This crockpot white chicken chili recipe is made with tender chicken, beans, flavorful salsa and a creamy base. Takes just 5 minutes of prep and is great for busy weeknights.
Table of Contents
Why We Love White Chicken Chili
This makes for the best white chicken chili recipe yet!
- Dump-and-go meal that only takes 5 minutes of prep work. That’s why I just love slow cooker recipes.
- Chili is a hearty meal that will fill up the whole family. Makes great leftovers too!
- It’s budget friendly and simple to prepare.
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, 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.
You can serve the soup as-is or load it up with all your favorite toppings!
- Cheese: Have shredded cheese sprinkled on top. We love the Mexican blend or a cheddar cheese.
- Chips: Tortilla strips or tortilla chips give a crunchy chip texture.
- Garnish: Thinly slice red radishes, lime, jalapeño, or an avocado to place on top of the soup to add more to the appearance of the soup.
- Cilantro: Fresh cilantro adds a colorful green color and freshness to the white chicken chili.
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 soup into bowls and add your favorite toppings. Enjoy!
Tips for Making White Chicken Chili in the Crockpot
Make the perfect chili with the right amount of heat, double or even triple the batch of chili, or create your own savory flavor.
- Heat levels. 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.
- Batches. Double the recipe to make a big batch that will feed all your friends and family.
- Side dishes. Make this a complete meal by adding in cornbread muffins, warm tortillas, or tortilla chips.
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, cannellini beans, white kidney beans, light red kidney beans, or pinto beans.
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.
You sure can! If you want to speed things up, you can add shredded rotisserie chicken with 30 minutes left in cooking time. The shredded chicken is already tender and easy to shred using forks.
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. 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.
5 star review
“The easiest dump-and-go recipe for working parents! And enough toppings that the kids love it too (except when I add beans that are not white :))”-Nnrnndr
Make Ahead and Freezing Creamy Chicken Chili
Double this homemade white chicken chili recipe for the next day or freezing at a later time. Follow these guidelines for freezing, storing, and reheating chicken chili!
- Freezing. 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.
- Storing. Add the soup to a freezer bag or container and store it in the freezer for up to 2 months.
- Reheat. 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.
More Easy Chili Recipes
Crockpot White Chicken Chili
- 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
- 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 highfor 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 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.
- Ladle into bowls and top with your favorite toppings!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!