Go Back
+ servings
white chicken chili in a slow cooker with a ladle
Print Recipe
5 from 1 vote

Slow Cooker White Chicken Chili

from kristineskitchenblog.com
An easy white chicken chili recipe that's made entirely in your crockpot! You will love this creamy, dairy-free Slow Cooker White Chicken Chili, made with cannellini beans, diced green chiles, and corn.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Servings: 4 servings
Calories: 371kcal


  • 1 pound boneless skinless chicken breasts
  • 1 cup chopped onion
  • 2 (15 ounce) cans cannellini beans or other white beans, rinsed and drained
  • 2 (4 ounce) cans diced green chiles
  • 2 cloves garlic minced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 cups low sodium chicken broth
  • 1 cup frozen corn
  • For serving: cilantro, avocado, tortilla chip strips, plain Greek yogurt or sour cream, or shredded cheese, as desired


  • Place chicken, onion, beans, diced green chiles, garlic, cumin, chili powder, oregano, salt, cayenne pepper and chicken broth in slow cooker.
  • Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours, until chicken is cooked through.
  • Remove chicken to a cutting board and let it rest for a few minutes. Meanwhile, use an immersion blender to puree part of the chili. You just want to puree it a little bit, so that some of the beans help to thicken the broth and some of the beans remain whole.
  • Chop the chicken and return it to the slow cooker. Stir in the corn.
  • Cook for 5 more minutes on high setting. Serve with toppings as desired.


Freezer to Slow Cooker Directions:
  1. Place all ingredients except for broth and corn in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.
  2. Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
  3. Transfer bag contents to slow cooker, add the broth and cook according to directions above.
Recipe updated 9/24/18 to add more spice. For medium-spicy chili, use one can mild diced green chiles and one can hot, plus 1/4 teaspoon cayenne pepper. For mild chili, use two cans mild diced green chiles and leave out the cayenne.


Serving: 1.5cups | Calories: 371kcal | Carbohydrates: 43g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 676mg | Fiber: 10g | Sugar: 7g
Nutrition information is only an estimate.
All Rights Reserved © Kristine's Kitchen https://kristineskitchenblog.com