This easy white chicken chili Crockpot recipe is healthy and hearty! Use fresh or rotisserie precooked meat and beans for a great meal.
Have you tried an easy white chicken chili Crockpot recipe yet? It’s a dump dinner that is cheap to make and super filling for the hungriest of men. One of our favorite easy Crockpot recipe ever. (affiliate links present)
Slow Cooker White Chicken Chili
There is a ton of variation to this as well. Have fresh chicken thighs that needs to be used up, use that! Leftover chicken is great to use too and is already cooked for you.
Make as spicy as you’d like or keep it mild as we do. OR if you have a lover of heat in your house but others aren’t real keen on it you could just add some chili flakes to their own and stir. It is best to make it perfect for every tastebud in your home.
Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….
- This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
- If you just want to serve a few appetizers you should get this one that sit side by side one another.
- I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.
Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉
This is what was used. Substitutions can obviously be made. If you only have pinto and kidney instead of cannellini beans, then by all means just use those.
If you like a lot of spice there are a variety of ways to do that. A diced jalapeno will obviously do the trick. As far as dried spices you can use red pepper flakes, dry Sriracha or Tobasco sauce.
I would definitely recommend broth vs. water, it will lend a lot more flavor to the overall dish for sure. Vegetable or chicken is what I typically have on hand so that is what is used. I suppose you could leave out the meat entirely for a vegetarian option but we pack that stuff into ours.
This is a great rotisserie chicken recipe too. That way it is already cooked with tons of flavor. Buy one specifically for this or use your leftovers from the day before to throw this baby together.
Chicken Chili in Crockpot
Here are a few questions you might have before you move forward to making this pot of comfort food.
You can serve it more clear like you see below or thicken at the end. Stirring in some sour cream will do the trick.
OR you can whisk 1 tbsp. cornstarch with 3 tbsp of milk. Stir in 30 min. before serving, put lid back on to heat and that will make it thicker too.
There are many variations out there. This one has beans, meat, salsa verde, celery, tons of seasonings and cheese. You can top with chopped fresh cilantro too if you like.
Just like our 5 ingredient Crockpot chili, the seasonings are what differentiates them all from one another.
I like this one in particular because you can dump it all in, stir and cook for a few hours. Serve with cheese on top and enjoy!
Can you cook chicken on low in the Crockpot?
Certainly. I have made a slow cooker whole chicken time and time again and low is the best way to do it well. This uses precooked meat off a rotisserie bird but you could dice fresh and add that instead.
You’d just need to ensure those pieces were cooked thru before serving of course. Cubed small enough 4-5 hours on low should be sufficient.
What do you eat with white chili?
It’s a pretty complete meal if you ask me but a side of easy dinner rolls is my favorite choice.
- This is the best garlic bread ever, or make semi homemade pull apart bread with refrigerated biscuits.
- If you have time of course this is how to bake bread at home.
- Air fryer cornbread is great too.
To make things easier to serve, many times I’ll make cornmeal muffins so everyone can grab one with their bowl and enjoy.
White Bean Chicken Chili Crockpot
This is what you’ll need to get started:
- Diced chicken
- if all you have is frozen chicken breasts
- this is how to cook frozen chicken in Instant Pot
- Chicken broth or chicken stock
- Onion and garlic
- Canned beans
- Diced celery
- Salt and pepper
- Salsa verde
- Diced green chiles and/or jalapenos are optional
- Lots of seasonings and shredded cheese
To make it “white” and creamier you can add sour cream and/or room temperature cream cheese at the end. Stir that in and adjust as needed. It’s our favorite recipe when it’s chilly outside.
Very little meal prep or cooking time when you cook on high.
Slow cooker recipes are great when you have a busy day or just want a throw it together meal you don’t need to think about.
This uses defrosted or fresh meat. If yours is not you’d need to follow this Crockpot frozen chicken recipe and then add other ingredients when that is done.
Time needed: 4 hours.
Easy white chicken chili Crockpot
- Add ingredients
Combine all ingredients (except cheese). For added heat add green chilies, diced jalapenos, or red pepper flakes.
Stir, cover and cook on high for 2 hours or low for 4 hours. I prefer low and slow myself.
When done stir in shredded or cream cheese until melted. Serve topped with more cheese and dollop of sour cream.
Want to make this faster?
What vegetable goes with chili?
If you feel like you need more than just a stalk of celery in this you could certainly slice carrot dials and add those too. Prefer veggies on the side? I would try our air fryer vegetables for sure.
A side salad always works with everything too, or throw in some Instant Pot broccoli that only takes 1 minute until it’s done!
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What can I do with leftover white chili?
The easiest is to warm it up for lunch the next day. Just store in an airtight container in the fridge overnight. Reheat in the microwave in 30 second intervals stirring in between times until warm enough for you.
I like to add a bit of grated parmesan to the top during the last minute or so in order to get it to melt nicely.
Easy White Chicken Chili Crockpot
- 3 c chicken precooked, cubed
- 2 c chicken broth
- 1 onion diced
- 1 stalk celery sliced
- 1.5 tsp minced garlic
- 16 oz salsa verde
- 15 oz cannellini beans drained and rinsed
- 15 oz pinto beans drained and rinsed
- 1 tbsp cumin
- 1 tsp oregano
- 1/4 tsp red pepper
- 1/4 tsp black pepper
- 1 c cheese monterey jack, more to top
- 1 jalapeno diced, optional
- Combine all ingredients (except cheese).
- Stir, close lid and set on high for 2 hours or low for 4 hours.
- When done stir in cheese until melted.
- Serve topped with more cheese and dollop of sour cream.