Imagine coming home to a meal that tastes like it took hours of effort but required barely any work.

That’s Crockpot White Chicken Chili—your ticket to hero status without the hassle. No babysitting the stove, no frantic stirring, just dump, set, and forget.

Want a dish that’s creamy, hearty, and packed with flavor? This is it. Skeptical?

One bite and you’ll swear it’s magic. Your future self will thank you when dinner’s ready before you even remember you cooked it.

Why This Recipe Slaps

This isn’t just another chili recipe. It’s creamy without being heavy, flavorful without a laundry list of spices, and easy enough for a weekday dinner.

The slow cooker does all the work, melding the flavors while you go about your day. Plus, it’s versatile—swap ingredients, adjust the heat, or pile on the toppings. It’s the culinary equivalent of a cozy blanket.

Crockpot White Chicken Chili Recipe

Recipe by Wendy CarterCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

350

kcal

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
1 can (15 oz) white beans, drained
1 can (15 oz) corn, drained
1 can (4 oz) diced green chiles
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
1 cup sour cream
1 cup shredded Monterey Jack cheese
Fresh cilantro, lime wedges (optional, for serving)

Step-by-Step Instructions

Dump it all in: Add chicken, beans, corn, chiles, onion, garlic, broth, and spices to the crockpot. Stir lightly.
Cook low and slow: Cover and cook on low for 6 hours or high for 4 hours.
Shred the chicken: Remove chicken, shred with forks, and return to the pot.
Cream it up: Stir in sour cream and cheese until melted and creamy.
Serve: Ladle into bowls, top with cilantro and lime if you’re fancy.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave—just add a splash of broth if it thickens too much. Freezing?

Skip the sour cream and cheese until reheating to avoid texture weirdness.

Why You’ll Love This Recipe

It’s meal-prep gold, crowd-pleasing, and kid-friendly (unless your kid hates flavor). The protein-packed chicken and fiber-rich beans make it filling without the guilt. Plus, it’s a one-pot wonder—minimal cleanup, maximum satisfaction.

Nutrition Facts (Per Serving)

Calories: 350
Protein: 28g
Carbs: 25g
Fat: 14g
Fiber: 5g

Common Mistakes to Avoid

Overcooking the chicken: It’ll turn to rubber.
Follow the time guidelines.
Skipping the sour cream: This isn’t the time to be health-conscious. It adds the creaminess.
Using old spices: Cumin from 2010 won’t cut it. Freshen up your stash.

Alternatives

No chicken?

Use turkey or even tofu. Not a fan of beans? Try diced potatoes.

Dairy-free? Swap sour cream for coconut cream and cheese for nutritional yeast. Want it spicier?

Add jalapeños or a dash of hot sauce.

FAQs

Can I make this on the stove instead?

Absolutely. Simmer everything (except sour cream and cheese) for 30-40 minutes, then follow the same steps.

Can I use frozen chicken?

Yes, but add 1-2 hours to the cook time. FYI, thawed chicken absorbs flavors better.

Why is my chili too thin?

You probably didn’t let it cook long enough.

Let it simmer uncovered for the last 30 minutes to thicken.

Can I add rice?

Sure, but cook it separately unless you want mush. IMO, tortilla chips are a better carb move.

Final Thoughts

This Crockpot White Chicken Chili is the ultimate “set it and forget it” meal. It’s forgiving, flexible, and downright delicious.

Whether you’re feeding a family or meal-prepping for the week, this recipe delivers every time. Now go forth and let your slow cooker do the heavy lifting.

Crockpot White Chicken Chili Recipe

Why This Recipe Slaps