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Crockpot Chicken Chili Recipe

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Crockpot Chicken Chili is a true family favorite meal! You can make this in a Crockpot or on the stove and still have a warm bowl of juicy chicken, white beans, green chilies, and sweet corn in every spoonful. 

Chicken Chili in bowl

This chicken crockpot meal is so easy and delicious you'll love having it as part of our monthly meal plan! 

It is one of my favorite dishes to serve on a chilly day and it makes a nice big pot, perfect for a crowd or party guests. 

Easy White Chicken Chili

This is called white chicken chili because the “sauce” is not a deep red like regular beef or vegetable chili. This is due to beans, chicken, and broth instead of ground beef, dark beans, and tomato sauce. 

It is very easy to put together and only takes about 10 minutes to prepare the ingredients and put all in a  slow cooker! Cook on low for 4 hours in the crockpot to meld all the delicious flavors together! 

Crockpot Chicken Chili

Crockpot Chicken Chili Recipe

Grab the following ingredients and when your family walks through the door, they are bound to exclaim

“Oh, what did you make? It smells so good!”

  • Cooked chicken, cubed, like our Italian Breaded Chicken
  • Large shallot, chopped. If you don't have a shallot, you can use a small onion.
  • Garlic
  • Olive Oil
  • Chicken bullion
  • water
  • white wine
  • Great Northern Beans and Cannellini Beans
  • Cumin
  • Garlic Powder
  • Green Chilies, chopped
  • sweet corn 

Crockpot White Chili Instructions

Add olive oil to a pan and bring to medium heat. Add shallot (or onion) and garlic and cook until tender. Add cubed chicken and cumin.

Stir until heated through.

Add all pan contents to a crockpot. Next, pour in undrained beans, bouillon cube, wine, water, chopped green chilies, sweet corn, garlic powder, salt, and pepper.

Stir to incorporate. Cover and cook on low for 4-5 hours.

Serve with chopped avocado, grated Monterey Jack cheese, and cilantro.

Crockpot Chicken Chili

How do you make chicken chili thicker?

Believe it or not, this chicken chili recipe stays on the thicker side when cooking in the crockpot. The secret is to make sure you due to not rinse the beans! Just open the cans and pour them in! 

Can You Freeze Crockpot Chicken Chili?

Yes! This meal freezes exceptionally well! I've made it ahead of time for parties along with my sausage and peppers and placed in the freezer. Use a large Tupperware or Rubbermaid container after cooking and keep in the freezer for up to 3 months. 

What goes with white chicken chili??

This tastes great all on its own, but you can also serve it with 

  • tossed green salad
  • cornbread
  • over egg noodles
  • over tortilla chips or nachos
  • shredded cheese and sour cream

I really think this is the best white chicken chili recipe out there. It is a nice healthy version and change of pace of the tomato-based version. Don't get me wrong, I love both types of chili, I'm just glad I can switch it up every now and then! 

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DID YOU MAKE THIS? PLEASE RATE THIS RECIPE BELOW!

Yield: 8

Crockpot White Chili Recipe

Chicken Chili in bowl

Crockpot White Chili is a family favorite. Full of chicken, white beans, chilis, and spices, this is a perfect dish to serve on a fall or winter day.

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

  • 2-3 cups cooked chicken, cubed **
  • 1 large shallot, chopped
  • 2 cloves, garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 cube chicken bullion
  • 1 cup water
  • 1/4 cup white wine
  • 1 small can chopped green chilies
  • 1 small can sweet baby corn
  • salt & pepper
  • 1 teaspoon garlic powder
  • 1 15 oz. can Great Northern Beans, undrained
  • 1 15 oz. can Cannellini Beans, undrained
  • cilantro
  • *Avocado & Jack cheese if wanted

Instructions

  1. Add olive oil to a pan and bring to medium heat. Add shallot and garlic and cook until tender.
  2. Add chicken and cumin.
  3. Stir until heated through.
  4. Add all to crockpot.
  5. Add undrained beans, bouillon cube, wine, water, green chilies, sweet corn, garlic powder, salt, and pepper.
  6. Stir to incorporate.
  7. Cook on low for 4-5 hours.
  8. Serve with chopped avocado, grated Monterey Jack cheese, and cilantro.

Nutrition Information:

Yield:

10

Serving Size:

1 Servings

Amount Per Serving: Calories: 366Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 87mgSodium: 262mgCarbohydrates: 22gFiber: 7gSugar: 1gProtein: 30g

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Original post: 1/13/12

Updated: 2/20/20

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John

Tuesday 17th of January 2012

The crockpot revolution starts, tomorrow, at casa de batzer.

Kelly

Tuesday 17th of January 2012

Nothing better to get one through a cold winter, right?!

My Inner Chick

Saturday 14th of January 2012

---My ALL TIME fave. Thank you. I shall be devouring this later in the week. :)))

Kelly

Tuesday 17th of January 2012

I make a chicken chili on the stove- it's much thicker, but this recipe was perfect!

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