I was almost 30 years old before I tried white chili, and now this creamy Crock Pot White Chicken Chili is the one I crave every fall.
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It’s such a HUGE hit with my family. I wasn’t much of a beans fan growing up, so chili was not always my favorite. Then my taste buds did a complete 180, and this rich, creamy bowl won me over.
To make this recipe, I add chicken breasts, green chiles, onion, garlic and spices to the crock pot with chicken broth. Later, I shred the chicken right in the pot, add two kinds of white beans and stir in sour cream at the very end.
What You’ll Learn
- How I make creamy white chicken chili in the Crock Pot.
- Why the sour cream goes in last.
- How I make it thicker, spicier or milder.
- How I store the leftovers and what to do if you want to freeze it.
Why You’ll Love It
This is the dinner I make when the weather turns cool. The chicken cooks while I’m working, and I finish the recipe closer to dinnertime.
The chicken turns out so tender that it falls into pieces when you shred it. The green chiles add flavor without much heat, and the sour cream mellows them and brings everything together.
I was raised calling this a crock pot, even though I know Crock-Pot is a brand name. Crockpot, Crock Pot or slow cooker white chicken chili, it’s all the same cozy bowl to me. Tell me I’m not the only one!
Crock Pot White Chicken Chili Ingredient Notes
This white chicken chili recipe keeps the shopping list short, and these are the ingredients that matter most.
Chicken breasts: I use boneless skinless chicken breasts because they shred so easily. Skinless chicken thighs are a good swap if you like darker meat.
White beans: I use both Great Northern beans and cannellini beans, and I rinse and drain them first. The two sizes give the chili a nice mix of textures.
Green chiles: Canned chopped green chiles give this chili its signature flavor. Pick mild chiles if you’re feeding kids.
Sour cream: This is what makes the chili so creamy. Stir it in after you turn off the crock pot so it doesn’t curdle.
Ground cumin: A little cumin goes a long way here, and it gives the broth that warm chili taste.
How to Make Crock Pot White Chicken Chili
I put the chicken breasts in the crock pot and top them with the garlic, salt, cumin, black pepper, chiles and onion. I stir to coat the chicken, pour in the chicken broth and cook it on high or low until it’s tender.
Near the end, I lift the lid and shred the chicken right in the pot. Then I add the beans and put the lid back on so they can warm through.
When it’s done, I turn off the slow cooker and stir in the sour cream until it’s creamy. A little shredded cheese, chopped cilantro, green onions or avocado on top finishes it off.
The full recipe card below has every can size and cook time, so check it before you head to the store.
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My Best Tips
- Shred in the pot: Two forks are all you need, and the shredded chicken soaks up more of the broth this way.
- Turn off the heat first: Sour cream can curdle in a hot crock pot, so always turn it off before you stir.
- Rinse the beans: Rinsing canned beans keeps the broth from getting cloudy and takes away some of the salt.
- Set out toppings: Everyone can make their own bowl with cheese, crushed tortilla chips, avocado or a squeeze of fresh lime juice.
Substitutions & Variations
Rotisserie chicken: Have a rotisserie chicken on hand? Try my White Chicken Chili with Rotisserie Chicken, which is made on the stovetop.
More heat: Add a chopped jalapeño, a pinch of cayenne pepper or a little chili powder with the onion. I haven’t tested these amounts, so start small.
Ground chicken: If you’d like a different kind of chili, don’t miss my Ground Chicken Chili.
Lighter option: Be sure to check out my Crock Pot Turkey Chili if you want a lighter bowl.
How to Store Leftovers
Refrigerator: Keep leftovers in an airtight container for up to 4 days.
Freezer: Sour cream can turn grainy after freezing, so freeze the chili before you add it. Thaw it in the refrigerator, reheat it gently and stir in the sour cream at the end.
Reheating: Warm it gently in a large pot over medium heat, stirring often, and don’t let it boil.
Crock Pot White Chicken Chili FAQs
Can I use canned chicken in this White Chicken Chili?
You can, though I like fresh chicken breasts best. Stir fully cooked chicken in with the beans near the end, so it only needs to warm through.
How do I thicken Crock Pot White Chicken Chili?
Mash some of the beans against the side of the pot and stir them in. The starch thickens the broth, so you don’t need flour or cornstarch. A quick pulse with an immersion blender works too.
Is White Chicken Chili spicy?
This one is mild. The green chiles add flavor more than heat, and the sour cream mellows them. It’s a good chili for anyone who doesn’t like much spice.
Can I use cream cheese instead of sour cream?
Many white chili recipes use cream cheese, but I haven’t tested it here. Mine gets its creamy broth and little tang from the sour cream.
Yep, I’m planning to make it again this week! If you love crock pot recipes, don’t miss my easy Crock Pot Pork Chops too.
More Chili Recipes
- White Chicken Chili with Rotisserie Chicken
- Jalapeño Popper White Chicken Chili
- Ground Chicken Chili
- Crock Pot Turkey Chili
Crock Pot White Chicken Chili
Ingredients
- 2 pounds boneless skinless chicken breast
- 1 onion chopped
- 2 cloves garlic chopped
- 2 (15.5-ounce) cans Great Northern beans rinsed and drained
- 2 (15.5-ounce) cans cannellini beans rinsed and drained
- 2 (14.5-ounce) cans chicken broth
- 4 (4-ounce) cans chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 cups sour cream
Instructions
- Add chicken breast to crock pot and top with garlic, salt, cumin, pepper, chiles, and onion. Stir to coat chicken breasts. Cover with chicken broth and cook on high for 4 hours or low for 6 hours.
- About 30 minutes before the end of cooking, remove the lid of the slow cooker and shred the chicken into bite-size pieces. Now add your beans and return lid to finish cooking.
- Turn off the slow cooker and remove lid; stir in sour cream until incorporated.
- Optionally, top with shredded cheddar cheese, fresh cilantro, green onions or avocado.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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I love this recipe and make it quite a bit, especially when the weather gets cooler. I use “Scoops” chips to eat it & I add avocado to my bowl!