Crock Pot White Chicken Chili
This Crock Pot White Chicken Chili is your cozy, comforting, set-it-and-forget-it dinner solution. With tender shredded chicken, creamy white beans, and mild green chilies, it’s a family-friendly meal that practically cooks itself. Perfect for busy nights, picky eaters, and freezer-friendly prep.
Equipment
- Crock Pot
Ingredients
Chili Base
- 2 cans great northern or cannellini beans 15 oz each, drained and rinsed
- 4 cups chicken broth low-sodium preferred
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp oregano
- salt and black pepper to taste
Protein
- 1.5 pounds boneless skinless chicken breasts or substitute thighs
- rotisserie chicken shredded, add halfway through if using
Creamy Finish
- 0.5 cup sour cream or cream cheese optional, for richness
Optional Toppings
- shredded Monterey Jack or cheddar cheese
- sliced avocado
- fresh cilantro
- crushed tortilla chips or strips
- dollop of sour cream or Greek yogurt for topping
Instructions
- Place rinsed beans, chicken broth, diced green chilies, cumin, chili powder, oregano, salt, and pepper into the Crock Pot. Stir gently.
- Place chicken breasts on top of the mixture. No chopping needed.
- Cover and cook on low for 6–7 hours (or high for 3–4 hours).
- Shred the chicken directly in the pot using two forks.
- Stir in sour cream or cream cheese for a creamy finish, if using.
- Serve with your favorite toppings such as cheese, avocado, cilantro, and tortilla strips.
Notes
This chili is freezer-friendly, family-approved, and endlessly adaptable. Add jalapeños for spice, swap in coconut cream for dairy-free, or leave out the chicken for a hearty vegetarian version.
Nutrition
Calories: 350kcalCarbohydrates: 25gProtein: 32gFat: 12gSaturated Fat: 4gCholesterol: 75mgSodium: 680mgPotassium: 650mgFiber: 6gSugar: 2gVitamin A: 150IUVitamin C: 5mgCalcium: 150mgIron: 2.5mg
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