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

Easy crockpot white chicken chili in a white bowl with avocado and jalapeno

Why You’ll Love This Easy Crockpot White Chicken Chili Recipe

  • The Slow Cooker Makes It Easy. This a beautiful dump-and-go crockpot chili recipe (like this Crock Pot Chicken and Rice). Simply, add all the ingredients to the slow cooker and let it do the cooking for you. Then, you can return hours later to healthy, hearty chili and a kitchen that smells amazing!
  • It’s a Nice Change-Up From Classic Chili. While I adore the Blue Ribbon Chili in my cookbook and this top-rated Healthy Turkey Chili, I appreciate a change of pace every so often. Crockpot white chicken chili is a great alternative to tomato-based chilis.
  • It’s Perfect for any Occasion. Like my stovetop White Bean Chicken Chili, this crockpot version is just as suitable for a busy weeknight as it is for a game day party. With a plethora of delicious topping options, this chili will please anyone you serve it to.
  • It’s Dietary-Friendly. 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).
Two bowls of a healthy crockpot white chicken chili recipe

5 Star Review

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

— Maddy —

How to Make Healthy Crockpot White Chicken Chili

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 before serving (like in the stove-top version of White Chicken Chili).

  • 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).
  • 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.
  • 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 it.
  • Lime. For a blast of citrus and acidity to balance the rich texture of the chili and wake everything up.

The Directions

  1. Add the Chicken to a Slow Cooker. Stir in the remaining ingredients (except for cilantro and lime).
  2. Cook the Chicken. Cook on LOW for 4 to 6 hours or HIGH for 2 to 4 hours.
  3. Shred the Chicken. Set it aside.
  4. Puree. Blend 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. Add a squeeze of fresh lime juice and any other desired toppings. ENJOY!

Crockpot White Chicken Chili Toppings

  • Sliced Avocado. A must-have in our house!
  • Plain Greek Yogurt. Cool and creamy. Sour cream works well too.
  • Shredded Cheese. A little cheesy goodness is delightful on this chili.
  • Diced Jalapeno. For those who like their chili with a little more kick. (Spice lovers, you need to try my Green Chili Recipe.)
  • Crushed Tortilla Chips. A nice way to add crunch.
Easy white chicken chili in a slow cooker

Storage Tips

  • To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days
  • To Reheat. Warm the chili in the microwave or on the stovetop until steaming.
  • 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.

Leftover Ideas

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.

Two bowls of the best white bean chicken chili

What to Serve With Crockpot White Chicken Chili

Two bowls of creamy crockpot white chicken chili

Recipe Tips and Tricks

  • 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.
  • Make It Creamier. If you’d like a more decadent chili, you can make this a cream cheese crockpot white chicken chili. Before blending the beans, stir in 4 ounces of diced room-temperature cream cheese.
  • Try it with Thighs. If you prefer chicken thighs, you can use them here. Note that chicken thighs may need slightly longer to cook, so keep an eye on them.
  • Turn Up the Heat. 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.

Crockpot White Chicken Chili

4.89 from 399 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 minutes
Cook: 5 hours
Total: 5 hours 15 minutes

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 REHEAT: Reheat chili in the microwave or on the stovetop until steaming.
  • TO FREEZE: White chicken chili may be kept frozen for up to 2 months. Let thaw overnight in the refrigerator before reheating.


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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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. (Try my Instant Pot Paleo Chili next!)

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. (If you want a chili recipe without meat, try my Vegetarian Chili Recipe.)

How Do I Make Sure My Chili is Thick?

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.

More Hearty Chili Recipes

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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. This was absolutely delicious. I did add some spinach at the end, the same time as the cilantro. But it tasted great. Totally make this again5 stars

  2. YUM! I have a confession, I have never had white chicken chili before. But, I LOVE soup and regular chili. My husband has mentioned white chicken chili before and I just recently saw a recipe. I came here to check to see if you had a recipe and you did! My husband, son and I all had seconds. Very very yummy. My son declared this as one of his top 3 favorite soups!! Winnnn!5 stars

  3. I’ve been loving making many of your recipes! Thank you so much. For this recipe, how could I do in the instant pot instead?5 stars

    1. Hi Stehpannie, Unfortunately, I haven’t tried it in the Instant Pot myself, so I can’t make any specific recommendations. Other readers have tried it with great success. If you decide to experiment with it, I’d love to hear how it goes!

  4. Very good. Mine was more broth than I expected, but liked it because wasn’t heavy, full of flavor, and tasted more healthy without cream, etc. we did use fat free Greek yogurt as a topping, with avocado, jalapeño, and tortilla chips.5 stars

  5. Any thoughts on using ground turkey meat? Also, I live in Germany – For those who can’t buy canned chiles, I can buy something similar to a fresh Anaheim pepper – I should be able to broil, peel and chop in order to substitute for the canned green chiles.

    1. You could probably give it a try, Shawn. It would work the same as when making a tomato based crockpot chili. If you decide to experiment, I’d love to know how it goes!

  6. Made just the way the recipe states and it was delicious! I did make a slurry of cornstarch and water to thicken a bit at the end, but that’s just a personal preference. Son went back for thirds. Will make again. Thank you!5 stars

  7. I’d give it a 6 if I could. Have made this dish before, but first time with this recipe. Lots of times you end up making your own changes to recipes the 2nd time you make it; as is, this is terrific. Cumin and chilis gives it a nice Southwestern flavor, the smooshed beans add the creamy without dairy. Used boneless thighs and cannellini beans because that’s what we had. Hearty and satisfying but still light, EASY, good leftovers; nice change from the usual. Also appreciate the prompts that can get you past the ads.5 stars

  8. Excellent flavor! The lime and crushed tortilla chips are a must! I omitted the cilantro ( we dont care for it) and added some dried parsley instead. We also topped with some sĥredded Mexican blend cheese, chopped onions, sour cream and a pickled jalapeno. Prep was easy, and I will definitely make again and again, but next time I will cut the chicken broth to 3 cups as it was a bit more like soup than chili with 4 (I didn’t read the note about if you prefer thicker consistency until I had already added the 4 cups). But the flavor was soo good, and it was such a healthy recipe that I still had to give 5 stars!!! Thank you for this recipe!5 stars

  9. Excellent- followed recipe exactly except for the chicken – used raw boneless breast- which worked out fine. I topped it with cilantro and avocado, served with tortilla chips and salsa.
    Delicious.5 stars

  10. Amazing! My new chicken chili recipe i have been trying other recipes this is the best one! I love that she uses garlic in the recipe my husband loves it so much too!5 stars

  11. Love this recipe! It is very thin so next time I plan on using at least 1 cup less broth. Will probably stat with two, like the notes say.
    Otherwise it’s easy, tasty, and filling!5 stars

  12. I love this recipe. I think it’s the perfect amount of liquid — I’ve tried with more, just being lazy, and the consistency wasn’t as good. In the past, I have also added some blended cottage cheese to this chili, just to add some creaminess and extra protein and highly recommend to those who are good with dairy.5 stars

  13. Loving this recipe! Made it in my slow cooker a few weeks ago. Tonight I was short on time so I made it on the stove. I’ve been adding extra chicken and serving it over rice. My two teenage boys both love it–even the one who usually doesn’t like beans. Thank you for the great recipe!5 stars

  14. This is very tasty but in my opinion the cumin taste is too strong. Next time I will only add 1 tsp instead of 25 stars

  15. Hi! Just curious, how many grams is one serving? I want to make sure I get my macros correct! Planning to have this for dinner tonight!

    1. Hi Courtney, I actually would not recommend cooking the chicken from frozen, as it may become unsafe to eat. I suggest letting your chicken thaw first, and then cooking as directed. I hope this helps!

    1. I’m sorry to hear the recipe wasn’t to your taste, Olivia. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

    1. Hi! It’s not something I use often but it would likely work. If you decide to give it a try, let me know how it goes!

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