This Crockpot White Chicken Chili offers comfort and satisfaction, courtesy of its creamy texture and healthy ingredients. The slow cooker keeps it breezy and handsfree!

Crockpot white chicken chili in a white bowl with avocado and jalapeno

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Easy, no-fuss crockpot chicken recipes like this white chicken chili leave you with more time in your day and allow you to eat a delicious, healthy meal in the process.

White chili is also a refreshing change of pace from tomato-based chilis, like the Blue Ribbon Chili in my cookbook and this top-rated Healthy Turkey Chili.

Two bowls of the best white chicken chili recipe

5 Star Review

“Delicious… this chili was easy to make and full of flavor! Healthy too!”

— Maddy —

This a beautiful dump-and-go crockpot chili recipe (like this Crock Pot Chicken and Rice).

Simply add the ingredients to your crockpot, set a timer, and come back after a long workday to an ultra-cozy bowl of delicious crockpot white chicken chili.

Two bowls of healthy white chicken chili with toppings

How to Make White Chicken Chili

This is the BEST white chicken chili recipe for the crockpot.

Whether served for a quiet weeknight family dinner or for a crowd at your next game day party, it’s easy, healthy, and delicious!

Dietary Note

This is a dairy-free white chicken chili.

Unlike other recipes (think Pioneer Woman white chicken chili), this white chili is made of light ingredients and without cream cheese, heavy cream, milk, or sour cream (unless used as a topping).

The Ingredients

  • Chicken Breasts. Lean, juicy, and tender, family-friendly chicken is the traditional choice for white chili recipes.
  • White Beans. Add additional protein and texture to this dish. Great Northern, cannellini, or white kidney beans all work well.

How to Thicken White Chicken Chili

My secret to rich and thick white chicken chili is to blend part of the beans with an immersion blender prior to serving (like in the stove-top version of White Chicken Chili).

If you don’t have an immersion blender, you can place a few ladlefuls in a food processor or blender (or if need be, a potato masher).

  • Chicken Stock. To better control the seasoning, I always opt for reduced-sodium chicken stock for soup and chili recipes (like this Crockpot Chicken Enchilada Soup).


For hearty chili that isn’t soupy, I recommend waiting to add most of the chicken stock until the end.

Start with 2 cups and add more later to reach your desired thickness.

  • Garlic + Onion. For zip, zing, and a little bite. When time allows, I like to saute the onion to mellow it out before adding it to the crock pot, but you can dump-and-go if that’s your speed.
  • Green Chiles. Keep this white chicken chili family-friendly—providing the flavor of chili peppers without adding a ton of heat. It’s also the key ingredient in Chile Verde Pork.

Market Swap

Since the chili isn’t spicy, if you’d like it to have a bit of a kick, I recommend adding a bit of jalapeño to this recipe.

  • Cumin + Oregano. A classic spice duo for chili (as seen in this Whole30 Chili) that amps up the yum factor.
  • Cayenne. For a little extra kick (add more to taste).
  • Cilantro. For color and liveliness. If you’re one of those cilantro haters, feel free to omit.
  • Lime. For a blast of citrus and acidity to balance the rich texture of the chili and wake everything up.

Extra Creamy Chili

While I find blending the white beans makes this chili plenty creamy, if you’d like a more decadent chili, prior to blending the beans, stir in 4 ounces of diced room temperature cream cheese.

Easy crockpot white chicken chili in a slow cooker

The Directions

  1. Place the chicken in a slow cooker. Stir in the remaining ingredients (except for cilantro and lime).
  2. Cover and cook the white chicken chili on LOW for 4 to 6 hours or HIGH for 2 to 4 hours.
  3. Remove the chicken, shred, and set aside.
  4. Puree a portion of the chili to thicken it, leaving some of the beans whole. Return the chicken to the crockpot and stir in the cilantro.
  5. Serve in bowls with a squeeze of fresh lime juice and any other desired toppings. ENJOY!
Two bowls of homemade chili with toppings

White Chicken Chili Toppings

The flavor of this chili 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 (or sour cream)
  • Shredded Cheese
  • Diced Jalapeno
  • Crushed Tortilla Chips

Storage Tips

  • To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days
  • To Freeze. Place chili in an airtight, freezer-safe storage container and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
  • To Reheat. Warm the chili in the microwave or on the stovetop until steaming.

Leftover Ideas

Change up how you enjoy white chicken chili leftovers. Try serving reheated chili over crispy Baked French Fries, over tortilla chips and cheese for white chili nachos, or over an Air Fryer Baked Potato or Crock Pot Baked Potato.

More Chili Recipes

  • Instant Pot Paleo Chili – This Instant Pot chili recipe is the fastest way to make a Paleo-friendly, rich, hearty, and healthy chili with ground beef and sweet potatoes.
  • Green Chili Recipe – If you want a already spicy chili then try this one.
  • Vegetarian Chili Recipe – This thick, hearty vegetarian chili is award winning quality! Packed with sweet potato, beans, and veggies, it’s healthy and extra filling.

What to Serve with White Chicken Chili

Recommended Tools to Make this Recipe

A Great Immersion Blender

This immersion blender has 12 speeds and an 800-watt motor with a turbo boost. Plus with snap-on attachments, it saves time and money in the kitchen!

Crockpot White Chicken Chili

Did you make this recipe?

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Leave a rating below in the comments and let me know how you liked the recipe.

Dinner is done. That’s one more thing off the ol’ checklist!

Frequently Asked Questions

Why Are Canned Beans Rinsed and Drained in Chili Recipes?

I like to drain and rinse my canned beans when making chili to remove some of the extra sodium content. If sodium is not a concern, you may skip this step. If you do skip, you may want to reduce the amount of chicken stock used to prevent the chili from becoming too thin, however.

How Can I Adapt Into an Instant Pot White Chicken Chili Recipe?

I have not personally made this recipe in the Instant Pot, however many readers have reported success doing so in the comments. Try adapting using my Instant Pot Chili recipe as a loose guide or experiment on your own. If you attempt this recipe using your Instant Pot, I’d love to hear your results.

Can I Make White Chicken Chili with Chicken Thighs Instead of Breasts?

Yes! If you prefer chicken thighs over breasts, you may swap an equal amount for the chicken breasts. Note that chicken thighs may need slightly longer to fully cook so keep an eye on them and adjust the recipe accordingly.

What’s the Difference Between White Chili and Regular Chili?

The difference between white chili and regular chili is mainly the presence of tomatoes. White chili does not contain tomatoes, and regular chili does contain tomatoes. Also, white chili typically uses chicken instead of beef.

Crockpot White Chicken Chili

4.92 from 113 votes
The BEST crockpot white chicken chili with chicken breasts, green chiles, and white beans. Easy, creamy and healthy, this recipe is a winner!

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 (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 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 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.
  • 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. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return 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.


  • STOVETOP DIRECTIONS: In a large pot, sauté the onion over medium heat in a tablespoon of olive oil until softened. Add the rest of the ingredients as directed and bring everything to a simmer. Let cook 15-20 or until the chicken is fully cooked and tender. Remove the chicken, shred, then finish the recipe as directed.
  • SLOW COOKER TIP: 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 crockpot. My chicken was ready on high after 2 1/2 hours.
  • FOR THICKER CHILI: Start with half the amount of broth (2 cups) and add more at the end to thin the chili to the desired consistency.
  • TO STORE: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
  • TO FREEZE: White chicken chili may be kept frozen for up to 2 months. Let thaw overnight in the refrigerator before reheating.
  • TO REHEAT: Reheat chili in the microwave or on the stovetop until steaming.


Serving: 1(of 6) without toppingsCalories: 314kcalCarbohydrates: 36gProtein: 34gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 60mgPotassium: 1221mgFiber: 8gSugar: 1gVitamin A: 176IUVitamin C: 17mgCalcium: 147mgIron: 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 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. I was looking for a healthy version of this recipe and this one is SO flavorful! I used the stovetop method and we enjoyed every bite! You must try this!5 stars

  2. This was so delicious and so full of flavor! It was very simple to make. I used a little less chicken stock than what was called for which helped keep it a little less soupy for my preference. I will definitely keep this recipe saved for future use!5 stars

  3. This tastes delicious, but it’s much more like a soup than a chili. I used less stock but it still came out very runny. I’d advise using way way less stock.

    1. Stephanie – Great tip to use less stock. I used half of what the recipe called for and it was still more of a soup than a chili so I’m going to drop it down to 1.5 cups next time and try it again. I also couldn’t tell if I could use frozen chicken but I opted for just raw.4 stars

  4. Love love love this! The only thing I do differently is add a little chicken bouillon. Even my pickiest eater is in love with this dish. It’s so easy. I make it all the time while camping. So light. So fresh. So demanded. I Make it at least once a month. Every time i have a guest try it, they ask for the recipe. Thank you for making my life a little easier!5 stars

  5. I love it, trying this Sunday for football. Quick question, and I hope you can answer before I shop for the ingredients tomorrow. But, can I half the green chillies, and sub a 4.5 ounce jalapeño for the other 4.5 ounce? I am a huge fan of hotter chili, and wanted to make sure this would be okay and not ruin anything with the recipient, aside from adding extra heat of course 😉5 stars

    1. Hey Bryan! You probably could, I just haven’t tried it myself. Let me know how it turns out if you decide to experiment!

  6. I have made this several times and always comes out delicious in the crockpot! It’s become one of our favorite dinners. I make extra and roll up leftovers in tortillas, and top with cheese to make enchiladas for another night.5 stars

  7. This recipe is delicious and I got lots of compliments on it! I started with a little less than half (maybe about a third) of the broth called for and added as necessary. I also found that if I had too much broth and the chili was a little thinner than I wanted, tearing up a couple corn tortillas and adding them to the chili helped soak up some of the liquid and made a tasty addition.5 stars

  8. This was fantastic! I halved the recipe w/ 1-1/2 c stock & 2 garlic cloves in the crockpot. It’s very flavorful – the fresh cilantro at the end really brightens it. A squeeze of lime at serving just puts it over the top. I planned on my family of 2 eating on this whole weekend. I’ve got to make another batch.5 stars

  9. Made this this evening !! Really enjoyed it , followed your directions (broth )and the potato masher worked great thank you5 stars

  10. Very good! The second time I made it I changed a couple of things. I left out the chili powder (gasp!) because I thought it distracted from the green chili flavor. I added a squirt of lime and also mashed 1/2 the beans to give it a thicker consistency. Irresistible!5 stars

  11. This is an absolutely amazing chili in the slow cooker! I doubled the recipe and the chicken was cooked perfectly (falling apart) in 6 hours (low setting). I used my basic hand mixer to shred the chicken – so easy! I topped with the lime, sour cream, avocado, tortilla strips and shredded cheese. Cannot wait to have leftovers today! Thank you for this incredible recipe! I will try another Well Plated recipe tonight!5 stars

    1. I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

    1. Hi Sherry, I’m sorry to hear that you didn’t enjoy this dish. I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  12. Great recipe! Added frozen corn and will probably add extra beans next time because my family likes a thicker chili. So easy and such great flavor.5 stars

  13. Excellent! Our whole family enjoyed this meal. Made on the stovetop, so easy but amazing flavours. Thank you for another winning dinner, Erin.5 stars

  14. This was super easy to make. Next time I’d probably use 1/2 or 3/4 of the broth – ours came out pretty thin. Still really good!5 stars

  15. I love this recipe. It is so yummy. It was so easy, super healthy and loaded with protein and fiber. Thanks for another “keeper” recipe5 stars

  16. Has anyone made this recipe using rotisserie chicken? I would cook all the ingredients together without the chicken since it’s already cooked and then add it at the end. I wonder if that would change the flavor

    1. Hi Kath! I don’t think it would change it too much. If you decide to experiment, I’d love to know how it turns out!

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