Pin This Crockpot White Chicken Chili is my answer to the ultimate cozy night in. Packed with juicy chicken, a trio of beans, and a creamy secret twist, every spoonful is rich, satisfying, and big on flavor without loads of effort. This recipe builds flavor as it gently simmers so you can get on with your day and come home to a bowl of comfort.
The first time I made this chili for my book club, everyone asked for the recipe after tasting that ultra-silky broth. It has since become my go-to whenever we need something filling and fuss-free.
Ingredients
- Boneless skinless chicken breasts or thighs: they become meltingly tender when slow cooked choose organic or free-range if possible for great flavor
- Cannellini beans: bring creamy texture and soak up the broth opt for beans with no added salt to control seasoning
- Great northern beans: add another layer of creaminess look for intact beans with no mushy spots
- Refried beans: the secret ingredient that gives that irresistible soup-to-stew feel check the label for simple ingredients
- Yellow onion: brings natural sweetness pick onions that feel heavy and have tight skins
- Fresh garlic: builds savory depth use firm cloves with no green sprouting
- Jalapeño: for a gentle kick and brightness select firm unwrinkled peppers
- Diced green chiles: layer in subtle heat and tangy notes go for fire-roasted if you can
- Low-sodium chicken broth: keeps things flavorful but not overpowering look for clear liquid and no sediment
- Ground cumin: earthy and warm with an unmistakable chili undertone
- Dried oregano: brings a pop of herbal brightness choose vibrant dry leaves with fresh aroma
- Ground coriander: gives gentle citrusy lift
- Chili powder: delivers classic southwest flavor use a fresh bottle for best potency
- Smoked paprika: adds subtle smokiness opt for Spanish-style if you want depth without heat
- Salt and black pepper: round out all the flavors
- Sour cream: for velvety finish and tang Greek yogurt works too
- Monterey Jack or Pepper Jack cheese: for richness and gooey texture freshly grate for best melt
- Fresh cilantro green onions and lime wedges: for garnishing keep it vibrant and zippy
Instructions
- Prepare the Chicken:
- Nestle the chicken breasts or thighs in the bottom of your slow cooker arranging them in a single layer to ensure even cooking and maximum tenderness.
- Add the Beans and Veggies:
- Layer on the cannellini beans great northern beans refried beans diced onion minced garlic jalapeño and green chiles. Make sure everything is spread evenly so flavors infuse every bite.
- Add Broth and Seasonings:
- Gently pour the chicken broth over the ingredients. Sprinkle the cumin oregano coriander chili powder smoked paprika salt and pepper all over. Take a minute to lightly stir and work in those refried beans this ensures ultimate creaminess.
- Set and Slow Cook:
- Put the lid on and set your slow cooker to LOW for six hours if you have time or HIGH for three to four hours. Let the slow heat coax all the flavors together turning the chicken meltingly tender.
- Shred the Chicken:
- After cooking carefully take out the chicken use tongs or a slotted spoon. Shred the meat with two forks until you have bite-sized pieces. Return it right back to the pot for that perfectly distributed bite.
- Finish with Creaminess:
- Drop in your sour cream and shredded cheese. Gently stir until everything melts into the chili. The secret here is not to rush let the dairy marry with the beans and broth until luscious and unified.
- Final Seasoning:
- Taste your chili and add extra salt or pepper if it needs it. A squeeze of lime brightens things up too.
- Serve and Garnish:
- Ladle the chili into bowls. Shower each serving with fresh cilantro sliced green onion and those all-important lime wedges to lift and round out the flavors.
Pin The refried beans are my favorite part they make this chili taste so creamy and craveable without any heavy cream. My family always debates who gets the leftovers we love eating this on rainy Sundays with extra cheese on top.
Storage Tips
White chicken chili keeps beautifully in the fridge for up to four days. Let it cool before transferring to airtight containers so no condensation makes it watery. For even longer storage freeze portions flat in zip-top bags and they will last up to three months without any loss of flavor or texture. To reheat just thaw overnight in the fridge and warm slowly on the stove or microwave. Stir well as it reheats to restore that creaminess.
Ingredient Substitutions
No refried beans No problem pureed white beans are a great stand-in. If you want richer flavor use diced rotisserie chicken in place of raw just stir it in during the last hour. Swap out the sour cream for Greek yogurt to lighten things up or use dairy-free options for a non-dairy finish. Monterey Jack and Pepper Jack are my favorites but cheddar or even a little cream cheese work well for a different flavor profile.
Serving Suggestions
Serve with warm cornbread tortilla chips or over steamed rice for a complete meal. I love scattering extra cheese and fresh cilantro on top with a heavy squeeze of lime it makes every bite pop. For a heartier spread set up a chili bar with chopped avocado red onion and hot sauce so everyone can build their perfect bowl.
Pin Chili night is always a hit—top with extra cheese and enjoy the coziness. This recipe will become your go-to for easy, delicious dinners any time of year.
Recipe Questions
- → What beans work best for this white chicken chili?
Cannellini and great northern beans are ideal for their creamy texture. Refried beans add a unique smoothness.
- → How can I increase the heat level?
Add extra jalapeño, use hot green chiles, or sprinkle in cayenne pepper during cooking to boost the spice.
- → Can I use rotisserie chicken?
Yes, add shredded rotisserie chicken during the last hour of slow cooking for ease and great flavor.
- → How do I keep this dish creamy?
The addition of refried beans, sour cream, and melting cheese creates a naturally creamy and luscious texture.
- → What sides pair well with this dish?
Cornbread, tortilla chips, or a fresh green salad are excellent accompaniments to this chili.
- → Is this option gluten-free?
Yes, but check labels on broth and refried beans to ensure no hidden gluten is included.