Crockpot White Chicken Chili

When the weather cools down or you simply need an effortless, crowd-pleasing dinner, this Crockpot White Chicken Chili is an absolute lifesaver. Tender chicken breasts, creamy white beans, green chiles, and aromatic spices simmer away in a rich, velvety broth that hits every single comforting note.

Why You Will Love This Recipe

• Hands-Off Simmering: Drop the ingredients into your slow cooker in the morning, let it work its magic all day, and come home to an incredible aroma and dinner ready to serve.

• Incredibly Creamy: Blending a small portion of the beans gives the chili a naturally thick, velvety texture without needing heavy flour-based rouxs.

• Customizable Toppings: Everyone at the table can customize their bowl with avocado, cheese, sour cream, lime, and cilantro.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 2 cans (15 oz each) great northern beans or cannellini beans, rinsed and drained (divided)

• 1 can (4 oz) diced green chiles

• 4 cups low-sodium chicken broth

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp chili powder

• 1/2 tsp onion powder

• 1/2 tsp salt and 1/4 tsp black pepper

• 1/2 cup sour cream or cream cheese (softened, for creaminess at the end)

• Fresh lime juice, chopped cilantro, shredded Monterey Jack cheese, and sliced avocado for serving

Step-by-Step Instructions

1. Load the Slow Cooker: Place the chicken breasts, diced onion, minced garlic, half of the drained beans (1 can), green chiles, and chicken broth into the slow cooker.

2. Season: Sprinkle the cumin, oregano, chili powder, onion powder, salt, and black pepper evenly over the ingredients. Give everything a quick stir.

3. Cook: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and easily falls apart.

4. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks on a cutting board. Return the shredded meat to the pot.

5. Thicken the Chili: Mash the remaining can of beans slightly with a fork or blend them with a splash of broth, then stir them into the chili along with the sour cream (or cream cheese). Let it sit on warm for 10 to 15 minutes so the soup thickens up into a rich, creamy consistency.

6. Serve: Ladle hot into bowls and top with freshly squeezed lime juice, chopped cilantro, shredded cheese, and avocado slices.