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Crockpot White Chicken Chili

This crockpot white chicken chili is the perfect meal for cold fall and winter days! Pop everything in the crockpot in the morning and at dinner time, it's ready to serve!

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Servings 6
Author Janssen Bradshaw


  • 2 chicken breasts or thighs frozen or fresh
  • 1/2 onion chopped
  • 2 tsp minced garlic
  • 1 pound dry white beans
  • 5 cups chicken or vegetable broth
  • 1 can 4 oz chopped green chilies (or two cans if you really like things spicy)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup whipping cream


  1. Rinse dried beans thoroughly and toss them in the crockpot. Add everything else except the sour cream and whipping cream. Stir a little bit and cook on low for 7-10 hours.
  2. Shred the chicken a little bit with two forks (this should be super easy - the chicken will be falling apart by this point). Stir in the sour cream and then the cream. Let sit for another 15 minutes or so to warm through. Serve.

Recipe Notes

Quick-cooking method:Use 3 cans of beans instead of dry beans. Rinse beans thoroughly before adding to crockpot and decrease broth to 3 cups. Cook for about 4 hours. Vegetarian version: Leave out the chicken and substitute vegetable broth for the chicken broth

(slightly adapted from Mel's Kitchen Cafe)