Slow Cooker White Chicken Chili
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Easy, hearty, and packed with 47 grams of protein and 7 grams of fiber per serving, this Slow Cooker White Chicken Chili is the perfect set-it-and-forget-it meal. It's a cozy weeknight dinner that practically cooks itself - healthy comfort food at its best. There's a reason it's my family's favorite!
If you're looking for another crockpot soup recipe, be sure to check out my Slow Cooker Lasagna Soup recipe!
Quick Look: Slow Cooker White Chicken Chili
- 🕒 Total Time: ~7 hours
- 👥 Servings: 8
- 📊 Calories: 497 per serving
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Why You'll Love This Recipe
- Effortless to Make: Toss everything in the slow cooker and let it do the work! It doesn't get much easier than this recipe.
- Nutritious and Satisfying: Packed with lean protein from chicken and plenty of fiber from white beans, it's a hearty meal that actually keeps you full.
- Creamy, Cozy Flavor: Every bite is warm, comforting, and perfectly seasoned. My kids beg me to make this all year round!
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Select Ingredients
Chili Beans - you can either used canned white chili beans in the chili sauce like pictured above or use Great Northern Beans in this recipe.
Other Add Ins Not Pictured - light sour cream, shredded Monterey Jack cheese, shredded cheddar cheese, green onions.
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Make It Spicy - Love a little heat? Add a diced green chiles or jalapeño to the slow cooker. I tend to leave this out for the kids. You can also use pepper jack cheese for an extra kick if you'd like!
➡️ Dairy Swap - Skip the sour cheese and stir in a scoop of plain Greek yogurt or coconut milk right before serving. You'll still get a rich, creamy texture - just lighter and dairy-free if using coconut milk!
How To Make This Slow Cooker White Chicken Chili
Step 1: Place raw chicken breasts in the crockpot. Sprinkle with chili powder and cumin.
Step 2: Add chopped onion, garlic, beans, oregano, and then the chicken broth. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
Step 3: About 30 minutes before serving, remove the chicken and shred it with two forks.
Step 4: Stir in the sour cream and the shredded cheeses (a little at a time so they melt smoothly). Let everything warm together on LOW for 20 minutes. Do not boil, or the dairy can separate. Adjust thickness with extra broth if needed.
Step 5: Once sour cream and cheeses have melted, return the shredded chicken to the slow cooker and stir well.
Step 6: Garnish with sliced green onions and additional cheese and sour cream if desired!
Recipe FAQs
Yes! You can add frozen chicken breasts or thighs directly to the slow cooker - just make sure to cook on low for 6-7 hours or until the chicken reaches 165°F and shreds easily.
While this recipe is fairly thick, if you prefer a creamier, thicker chili, mash some of the beans with a fork before serving.
Try shredded cheese, diced avocado, cilantro, green onions, or a squeeze of lime juice. Crushed tortilla chips or cornbread on the side make it extra cozy.
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Slow Cooker White Chicken Chili
Ingredients
- 2 lbs boneless skinless chicken breast
- 2 tablespoon chili powder
- 3 tablespoon cumin
- 1 medium onion chopped
- 3 tablespoon minced garlic
- 2 15 oz cans white beans
- 2 teaspoon oregano
- 6 cups low salt chicken broth
- 2 cups Monteray Jack cheese shredded
- 1 cup cheddar cheese shredded
- 1 cups light sour cream
- Sour cream
- Chopped scallions
Instructions
- Place raw chicken breasts in the crockpot. Sprinkle with 2 tablespoon chili powder and 3 tablespoon cumin.
- Add chopped onion, garlic, beans, and oregano. Next add in the chicken broth.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
- About 30 minutes before serving, remove the chicken, shred it with two forks and set aside.
- Stir in 1 cup of light sour cream and the shredded cheeses (a little at a time so they melt smoothly). Let everything warm together on LOW for 20 minutes. Do not boil, or the dairy can separate. Adjust thickness with extra broth if needed.
- Once the cheese and sour cream have melted and blended, add the shredded chicken back to the slow cooker and stir well.
- Serve in bowls and garnish with the chopped green onions and optional extra sour cream and shredded cheese. Enjoy!
We have this recipe on REPEAT! We love the flavor and feel like it checks all the nutrition boxes with all the protein and fiber. It's perfect for leftovers too!