Crock‑Pot White Chicken Chili is creamy, comforting, and packed with flavor. An easy one-pot slow cooker recipe perfect for busy nights.

Scale

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

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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).
Cover that mixture with the white beans (including liquid from one can), the chicken broth, and the green chiles. Stir gently to combine.
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).
Once the chicken is cooked, transfer it to a cutting board, let it cool slightly, then shred it with two forks.
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.
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.

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.