Most types of beans will work well in this chili, but I like to use mostly white beans, or a mixture of white kidney beans, cannellini beans, pinto beans, great northern beans, and light red kidney beans.
- Broth: Chicken broth helps cook the chicken and gives a nice backdrop to the crock pot chili.
- Corn: I like using white corn because of the color and the sweetness it adds.
- Seasonings: I used both salsa and salsa verde. The brightness of the salsa verde elevates the flavor and gives the chili a little heat. Just a little bit of chili powder, salt, and pepper is all you need to give this soup a nice pop of flavor.
- Sour cream: This makes the chili super creamy.
How to Make Crockpot White Chicken Chili
If you can open a can, you can make this white chicken chili recipe. It only requires a few ingredients dumped into a crockpot and the patience to wait for them to cook!
- Dump. Add chicken and broth to the crockpot. Season the chicken with salt and chili powder. Then add in beans, corn, salsa verde and salsa.
- Cook. Cook on high for 3 to 4 hours or on low for 5-6 hours. Remove chicken and shred, then place back in crockpot. Add the sour cream and stir. Then cook an additional 30 minutes.
- Serve. Ladle creamy white chicken chili into bowls and add your favorite toppings. Enjoy!
Crock Pot White Chicken Chili Serving Suggestions
- White chicken chili with toppings: Shredded Monterey Jack cheese or cheddar, lime wedges, fresh cilantro, avocado, red radishes or jalapeño.
- Chips: Tortilla strips, homemade tortilla chips or Fritos corn chips.
- Side dishes. Make this a complete meal by adding in cornbread muffins, warm homemade flour tortillas, or tortilla chips.
Love crockpot recipes? You’ll also love my green enchilada soup, crockpot chicken noodle soup, and crockpot lasagna soup.
More Easy Chili Recipes
Crockpot White Chicken Chili
Video
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 4 breasts)
- 1 (15-ounce) can chicken broth
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt , plus more to taste
- 4 (15-ounce) cans beans , rinsed and drained
- 1 (15-ounce) can white corn
- 1 cup salsa verde
- 1 cup chunky salsa
- ¾ cup sour cream , or cream cheese (at room temperature)
- Ground black pepper , to taste
Optional toppings: Tortilla chips, Scoop of sour cream, Avocado, Shredded cheese, Cilantro
Instructions
- Add to crockpot. In the bottom of a crockpot, add 2 pounds chicken and 15 ounces broth. Stir in 1 teaspoon chili powder and 1 teaspoon salt. Add 4 cans of beans, 1 can corn, 1 cup salsa verde, and 1 cup salsa.
- Slow cook then shred chicken. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours. Transfer the chicken to a cutting board and shred.
- Add sour cream. Return chicken the crockpot and add the sour cream or cream cheese. I like to place it on top and let it sit for about 10 minutes before stirring. Cook an additional 30 minutes. Salt and pepper, to taste.
- Serve. Ladle into bowls and top with your favorite toppings!
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
Want a little more spice? Use a medium-hot or hot salsa and add a can of green chiles and cayenne pepper to the crockpot for a bit more heat. You can also finely dice a jalapeno or serrano pepper if you really want to make it hot.
Sure, just follow my white chicken chili recipe. Simply bring the broth, salsa verde, salsa, and seasonings to a boil over medium-high heat. Add chicken, beans, and corn and reduce heat to medium-low. Let simmer until the chicken is cooked through. Shred the chicken and return to the pot. Stir in sour cream before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Yes, I love to double the recipe and freeze half of the soup for later. I would recommend freezing it without the sour cream mixed in because sometimes dairy can separate once frozen. Add the soup to a freezer bag or container and store it in the freezer for up to 2 months.
Thaw in the fridge overnight before enjoying. Then heat back up on the stove top or in the crockpot until warm. Mix in sour cream before serving.
Penni Deaton
This recipe is so good that I had to give a second review.
This is very flavorful and filling.
I use a rotisserie chicken, shredding it and mixing it in before adding the sour cream.
“I heart naptime” recipes are consistently wonderful.
Sarah @IHeartNaptime
Thank you for the kind words Penni! So glad you enjoy this crockpot white chicken chili and more recipes!
Penni Deaton
I only put in one can of the beans, because I wanted the soup to have plenty of liquid consistency.
It was delicious!
Sarah @IHeartNaptime
So glad you loved the crockpot white chicken chili!