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This Crock Pot White Chicken Chili is healthy, hearty and super easy! Packed full of flavor and a simple dump it and forget it recipe that will make a perfect weeknight or weekend meal.
Crock Pot meals are life savers on busy nights. You can come home to the most wonderful aroma and a meal that's ready to eat! Who wants to slave away in front of the stove when you've had a long busy day? I know what the majority of answers will be for that question and I agree. This Crock Pot White Chicken Chili is a perfect healthy meal to come home to that is ready to devour! More ready to eat recipes for the crock pot you might like to try: Beef Stew, 3 Bean Chili and Split Pea Soup.
Ingredients for White Chicken Chili
- Boneless, Skinless Chicken Breasts
- Great Northern Beans, canned
- Green Chilis, canned
- Chicken Broth
- Sour Cream or Plain Greek Yogurt
- Shredded Co-Jack Cheese
Best Toppings for White Chili
- Extra Shredded Cheese
- Fresh Cilantro Leaves
- Tortilla Chips
- Sliced Avocados
- Sliced Limes
- Corn Chips
- Sliced Jalapeños
- Extra Sour Cream
- Plain Greek Yogurt
How to Make White Chicken Chili in the Crock Pot
Step 1: Prepare the Ingredients
This recipe is super simple and only requires a few things to prep. After all the ingredients are gathered, you will need to chop the onion and finely mince the jalapeno. If you don't want to add any extra spice to the chili, scrape the seeds and membranes out of the pepper with a spoon and then finely mince it. Then, drain and rinse the canned Northern Beans and open the green chilis.
Step 2: Add to Crock Pot
Add the chicken breast to the bottom of the crock pot and add in: chopped onions and jalapenos, beans, green chilis, garlic, cumin, oregano, salt, pepper and cilantro. Pour in the chicken broth and give it all a gentle stir. Cook on high for 4 hours or low for 8 hours.
Step 3: Shred Chicken
Once the crock pot is done, set it to warm setting. You can shred the chicken one of two ways. Remove it from the crock pot and shred with 2 forks. Or you can simply break it up in the crock pot with a set of tongs and a fork. The chicken is so tender it just falls apart. Once the chicken is shredded, stir it together.
Step 4: Make it Creamy
Stir in the shredded cheese until melted, then stir in the sour cream or plain Greek yogurt.
Step 5: Serve and Enjoy
Serve with your favorite toppings and a small side salad and you have a delicious meal in front of you!
Make this Chili an Easy Freezer Meal
This chili recipe makes a great freezer meal. Simply add all the ingredients except the sour cream and shredded cheese to a freezer safe gallon container or zip top bag. Label and date the bag and freeze it flat. This helps save freezer space. Take the chili out the night before and thaw in refrigerator. Next morning, dump the bag into the crock pot and follow the recipe directions for cook time and adding in the cheese and creamy elements.
More Comforting Crock Pot Recipes
- Iowa Maid Rites
- Easy 3 Bean Chili
- Beef Bolognese Sauce
- Busy Day Steak
- Beef Barley Stew
- Split Pea Soup
- Beef Stew
Try this healthy and hearty Crock Pot White Chicken Chili and let me know how much you enjoyed it in the comments below along with a star rating, please! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Crock Pot White Chicken Chili
- 1 pound boneless skinless chicken breasts, about 2 large
- 30 oz canned great Northern beans, drained and rinsed
- 4 oz diced green chilis
- 1 onion, chopped
- 1 jalapeno, minced
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup fresh cilantro, coarsely chopped, or 1 tablespoon dried cilantro
- 4 cups Chicken broth
- ½ cup shredded co-jack cheese
- ¾ cup plain Greek yogurt, or sour cream
- Add chicken to the bottom of the crock pot.
- Add the onion, jalapeno, beans, green chilis, garlic, cumin, oregano, salt, pepper and cilantro.
- Pour the chicken broth in and give it a gentle stir.
- Cook on low for 8 hours or high for 4 hours.
- Either remove chicken and shred with two forks, or pull chicken apart with tongs in the crock pot. Stir chicken back in once shredded.
- Stir in shredded cheese until melted, then stir in greek yogurt or sour cream.
- Serve with favorite toppings.