Crock Pot White Chicken Chili
Crock Pot White Chicken Chili is a comforting and delicious meal that will warm you up! Cooked low and slow, this thick chili has layers of flavor that the whole family will enjoy!
A DELICIOUS HOMEMADE CHILI RECIPE
Do you love chili but want to switch it up from time to time? This White Chicken Chili is just what you are looking for. Full of chicken, beans, vegetables and spices, everything comes together and creates a delicious and tasty dinner recipe. This white chili is thick and filling! Top this off with your favorite toppings such as sliced limes, avocados, cilantro or tortilla chips and you are ready to go with a recipe that is hard to turn down!
This recipe was so much better than I could have expected. So many layers of great flavor! Thank you for sharing this recipe!
– Missy
FREQUENTLY ASKED QUESTIONS:
This depends on how big of a meal you want. I like to serve these with some tortilla chips. You could also serve this with some cornbread or even Mexican cornbread!
You can use any chicken on hand, we use chicken breasts but you can also use thighs. If you’re in a pinch, you can use shredded rotisserie chicken. Since it’s already cooked, add it at the end to warm through.
Thicken this dish by smashing some of the beans using a potato masher, the starch in the beans will thicken this up nicely. However, this particular recipe is pretty thick already.
Canned navy beans or cannellini beans can be used. I would recommend using two cans for this recipe. Just switch them out with the dried beans.
Yes. You can freeze this recipe. Place in a freezer safe container or bag and place in the freezer where it will keep for up to 3 months. To defrost: place in your refrigerator overnight, reheat on stovetop or in microwave.
Place into an airtight container and place in the refrigerator and it should keep for up to 3-4 days. Reheat on the stovetop or microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
HOW TO MAKE CROCK POT WHITE CHICKEN CHILI:
Rinse and sort the dried navy beans (removing any small rocks, etc.). Place into the bottom of a 6 quart crock pot. In a large skillet, heat the canola oil over medium-high heat and brown the chicken on both sides.
Place the browned chicken on top of the navy beans. Chop the onions and celery and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat, then add the garlic and cook for a further 2 minutes.
Add the garlic powder, onion powder, cumin, salt, oregano, black pepper and stir to combine. Add the jalapeños and chicken stock and bring to a boil.
Pour this mixture into the crock pot on top of the chicken. Cook on low for 6 hours or high for 4 hours. Once done, remove chicken from crock pot and shred with two forks. Add shredded chicken back into crock pot with the cilantro. Note: if you like a “thinner” chili, add more chicken stock or broth until you get it how you like it.
Serve in bowls with your favorite toppings (like sour cream, avocado and lime slices)!
CRAVING MORE RECIPES?
Original published: January 2021
Updated and republished: September 2025
Crock Pot White Chicken Chili
Ingredients
- 1 cup dried navy beans (see notes below about using canned)
- 1 Tablespoon canola oil
- 2 pounds boneless, skinless chicken breasts (about 2-3)
- 2 small sweet onions
- 1 celery rib
- 2 garlic cloves
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 2 Tablespoons chopped fresh jalapeños (optional)
- 2 (32 ounce) containers low sodium chicken stock (more if you like a chili with more broth)
- ¼ cup chopped fresh cilantro (optional)
To serve:
- sliced limes, avocado, sour cream and tortilla chips
Instructions
- Rinse and sort 1 cup dried navy beans (removing any small rocks, etc.) Place into the bottom of a 6-quart crock pot.
- In a large skillet, heat 1 Tablespoon canola oil over medium-high heat and brown 2 pounds boneless, skinless chicken breasts on both sides. You're not cooking the chicken all the way through, just getting some color on it. NOTE: If you are short on time, just skip this step. Place chicken on top of the navy beans in the slow cooker.
- Chop 2 small sweet onions and 1 celery rib and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat then add 2 garlic cloves and cook just until fragrant (about 30 seconds to one minute).
- Add in 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 3 teaspoons ground cumin, 1 teaspoon dried oregano and 1/2 teaspoon black pepper. Stir to combine.
- Stir in 2 Tablespoons chopped fresh jalapeños and 2 (32 ounce) containers low sodium chicken stock and bring to a boil.
- Pour mixture into the crock pot on top of the chicken.
- Cover and cook on low for 6 hours or high for 4 hours. Do not lift the lid while cooking.
- Remove chicken from crock pot and shred with two forks then add it back into the crock pot along with 1/4 cup chopped fresh cilantro Stir to combine.
- Then serve topped with sliced limes, avocado, sour cream and tortilla chips.
Video
Notes
- If you like a “thinner” chili, just add a but more chicken broth until you get it how you like it.
- Canned navy beans or cannellini beans can be used. I would recommend using two cans for this recipe. Just switch them out with the dried beans.
- Chicken thighs can be used instead of chicken breasts.
- Add additional salt to your taste. Start with one teaspoon and go from there.
- I use a combination of fresh garlic and garlic powder. I like the depth of flavor that it adds. But feel free to use all fresh garlic or all garlic powder rather than a combination.
- Top this with any of your favorite toppings that would complement this dish well such as avocados, limes, sour cream, etc.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This recipe was so much better than I could have expected. So many layers of great flavor! Thank you for sharing this recipe!
I’ve made this chili twice and shared some with my neighbors. She wanted the recipe.
Thank you SO very much for sharing with friends – it means a lot!
Can i use beans in a can? and if so, would i drain them first?
You absolutely can and yes, you do not need to drain them first and they can just be added in with the other ingredients. They don’t need to be layered on the bottom.
Sounds easy and delicious! I am single, so when I cook I make it count! This will freeze well for me to have on hand. Thank you!
Hope you love it Linda! This does freeze really well!
At what point would you mash the beans? Thinking I could sell this as a “chicken soup” if my kids don’t see the beans. haha
You can mash them as soon as they get soft! It will make it more like a stew since the mashed beans will thicken it up. You could always add more broth if you want it more “soup” like. You might also want to cut our to cut down on the cumin. Some kids are super sensitive to that particular spice. Hope that helps!