Go Back
crockpot-creamy-white-chicken-chili_feature

Easy Creamy White Chicken Chili Crockpot Recipes

This creamy white chicken chili is a comforting slow-cooker dish featuring tender chicken, white beans, corn, and green chilies in a flavorful broth. It's incredibly easy to prepare, naturally gluten-free, and perfect for busy weeknights or game day gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
  • 1 (15 oz) can corn, drained
  • 2 (4 oz) cans diced green chilies
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 1 cup sour cream or Greek yogurt
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro for garnish

Method
 

Instructions
  1. Place the chicken breasts or thighs in the bottom of your crockpot. Add the diced onion, minced garlic, drained beans, corn, and green chilies around the chicken.
  2. Sprinkle the cumin, oregano, chili powder, salt, and pepper over the ingredients. Pour the chicken broth over everything, making sure the chicken is mostly submerged.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The chicken should be tender and easily shred with a fork.
  4. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
  5. Stir in the sour cream or Greek yogurt and shredded cheese until well combined. Let it cook for another 15-20 minutes to allow the cheese to melt and flavors to blend.
  6. Ladle the chili into bowls and garnish with fresh cilantro. Serve with tortilla chips, avocado slices, or additional cheese if desired.

Notes

Chicken thighs give richer flavor than breasts. Add dairy products at the end to prevent curdling. Rinse canned beans thoroughly to control sodium. For thicker chili, mix 2 tbsp cornstarch with 1/4 cup cold water and add during last 30 minutes.