CrockPot White Chicken Chili

This CrockPot White Chicken Chili is a creamy, hearty slow cooker recipe with tender shredded chicken, northern beans, and mild green chiles. Perfect for easy weeknight dinners, meal prep, or cozy family meals, it features a flavorful blend of cumin, garlic, and oregano. Serve with toppings like cheese, cilantro, lime, and tortilla chips for a filling, high-protein chili that cooks effortlessly in one pot.

Ingredients

• 1 lb chicken breasts
• 15 oz can great northern beans, drained and rinsed
• 4 oz can diced green chiles
• 1–2 jalapenos, seeded and minced (use 1 for mild heat)
• 1 onion or shallot, chopped
• 2 cloves garlic, minced
• 1 1/2 tsp cumin
• 1 tsp salt
• 1/4 tsp pepper
• Big pinch dried oregano
• 2 cups chicken broth
• 1/2 small lime, juiced
• 1/4 cup milk (any kind)
• 1 tbsp flour
• Optional Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream

Directions
Place the chicken breasts, beans, green chiles, jalapenos, onion, garlic, cumin, salt, pepper, oregano, chicken broth, and lime juice into a 6-quart slow cooker. Stir to combine. Cover and cook on LOW for 4 hours, or until the chicken shreds easily.

Remove the chicken and shred it, then refrigerate briefly if needed. In a small bowl, whisk together the flour and milk until smooth, then stir into the chili. Cover and cook on HIGH for 30 minutes to thicken. Return the shredded chicken to the chili, stir, and serve in bowls with your preferred toppings.

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Tips

• For more flavor, sear the chicken briefly before adding to the slow cooker.
• Adjust jalapenos based on desired heat level.
• Whisk the flour and milk thoroughly to avoid lumps in the chili.
• Let the chili rest 10 minutes before serving for thicker consistency.

Variations and Substitutions

• Beans: Substitute cannellini or navy beans if preferred.
• Spices: Add smoked paprika or chili powder for extra depth.
• Dairy: Use cream, half-and-half, or coconut milk instead of regular milk.
• Chicken: Use shredded rotisserie chicken for faster prep.

FAQs

Can I make this in advance?
Yes, the chili stores well in the refrigerator for up to 3 days and flavors deepen when reheated.

Can I freeze this chili?
Yes. Freeze in airtight containers for up to 2 months. Reheat gently on the stove or in the microwave.

Can I skip the flour?
Yes, but the chili will be thinner. Cornstarch or a small amount of masa harina can also be used as a thickener.

Serving Suggestions

• Top with shredded cheese, sour cream, or fresh cilantro.
• Serve with tortilla chips, crusty bread, or over rice.
• Add a squeeze of lime or drizzle of verde sauce for extra brightness.

Why You’ll Love This Recipe

This white chicken chili is creamy, hearty, and packed with protein and vegetables. Made in the crock pot, it’s low-effort yet full of flavor, perfect for weeknight dinners, meal prep, or cozy meals any time of year.