When someone at a dinner party asks me about the sorts of activities I enjoy, I assume that “feeling productive” probably won’t do much to further the conversation, so I usually opt for the more normal “traveling” and “cooking.” While traveling and cooking are certainly two of my greatest joys, between you and me, I love an old fashioned ticking off of the to-do list too. Thus, in addition to prizing this Crockpot White Chicken Chili for its easy prep, creamy texture, and healthy ingredients, I also appreciate that it allows me to work on something else while it cooks.

bowl of Crockpot White Chicken Chili garnished with sliced avocado, fresh jalapeno, and sour cream

Either by circumstance or by design, our lives our busy. As much as I cherish spending time in the kitchen, some nights, it is a relief to have easy, delicious, and hands-off recipes like this healthy Crockpot White Chicken Chili to help me do more in less time. Do you know the feeling? I think you do.

2 bowls of Crockpot White Chicken Chili garnished with sliced avocado, fresh jalapeno, and sour cream

Crockpot White Chicken Chili Is EASY

This is one of those beautiful dump-and-go crock pot chili recipes. It’s ultra cozy and guaranteed to help you make the most of any afternoon or evening. Be it a quiet family dinner, rowdy game day party you are hosting, or simply a night when you need to tackle your to-do list with gusto, this slow cooker recipe will give you reprieve. (Just like this Crock Pot Chicken and Rice!)

slow cooker of healthy white chicken chili and a ladle for serving

Ironically enough, I’m actually sharing this productivity-friendly chili while on a beachy vacation, where I hope I am allowing myself a much-needed break. The last few weeks have been a complete whirlwind of travel, attempting to stay caught up on work in between said travel, and side projects, with some life maintenance (laundry, dishes, our scary-tall stack of loose mail) squeezed in between. I’m looking forward to unplugging for a few days, then returning refreshed, reenergized, and ready for a big, yummy bowl of this Crock Pot White Chicken Chili.

white bowl of Crockpot White Chicken Chile topped with avocado , fresh jalapeno, sour cream and a lime wedge

The base recipe for this healthy and easy white chicken chili recipe is simple: white beans (I used Great Northern), chicken breasts, green chiles, and cumin.

The flavor is mild, so be sure to gussy it up with plenty of toppings. The reigning favorites in our house are sliced avocado, plain Greek yogurt (my go-to replacement for sour cream), and shredded cheese (because chili with cheese > chili without).

How to Make White Chicken Chili Spicier

Since the chili isn’t spicy, if you’d like it to have a bit of a kick, I recommend adding a few jalapeno slices too. Of course, you could also make a batch of spicy Instant Pot Chili or try this flavorful Green Chili recipe to serve along with the white chicken chili. Have a chili buffet!

beautifully garnished bowl of white chicken chili, made in a slow cooker

If you like your chili on the thick and hearty side, I recommend waiting to add most of the chicken stock until the end. You can always thin it out later, but the reverse is much trickier.

My other tip to make the Crockpot White Chicken Chili nice and rich is to blend part of the beans with an immersion blender prior to serving. If you don’t have an immersion blender, you can place a few ladlefuls in a food processor or blender.

How to Store White Chicken Chili

  • To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days
  • To Freeze. Place soup in an airtight freezer-safe storage container and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Crockpot White Chicken Chili

Crockpot White Chicken Chili

4.77 from 76 votes
Cheesy Crockpot White Chicken Chili. Not too spicy with TONS of flavor. Healthy, easy recipe, and your slow cooker does all the work!

Prep: 15 mins
Cook: 5 hrs
Total: 5 hrs 15 mins

Servings: 6 servings


  • 1 1/4 pounds boneless skinless chicken breasts (about 2 to 3 breasts)
  • 4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) (32 ounces)
  • 2 cans reduced-sodium white beans (15-ounce cans) such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
  • 2 cans diced green chiles (4.5-ounce cans)
  • 3 cloves garlic minced
  • 1 small yellow onion (or 1/2 large) 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, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips


  • 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 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
  • 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 thy 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.
  • For a thicker chili, start with half the amount of broth (2 cups) and add more at the end if the chili is too thick for your liking.
  • 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.


Serving: 1(of 6) without toppingsCalories: 315kcalCarbohydrates: 36gProtein: 34gFat: 4gSaturated Fat: 1gCholesterol: 60mgPotassium: 1253mgFiber: 8gSugar: 2gVitamin A: 121IUVitamin C: 7mgCalcium: 146mgIron: 6mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Excellent! I made it with left over turkey, waiting til near the end to add the diced turkey. 5+ cups.
    Also, I used 2 cans of cream of chicken soup and 2 cans of chicken broth, which made it a little thicker. Did not have any cornstarch handy. Was thinking either cream of chicken soup or turkey gravy powder to help thicken.5 stars

    1. If you add some cornmeal, starting with a quarter cup and adding more to you desired consistency, it adds a great flavor and is used often to thicken latin stews and chile.5 stars

  2. Hi Erin!

    I have three frozen boneless skinless chicken thighs leftover from any other recipe. Would it be fine to use those instead of chicken breasts? Thanks!

    1. Hi Shelby! I think chicken thighs would work fine here, but you’ll want to make sure your meat is completely thawed before starting the recipe. I hope you enjoy it!

  3. This has become a “go-to” for us. The first time we tried it, we were impressed, and we are not easily impressed :). We altered the recipe to include Pinto Beans versus the white, used half the chicken stock, pre-cooked the onion and garlic before placing in the crock-pot, and added corn. Hubby is a BIG fan.5 stars

  4. Thanks for the recipe. On regular rotation in our house. I couldn’t find the sodium content. Can you provide that? Thanks much!

    1. I’m so happy that you enjoyed it, Camerin! Since sodium content can vary based on the specific ingredients used, I recommend using an online calculator like MyFitnessPal to find a more accurate estimate. I hope this helps!

  5. Loved it and it was soooooo easy to make! Really trying to clean up my diet these days, and this recipe was clean and was a keeper! I also made it with bone broth vs chicken broth to enhance the nutritional value. My kids ate it too :) Thank you!!5 stars

  6. Followed the recipe exactly and it came out like soup! So watery. Used the immersion blender to thicken it up, but that didn’t help either. What in the world did I do wrong? (Go Packers)

    1. Hi Barb! Did you add the chicken stock in two parts? If not, next time I’d recommend following the tip in the “Notes” section for adding it a little at a time to help reach your desired thickness. I hope this helps and that you still enjoyed it!

  7. Tastes great but this is more like a soup than a chili. I did as instructed and used an immersion blender but it was still thin. I added another can of drained beans to give some texture and for taste, I added about a teaspoon of chili powder. I added some sour cream to my bowl and that did help thicken. I like the recipe but it really is soupy.3 stars

    1. Hi Lisa! Did you add the chicken stock in two parts? If not, next time I’d recommend following the tip in the “Notes” section for adding it a little at a time to help reach your desired thickness. I hope this helps for next time!

  8. I’m making this tomorrow, but wondering what the reason is for draining the beans? I was thinking about cutting out some of the broth and leaving the beans undrained. Seems like this would be slightly thicker and leave in more flavor…but now I’m wondering if there’s reason I shouldn’t do this. Thanks for the recipe – I’m excited to make it!

    1. Hi Jeni! I like to drain and rinse my beans first to remove some of the extra sodium. If you decide to experiment with the bean liquid, I’d love to hear how it goes!

    1. Hi Megan! While I haven’t tried this myself, another reader has commented to report success with it. If you decide to experiment with it too, I’d love to hear how it goes!

  9. I made this for dinner last night and it was awesome! My husband isn’t a big chicken chili fan but with this recipe he couldn’t stop raving about it LOL He told me 3x to save the recipe!5 stars

    1. Hi Nancy! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  10. This has now a go to of mine for years!! I’m currently doing keto so I just leave out the beans, add extra chicken (I like using the tenders vs breasts), use a whole carton of chicken stock, extra spices and it is more like a soup! I still go to town on all the toppings. Thank you for making this delicious recipe that I’m hooked on for life!!!5 stars

  11. Hi! Thanks for the recipe. I’m wondering if I can use chicken broth instead of chicken stock. Will it make a big difference? Thanks!

  12. Thank you so much for sharing this recipe with the world. We JUST finished making it and the chili is absolutely divine. Our daughters love it. And they never like chili!

    The Maddens5 stars

  13. Erin, I’m wondering if you have any suggestions for a substitute for the cilantro. I’ve been wanting to make this for a while, but my husband and I can’t stand the soapy taste of cilantro.

  14. Hi there! just wondering what the serving size is? I know it says it makes 6 servings but I don’t want to measure out 6 bowls to figure it out. Thanks!

    1. Hi Alexandra! Unfortunately, I don’t know the exact amount per serving, but I think you could try and eyeball it into 6 fairly equal portions. I hope this helps!

  15. I followed this recipe exactly, but used only 1.5 cups of stock for a thicker chili. I cooked it on high for just over 2 hours, then removed the chicken breast to cool. I didn’t want to bother with my big blender, so I used my potato masher to puree some of the beans. The result was a very creamy, mild and warming chili. We ate it with some reduced fat, shredded cheddar and crumbled thick tortillas. Definitely a keeper.5 stars

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