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overhead shot of three white and blue bowls filled with white chicken chili and fresh avocado, lime, and jalapeno slices
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4.96 from 22 votes

Crockpot White Chicken Chili

Crockpot white chicken chili is creamy, rich, hearty and full of flavor but lightened up a touch! With chicken, white beans, corn and green chiles, this recipe does not require sauteeing, and works great for meal prep.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Dinner
Cuisine: Mexican
Servings: 8
Calories: 423kcal
Author: Denise Bustard

Ingredients

Slow Cooker

  • 8 boneless skinless chicken thighs (1 ½ lbs; see *)
  • 38 oz white beans (2 cans; 540mL; cannellini or great northern; drain & rinse first)
  • 4.3 oz can green chiles (127 mL)
  • 11.5 oz can of corn kernels (340 mL; drained)
  • 1 jalapeño (optional; seeds removed and finely chopped)
  • 2 ribs celery (chopped)
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 2 cups chicken stock

Just before serving

  • ¼ cup cream cheese (2 oz; roughly ¼ of a block; cut into small cubes)
  • 1 lime (juiced; 2 tablespoons)

Toppings

  • Greek yogurt
  • Avocado
  • Tortilla chips
  • Cilantro

Instructions

  • Place all 'slow cooker' ingredients in the base of a large slow cooker. Stir and cook on low for 5 hours.
  • Remove chicken from the slow cooker and transfer to a bowl. Shred with two forks or using a hand mixer. Keep chicken in the bowl while you complete step 3.
  • Remove 2-3 cups of the chili (excluding chicken) and transfer to a blender. Add the cream cheese, then blend until smooth and no bits of cream cheese remain.
  • Transfer the blender contents and shredded chicken back to the slow cooker along with the lime juice. Stir to combine.
  • Serve with suggested toppings.

Storage

  • Store cooked chili in the fridge for up to 4 days or the freezer for up to 3 months.

Freezer Crockpot Directions

  • Assemble all 'slow cooker' ingredients in a sturdy freezer bag, reusable silicone bag, or large meal prep container. Freeze for up to 3 months.
  • Thaw completely before cooking as directed above.

Video

Notes

* If you are swapping chicken breast for chicken thighs, reduce the total cook time to 4 hours absolute maximum
 
Recipe can be halved and prepared in a 2.5 quart crock pot with the same cook times.

Nutrition

Serving: 1/8 of batch | Calories: 423kcal | Carbohydrates: 48g | Protein: 39g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 117mg | Sodium: 579mg | Potassium: 1275mg | Fiber: 10g | Sugar: 4g | Vitamin A: 319IU | Vitamin C: 14mg | Calcium: 162mg | Iron: 7mg