This crockpot white chicken chili is an easy dump and go slow cooker meal! I make this on cold days when I want something warm and cozy for dinner with hardly any effort.
Crockpot White Chicken Chili is the easy meal we need right now
This crockpot white chicken chili checks all the boxes for a slow cooker meal you’ll want to make again and again: it’s a quick-to-prep, make-ahead dinner that’s full of satisfying protein and warming flavors. There’s no pre-cooking for this recipe, just add everything to your slow cooker and let it cook while you go about your day.
The key to making a creamy white chicken chili without adding any cream is to partially mash the cannellini beans before serving. I keep it simple and use the back of a large spoon to mash some of the beans, just enough to thicken the chili while leaving some beans whole.
How to Make White Chicken Chili in the Crockpot
Add ingredients to your slow cooker: The chicken breasts go in the bottom, then add the onion, beans, diced green chiles, jalapeño, garlic, cumin, chili powder, oregano, smoked paprika, salt, cayenne pepper and chicken broth.
Slow cook on low for 7-8 hours or high for 3½-4 hours.
Finish and serve: Remove the chicken from the slow cooker and let it rest for a few minutes. Use the back of a large spoon to mash some of the beans in the slow cooker to thicken the broth, then stir in the corn. Cover and cook on high for 10 minutes. Shred the chicken using two forks or a stand mixer fitted with the paddle attachment. Stir the chicken into the chili and serve, with your favorite toppings.
How to Make it a Freezer Meal
You can prep the ingredients for this crockpot white chicken chili in a zip-top plastic bag, freeze, then thaw and cook it later. This makes dinner prep even easier! Follow these steps:
- Put everything except for the broth and corn in a heavy duty zip-top plastic bag, lay it flat in your freezer, and freeze for up to 3 months.
- When you’re ready to cook the chili, let the bag thaw for 24 hours in your refrigerator. Then transfer the contents of the bag to your slow cooker, add the broth and cook according to the recipe directions.
Tips for the best Crockpot White Chicken Chili
- You can adjust the spice of this chili to your preferences. (As is, it’s not very spicy.) For medium-spicy chili, use one can of hot and one can of mild diced green chiles, plus 1/8 teaspoon cayenne pepper.
- Toppings make it even better! Try topping your bowl of chili with crumbled tortilla chips, sour cream or plain Greek yogurt, chopped cilantro, avocado or shredded cheese. This chili is also great topped with the homemade tortilla strips from my Chicken Tortilla Soup recipe.
- You can make white chicken chili in the Instant Pot using my Instant Pot White Chicken Chili recipe. If you prefer a stovetop recipe, try my classic White Chicken Chili Recipe.
More Dump and Go Crockpot Recipes
Just add the ingredients to your crockpot, no pre-cooking required!
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Crockpot White Chicken Chili
This crockpot white chicken chili is an easy, protein-packed meal that will warm you up on a cold day. I love this recipe because it gets its creaminess from white beans, rather than dairy. Add your favorite toppings and enjoy!
Prevent your screen from going dark
- 1 ½ pounds boneless skinless chicken breasts
- 1 cup chopped yellow onion
- 2 (15 ounce) cans cannellini beans, or other white beans, rinsed and drained
- 2 (4 ounce) cans mild diced green chiles
- 1 medium jalapeño, remove and discard stem, seeds and ribs, then dice
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ⅛-¼ teaspoon cayenne pepper, optional, to taste
- 3 cups low sodium chicken broth
- 1 cup frozen corn
- For serving: squeeze of fresh lime juice, chopped fresh cilantro, avocado, tortilla chip strips, plain Greek yogurt or sour cream, as desired
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Put the chicken breasts in the bottom of the slow cooker. Add the onion, beans, diced green chiles, jalapeño, garlic, cumin, chili powder, oregano, smoked paprika, salt, cayenne pepper and chicken broth.
1 ½ pounds boneless skinless chicken breasts, 1 cup chopped yellow onion, 2 (15 ounce) cans cannellini beans, 2 (4 ounce) cans mild diced green chiles, 1 medium jalapeño, 2 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, ½ teaspoon salt, ⅛-¼ teaspoon cayenne pepper, 3 cups low sodium chicken broth
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Cover and cook on the low setting for 7-8 hours or the high setting for 3½-4 hours, until chicken is cooked through.
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Remove the chicken to a clean cutting board or bowl and let it rest for a few minutes. While it rests, use the back of a large spoon to mash some of the beans in the slow cooker to thicken the broth (optional), then stir in the corn. Cover and cook on high for 10 minutes.
1 cup frozen corn
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Shred the chicken using two forks or a stand mixer. Stir shredded chicken into the chili. Serve with toppings as desired.
For serving: squeeze of fresh lime juice, chopped fresh cilantro, avocado, tortilla chip strips, plain Greek yogurt or sour cream, as desired
- You can adjust the spice of this chili to your preferences. (As is, it’s not very spicy.) For medium-spicy chili, use one can of hot and one can of mild diced green chiles, plus 1/8 teaspoon cayenne pepper.
Freezer to Slow Cooker Directions:
- Place all ingredients except for broth and corn in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.
- Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
- Transfer bag contents to slow cooker, add the broth and cook according to directions above.
Calories: 362kcal, Carbohydrates: 43g, Protein: 38g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 527mg, Potassium: 1364mg, Fiber: 9g, Sugar: 2g, Vitamin A: 321IU, Vitamin C: 21mg, Calcium: 150mg, Iron: 6mg
Nutrition information is an estimate.
I originally shared this recipe in December 2017. Post updated December 2025 with new photos and more helpful information.
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