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Crockpot White Chicken Chili

A creamy and delicious crockpot white chicken chili recipe that’s perfect for a chilly day! Takes just 5 minutes of prep and is great for busy weeknights. Add your favorite toppings and dig in!

Bowl of white chicken chili.
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Crockpot White Chili Recipe

This dish combines two of my favorite things: soup and my crockpot. I just love dump and go meals, especially when there’s soup involved. This chili is a favorite, along with my slow cooker enchilada soup , slow cooker turkey chili and crockpot potato soup.

This white chicken chili was a family favorite growing up. I adjusted my mom’s recipe slightly by adding in a cup of salsa verde for a little extra kick. It’s definitely not a spicy soup, but if you want to add a little heat, you could use a medium-hot salsa. If you don’t like the extra spice, use a mild salsa.

The best part about this recipe is that it only takes 5 minutes of prep work. Then the slow cooker does all the rest. Perfect for busy afternoons. That’s why I just love slow cooker recipes…so easy and they help create delicious meals that the whole family loves!

Recipe Ingredients

Some pantry staples mixed with chicken equal a meal that is hearty and comforting.

White chicken chili ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Chicken: I like to use boneless, skinless chicken breasts because they shred so easily and the white meat absorbs the flavors well.
  • Beans: Most type of bean will work well in this chili, but I like to use mostly white beans, or a mixture of white kidney beans, pinto beans, great northern beans, and light red kidney beans.
  • Salsa verde: The brightness of the salsa verde elevates the flavor and gives the chili a little heat.
  • Salsa: I like to use a salsa with a lot of flavor and that tastes really fresh.
  • Broth: Chicken broth helps cook the chicken and gives a nice backdrop to the chili.
  • Corn: I like using white corn because of the color and the sweetness it adds.
  • Seasonings: 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.

Favorite Toppings

You can serve the soup as-is or load it up with all your favorite toppings! Any of the below would taste delicious:

How to Make Crockpot White Chicken Chili

If you can open a can, you can make this chili. It only requires a few ingredients dumped into a crockpot and the patience to wait for them to cook.

Crockpot full of white chicken chili ingredients.
  • 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 soup into bowls and add your favorite toppings. Enjoy!

To Thicken the Soup

This soup does have a thick and creamy texture, however there are a few ways to thicken it even more if preferred:

  • Use cream cheese instead of sour cream. It tends to thicken up a bit more.
  • Use less broth. You can start with using half the amount, then add in more as needed.
  • Add cornstarch. In a small bowl, mix 1 Tablespoon of cornstarch with a few spoonfuls of broth. Then add the mixture to the soup and stir.
Ladle full of white chicken chili.

Recipe FAQs

What are your favorite beans to use in this crockpot white chicken chili?

I love to use a variety of beans in my chili, however you could definitely just use one kind. The beauty of this recipe is that you can just throw in whatever type of beans are in your pantry, such as great northern beans, white kidney beans, light red kidney beans, or pinto beans.

Can I make this vegetarian?

Absolutely! All it takes is a quick swap of the chicken broth for a vegetable broth and omitting the chicken. I might add a few extra cans of beans to keep the chili hearty, but it should work fine other than that.

Can I use rotisserie chicken?

You sure can! If you want to speed things up, you can add shredded rotisserie chicken 30 minutes left in cooking time.

How can I kick up the heat?

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.

Can I make this on the stovetop?

Sure. 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 chicken and return to the pot. Stir in sour cream before serving.

Freezing

I love to double the recipe and freeze half of the soup for later. I’d 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 in freezer for up to 2 months. Thaw in the fridge overnight before enjoying. Then heat back up on the stove or in the crockpot until warm. Mix in sour cream before serving.

Crockpot white chicken chili served in a white bowl.

Love crockpot recipes? You’ll also love my green enchilada soup, slow cooker chicken enchilada soup and crockpot lasagna soup.

More Easy Chili Recipes

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Crockpot white chicken chili served in a white bowl.

Crockpot White Chicken Chili

5 from 44 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
A creamy and delicious crockpot white chicken chili that's perfect for a chilly day! Takes just 5 minutes of prep and is great for busy weeknights. Add your favorite toppings and dig in!
Prep Time: 5 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 35 mins
Servings: 8

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
  • Ground black pepper , to taste

Optional toppings: Tortilla chips, Scoop of sour cream, Avocado, Shredded cheese, Cilantro

    Instructions

    • In the bottom of a crockpot, add the chicken and broth. Stir in the chili powder and salt. Add the beans, corn, salsa verde, and salsa.
    • Cover and cook on high 3 to 4 hours or on low for 5 to 6 hours. Transfer the chicken to a cutting board and shred. Return to the crockpot and stir in the sour cream. Cook an additional 30 minutes. Salt and pepper, to taste. 
    • Ladle into bowls and top with your favorite toppings! 

    Video


    Notes

    Beans: I use a mix of Great Northern, white, pinto and light kidney beans. Feel free to use whatever is in your pantry. 
    Freeze: I’d recommend freezing it without the sour cream mixed in, because sometimes dairy can separate once frozen. Add the soup to a freezer bag or an airtight container and store in freezer up to 2 months. Thaw in the fridge overnight before enjoying. Then heat back up on the stove or in the crockpot until warm. Mix in sour cream before serving.
    Storage: Store leftovers in an airtight container in the refrigerator up to 5 days. 

    Nutrition

    Serving: 1g | Calories: 493kcal | Carbohydrates: 62g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 1059mg | Potassium: 1701mg | Fiber: 12g | Sugar: 9g | Vitamin A: 577IU | Vitamin C: 7mg | Calcium: 196mg | Iron: 7mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish
    Cuisine: Mexican

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