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Slow Cooker White Chicken Chili

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This dairy-free White Chicken Chili is loaded with flavor and easy to make in a slow cooker. Made with tender chicken, hearty white beans, spicy green chiles, and corn makes it healthy too. It’s the best way to warm up on a cold winter day.

Top your chili with lime, cilantro, sliced jalapeños, or any of your favorite chili toppings!

A bowl of white chili beans, shredded chicken, corn, and green chilies topped with sour cream, cilantro, and tortilla chips.

For more amazing chili recipes to try, check out; Guinness Beef ChiliSouthwest Chili with Black Beans and Corn, and Jack Daniels Chili

Ingredients needed

  • Yellow or white onion is best in this recipe.
  • Canned green chilies add flavor without being too spicy.
  • Fresh garlic is a must for added flavor.
  • Boneless, skinless, chicken breasts add protein without a lot of added fat.
  • Chicken stock or broth creates the base to cook this delicious chili.
  • Canned Cannellini beans or Great Northern beans are mild and creamy, and helps keep this chilis distinctive color.
  • Cumin and cayenne give this meal it’s distinctive chili flavor.
  • Canned sweet corn adds flavor and texture, but can be left out if you prefer.
  • Fresh cilantro and lime juice add freshness and brighten up the overall flavors.
  • A Crockpot or Slow Cooker

Check out the printable recipe card below for the complete recipe and detailed instructions.

Looking down on a bowl of white bean chili with shredded chicken, corn, and green chilies topped with sour cream, cilantro, and tortilla chips.

How to make White Chicken Chili in Slow Cooker:

Place the chicken breasts in slow cooker. Add the chicken stock, onion, beans, chiles, garlic, cumin, and cayenne. Stir to combine.

Chicken breasts, chicken stock, chopped onion, white beans, chiles, garlic, cumin, and cayenne in a slow cooker.

Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 4 hours, or until chicken is cooked through and shreds easily.

Remove chicken and place on a large plate or platter. Allow to cool for 10 minutes. Shred with two forks and return to the slow cooker.

Cooke chicken shredded on a large plate with two forks.
Immersion Blender Icon Blue.

Note: For thicker chili, use an immersion blender to puree a portion of the chili beans before stirring the shredded chicken back in. If you do not have an immersion blender, you could transfer one or two cups of chili into a blender or food processor and pulse to roughly chop the mixture, then return to the crock pot.

Stir in the chicken, cilantro, and lime juice. Season salt and pepper and adjust seasonings as needed. Allow to cook for an additional 5 minutes for the flavors to mingle.

Shredded chicken, white beans, and corn chili in a slow cooker.

Ladle into bowl and serve topped with a squeeze of fresh lime juice and any of your favorite toppings.

A bowl of white chicken chili topped with sour cream, cilantro, and tortilla chips with limes in the background.

White Chicken Chili topping ideas

This chili is quite flavorful on it’s own, but toppings are always fun to add. Here are a few of my favorites:

  • Dairy-free sour cream or full-fat Greek yogurt
  • Shredded, dairy-free cheese, Monterrey Jack, or Pepper Jack if you like things spicy
  • Serve with whole tortilla chips, or crush and sprinkle on top
  • Chopped or sliced avocado
  • Jalapeño slices
  • Pico de Gallo or Salsa
  • Chopped scallions or chives
  • Diced red onion

Storage Tips

  • Store leftover chili in an airtight container or zipper-top freezer bags in the refrigerator for up to 5 days.
  • To freeze; place cooled chili in a freezer-safe, airtight container and place in the freezer for up to 2 months. Allow to defrost overnight in the refrigerator.
  • Reheat chili in a saucepan on the stove or in the microwave until hot and steaming.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

Serving Suggestions

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Enjoy!!

Slow Cooker White Chicken Chili

This dairy-free White Chicken Chili is loaded with flavor and easy to make in a slow cooker with chicken stock, white beans, green chiles, and corn.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Keyword: chicken and white bean chili
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6 Servings
Calories: 456kcal
Author: Lisa Johnson

Equipment

  • Crock-Pot/Slow Cooker

Ingredients

  • 1.25 pounds boneless, skinless chicken breasts
  • 4 cups chicken stock or broth
  • 30 ounces white beans 2) 15 ounce cans Cannellini or Great Northern
  • 14.5 ounce can sweet corn drained
  • 8 ounce can fire-roasted diced green chilies
  • 4 large cloves garlic minced
  • 1 medium yellow onion diced
  • 1 tablespoon ground cumin
  • 0.5 teaspoon cayenne powder
  • .25 cup chopped cilantro
  • .25 cup fresh lime juice about 2 limes
  • sea salt and black pepper to taste

Instructions

  • Place the chicken breasts in slow cooker. Add the chicken stock, onion, beans, chiles, garlic, cumin, and cayenne. Stir to combine.
  • Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 4 hours, until chicken is cooked through and shreds easily.
  • Remove chicken and place on a large plate or platter. Allow to cool for 10 minutes. Shred with two forks and return to the slow cooker.

Note

  • For thicker chili, use an immersion blender to puree a portion of the chili beans before stirring the shredded chicken back in. If you do not have an immersion blender, you could transfer one or two cups of chili into a blender or food processor and pulse to roughly chop the mixture, then return to the crock pot.
  • Stir in the chicken, cilantro, and lime juice. Season salt and pepper and adjust seasonings as needed. Allow to cook for an additional 5 minutes for the flavors to mingle.
  • Ladle into bowl and serve topped with a squeeze of fresh lime juice and any of your favorite toppings.

Notes

  • Store leftover chili in an airtight container or zipper-top freezer bags in the refrigerator for up to 5 days.
  • To freeze; place cooled chili in a freezer-safe, airtight container and place in the freezer for up to 2 months. Allow to defrost overnight in the refrigerator.
  • Reheat chili in a saucepan on the stove or in the microwave until hot and steaming.
  • Top with: sliced jalapeño, chopped or sliced avocado, sour cream/Greek yogurt, shredded cheese, tortilla chips.

Nutrition

Calories: 456kcal | Carbohydrates: 62g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 477mg | Potassium: 1533mg | Fiber: 12g | Sugar: 8g | Vitamin A: 346IU | Vitamin C: 15mg | Calcium: 158mg | Iron: 7mg

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