Name: Crockpot White Chicken Chili
Prep time: 15 min
Cook time: 6 min
Total time: 6 min
Ingredients: 2 pounds boneless, skinless chicken breasts (cut into 1-inch chunks); 3 cans cannellini or great northern beans (rinsed and drained); 1 can diced green chilies (mild or spicy, based on preference); 4 cloves garlic (minced); 1 medium onion (chopped); 4 cups chicken broth (low-sodium preferred); 1 tablespoon ground cumin (toasted for extra aroma, optional); 0.5 cup heavy cream or sour cream (for richness, stirred in at the end); 1 lime lime (juiced for brightness, added at the end)

This Crockpot White Chicken Chili is my answer to busy weeknights when time feels tight but I still crave something warm and satisfying. It’s a recipe I keep coming back to because it’s practically foolproof—set it and forget it, really. The smell of cumin, garlic, and tender chicken filling the house just as the evening chaos starts to settle.

What I love most is how this chili balances simplicity with flavor. The creamy white beans and tender chicken make every spoonful comforting, yet the fresh heat from green chilies keeps it lively. It’s a dish that feels like a hug, but it’s also flexible enough to throw in whatever I have in the fridge—no fuss, no stress.

This recipe is my secret to transforming weeknight chaos into a comforting, hands-off meal that tastes like it simmered all day, even when I only have a few hours before dinner.

The story behind this recipe

I stumbled onto this recipe during a chaotic week when I needed dinner to be simple but flavorful. The idea of throwing everything into the crockpot and coming home to a warm, ready meal felt like a small victory. What started as a quick fix has turned into a regular because it always hits the spot after long days.
This dish reminds me of lazy Sundays and busy weekdays alike—where the smell of simmering chili fills the house and makes everything feel a little calmer. It’s one of those recipes that feels like an old friend, reliable and comforting in its straightforwardness.
The flexibility of this chili is what keeps me coming back. Sometimes I toss in extra corn or a splash of lime for brightness. Other times, I keep it simple and let the creamy beans and tender chicken shine on their own. It’s the kind of meal that makes me appreciate how good easy can taste.

Ingredient breakdown: key components

Chicken breasts: I prefer skinless, boneless for their lean tenderness, but you can swap in thighs if you like juicier meat. The mild flavor soaks up all those spices beautifully.
White beans: I use cannellini or great northern beans—they add creaminess and bulk without overpowering. Rinse thoroughly to remove any grit, and if you want more texture, mash a few before serving.
Green chilies: I like the mild heat of canned diced chilies, but fresh serranos give a brighter, more pungent kick. Adjust the amount if you want it milder or spicier.
Chicken broth: I go for low-sodium so I can control the salt. Use veggie broth for a vegetarian version, but the chicken broth really amplifies the savory notes.
Cumin and garlic: These are the backbone—earthy and warm. Toast the cumin briefly in a dry pan before adding to boost its smoky aroma, if you have time.
Cream or sour cream: I usually stir in a bit of heavy cream at the end for richness, but Greek yogurt works well too—adds a slight tang and keeps it lighter.
Lime juice: A squeeze right before serving brightens everything up. Use fresh lime for that zesty, citrusy burst that cuts through the richness.

Spotlight on key ingredients

White beans:

Chicken breasts: I prefer skinless, boneless for their lean tenderness, but you can swap in thighs if you like juicier meat. The mild flavor soaks up all those spices beautifully.
I use cannellini or great northern beans—they add creaminess and bulk without overpowering. Rinse thoroughly to remove any grit, and if you want more texture, mash a few before serving.
Green chilies: I like the mild heat of canned diced chilies, but fresh serranos give a brighter, more pungent kick. Adjust the amount if you want it milder or spicier.

Cumin and garlic:

Chicken broth: I go for low-sodium so I can control the salt. Use veggie broth for a vegetarian version, but the chicken broth really amplifies the savory notes.
These are the backbone—earthy and warm. Toast the cumin briefly in a dry pan before adding to boost its smoky aroma, if you have time.
Lime juice: A squeeze right before serving brightens everything up. Use fresh lime for that zesty, citrusy burst that cuts through the richness.

Notes for ingredient swaps

Dairy-Free: Use coconut milk or cashew cream instead of sour cream for a creamy finish without dairy, though it may alter the tanginess.
Lower Sodium: Opt for homemade chicken broth or low-sodium versions to control salt levels, which enhances overall flavor clarity.
Spice Level: Replace green chilies with mild poblano peppers or omit entirely for a milder chili, adjusting the heat to your taste.
Beans: Swap white beans for chickpeas or black beans for a different texture and flavor profile, but keep in mind the color contrast.
Fresh Herbs: Use chopped cilantro or parsley instead of dried herbs for fresher, brighter aromatics, especially added at the end.
Protein: Substitute chicken with turkey or firm tofu for a vegetarian or alternative protein option that absorbs flavors well.
Broth: Replace chicken broth with vegetable broth or water, which will make the chili lighter but may reduce depth of flavor.

Equipment & Tools

6-quart crockpot: Main cooking vessel for slow simmering.
Sharp knife: For chopping chicken and vegetables.
Cutting board: Prep surface for ingredients.
Spatula: Stir ingredients and check consistency.
Measuring spoons: Accurately measure spices and lime juice.

Step-by-step guide to Crockpot White Chicken Chili

Gather your equipment: a 6-quart crockpot, a sharp knife, a cutting board, a spatula, and measuring spoons. The crockpot is your best friend here, and the rest help prep efficiently.
Cut the chicken breasts into 1-inch chunks. Keep everything uniform so it cooks evenly. Set aside.
Drain and rinse the white beans thoroughly. This removes excess salt and grit, making the beans creamy and clean-tasting.
Add the chicken, beans, diced green chilies, minced garlic, ground cumin, and chopped onion to the crockpot.
Pour in the chicken broth, aiming to cover the ingredients about 2/3 of the way. Adjust if needed.
Stir everything together with a spatula. Make sure the spices are evenly distributed.
Cover and cook on low for 6 hours, or on high for about 3 hours. The house will fill with warm, savory smells.
Check the chili after the cooking time. The chicken should be tender and easily shredded, and the beans soft but intact.
If the chili looks too watery, uncover and turn to high for the last 30 minutes to thicken. If it’s too thick, stir in a splash of broth or water.
Before serving, stir in the juice of one lime for brightness. Taste and adjust salt or spice if needed.
Ladle into bowls, top with a dollop of sour cream if you like, and serve hot. Rest for 5 minutes before digging in to let flavors meld.

Let the chili rest for 5 minutes after cooking. This helps flavors settle. Serve directly from the crockpot, topped with sour cream or shredded cheese if desired. Squeeze fresh lime over each bowl for a bright finish.

How to Know It’s Done

Chicken is fully cooked and easily shreds when tested with a fork.
The chili has a creamy, slightly thickened consistency with a vibrant aroma.
The beans are tender but not mushy, with a hint of spice and brightness from lime.

Crockpot White Chicken Chili

This Crockpot White Chicken Chili combines tender shredded chicken and creamy white beans with fresh green chilies and warm spices, simmered slowly to develop rich flavors and a cozy, thick texture. The dish is effortlessly hands-off, filling your home with fragrant cumin, garlic, and savory broth, resulting in a comforting and hearty chili with a smooth, inviting appearance.

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Prep Time 15

Cook Time 6

Total Time 6

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

2 pounds boneless, skinless chicken breasts cut into 1-inch chunks
3 cans cannellini or great northern beans rinsed and drained
1 can diced green chilies mild or spicy, based on preference
4 cloves garlic minced
1 medium onion chopped
4 cups chicken broth low-sodium preferred
1 tablespoon ground cumin toasted for extra aroma, optional
0.5 cup heavy cream or sour cream for richness, stirred in at the end
1 lime lime juiced for brightness, added at the end

Equipment

6-quart crockpot
Sharp knife
Cutting board
Spatula
Measuring spoons

Method

Chop the chicken into 1-inch chunks and set aside. Rinse and drain the white beans thoroughly to ensure they’re clean and ready.
Add the chicken, beans, diced green chilies, chopped onion, minced garlic, and toasted cumin into the crockpot. Pour over the chicken broth, making sure the ingredients are covered about two-thirds of the way.
Stir everything together with a spatula to evenly distribute the spices and ingredients. Cover the crockpot with its lid.
Set the crockpot to low and cook for 6 hours, or on high for about 3 hours, until the chicken is tender and easily shredded, and the beans are soft.
Once cooked, remove the lid and stir in the heavy cream or sour cream for added richness. Squeeze in fresh lime juice for brightness and stir to combine.
Taste the chili and adjust seasoning if needed—adding a pinch of salt or more lime juice for extra flavor. Let it sit for a few minutes to meld the flavors.
Scoop the hot chili into bowls, serve with optional toppings like shredded cheese or sour cream, and enjoy the comforting, creamy texture and fragrant aroma.

Tips & tricks for best results

BOLD SPICES: Toast cumin briefly in a dry skillet before adding to deepen its smoky aroma.
LAYER FLAVORS: Sear chicken pieces quickly in a hot pan for extra flavor before slow cooking.
AVOID GRAINY BEANS: Rinse canned beans thoroughly to remove excess salt and grit for creamier texture.
FLOURISH with LIMES: Squeeze fresh lime juice just before serving to brighten and balance the chili’s richness.
CONTROL THICKNESS: Uncover and simmer on high for 10-15 minutes if the chili becomes too watery.
SAFETY CHECK: Always verify chicken is cooked to 165°F (74°C) by probing the thickest part.
FINISH with FRESHNESS: Add chopped cilantro or parsley at the end for a burst of herbal brightness.

Common mistakes and how to fix them

FORGOT to adjust seasoning? Taste and re-season after cooking for balanced flavor.
DUMPED too much liquid? Uncover and simmer on high to thicken, stirring occasionally.
OVER-TORCHED the chili? Lower heat immediately and add a splash of broth to cool down.
MISSED the lime? Squeeze fresh lime juice before serving for brightness and acidity.

Quick fixes and pantry swaps

IF the chili looks too watery → Splash in a bit more broth and simmer uncovered for 5 minutes until thickened.
WHEN the chicken isn’t shredding easily → Patch with a quick 10-minute high-heat broil to tenderize, then stir back into the chili.
IF you forgot to add lime → Squeeze fresh lime juice just before serving for brightness and to balance richness.
WHEN beans seem dull in texture → DUMP in a handful of cooked quinoa or rice for extra body and chew.
SHIELD from overcooking → Keep the chili on low after 6 hours to prevent drying out or burning the edges.

Prep, store, and reheat tips

Prep the chicken and chop vegetables the night before; store in airtight containers in the fridge for up to 24 hours. The fresh smells of garlic and onion become more pronounced after a short rest.
Rinse and drain the beans ahead of time to save prep during cooking. Keep in a sealed jar or container, and use within 2 days for best creaminess.
Assemble all ingredients in the morning, so they’re ready to dump into the crockpot. The raw ingredients smell bright and inviting when prepped early.
Leftovers keep well in the fridge for 3-4 days. Reheat gently on the stove or in the microwave, checking for a bubbling, fragrant warmth—beans should be tender, chicken juicy.
For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat until steaming and fragrant—watch for a slight thickening that may need a splash of broth.