Slow Cooker White Chicken Chili
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The easiest crockpot recipe of your life! It’s a one pot wonder – no searing, no fuss. Simply throw everything right in!
I love a good crockpot recipe. Especially the ones that cook low and slow for 7-8 hours, undisturbed, as you walk into the door from work where dinner is magically finished and set.
But then there are those other crockpot recipes that require a little bit of babysitting – ex. an initial sear before that low-and-slow goodness or a cornstarch slurry at the very end of cooking time.
But again, I truly love all slow cooker recipes. But I’m just not particularly fond of the ones that require that extra step, you know?
That’s why this recipe has quickly become my favorite recipe yet.
There’s no searing, no fuss. No extra steps of anything. No nothing.
Nope. You can throw everything right into the crockpot – all of it.
Then you can let it cook low and slow as the chicken gets so unbelievably tender – so tender, you can even shred this by giving the chili a good stir in the crockpot. (Note: chicken breasts can be substituted here, but thighs are much better in my opinion).
When ready to serve, top this bad boy off with all your favorite toppings – tortilla chips, cilantro, sour cream, red onion, avocado slices and lime wedges. But for me, personally, I just need a bag of tortilla chips for dipping purposes.
Slow Cooker White Chicken Chili
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 4 cups chicken stock
- 3 (4-ounce) cans diced green chiles
- 1 (15.5 ounce) can cannellini beans , drained and rinsed
- 1 (15.5 ounce) can garbanzo beans, drained and rinsed
- 1 medium sweet onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- ½ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
For the toppings
- 1 ½ cups tortilla chips
- ½ cup fresh cilantro leaves
- ½ cup sour cream
- ½ cup diced red onion
- 1 avocado, halved, seeded, peeled and sliced
- 1 lime, cut into wedges
Instructions
- Place chicken into a 6-qt slow cooker. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir chicken, cilantro and lime juice into the slow cooker; season with salt and pepper, to taste.
- Serve immediately with desired toppings.
Did you make this recipe?
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I love this chili! I make it all the time it is so easy and so delicious!
This recipe has become a favorite around Christmas time for the people at Life Care in Tullahoma Tennessee. Every year they make it a point to ask me to make it and to bring it. Thanks very much for posting this recipe.
We make this once or twice a month. Use the instant pot to cook the chicken so it’s ready to shred, then add the shredded chicken to the slow cooker. We also add hominy along with the beans. Comes out great.
So easy and delicious! I am not a fan of garbanzo beans, so substituted pinto beans. The lime is the extra touch that really makes the chili so good. Love it!
This was SO good! I’m not a huge garbanzo bean fan, but I didn’t even care. The lime juice/cilantro addition at the end is perfect. Will definitely be making this again soon!
I can’t believe I never tried white chili until today. Made this recipe. It’s so easy and absolutely delicious. I think the lime is key. Will definitely be making this on a regular basis.
I’ve made this a few times in the last month. Today I made it differently: I added two cans of hominy instead of 2 cans of beans. It is terrific! The original recipe is the best. Thank you!
I made this and it was a hit!! Great recipe
Made with chicken breasts & cooked on high for 5 hours. Perfect! All the toppings make it delicious!
This recipe is delicious! Last time I made it, I cooked it on low and the chicken was very tender. Will this be the same if I cook it on high for 5 hours? I used chicken breasts. So delicious!
It was flavorful- but thin. I added 3 diced sweet potatoes and used immersion blender ( took chicken out) after 6 hours to thicken. As it blended beans, I then added another can of cannelloni beans. It worked!!! Just an additional healthy food!!!
Made this this week. I did it on the stove not in a slow cooker and it was another fabulous meal. thank you again.
Used jalapeño peppers by accident. Very delicious despite that haha. My husband has a cold and I think it’s knocked it right out of him!
Had this at my son’s house and it was delicious! Even better the next day.
Has anyone figured out the calories per serving?
Thanks
Tried this a few weeks ago and will never go back to red chilli. Making it again tomorrow for guests. Thanks!
This recipe is Damn Delicious! Added some corn and it was great.
Omg! Easy to make and delicious!
Thanks for.sharing.
First off, some cooks have said they added cream of chicken soup for thickness. Just, no. Cream of soup has no place in chili. None. Thicken with corn meal, which thickens and adds some flavor. Try this after you have mashed some of the beans and still find it too soup-like. Please don’t add cream of anything soup!
I followed almost all of this recipe, used cream of chicken soup instead of stock and added can of corn. Used serrano peppers and doubled cumin. fantastic
Not sure what step to add h th e beans…..
Looks like Step 1…
So easy! I made this in my instant pot. I had made a whole chicken in it the day before. I used all the dark meat, and the broth I made from cooking the chicken bones all day. I upped the cumin and dried oregano to one heaping tablespoon each. Added the rest of the ingredients, and cooked 24 minutes on high pressure with 10 minutes natural release. Yum! Served with cilantro and diced avocado.
We add a diced red pepper for color. 2 pounds, sautéed not browned, ground pork for volume (sometimes). Freezes excellent! We also use potatoe flakes for thickening. When thawing we sometimes add a chunk of cream cheese and another can of beans for volume (sometimes). Love this recipe.
My family loves this soup as is. Please let me know if it can be frozen? Before or after adding the beans?
This really is delicious! As is, it’s a good base. I ended up adding some more ingredients to this to make it thicker and more flavorful. I used whole green chile peppers chopped in the food processor rather than diced peppers. It gave the dish more substance and thickness. I also added a can of creamed corn and a tablespoon of corn starch to thicken it up a bit. For flavor, I added some taco seasoning. And because I don’t like dark meat, I used boneless, skinless chicken breast and it turned out tasty.
This was great!!! I doubled the chicken and doubled the broth. Added one extra can of beans and a can of corn.
I did have the thicken the broth with a rue afterwards on the stove but it was so delicious.
The BEST! Easy & DELICIOUS!
Fantastic recipe, thank you! A tip for others: don’t skip the sour cream at the end, it makes it so nice and creamy! Ended up making too much of this the first time so gave it to my sister with a new baby, and she texted immediately to ask where I got the recipe. Delicious!!
This is one of my favorite recipes! I have it about once a month! Thank you!
Delicious! Didn’t have cannelini beans so used black beans – partner said it was a 10!!
Yeay!!! I Have all the ingredients. Everything is in the crockpot now. Done cooking for the day. Can’t wait to have this yummy chili for dinner. Thanks for sharing.
Looks delicious! Question – if I don’t have chilies is there something I can substitute them for? Jalapeños maybe? If so, how much? Thanks!
Less Jalapenos if you don’t want too much heat cause green chilies are very mild in comparison
I’ve found the easiest substitute for the green chilies is salsa verde or hatch green chili salsa. And It already has definitely diced onions (and sometimes garlic) in it!
This was delicious! My husband kept going back for more. I will definitely be making this again. Thanks for the recipe.
What are the nutrition facts on this recipe
Is there something that I could add to make this creamier? It is definitely a soup, not thick like a chili. Tastes great, tho! I added jalapenos and used Costco rotisserie chicken breast meat. YUM!
Less broth, puree one of the cans of beans, add cream or cream cheese towards the end
I added one can of cream of chicken and it thickened right up 🙂
Add some corn meal, if you have it. That’s a traditional way of thickening chile and other latin dishes. Adds flavor and nutrition, and not just carbs and calories.
Reduce the chicken broth by 1 cup and don’t drain the beans. I also add a 1/2 jar of tomatillo salsa.
My husband made this for dinner tonight—it is positively scrumptious!!
Can you make this with frozen chicken?
Very tasty, love the flavors! Definitely more of a soup than a chili. I add frozen corn at the end for texture, and top with avocado, Greek yogurt and a little shredded cheese. Very satisfying meal.
Wow! I made this and it is delicious! I am definitely keeping this in the repertoire. I added some peppers though for heat, which turned out to be a great touch! I sliced a couple of jalapenos along with 1 really hot pepper (not habanero), which turned out to work perfectly! Thanks for the great recipe!
I made this with chicken breasts. It was delicious. Family went back for seconds and there was none left!
Love this recipe! So easy to get into the crock pot. I used frozen chicken breasts because that’s what I had in the house. Added half a cup of quinoa toward the end of the cooking because I like my chili a bit thicker. Will definitely be making this again this winter. Damn delicious!
I recently moved back to the states and just realized I don’t have a crock pot anymore! Only a tiny one. What’s the best way to do this on the stove? I promise I will get a crock pot soon! <3
I’ve been in that situation. I would cook the chicken and onion first. Then put them in a large pot and add the other ingredients. Cook it on a low to medium heat, just simmering not boiling until the beans are soft.
Hi! I use my Dutch oven. I sauté the onion and garlic, then add other ingredients and bring to a boil then down to a simmer. I have boiled chicken breasts for 8-12 min that I will shred and add to the chili before serving. It’s a perfect quick meal if you’re in a time pinch.
hi!
we are using chicken breast instead of thigh, does the cook time change depending on the cut?
we have it on low for 6 hours but I don’t want to overcook the chicken…
thanks!
If using 1 1/2 pounds boneless, skinless chicken breasts, cooking time should stay relatively the same. 🙂
This looks tasty! Would this work with dried beans?
This recipe is tailored for canned beans only. Sorry!
Soak them first overnight
I’m making this now. You can cook dried beans in the crockpot without soaking!
I’m cooking the beans with onion, carrots and some herbs, along with a smoked turkey leg.
Once the beans are done, I’ll add everything else and cook awhile longer (30-60 min). I started with chicken broth and am adding water as needed. I suppose you could add the chicken in there while the beans are cooking, remove, shred, and add back. Can’t wait!
Gathering up some recipes for upcoming holiday potlucks and this sounds delicious!
Question: I don’t like a lot of heat, do these chilis pack a lot of heat? (I’m pretty much a mild salsa kinda girl, medium is almost pushing it!) Thanks!
The diced green chiles do not pack much heat at all. 🙂
Looks tasty! Just wondering if the chicken cooks in the soup or before putting it in. I’m new at the whole crockpot method!
Hi Emily! The chicken is cooked with the soup ingredients in step #1:
1. Place chicken into a 6-qt slow cooker. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste.
I hope that answers your question!
This is fantastic, the toppings give it just the right amount of flavoring. Easily 5 stars!
The toppings are the best! 🙂
wooowww. I am loving it and today I am going to make this for my sweet hubby. thanks for sharing
This recipe is awesome! I’ve made it twice now and it has come out perfect both times. It has zero heat, so I added three chopped chipotle peppers in adobo to the second batch prior to sealing and it came out PERFECT! I love topping mine with fresh onions, cilantro, avocado, and cheese. Will keep this in my regular rotation and may try adapting it to the Instant Pot.
Those are great toppings, Chelsea!
So good!! Definitely a dish I will make again. The cilantro and lime at the end gave it a bright and fresh taste. My wife and I both took it to work for lunch the next day. It was a little thin like a soup so I reduced it on the stove and it turned out great.
Thank you for your feedback, Stephen! Glad this made some yummy work lunches for you both! 🙂
A great base recipe! Thanks for the inspiration. Instead of the green chiles, I added a jar of tomatillo salsa and diced up two yellow heirloom tomatoes (I need tomato in my chili!). To solve the problem of the finished product being more of a soup than a chili, I blitzed some of the beans and stock with a handful of corn tortilla chips to thicken.
Sounds amazing, Marie! Can I get some of the leftovers, please? 🙂
I Have made this before and my family loves it. In reading the reviews I have noticed quite a few people comment on the thickness or more acurately the thinness of this dish. Once thing that I have done is omit rinsing the beans and just lessen the added salt I put in until later in the cooking process. That startch will help to thicken up the sauce and make it much closer to a chili consistentcy. 🙂
This is absolutely delicious. I used chicken thighs and they were so tender and moist. I was concerned that they may be too fatty, but they weren’t. I followed the recipe as written and wouldn’t change a thing. It was so nice not to have to brown the chicken beforehand too.
Thanks for sharing with us, Kay! We’re so happy to hear that you enjoyed the recipe! 🙂
This looks so good! Can’t wait to make it this weekend! I was wondering if using chicken broth instead of chicken stock would be ok? Not sure if it would alter the taste. Thanks!
Sure!
Amazing recipe! I added fresh slices of jalapeños and a can of Butter Beans too! Perfection! Love this recipe, thank you!
Sssoooo yummy!! It is very fresh tasting and very filling. The fresh lime juice, avocado, and a blob of sour cream with the tortilla chips. All the flavors come together wonderful at the end. I will be snacking on this for the next couple days.
Isn’t it the best?! Glad you found this and liked it so much, Carissa!
This recipe is as tasty as it is easy. Before shredding the chicken, the broth was thin and a bit salty, but adding back the chicken and lime juice pulled both taste and consistency together. So glad to have found your website with consistently delicious recipes. Thanks so much for all the work you do!
Thank you so much, Alisa! We really appreciate your feedback.
Hi,
The instructions don’t indicate when to put in the chick peas and cannelloni beans into the slow cooker. Can you please advise?
Thanks!
Irene, please refer to step #1:
1. Place chicken into a 6-qt slow cooker. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste.
I found your blog by chance. It’s amazing great effort. Thank you so much.
Although I am a Southern California gal, I do prefer my chili Texas style without beans. If the beans would be omitted would I miss anything? Flavor, texture, thickness? Thanks. Getting my grocery list together now – minus the beans (hee hee).
Yes, you can certainly omit but the flavor/texture/consistency will change.
That is what I thought. The one bean that I can tolerate in chili is the black bean. Is there a light color bean that I could substitute for a black bean. Just think a black bean would look funny in a “white” chili. Thanks.
Cannellini beans would be great!
Looks so yummy!! How long would it keep in the fridge if I were to use it for meal prep?
What a great idea! But as I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Holly!
How much time would you cook this for in an Instant Pot?
Perfect timing! It’s in the crock pot now and will be devoured during GoT tonight. It smells amazing and took less than 10 min to get in the pot and start cooking
Love that! We are so excited for GOT tonight as well – apparently tonight’s episode is the longest battle scene in all of cinema history?!
Can I make this delicious recipe in a Instant pot? If so, how?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Haven’t tried it yet, but it sounds good. I think I have everything besides the cannelini beans – think I could use pinto instead? And jalapeno instead of milder green chiles (just probably use a bit less)? Thanks for a great site!
Sure, Anna! That should all work just fine! 🙂