Crock‑Pot White Chicken Chili is the kind of comforting, flavorful dish you’ll love to serve when you want something hearty yet easy. This easy slow‑cooker version brings together tender chicken thighs, white beans, green chiles and aromatics, all simmered to perfection in a single pot. You’ll walk away with a dish that’s warm, satisfying, and perfect for sharing with friends or family.
Why You’ll Love This Recipe
You’ll love this recipe because it combines rich textures and bright flavours—all while keeping things hassle‑free. The chicken thighs stay juicy, the beans add creaminess and body, and the jalapeño plus green chiles give it a gentle kick without overpowering the dish. It’s the kind of one‑pot meal you can set in the morning and come back to dinner time with minimal fuss. Plus, the toppings (avocado, cilantro, lime) lift everything into something fresh and inviting.
Ingredients
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1 large yellow onion, finely chopped
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3 garlic cloves, finely chopped
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1 jalapeño, seeded and finely chopped, plus more thinly sliced for serving
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1½ lb boneless, skinless chicken thighs
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2 tsp dried oregano
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2 tsp ground cumin
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2 tsp kosher salt
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½ tsp freshly ground black pepper
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¼ tsp cayenne (optional, for extra heat)
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2 (15.5‑oz) cans white beans (such as Great Northern or cannellini), one can drained
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1½ cups low‑sodium chicken broth
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2 (4‑oz) cans green chiles
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1½ cups frozen corn
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½ cup sour cream, plus more for serving
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For serving: sliced avocado, finely chopped fresh cilantro, lime wedges
Step‑by‑Step: How to Make Crock‑Pot White Chicken Chili
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In a medium or large slow cooker, combine the chopped onion, garlic, chopped jalapeño (seeded), chicken thighs, oregano, cumin, salt, pepper and cayenne (if using).
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Cover that mixture with the white beans (including liquid from one can), the chicken broth, and the green chiles. Stir gently to combine.
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Cover and cook on High for about 3 to 4 hours, or on Low for about 8 hours, until the chicken is cooked through and the thickest part reaches 165° F (about 74° C).
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Once the chicken is cooked, transfer it to a cutting board, let it cool slightly, then shred it with two forks.
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Meanwhile, transfer about ¾ cup of beans (and some of the cooking liquid if some come along) to a large bowl or measuring cup. Using either a fork or an immersion blender, blend or mash the beans until they form a creamy puree. Return the shredded chicken and the pureed beans back into the slow cooker. Stir in the frozen corn and the sour cream. Cover and continue cooking on High for about 30 minutes more, until the corn is cooked through and the sour cream is fully incorporated.
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Taste and adjust seasoning with additional salt and black pepper if needed. Serve bowls topped with extra sour cream, the thinly sliced jalapeño, diced avocado, chopped fresh cilantro and a squeeze of lime juice.
Helpful Tips
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If you prefer a milder dish, skip the cayenne and only use the seeded jalapeño (or reduce its amount).
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For extra creaminess, you can increase the amount of beans you purée (or use a bit of Greek yogurt instead of sour cream).
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Use the Low setting on your slow cooker if you’re away for the day and want it ready when you get home.
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When shredding the chicken, try to remove any excess liquid first to avoid watering down the chili.
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If the chili seems too thin after adding the corn and sour cream, you can thicken it by removing a little broth and whisking in a teaspoon of cornstarch, then stirring it back into the pot and cooking a few minutes more.
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Serve with warm corn tortillas or crusty bread to soak up the sauce.
Substitutions And Variations
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Chicken: You can use boneless, skinless chicken breasts instead of thighs—just be sure to monitor cooking time so they don’t overcook.
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Beans: Swap in navy beans or great northern beans interchangeably with cannellini if preferred.
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Dairy‑free version: Use a non‑dairy sour cream alternative or omit sour cream entirely and finish with a drizzle of olive oil for richness.
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Spice level: To make it spicier, keep the jalapeño seeds, add extra cayenne or include a chipotle pepper in adobo. To make it milder, omit the jalapeño and cayenne altogether.
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Vegetable boost: You can add diced bell pepper or chopped zucchini in the last 30 minutes of cooking for extra veggies.
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Different toppings: Consider shredded cheddar, tortilla strips, or pickled red onions for a different finishing touch.
Storage Instructions
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Once cooled slightly, store leftovers in an airtight container in the refrigerator for up to 4‑5 days.
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To freeze: Portion into freezer‑safe containers (leave some headroom for expansion), freeze for up to 3 months. Thaw overnight in the fridge then reheat gently on the stovetop or in the microwave until heated through.
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When reheating frozen leftovers, stir occasionally to ensure even warming and add a splash of broth if it’s become too thick.
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If it thickens too much during storage, add a little chicken broth or water when reheating to restore the creamy consistency.
Nutritional Information
While exact nutrition will vary based on your exact ingredient brands and portion sizes, here are some reference figures:
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One source estimates about 242 calories for 1 cup (≈ 238 g) of white chicken chili, with ~19 g protein, ~7.8 g fat and ~19 g carbs.
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Another slow‑cooker version lists ~313 calories per ~300 g serving, with ~36 g protein and ~4 g fat.
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Your recipe lists ~420 calories per serving (6 servings total).
So expect something in the ~400‑450 calories range per portion when served as outlined, with a good dose of protein (chicken + beans) and fibre (from the beans and corn).
Serving Suggestions
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Serve in deep bowls, with toppings at the table (avocado, cilantro, lime, sour cream) so each person can customise.
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Offer warm corn tortillas, tortilla chips, or crusty bread on the side to scoop up the chili.
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A simple green salad with lime vinaigrette complements the richness nicely.
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Leftovers make a great next‑day lunch—top with a bit of shredded cheese and microwave for a couple minutes.
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For a casual gathering, provide bowls of extra toppings (jalapeños, tortilla strips, chopped red onion) so guests can hat‑trick their bowls.
Frequently Asked Questions About Crock‑Pot White Chicken Chili
Q: Can I use frozen chicken thighs instead of thawed?
A: It’s generally best to use thawed chicken so the cooking is even and reaches the safe internal temperature (165 °F/74 °C) reliably. If you use frozen, the slow cooker time might be longer and you risk uneven cooking.
Q: Can I make this on the stovetop instead of a slow cooker?
A: Yes, you can. Just sauté the onion, garlic, and jalapeño in a large pot first, then add the chicken, beans, broth, and chiles. Simmer everything gently until the chicken is fully cooked through. After shredding the chicken, stir in the corn and sour cream and let it cook a bit longer. Keep in mind, as the chili sits, the beans may soak up some of the liquid, so you might need to stir in a splash of broth when reheating to bring back the creamy consistency.
Q: Can I freeze this chili?
A: Absolutely. Once cooled, portion into freezer‑safe containers, and freeze for up to 3 months. Reheat gently when ready. The beans may absorb liquid over time, so you might need to add a little broth when reheating.
Q: What if it’s too salty or too spicy?
A: If too salty, add a splash of low‑sodium chicken broth or a peeled and chopped potato during cooking (remove potato later). If too spicy, serve with extra sour cream and avocado — the fat in those toppings helps mellow heat.
Q: Can I make this vegetarian?
A: You could omit the chicken and use vegetable broth, then perhaps add extra beans and some chopped firm tofu or tempeh for protein. The flavours will shift, but you’ll still have a hearty bean‑based dish.
Conclusion
Thank you so much for choosing this Crock‑Pot White Chicken Chili recipe. I hope you enjoy every comforting spoonful of this dish as much as I do. It’s one of those meals that’s simple to throw together, yet turns out full of flavour and texture — making it perfect for weeknight dinners or cozy weekend cooking. Wishing you a joyful cooking experience and many happy meals ahead. Enjoy the ease and warmth of this chili, and thanks for being part of this food‑loving community. Happy cooking!
Print
Crock‑Pot White Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
Crock‑Pot White Chicken Chili is creamy, comforting, and packed with flavor. An easy one-pot slow cooker recipe perfect for busy nights.
Ingredients
1 large yellow onion, finely chopped
3 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped, plus more sliced for topping
1½ lb boneless, skinless chicken thighs
2 tsp dried oregano
2 tsp ground cumin
2 tsp kosher salt
½ tsp black pepper
¼ tsp cayenne (optional)
2 (15.5‑oz) cans white beans, one drained
1½ cups low‑sodium chicken broth
2 (4‑oz) cans green chiles
1½ cups frozen corn
½ cup sour cream
For serving: sour cream, avocado, cilantro, lime wedges
Instructions
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In a medium or large slow cooker, combine the chopped onion, garlic, chopped jalapeño (seeded), chicken thighs, oregano, cumin, salt, pepper and cayenne (if using).
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Cover that mixture with the white beans (including liquid from one can), the chicken broth, and the green chiles. Stir gently to combine.
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Cover and cook on High for about 3 to 4 hours, or on Low for about 8 hours, until the chicken is cooked through and the thickest part reaches 165° F (about 74° C).
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Once the chicken is cooked, transfer it to a cutting board, let it cool slightly, then shred it with two forks.
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Meanwhile, transfer about ¾ cup of beans (and some of the cooking liquid if some come along) to a large bowl or measuring cup. Using either a fork or an immersion blender, blend or mash the beans until they form a creamy puree. Return the shredded chicken and the pureed beans back into the slow cooker. Stir in the frozen corn and the sour cream. Cover and continue cooking on High for about 30 minutes more, until the corn is cooked through and the sour cream is fully incorporated.
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Taste and adjust seasoning with additional salt and black pepper if needed. Serve bowls topped with extra sour cream, the thinly sliced jalapeño, diced avocado, chopped fresh cilantro and a squeeze of lime juice.
Notes
For a spicier chili, leave in jalapeño seeds or add more cayenne.
Add extra broth when reheating if it thickens.
Use Greek yogurt for a lighter option.
To freeze, cool completely and store in freezer-safe containers for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of total)
- Calories: 420
- Sugar: 3g
- Carbohydrates: 29g
- Protein: 31g
