Crockpot White Chicken Chili

I took a radically different approach to my fall bucket list this year. I didn’t make one. If I had, however, you can bet your last ripe avocado that this Crockpot White Chicken Chili would be a Top 10!

Crockpot White Chicken Chili. Not too spicy with TONS of flavor. Healthy, easy recipe and your slow cooker does all the work! Recipe at | @wellplated

I am an unabashed list-lover, and I would probably forget my first name if separated from the little notebook where I write my daily to-dos. Lists keep me organized, focused, and I gain immense satisfaction from ticking off items as I accomplish them.

Am I one of those who writes down items she’s already completed, purely for the joy of checking them off? You bet I am.

I headed into September assuming that, at some point, I would sit down with a pen and paper to brainstorm the different autumn activities I wanted to squeeze in before the leaves fell, as I have done every year before. Yet, here we are in November, and it never happened.

Perhaps I was too busy tackling my other to-dos to make time for a separate list. Perhaps I couldn’t find a pen. Or, perhaps the universe knew what was best for me. Despite my lack of list, I’m enjoying this fall more than any other in recent memory.

The BEST Cheesy Crockpot White Chicken Chile. Easy, healthy recipe. Family favorite! Recipe at | @wellplated

I was out of town most weekends this October, so I knew that if I wanted to squeeze in some autumn appreciation, it was going to have to be Monday through Friday. Instead of blocking off parts of our weekend for mandatory “fall fun,” I made a conscious effort to pay attention to the season as it unfolded around me.

While running my usual routes through our neighborhood, instead of zoning out to the music, I observed the way the leaves changed from green to gold to fiery red. I added extra cinnamon and apples to my morning bowl of oatmeal. I wore a scarf every day in October, even if the only person who saw me was our neighbor’s German shepherd.

And you know what happened? Despite the fact that I didn’t have a list that said, “go see the fall colors” or “carve pumpkins” or “apple pick,” I found time to do all of these things anyway. I didn’t need a list after all.

Crockpot White Chicken Chile with White Beans. Easy, healthy, recipe that our whole family loves! Freezer friendly and the slow cooker does all the work. Recipe at | @wellplated

Whether or not you made a fall bucket list, and whether or not you’ve checked a single item off, I am pleased to report that, despite the onslaught of Christmas decorations at several major retailers: FALL IS NOT OVER. We still have three weeks of boot wearing, apple crisp baking, and hot soup sipping to go.

The Crockpot White Chicken Chili is an ideal recipe to savor the season. It’s completely hands off, ultra cozy, and as enjoyable in a quiet moment around your table as it is yelling at the TV with your fellow fans on game day.

I hadn’t actually planned to share this Crockpot White Chicken Chili for a few more weeks, but after receiving two reader emails in the same day requesting a healthy white chicken chili recipe, I decided to take the hint and share it with you early.

Healthy Crockpot White Chicken Chile. The BEST slow cooker chili recipe! Easy, healthy, and our whole family loves it. Recipe at | @wellplated

The base recipe for this healthy and easy white chicken chili is simple: white beans (I used Great Northern), chicken breasts, green chiles, and cumin. The flavor is mild-mannered, so be sure to gussy it up with plenty of toppings. Our favorites were sliced avocado (duh), plain Greek yogurt (my go-to replacement for sour cream), and shredded cheese (because cheesy = better).

Crockpot White Chicken Chile with Avocado and White Beans. Healthy, easy, and the slow cooker does the work! Recipe at | @wellplated

An easy recipe your whole family will love? Check! The slow cooker does the work, instead of you? Check! A healthy, delicious meal worth second helpings that’s great leftover too? Check and DOUBLE CHECK!

Now that’s my kind of bucket list.

5 / 5 (14 Reviews)
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Crockpot White Chicken Chili

Cheesy Crockpot White Chicken Chili. Not too spicy with TONS of flavor. Healthy, easy recipe, and your slow cooker does all the work!

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 2-3 hours (on high) or 4-6 hours (on low)

Total Time: 2-3 hours (on high) or 4-6 hours (on low)


  • 1 1/4 pounds boneless, skinless chicken breasts (about 2-3 breasts)
  • 4 cups (32 ounces) low sodium chicken broth
  • 2 (15-ounce) cans reduced sodium white beans, such as white kidney beans, cannellini or Great Northern beans, rinsed and drained
  • 2 (4.5-ounce) cans diced green chiles
  • 3 cloves minced garlic
  • 1 small (or 1/2 large) yellow onion, finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges
  • For serving (the toppings add important flavor, so LOAD IT UP!): Diced jalapeno, diced avocado, non-fat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips


  1. Place chicken in the bottom of a 6-quart or larger slow cooker (I use this one). Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4-6 hours or high for 2-4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
  2. With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
  • Know they slow cooker! If yours cooks exceptionally quickly, be sure to watch the cooking time carefully and check it early, as chicken breasts more easily dry out in the crock pot. My chicken was ready on high after 2 1/2 hours.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator.
All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 of 6 (without toppings)

  • Amount Per Serving:
  • Calories: 288
  • Total Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 47mg
  • Sodium: 450mg
  • Carbohydrates: 32g
  • Fiber: 7g
  • Sugar: 2g
  • Protein: 32g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Dude, I usually make a fall bucket list too, but ran out of time! I swear fall has vanished like a fart in the wind. Anyway, this chicken chili so happening! 

  2. Christie albarelli Reply

    Thank you! Can’t wait to give it a try! Been waiting for this recipe! Happy fall🍁🍃

  3. Hello from a fellow list lover! I would probably forget to brush my teeth in the mornings if it wasn’t for my to do list, and I’m totally with you on writing things down just for the satisfaction of crossing them off!

    Anyways…I’m always on the lookout for another reason to use my slow cooker, and this chili looks divine! This will definitely be on the menu very soon. Thanks for sharing!

    xx Allison

  4. Hi, I live in the UK and can’t get a hold of the diced green chiles, is there something else that I could use as a substitute?


    • Hi Suzie! My aunt and uncle live in London and have the same dilemma. Unfortunately, my aunt reported that she hasn’t found a good substitute yet (she flies green chiles home with her from the states with her in her suitcase!). I wish I had a better suggestion, but I am afraid that this one has me stumped, since I’m not familiar with the options in the UK myself. Perhaps try an internet search for good swaps?

    • I’m in Oz and I couldn’t either. I bought a jar of sliced jalapeños, measured out quarter of a cup, diced them up and put them into the slow cooker. Worked a treat and tasted amazing!! Good luck :-)

  5. I’ve yet to try a white chili this year, but this might be the one to make me dive in! Looks SO stinking tasty. I mean, who could say no to so much cheesy goodness!?

  6. my favorite garnishes! The photos of sour cream, jalapenos, avocado and even the lime drew me into this recipe. What a nice alternative to canrne-tomato based chili recipes, thank you!

  7. Hi Erin! I cant wait to try this recipe but I’m wondering if the blending and or processing is mandatory for the recipe? Laziness is the only reason behind this question lol
    Thank you :)

    • Hi Megan! The blending isn’t mandatory, but it does help thicken up the chili. If you don’t mind a thin chili, you can certainly skip that step!

  8. I’m going to add yellow hominy…I’ll let you know how it turned out…

  9. Mine ended up really soupy, even after the last step… any ideas what I did wrong?

    • Hi Ashley! I’m not sure what happened (did you rinse and drain your beans before adding them?). It could be that you did everything perfectly but just prefer a thicker chili. If you’d like to try again, I’d suggest adding less chicken stock. You can always thin it out at the end if it seems to thick (but as you’ve seen, the reverse is basically impossible!).

  10. This sounds lovely!!! I’m making it right now…suggestion on what kind of shredded cheese would be super appreciated!!! Thank you Erin!

    • Hi Hilary! I think cheddar, colby-jack, monterey jack, or even a Mexican blend would all be delicious options! I hope you enjoy the recipe!

  11. Hey Erin, I just signed up for your newsletter. I usually make regular chili on Christmas Eve, but want to make your chili this year.  The problem is that whenever I make chicken breasts in the slow cooker they end up dry. Do you think boneless, skinless thighs would be good in this recipe?

    • Hi Pollie, I think chicken thighs would work fine if you prefer those! I also put a note at the end of the recipe that encourages checking the chili for doneness on the earlier side since chicken breasts are prone to drying out if they’re overcooked. I hope you love the chili! (And thank you for signing up for the newsletter!)

  12. My name is Pollie.  Not Polliw. Aarrrgh!

  13. This was delicious! We are on a ski trip in Colorado so put all the ingredients in the crockpot and went out to ski for the afternoon – came back to our cabin smelling soooo good and a big pot of tasty chili! Using the immersion blender to blend up some of the beans and stock is genius. We used all the toppings you suggested and it was phenomenal – perfect for those liking a little or a lot of spice since the jalapeños added any desired kick. Thank you Erin!

    Rating: 5
    • I am so happy to hear how much you all enjoyed this Melissa! Thanks so much for trying the recipe and taking time to leave this kind review. I really appreciate it!

  14. What is the serving size of this recipe? I know it serves 6 but is it like one cup servings? Thanks 

    • Hi Sara! I apologize, but I didn’t specifically measure this recipe. If determining the exact measurement is important, I recommend dividing it up between a few storage containers and estimating from there. For example, you could divide the whole batch between three containers, then use half of each container as 1 serving. I know that isn’t ideal, but I hope that helps! I hope you enjoy the chili!

  15. This was delicious! I even messed up and put the whole lime (juice) into the crockpot at the end! I added a little greek yogurt to thicken as well, plus some extra cayenne. Yummy! I loved the tip about blending part of it at the end- I’ve read that on other recipes before but have never done it. It really helped to thicken and bring the flavors out! Will be making often!

    Rating: 5
    • Thanks so much, Melissa! I’m glad you enjoyed the recipe, and I really appreciate that you took the time to leave this nice review!

  16. This looks delicious! I am definitely trying this next week!

    Rating: 5
  17. I’m sorry to hear that Gwendolen! Did you blend the chili with an immersion blender as directed? That is what does most of the thickening.

    • Followed every measurement, cook time, and instruction, including using the immersion blender 😕

      • I’m sorry that it came out more liquidy for you, Gwendolen! Although other readers have made the chili and loved it as is, I have gotten one or two reports of it being liquidy. Because of this, I am going to update the directions not to add all of the chicken stock at once. I hope that helps next time!

  18. Hi~  Just made this today for an entertaining girlfriends birthday luncheon, and we all gave it a thumbs UP!  One gal copied your website to make for her husband the soup.  My lil’ tweaks: since I didn’t give myself much prep time, I did use the crockpot on high, took chicken out at 2 3/4 hour mark, blended 1/3 of ‘runny’ soup mix in my Nutribullet (which worked fine) as I added ~1 T. of cornstarch to thicken.  Then since I always like to add items…..3/4 can of whole kernel corn and fresh spinach at the end of cooking.  With the thickened portion and rest of beans, corn and spinach, it was just the right thickness for chili.   Along with all your toppings as added choices to sprinkle on individual bowls.  Yum!

    Rating: 4.5
    • Hi Luciene! I’m so happy to hear everyone at your luncheon gave the chili a thumbs up! Thanks for sharing your tweaks and additions…they all sound delicious. I really appreciate your taking the time to leave this wonderful review!

  19. Thank you for posting this recipe. I didn’t see the complaints about it being too runny until after I had assembled everything and threw it in the crockpot…Nothing a little cornstarch can’t fix. No need for dramatics :) [Plus I like my chili a little on the soupy side.]

    I was, however annoyed to discover that I was out of cilantro – which I didn’t realize until it was too late. Ended up adding chives. Not the same, but still good!

    Rating: 5
    • Thanks so much, Heather! I’m glad you still enjoyed it sans cilantro. :) Thanks for taking the time to leave this review!

  20. Made this over the weekend and it was PERFECT. Plenty thick with great flavor. Thank you!

    Rating: 5
  21. Would you recommend adding a little flour and/or a little milk to help with the thickening of the chili? I’m making this recipe today for dinner. It’s in the crockpot as we speak 

    • Hi Stephanie! The chili was plenty thick for me without adding any kind of flour or cornstarch. Once you blend it up with the beans, you should be good to go. Adding the chicken broth in two parts (while it cooks and then more as needed when you blend) as the recipe directs will make sure that it doesn’t get too watery to begin with. I hope that you love the recipe!

  22. We loved this recipe, came out perfect.  My kids and husband both loved it. Successful dinner tonight!  I will be making this one again.  

    Rating: 5
    • Hi Christina, I’m so glad the recipe came out perfect and your family loved it! Thanks for taking the time to leave this awesome comment!

  23. I thought it came out the right thickness.  Just right.  

  24. How much is in a serving and how many cups does this make? It looks great, but I’d like to know if I need to double it.

  25. Can you use frozen chicken breast?

    • Hi Dawn, if you’ve got frozen chicken breast you’d like to use, it would need to be safely thawed first before adding it to the crock pot.

  26. Amazing! This was a great recipe full of amazing flavor and I love how everything with the exception of the beans were fresh ingredients. I also love how quick and easy it was to meal prep for an entire week by just throwing everything into the crockpot. I definitely look forward to more amazing recipes similar to this.👌🏽

    Rating: 5
    • Thank you so much! I’m so happy to hear that you enjoyed the recipe. I really appreciate your taking the time to leave this wonderful review!

  27. I made this for dinner on Saturday- what a hit! And so nice not to be stuck in the kitchen cooking when guests are over. This is definitely on my repeat list.

    Rating: 5
    • I’m so glad to hear this recipe was a hit for you, Georgia! I really appreciate your taking the time to leave this wonderful review!

  28. BEST CHILI EVER. I didn’t add all the chicken stock at once like the recipe suggested, and it turned out perfectly. I didn’t have any avocado at home, but I bet that makes it even better and am going to add it next time. Thanks! Looking forward to leftovers tomorrow.

    Rating: 5
    • Hi Kati, I’m so glad you loved the chili! Thanks for giving the recipe a try and taking the time to report back!

  29. Mine was watery as well but the flavors were still so yummy! We did not have an immersion blender so maybe that was why it was watery for us. We did try to just blend the beans with a regular hand mixer but obviously didn’t work well. My daughter was kind of picky about eating it as a chili/soup so I put the filling in a cheese quesadilla and it was soooo good!! Definitely recommend that option also!!

    • Hi Christy, the blending definitely does help thicken up the soup from the pureed beans. But your idea to put use it as filling for a quesadilla is a great! I’m glad you enjoyed the flavors!

  30. This was the easiest recipe to follow. I was scared to put in all 4 cups of the broth at once, due to the comments about too soupy chilli, so I only used 2.5 cups of broth and I got the perfect thickness. The flavor is amazing! Thank you!

    Rating: 5
  31. First time of many that I’ll be making this.
    Thank you.

    Rating: 5
  32. I made this recipe for a crowd of company and it was a hit! Love that it was a lighter-feeling soup that I felt I could serve in the summer. Thanks for sharing!

    Rating: 5
  33. I just made this today, it turned out so good! I put in about half the recommended amount of chicken stock, I just poured it in and kind of eyeballed it. I used the immersion blender and blended it pretty well, and it turned out to have a really nice consistency after I re-added the shredded chicken. Thanks for the recipe!

    Rating: 5

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