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White Bean Chicken Chili Recipe in the Slow Cooker

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 This slow cooker chicken chili is full of flavor, but easy on prep-time Its the perfect weeknight meal when you need a little comfort food!
 
Slow Cooker Easy Chicken Chili

This white chicken chili is a great meal to make when you need an easy meal, or when you are looking for a little comfort, or when you need to share a meal with someone you know.

Other simple slow cooker meals:

Chicken Chili Recipe
It seems like there are a lot of women around me that are having new babies lately, and that always brings forth memories of when your own children were teeny tiny newborns.
I think the first time I ever had White Chicken Chili was just after I brought my second baby home from the hospital. Some ladies from church came over with a giant pot of it, along with all the toppings, and served me up a giant bowl while I laid out on the couch. They then proceeded to snuggle my daughter, wash my dishes, fold some laundry, and helped me feel just a little bit more human again.
I don’t know if it was the exhaustion or what, but it was the most magical soup I have ever tasted and I have thought about it for the past three years. It only seemed fitting that I finally recreate it and take it to some of the mamas around me who are just bringing their own babies home.
Crock Pot White Chicken Chili

How to make this chicken chili in the slow cooker

This is a super simple meal to make! Like all great slow cooker recipes, its mainly just tossing stuff in the slow cooker and letting it do the work for you! For the full set of directions, please make sure to scroll down to the recipe card below, but here is a brief overview of how to make it:

  1. Into the liner of the slow cooker, add the chicken, green chilies, rinsed beans, minced shallots, spices, garlic, lime juice and broth.
  2. Secure the lid and cook on low for 6 to 8 hours.
  3. 30 minutes before serving, remove the chicken from the slow cooker and place on a platter.
  4. Mix the flour and milk into a paste and add it, along with the corn, into the slow cooker and stir to combine.
  5. Shred the chicken with a fork and return to the slow cooker for an additional 30 minutes.
  6. Serve with toppings.

Tips for a great chili:

Using chicken thighs is best, as chicken breasts don’t have enough fat on them and can become overdone and dry when cooked in the slow cooker.

White Chicken Chili

How to serve this:

This chili is so great on a crisp and cool fall night, but it really tastes great all year round, too! I like placing all the toppings on the table family style and allowing everyone to top their own bowl, that way they get exactly what they want.

Try serving it with a variety of toppings, like:

  • tortilla chips
  • sliced jalapenos
  • sour cream
  • shredded cheese
  • cilantro
  • green onions
  • avocados
  • anything else you want!

Serve it beside a nice slice of sourdough cornbread, too!

Recipe Variations

This recipe is easy to swap out and change up!

  • Use leftover turkey from thanksgiving or smoked pulled pork (with a dry rub and no sauce) instead of chicken.
  • For a spicier chili, you can add jalapeños, hatch chili peppers, or other peppers you enjoy.
  • Add some corn for a fun twist with a subtle sweetness!

Frequently Asked Questions

Does this chili reheat well? It sure does! Store leftovers in an airtight container in the fridge for up to 4 days.

How do you reheat leftovers? You can reheat any leftovers

Crock Pot Chicken Chili

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Yield: 6 Servings

Slow Cooker White Chicken Chili

Crock Pot White Chicken Chili

This slow cooker chicken chili is full of flavor, but easy on prep-time! 

Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 4 oz can chopped green chilies
  • 30 oz great northern beans, drained and rinsed
  • 1 shallot, finely diced
  • 1 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 2 cloves garlic, minced
  • 1/4 tsp chili powder
  • juice of 1 lime
  • 4 cups low sodium chicken broth
  • 1/4 cup flour
  • 1/4 cup milk
  • 3/4 cup frozen white and yellow sweet corn

Toppings:

  • sliced green onions
  • shredded monterrey jack cheese
  • tortilla strips
  • sour cream
  • avocado

Instructions

  1. In a crock pot, add the chicken, green chilis, rinsed beans, shallot, spices, garlic, lime juice and broth into the crock pot.
  2. Secure the lid and cook on low for 6-8 hours.
  3. 30 minutes before serving, mix the flour and milk into a paste, and add it with the corn into the crock pot.
  4. Shred the chicken with a fork and allow to cook for an additional 30 minutes.
  5. Serve with toppings!

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 462Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 799mgCarbohydrates: 49gFiber: 14gSugar: 3gProtein: 43g

Did you make this recipe?

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