Crockpot White Chicken Chili

Crockpot white chicken chili is the easiest way to make chili, because the slow cooker does the cooking. This white chicken chili is healthy comfort food and one of the best crock pot recipes for a chili recipe contest!

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.

Crockpot White Chicken Chili
4.72 from 49 votes
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Crockpot White Chicken Chili

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
5 hrs
Total Time:
5 hrs 15 mins
Cheesy Crockpot White Chicken Chili. Not too spicy with TONS of flavor. Healthy, easy recipe, and your slow cooker does all the work!


  • 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


  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 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.
  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.

Recipe Notes

  • 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.
Course: Main Course
Cuisine: American
Keyword: Crockpot White Chicken Chili, Easy Crock Pot Dinner

Nutrition Information

Amount per serving (1 (of 6) without toppings) — Calories: 288, Fat: 3g, Saturated Fat: 1g, Cholesterol: 47mg, Sodium: 450mg, Carbohydrates: 32g, Fiber: 7g

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!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

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??

    • I hope you love it Christie!!! Thank you!

      • Erin – Loved this recipe! Very fresh and healthy. I didn’t use the immersion blender at the end; just shredded the chicken. Still turned out to be a delicious dinner! Thank you for the recipe :)
        (The “Leave a Review” link wasn’t working for me, hence the reply to one of your previous comments.)

        • Whitney, thank you for letting me know how it came out and for leaving this comment despite the technical hiccup. I appreciate it so much!

  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!).

    • I just made it today and I followed the “start with 2 cups of stock for a thicker chili” instruction… mine came out perfect consistency like this!

  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!

    • 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!

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

  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!

    • 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!

    • 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!

  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.  

    • 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.??

    • 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.

    • 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.

    • 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!

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

  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!

  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!

  34. Can you use ground chicken? Currently what I have on hand.

  35. Any substitute for the immersion blender? I don’t have one but really want to make this! I have a nutribullet and regular blender… if I take some beans out and purée them then add them back in, would the effect be similar?

  36. Do you put the chicken in raw? 

  37. Lovin’ the green toppings!!

  38. Oh I’m a hard core “list maker and checker”. Nothing more satisfying. Well, other than this cozy chili of course! Looks amazing, Erin!

  39. This looks SO awesome!!!

  40. Always a dinner favorite!

  41. We love green Chile! And yes, the crock pot is perfect for being more productive. Lol love that that’s your hobby 

  42. Can you use dried beans in lieu of canned?

    • Hi Crystal, I haven’t tried this recipe with dried beans, so you’d be experimenting. The cooking time may be different, and you’d likely need to adjust the liquid ratio since dried beans will absorb more. If you decide to give it a try, I’d love to hear how it goes!

  43. I doubled the recipe, used a whole chicken, then weighed out the shredded meat, replaced one can with rinsed black beans and 1 can with frozen corn kept the first two white beans. This added some interesting colors to the overall look .

  44. This looks incredible, Erin! I am a huge fan of white chicken chili, and I love that this recipe is made in a slow cooker. 

  45. hey girl- this looks so yummy!

  46. Heather S Christo Reply

    OMG this looks so incredibly delicious!!!

  47. Lots of protein and fiber and delicious. Was a hit with family and friend right out of the gate. Highly recommend the toppings of avocado and jalapeño, a bit of shredded cheese or sour cream, and a squeeze of lime. Made  a good six servings. Thanks for sharing this!

  48. This looks so good, especially as the weather cools off! Thanks for the recipe.

  49.  This was the first evening of the season where it wasn’t scorching hot in North Carolina, so we made this chili.  We really loved it, and the specially enjoyed the jalapeño addition! 

  50. This sounds really yummy!! Can you please tell me how much is 1 serving (1 cup, 1/2 cup)? I’m trying to portion control. Thanks!!

    • Brandi, I am afraid I didn’t measure this out precisely, and it can change depending upon if you add extra water/chicken stock. I’d use the total number of servings as a guide. I’m sorry I can’t give you more specific info!

  51. This was outstanding! My 4 year old kept saying “really thanks for this dinner mom” even at bedtime! 
    The family seemed to enjoy the creamy texture, flavor without the spice and that it was tomato free. The toppings making it even better of course but it was good straight from the pot. We ate the entire batch! I recommend doubling it if you want left overs. 
    My only tweak was to double the cumin, cayenne & garlic. 

  52. I am not a leftovers person–I’ve never learned to cook for less than four people and we end up throwing out so much food because I either don’t want what I ate last night for today’s lunch (I’m hard to please), or I just forget about what’s in my fridge. Tonight is different. I am definitely looking forward to warming up this chili for seconds tonight. This recipe is fantastic! The only thing I changed was I only added 3 cups of chicken stock. I like the use the hand-mixer trick to shred my chicken, and doing so doubled as blending enough to thicken the chili. My husband ate a bowl full then kept going back to the slow cooker with tortilla chips to eat it like a soupy party dip.

  53. I don’t love white chicken chili but I love your recipes so I thought I’d give it a shot. On the plus side, super easy (virtually no prep!), inexpensive and full of fiber and protein. I made this on a weeknight evening and cooked on high for about 3 hours and put in one TB of cornstarch to thicken, although I don’t think it made a difference.

    I took a sample when it was and didn’t love, which made me feel crestfallen. However, I am on my second night of eating this as leftovers and letting all of the flavors meld over time + adding ALL THE TOPPINGS has made all the difference! I still prefer red but would make again. My one critique is that cooking on high didn’t really soften the onions enough and it gave the chili this weird crunchy texture that grossed me out. I think next time I’d cook on low for 6 hours, or sautee the onions beforehand.

    Question – could you make this with pinto beans?

    • Hi Alison, yes you can make this with pinto beans! Thanks for giving the recipe a try and for taking the time to leave your feedback!

  54. This was delicious! Super easy too. I used frozen hatch green chiles instead of the canned. It came out delicious. We topped it with avocado and greek yogurt. It was just spicy enough. Great fall or winter dish.

    • Sara, I am so happy to hear this! And the hatch chilis sound wonderful. Thanks so much for trying the recipe and taking time to leave this wonderful review!

  55. This sounds amazing! However, I wanted to make this for dinner tonight! Any suggestions on doing it on the stove rather than in the slow cooker?

    • Hi Tess, I haven’t made it on the stovetop before, but I would probably start by sautéing the onion first in a little olive oil until it’s softened. Then add the rest of the ingredients as directed and bring everything to a simmer. Depending on the thickness of your chicken, those pieces will probably be ready to shred after 15–20 minutes of simmering. I hope that helps!

  56. Made this last night. I will definitely make it again. The flavors were awesome but I made these adjustments. I put the broth, beans into the crockpot before I read the comments about being to runny. I grabbed a ladle and took out about half. I used the regular amount of everything else except they cayenne for which I put about 3/4 of what the recipe called for. I like hot but I’ve been burned recently too many times by recipes with way too much cayenne. I knew for both the broth and the cayenne I could add more later if needed. So glad I scooped out the broth. I never added any more back. The chili was still a bit soupy so when I blended the beans and broth in a separate container I added a heaping tablespoon of flour. That helped to thicken it up some. It was still a slight bit on the thin side so I made a small batch of rice. I knew a Midwesterner that told me they serve chili that way. Grocery store was out of jalapenos but there was enough heat that we didn’t miss them. I used a little Mexican blend shredded cheese. I keep plain yogurt in the fridge all the time so substituted that for sour cream. And, we did the avocado. It was really, really, really tasty! I’ll make it a regular go to recipe, for sure.

    • Lisa, thank you so much for reporting back and for sharing the tweaks you made! I’m so glad to hear you enjoyed the recipe.

  57. Jessica hinckley Reply

    Has anyone added corn to this recipe? 

    • Hi Jessica, reader Luciene mentioned in her comment that she added 3/4 of a can of whole kernel corn to her batch and enjoyed the results!

  58. Pretty bland. Wouldn’t make again. I think it does really rely on the toppings for flavor. 

    • Hi Aspen, I’m sorry you didn’t enjoy the chili. Many others have tried it and enjoyed it, but everyone has different tastes. I know it’s disappointing to try a new recipe and not have it turn out to to your tastes, so I truly wish you would have loved this!

  59. Karen T. Williams Reply

    Made with a few variations. Diced one jalapeño pepper and sautéed with the onion and garlic before adding to the slow cooker. Reduced the chicken stock to 2 cups and used the cilantro as a garnish. After removing the cooked chicken, pulsed about a third of the stock/beans in the food processor and returned that to the slow cooker with a can of white hominy (drained) and the shredded chicken. Served with a squeeze of fresh lime juice, sliced avocado, dollop of sour cream and cilantro. Yum!

  60. Made this last night. My daughter and I are on weight Watchers. With their new Freestyle program, this is only one point! So we were free to add cheese, tortilla chips, avocado and sour cream and it was still only 6 points. It was a bit thin even after the immersion blending. I’d forgotten about adding less stock. Actually next time I’ll just double the beans! I also am going to use regular broth and beans rather than low sodium. I had to add more buillion. 

  61. This recipe is 6 Weight Watchers smart points, I am so making this tonight!  Thanks for the recipe!!!

  62. This was delicious! I thought it was a bit salty, so I will use less salt next time – there will definitely be a next time! I doubled the recipe, added corn and half a can of fire roasted diced tomatoes, and used less chicken stock. I used an immersion blender on the diced tomatoes and half the beans, to make it thicker. I used boneless skinless chicken thighs. It was delicious and the best night of the week to come home from work to a delicious dinner all done!

    • Leandra, thanks so much for taking the time to share your tweaks and review! I’m happy to hear you enjoyed the chili!

  63. Great flavour and really easy. Had to improvise the chopped green chiles as we can’t get them in the UK!

  64. So I was really excited to make this as I love chili and chicken…. I’ve made other versions before and unfortunately fell into the same camp as it being too soupy… but that wasn’t the worse part. It turned out very bland…. I’d suggest adding chili powder or just more of the spices next time… I was super disappointed even adding all the toppings. I probably won’t follow this recipe again… tested but healthy though! 

    • Hi Angie, I’m sorry to hear the chili wasn’t to your taste! Many other readers have tried and enjoyed it, but everyone has different tastes. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!

  65. I’ve got it in the crock-pot as I type, and it smells FAB! :)

    I’ve made white chili twice, both on the stovetop. First time, combining ingredients/methods from two recipes and it was out of this world great. Second time not sure what recipe I used, but it was awful. So, trying again. Only thing I’ve added to this recipe is a Serrano chili. I have my potato starch at hand in case I think it’s too thin as I’ve read above. No worries! I’ll do a taste test about an hour before it’s done and see if it needs adjusting.

  66. I thought it was REALLY good! It didn’t need any thickener for our liking, especially considering soup is always thicker the next day, so added nothing to thicken. Next time I’ll add another can of beans because I LOVE BEANS. And, I’ll back off a tad on the cumin. Cumin is an acquired taste I think for a lot of people, and while I love it – it was a bit too much for myself. This is a great base recipe though that gives lots of wiggle room for individual tastes. I’ll be making this again. Thanks, Erin!

    • Hannah, I’m so glad to hear you enjoyed the recipe! Thanks so much for taking the time to share your feedback.

  67. Going to try this! Can you tell me how big each serving is?

    • Hi Paige, I’m afraid I didn’t measure this out precisely, and it can change depending upon if you add extra water/chicken stock. I’m sorry I can’t give you more specific info!

  68. I made this today. The only difference was 1/2 teaspoon more cumin and that was an accident. It was AMAZING! I added sliced avocado and squeezed a lime before serving. It was so good. I will be making this again. Thank you! 

  69. Diana Anderson Reply

    I am making this as I type to you. It sounds so yummy. I and my husband like a little more spice so I used only one can of green chili’s and a whole chopped up fresh pabalmo chili. I did only put 3 cups of broth. It smalls wonderful and can’t wait for a taste. Such an easy recipe to. Thank you. I’ll let you know how it comes out. 

  70. Can you put the chicken into the crockpot frozen or does it need to be thawed first? I really need to make this now and my chicken is frozen. Is that okay? Do you have a modification to accommodate for that? 

    • Rachel, I do recommend thawing first for food safety. I’d suggest looking up a few methods to quickly thaw chicken. The microwave can work sometimes in a pinch!

  71. Delicious recipe. I have made it several times. I like thicker chili so I only use about 1 1/4 cup broth — significantly less than the recipe calls for. I also add more garlic. 

  72. Can’t wait to try this recipe. Only problem, I have a 2.5 quart crock-pot and this requires a 6 quart. Any recommendations on how to reduce measurements so it will fit?

    • Hi Ebrie, I don’t have that size so I can’t say for sure, but I think you could halve the recipe to fit a smaller slow cooker. I hope you enjoy!

  73. This is my go-to white chicken chili recipe! The minute it starts feeling even remotely brisk outside, I can’t wait to whip out my slow cooker and make this. It is such an easy meal and makes for delicious leftovers. I love that it is a flexible recipe as well. You can sub different types of white beans (northern, white kidney beans, etc.), Greek yogurt for sour cream, different veggies, etc. to really make it your own. Thank you, Erin for yet another staple recipe for my kitchen!

  74. We had this for dinner last night and it was a hit even with our 2yr old. I used thighs instead, and they shredded by themselves, so I had to make a slurry to thicken, but turned out great! I also added a can of corn and am glad I did, it added a little more hardiness.

  75. Anyone adapt this to Instant Pot?

    • Hi Lara, I haven’t tried it myself, so I can’t make any specific recommendations. An online search for converting might be helpful, but hopefully someone is able to chime in!

  76. Loved this recipe, it is so delicious! The hubby liked it too! 

    I definitely put in too much chicken stock up front and since we like it more on the thick and hearty side, I ended up blending up most of the beans and onions and then added in another whole can of the beans. 

  77. This was outstanding. Modifications I made were to use chicken thighs (because I had some to use up), to which I applied the spices as a bit of a rub, then sauteed in a Tbsp of oil along with the onion and garlic, just to get some browning/flavor. I added just 1 14-oz can of broth per others’ recommendations, and when I blended some of the beans at the end, I added about 1/4 cup Chobani plain nonfat Greek yogurt to give it a bit more thickness and creaminess. I don’t normally leave comments, but this recipe is such a keeper!

  78. This is one of our go to meals. I make it at least once a week in the fall because our whole family agrees on it and it’s healthy. Thanks!

  79. I added cauliflower, doubled the garlic, and added one diced, seeded jalapeno to the crock pot along with the full amount of broth and all the other ingredients. I then made sure to blend most of the cauliflower with the immersion blender and that worked perfectly to thicken it. I agree with others that you need all the toppings, especially the cilantro. Next time I’ll use two jalapenos or keep some of the seeds in to add some spice. Super yummy, and my husband loved it.

  80. Thallassa Gunelius Reply

    I have to make this the night before for a chili cook-off at work. Would you recommend making the whole thing then just heating it up the next day? Or would it be better to wait and shred the chicken, blend some of the beans the morning of before warming it up? I don’t want the beans to be too mushy.

  81. Has anyone tried to make this in an instapot vs a crock pot? 

    • Hi Jami, I haven’t tried it myself, so I can’t make any specific recommendations. An online search for converting might be helpful, but hopefully someone is able to chime in!

  82. Very tasty and perfect for large group! I made fairly quickly in about 30”-60”  with simmer time to let flavors blend.
    I used ratio of 4 large chicken breast: 4 cans great northern beans (2, I pre blended/purées right out of can): 4 cans of chopped green Chile’s, and only about two cups chicken broth… added about another 1 cup broth at end.

    While the onions were sautéing in about half cup chicken broth. I  boiled chicken for about 15-20” with chicken stock or water and  2 jalapeños sliced. I threw out the boiled chicken water, reserved the jalapeños, and the chicken which easily shredded. 
    I doubled all listed seasoning and combined all ingredients in dutch oven pot. Simmered about 1 hr. And added chopped cilantro at end. Had a good kick my guests enjoy, was nice and thick/less soupy than others mentioned, and plentiful!
    Once in the bowl, we Loved adding extra cilantro, sour cream, shredded Monterey Jack cheese, avacados, and squeeze of lime!
    Thank you for great recipe!

  83.  This recipe is incredible! Our entire family loved it. Can’t wait for leftovers for lunch!

  84. Should I drain the diced green chiles?

  85. Really delicious with a few minor tweaks. Had to give 4 stars since I did have to change a few minor details. I took the advice and added only 2 cups of chicken stock up front. I did not blend any of it in a blender at all. At the end added 1 cup of chicken stock which for me made the consistency perfect. The recipe needed a lot more salt than called for so kept adding until it had some good flavor. Also squeezed one lime in at the end. Will be making again! :) 

  86. I have chicken that I have already cooked and shredded. How’s should I adjust the time in the slow cooker?

    • Hi Carson, you’d likely need a little less time since the chicken is already cooked and you’d be stirring it in after the soup gets hot and all the flavors meld together. I have never done it this way, so unfortunately I don’t have specific timing to share. I hope you enjoy the recipe!

  87. This is packed with flavor and I love that you make this in a crockpot!

  88. One of my families favorites

  89. The absolute best way to make chili is in the crock pot! This is great!

  90. So delicious! I’ll be making this a lot for those football watching Sundays this winter!

  91. I loaded up on all those toppings and it was AMAZING! 

  92. We have been making this recipe since you posted it. Our favorite!!

  93. You can buy green chillies from Amazon. Not sure how much it would cost to ship to London, but worth a try!

  94. Hello , this looks great . Do you think it can be done in an instapot? If so any suggestions for modifications?


    • Hi Dario, I haven’t tried it myself, so I can’t make any specific recommendations. An online search for converting might be helpful, but hopefully someone is able to chime in!

  95. Recipe was simply delicious. I added a can of enchilada sauce and some shredded cheese. 👌

  96. Do you think I could use frozen chicken breasts? 

    • Hi Kristin, you can definitely use frozen chicken breasts for this recipe, just make sure they’re thawed first. (It’s not recommended to put frozen meat in the crockpot for food safety reasons.)

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