I make this crockpot white chicken chili several times a month — it’s one of those recipes that feels like a warm hug when the week is chaotic. It’s creamy (without heavy cream), simple to assemble, and builds bold flavor while you get other things done. If you like a mild, comforting chili with a hint of green chile and plenty of beans and corn, this is the slow-cooker version you’ll reach for again and again. For another white-chicken take with slightly different spices, you can compare this to this homemade white chicken chili recipe.

What makes this recipe special

This slow-cooker white chicken chili is low-effort but high-reward. You pile raw chicken and pantry staples into the crockpot in the morning and come home to tender, shreddable chicken, a lightly spicy broth, and a bowlful that feeds a crowd. It’s budget-friendly, easy to scale, and kid-friendly — you can leave out the chili powder for milder palates or add extra for more heat.

“Quick to prep, forgiving to cook, and always a hit — the perfect weeknight crockpot dinner.”

Why it works:

The long, gentle heat turns chicken breasts juicy and shreddable without drying.
White beans add creaminess and protein while keeping the dish lighter than a traditional beef chili.
Diced tomatoes with green chiles give sparkle and a mild kick without extra steps.

The cooking process explained

Overview: This recipe is a dump-and-go slow-cooker meal. Layer raw chicken on the bottom, add beans, canned tomatoes, corn and aromatics, pour in chicken broth, then let the crockpot do the work. After cooking, shred the chicken right in the pot, stir, and finish with cheese and cilantro if you like.

What to expect as it cooks:

Low 6–8 hours: deeper melding of flavors and very tender meat.
High 3–4 hours: fine for busy days but check earlier if your cooker runs hot.
Shredding in the pot preserves juices and thickens the broth slightly.

What you’ll need

1 lb boneless, skinless chicken breasts
1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
1 can (14 oz) diced tomatoes with green chilies
1 cup corn (frozen or canned, drained)
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder (adjust to taste)
Salt and black pepper to taste
2 cups chicken broth
1 cup shredded cheese (optional; Monterey Jack or cheddar)
Chopped cilantro for garnish (optional)

Notes and substitutions:

Swap shredded rotisserie chicken for the breasts to cut total cook time.
Use low-sodium broth if you’re watching salt; taste and adjust at the end.
Add a diced green bell pepper for extra texture.
For a different crockpot comfort soup, try this coconut chicken soup recipe.

Step-by-step instructions

Place the chicken breasts in the bottom of the crockpot in an even layer.
Add the drained white beans, diced tomatoes with green chiles, corn, chopped onion, and minced garlic.
Sprinkle the cumin, chili powder, salt, and pepper over the top.
Pour the chicken broth into the crockpot to cover the ingredients.
Stir gently to combine everything so flavors distribute evenly.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and easily shreds.
Remove the lid and shred the chicken directly in the crockpot with two forks. Stir so shredded chicken mixes into the broth.
Taste and adjust seasoning. If using, stir in shredded cheese until melted, or sprinkle on bowls when serving. Add chopped cilantro before serving.

Best ways to enjoy it

Serve this chili hot in bowls with garnishes and sides to suit the mood:

Classic: tortilla chips and a squeeze of lime.
Toppings: diced avocado, extra cheese, sour cream, or sliced jalapeños.
Sides: a simple green salad or warm cornbread. For a heartier plate, spoon the chili over rice or alongside a quick stir-fry as a contrasting texture; consider trying this chili garlic chicken stir-fry for another spicy-sweet option.
For a crowd: set out bowls of toppings and let guests customize.

Storage and reheating tips

Refrigerator: Cool chili to room temperature, then store in an airtight container for 3–4 days.
Freezer: Freeze in portioned containers for up to 3 months. Leave a little headspace if using glass jars.
Reheating: Thaw overnight in the fridge if frozen. Reheat on the stove over medium-low, stirring gently, until steaming. Microwave in 1-minute bursts, stirring between intervals for even heat.
Food safety: Keep hot foods above 140°F (60°C) when serving. Do not leave at room temperature for more than 2 hours.

Pro chef tips

Browning (optional): For extra depth, sear the chicken briefly in a hot skillet before adding to the crockpot — you’ll get a richer finish, though it’s not necessary.
Texture control: If you want a creamier chili, mash a cup of the beans before shredding the chicken to naturally thicken the broth.
Adjusting heat: Add chipotle in adobo or cayenne for more heat; add a spoonful of plain yogurt or sour cream to mellow it.
Cheese timing: Stir in cheese off heat to prevent oils separating.
Crockpot size: Use a 4–6 quart slow cooker for this volume to allow even cooking.

Creative twists

White bean swap: Try navy beans or great northern beans for a slightly different bite.
Add greens: Stir chopped spinach or kale in during the last 15 minutes of cooking.
Southwest cream: Stir in a half cup of cream cheese for a luxuriously creamy chili.
Vegan version: Replace chicken with extra beans and firm tofu, use vegetable broth, and skip the cheese.
Smoky flavor: Add a teaspoon of smoked paprika or a diced chipotle pepper for complexity.

Your questions answered

Q: Can I use frozen chicken breasts?
A: Yes. Add 30–60 minutes to the cook time if cooking on HIGH, or use LOW and expect closer to 8 hours. Ensure the chicken reaches 165°F (74°C).

Q: Is this safe to freeze with the beans?
A: Yes. Beans freeze well, though texture can soften; freeze in airtight containers and consume within 3 months.

Q: How can I make it thicker?
A: Mash some beans into the broth, remove some liquid before shredding, or stir in a slurry of cornstarch and water and simmer on the stove until thickened.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs stay juicier and tolerate longer cooking without drying. Reduce cook time slightly if using boneless thighs on HIGH.

Q: What if it’s too spicy?
A: Cool with dairy — a dollop of sour cream or shredded cheese cuts heat quickly. Add more broth or a peeled potato during cooking (discard later) to absorb spices.

Conclusion

This crockpot white chicken chili is a reliable weeknight winner — minimal prep, flexible ingredients, and plenty of comforting flavor. For inspiration and competition-tested variations, check out this contest-winning slow-cooker version and another cook-off favorite for comparison: Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef and Crockpot White Chicken Chili (Cook-off WINNER!) – Chelsea’s ….