Pin it
I throw this slow cooker white chicken chili together whenever my schedule gets crazy but I'm still craving something super tasty. Just dump the ingredients in your crockpot and walk away—a few hours later your home will smell incredible. The chicken gets so soft it falls apart with barely any effort, and those white beans create the smoothest base without adding any cream. I dig how everyone can customize their own serving with different toppings, making dinner work for the whole family.
Why This Dish Shines
The magic of this chili comes from letting the crockpot handle all the cooking while you tackle your day. I found that pureeing some beans naturally creates this wonderful thick texture without needing any heavy cream. A splash of lime at the end gives it such a nice zing, and you can adjust the heat level however you want.
Round Up These Items
- Chicken breasts: They become incredibly soft in the crockpot and break apart with minimal effort.
- White beans: I prefer Great Northern beans for their ability to make everything smooth when blended.
- Chicken stock: Pick the reduced salt version so you can tweak the seasoning yourself.
- Garlic and onion: Using them fresh really pumps up the taste profile.
- Green chiles: They add that perfect southwestern touch without overwhelming heat.
- Cumin and oregano: My go-to combo for that comforting chili flavor.
- Cayenne pepper: Add a tiny bit if you want some kick.
- Cilantro: Brings a wonderful freshness, but it's totally fine to leave out if you're not into it.
- Lime: Believe me, a quick squeeze right before serving ties everything together.
- Optional toppings: Pile on avocado, yogurt, shredded cheese, crunchy chips, or whatever makes you happy.
Cooking Instructions
- Step 1: Load Your Crockpot
- Put in your chicken, beans, stock and all those fragrant seasonings and spices. Mix everything together with a good stir.
- Step 2: Set It and Forget It
- Cover it up and let the magic happen. Choose LOW for roughly 6 hours or HIGH for 4 if you're short on time. The chicken should easily tear when it's done.
- Step 3: Break Up That Chicken
- Take out those chicken breasts and pull them apart using two forks. They should tear up without much work.
- Step 4: Get That Smooth Texture
- Now for the fun part—grab your stick blender and whizz up some of those beans right in the pot. Watch it transform into a thick, velvety mixture.
- Step 5: Final Touches
- Mix the chicken back in, add your cilantro and squeeze in some fresh lime. Give it a taste and throw in any extra spices you think it needs.
Mix It Up
- Ultra Rich Version: I sometimes add a chunk of cream cheese before blending for an extra luxurious texture.
- Swap for Thighs: They pack more flavor, just cook them a bit longer.
- Heat Lovers: Drop in some fresh jalapeños if you want more fire.
- Plant-Based Option: Leave out the chicken and put in twice the beans, works wonderfully.
- Family Friendly: Go easy on the hot stuff and the kids will gobble it up.
Storage Tips
- Fridge Option: Stays good for 5 days when kept in an airtight container.
- Freezer Storage: Split into servings and freeze up to 2 months, great for planning ahead.
- Reheating: Warm slowly on your stovetop or zap in the microwave until steaming hot.
Complete Your Dinner
A warm slice of jalapeño cornbread goes perfectly on the side. Sometimes I toss some vegetables in the oven to serve with it or just set out a big pile of tortilla chips for dipping. Add some homemade guacamole and ranch crackers and you've got an amazing spread.
Pro Kitchen Tips
- Monitor Your Cooking: All crockpots run differently—mine cooks fast so I always check it early.
- Always Use Lime: It really pulls all the flavors together at the finish.
- Play With Garnishes: Deck out your bowl with fresh avocado chunks, spoonfuls of yogurt or crunchy chips for exciting texture in every bite.
Pin it
Frequently Asked Questions
- → Is it possible to cook this chili on the stovetop?
- Absolutely! Cook onion in some olive oil first. Add the other ingredients, simmer for about 15-20 minutes, then shred the chicken and finish it just like crockpot directions.
- → How do I make the chili thicker?
- Start with only 2 cups of broth and add more depending on the texture you want. Another option is blending part of the beans and stirring it back in to thicken things up.
- → Can I store this chili in the freezer?
- Definitely! Keep it in an airtight container and freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm it on the stove or microwave until it's hot.
- → How long can I keep leftovers in the fridge?
- Store it in a sealed container for up to 5 days. You can reheat it on the stove or in the microwave until it's nice and hot.
- → What kinds of toppings work well with this chili?
- Great toppings include crushed tortilla chips, diced jalapenos, a dollop of sour cream or Greek yogurt, shredded cheese, avocado, and a spritz of fresh lime juice for extra flavor.