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Jump to Recipe·Print Recipe· 5 from 2 reviews

If I’m being honest, this White Chicken Chili may be one of my favorite meals, especially during the Fall and Winter seasons. It’s hearty, filling, nourishing, and beyond delicious. You can load it up with your favorite toppings – such as sour cream (or greek yogurt), shredded cheese, cilantro or parsley, chips, avocado, sliced green onion, etc. The flavor options are endless!

This meal is also great because it’s relatively easy to make, and it is a great recipe to make if you are hosting people. You can prep it in the afternoon for an evening dinner, and you don’t have to worry about cooking everything last minute as people are arriving. Crockpot meals are truly a game changer when you want an easy preparation and easy cleanup. If you haven’t tried crockpot meals yet, then you need to! And this recipe will be the perfect one to try first 😉

Equipment needed

Crockpot (slow-cooker)

Ladle for serving (not necessary, but helpful for chili and soup!)

Ingredients needed

Boneless, skinless chicken breast – The base of the recipe. Feel free to sub with boneless, skinless chicken thighs, but keep in mind it may reduce cooking time since chicken thighs are typically smaller.

Chicken broth – You can sub with vegetable broth if desired. I don’t recommend low sodium unless you add more salt to the recipe.

Great northern beans – Adds a little extra to the recipe, helping to make it go further.

Sweet onion – Feel free to sub with white onion or leeks.

Canned green chiles – Adds more flavor and a hint of color. You can omit if you don’t have them on hand.

Seasonings: Dried herb of choice (cilantro, parsley, or oregano), chili powder, cumin powder, smoked paprika, salt, and black pepper – These of course are where the delicious flavor comes from!

Sour cream – This adds delicious creaminess to the chili. Feel free to sub with whole milk yogurt or greek yogurt.

Method

You’ll dice the onion then place it in the crockpot with all of the other ingredients (except the sour cream).
Let it cook on low for 5 hours, more or less depending on how large the chicken breast is that you are using.
When the chicken is cooked, shred it with two forks then place it back in the crockpot.
Add the sour cream, mix it all together, then serve!

Make it your own

Feel free to modify the recipe as you please! Here are some ideas:

Use boneless, skinless chicken thigh instead of chicken breast. Cook time will be on the lower side since chicken thighs are typically smaller.
Alter the spices as desired – This recipe calls for chili powder, cumin, smoked paprika, dried herbs, salt, and pepper. Feel free to alter it to your liking such as omitting the smoked paprika, choosing the dried herb according to your taste (I recommend choosing between cilantro, parsley, and oregano), etc.
Choose your toppings – I typically top mine with fresh cilantro, sharp white cheddar cheese, sliced green onion, and Siete chips. However, feel free to use what you like! Other delicious toppings include a dollop of sour cream or greek yogurt, diced avocado, diced jalapeño, parsley instead of cilantro, etc.

Other recipes you’ll love

Pantry Chili

Smoked Paprika Black Bean Chili

Turkey Sweet Potato Chili

Stuffed Poblano Peppers

Taco Bowls

Turkey Sloppy Joes

I hope you love this White Chicken Chili! Please be sure to write a review and leave a comment at the bottom of the post to let me know what you think. I love getting reviews, so I would love to hear from you! Thanks so much in advance <3

Crockpot White Chicken Chili

Print Recipe

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5 from 2 reviews

Who else loves a meal you can prep ahead of time? I sure do! This high-protein meal is filling and delicious. It’s perfect for a cold, rainy day or for prepping before the start of the week. It’s delicious leftover for lunch or dinner!

Author: Christine Manes
Prep Time: 15 minutes
Cook Time: 5-6 hours
Total Time: 5-6 hours and 15 minutes
Yield: 8 servings 1x
Category: Lunch, Dinner
Method: Slow-Cooker / Crockpot

Instructions

Place everything except the sour cream in a crockpot. Put enough chicken broth to cover the ingredients, but not much more unless you want a thinner chili. Cook on low for 5-6 hours until you can shred the chicken with two forks. The time depends on your crockpot as well as the size of the chicken breasts. If the chicken breasts are super small then it could even take as little as 4.5 hours.
Once chicken is cooked and able to be shredded: Take out one piece at a time, place it on a plate, and shred it with two forks. Return to crockpot once shredded and repeat for the following pieces.
About 15 minutes before serving: Add the sour cream to the crockpot and mix until well combined. If the chili is too thin for your liking, add 3-6 Tbsp of flour to thicken it – you can use regular, cassava, oat, or a 1:1 gluten-free blend.
Put the top back on and let it cook for a few minutes. This is a great time to get the toppings ready.
I like to add chopped avocado, lots of cilantro (or sub parsley), and sharp white cheddar cheese on top. Bonus if you have Siete tortilla chips!
Please leave feedback and your review if you made this recipe!