Creamy Crockpot White Chicken Chili
There are few things more comforting than a bowl of chili simmering all day, its aroma filling every corner of the house. This Crockpot White Chicken Chili became a household favorite during a chilly autumn in Santorini when I craved something hearty yet light. Instead of traditional red chili, I used tender shredded chicken, creamy white beans, and fragrant spices — the result was a silky, protein-packed bowl of warmth that’s both nourishing and cozy. Perfect for busy weeknights or slow Sundays, this chili is the kind of dish that welcomes you home, spoon by spoon.
How to Make Crockpot White Chicken Chili
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sour cream or Greek yogurt
- ½ cup shredded Monterey Jack cheese
- Juice of 1 lime
- Optional toppings: fresh cilantro, avocado slices, extra cheese, or tortilla strips
Instructions
- Layer ingredients: Add chicken breasts, beans, green chiles, onion, garlic, broth, and spices to your crockpot. Stir to combine.
- Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred chicken: Remove chicken breasts, shred with two forks, and return to the pot.
- Add creaminess: Stir in sour cream (or Greek yogurt) and shredded cheese. Mix well until creamy and smooth.
- Finish with lime: Add lime juice just before serving for a fresh, bright flavor.
- Serve warm: Ladle into bowls and top with cilantro, avocado, or crispy tortilla strips.
Tips for Success
- Use Greek yogurt instead of sour cream for a lighter, protein-rich twist.
- Add corn or diced jalapeño for extra texture and heat.
- For a thicker chili, mash a few beans before adding the chicken back.
- Freeze leftovers in single portions for up to 3 months — they reheat beautifully.
- A squeeze of lime juice at the end is the secret to brightness.
Why Crockpot White Chicken Chili Works So Well
Unlike the traditional beef chili, this white chicken version is lighter yet deeply satisfying. Slow cooking allows the chicken to absorb the flavors of cumin, garlic, and green chiles, creating a creamy, savory balance without heavy cream or butter. White beans provide plant-based protein and fiber, making this dish ideal for those following a Mediterranean-inspired or balanced diet. The combination of lean chicken, legumes, and yogurt-based creaminess delivers comfort and nutrition in every bite.
Nutrition & Storage Table
Category | Details |
|---|---|
| Serving Size | 1 ½ cups |
| Calories | ~390 kcal |
| Protein | 37 g |
| Carbohydrates | 28 g |
| Fat | 14 g |
| Sodium | 710 mg |
| Storage | Refrigerate up to 4 days; freeze up to 3 months |
| Reheat | Microwave or simmer on low with a splash of broth |
Comfort Food with a Light Touch
This Crockpot White Chicken Chili perfectly bridges comfort and nutrition. The mild spice from green chiles mingles with creamy beans, creating a flavor profile that’s warm but never heavy. For a Mediterranean spin, drizzle with a touch of olive oil before serving — it enhances creaminess and heart-healthy fats. Serve it alongside a crisp salad or crusty bread for a balanced, wholesome dinner.
Healthy Swaps and Add-Ins
- Replace sour cream with plain Greek yogurt for a lower-fat, high-protein option.
- Add baby spinach or kale during the last 10 minutes of cooking for extra greens.
- Use rotisserie chicken to cut prep time in half.
- Stir in quinoa instead of beans for a gluten-free, grain-based version.
FAQs About Crockpot White Chicken Chili
1. Can I make this chili on the stovetop?
Yes! Sauté the onion and garlic, then add remaining ingredients and simmer for about 40 minutes.
2. How can I make it dairy-free?
Swap cheese and sour cream for coconut milk or a dairy-free alternative — it stays creamy and delicious.
3. What beans work best?
Great Northern or cannellini beans give the best creamy texture, but navy beans also work well.
4. How spicy is it?
It’s mild, but you can add jalapeños or extra chili powder for more heat.
If you make this Crockpot White Chicken Chili, I’d love to see your version! Tag me on Pinterest or Instagram and share your cozy creation — your kitchen stories are always my favorite ingredient.
Print
Creamy Crockpot White Chicken Chili
- Total Time: 6 hrs 10 mins
- Yield: 6 servings 1x
Description
Creamy Crockpot White Chicken Chili made with tender chicken, white beans, and green chiles — a cozy, protein-packed dinner that cooks itself.
Ingredients
1 ½ lbs chicken breasts
2 cans white beans
1 can diced green chiles
1 onion
3 cloves garlic
3 cups chicken broth
1 tsp cumin
1 tsp chili powder
½ tsp oregano
½ cup sour cream
½ cup Monterey Jack cheese
Juice of 1 lime
Instructions
1. Add all ingredients except sour cream, cheese, and lime to crockpot.
2. Cook 6–7 hours on LOW.
3. Shred chicken and return to pot.
4. Stir in sour cream, cheese, and lime juice.
5. Serve with toppings.
Notes
Add corn for sweetness.
Use Greek yogurt instead of sour cream for a lighter version.
Freeze leftovers up to 3 months.
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Dinner
- Method: Crockpot
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 4g
- Sodium: 710mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 37g
- Cholesterol: 90mg
Final Tips
For even more depth of flavor, add a pinch of smoked paprika or roast your green chiles before adding them to the pot. Don’t forget the lime — it transforms the entire dish with brightness and balance.
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