The Ultimate Crock-Pot White Chicken Chili (Incredibly Creamy & Easy!)

Imagine a chili that is the very definition of cozy, creamy, and comforting, but with a bright, zesty twist. Picture a rich, velvety-smooth broth, packed with incredibly tender, fall-apart shredded chicken, hearty white beans, and sweet corn, with a gentle warmth from green chiles and jalapeño. That, my friends, is the effortless, soul-warming magic of this Crock-Pot White Chicken Chili. This is, without a doubt, the most delicious and satisfying white chili you will ever make.

I promise you, from the moment the incredible aroma of cumin, oregano, and simmering chicken fills your home, you’ll know you’re in for a treat. It’s a complete one-pot meal that is perfect for a busy weeknight, a game day gathering, or any time you need a serious bowl of comfort. Finished with a swirl of sour cream and a host of fresh toppings, it’s a perfectly balanced and utterly delicious meal.

Get ready to let your crock-pot work its magic and create a stunning, unforgettable chili that will become a new family favorite.

Save

Why This Will Be Your New Favorite Chili Recipe!

You are going to be completely obsessed with this rich, creamy, and deeply satisfying chili. It’s a guaranteed crowd-pleaser. Here’s why you have to make it:

• Incredibly Creamy Without Heavy Cream: The brilliant technique of puréeing some of the white beans is the secret to a naturally thick, hearty, and satisfyingly creamy broth.
• Melt-in-Your-Mouth Tender Chicken: Using chicken thighs and the low-and-slow cooking method guarantees the most incredibly tender, succulent, and easy-to-shred chicken imaginable.

Recipe Snapshot

Your Shopping List for This Creamy Chili

This recipe uses a wonderful mix of fresh ingredients and flavorful pantry staples. Here’s what you’ll need:

Save

→ For the Chili

• 1 large yellow onion, 3 garlic cloves, 1 jalapeño → The fresh, aromatic flavor base.
• 1 1/2 lb. boneless, skinless chicken thighs → The key to incredibly tender, juicy shredded chicken.
• Spices: 2 tsp. dried oregano, 2 tsp. ground cumin, 2 tsp. kosher salt, 1/2 tsp. black pepper, 1/4 tsp. cayenne (optional)
• 2 (15.5-oz.) cans white beans → Such as Great Northern or cannellini. We’ll use the liquid from one can!
• 1 1/2 cups low-sodium chicken broth
• 2 (4-oz.) cans green chiles → For that classic tangy, mild chile flavor.
• 1 1/2 cups frozen corn
• 1/2 cup sour cream → For the perfect creamy, tangy finish.

→ For Topping

• More sour cream, sliced avocado, finely chopped fresh cilantro, and fresh lime wedges.

Let’s Get Cooking! Your Step-by-Step Guide

Ready for the easiest, most rewarding chili dinner ever? A few minutes of prep is all it takes before the slow cooker takes over.

Save

Crock-Pot White Chicken Chili

This easy Crock-Pot White Chicken Chili is the ultimate comfort food! Tender shredded chicken and hearty white beans simmer all day in a zesty, flavorful broth that’s made incredibly creamy without any heavy cream. A perfect set-it-and-forget-it meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American, Tex-Mex

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 jalapeño, seeded, finely chopped
• 1 1/2 lb. boneless, skinless chicken thighs
• 2 tsp. dried oregano
• 2 tsp. ground cumin
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. cayenne optional
• 2 (15.5-oz.) cans white beans (such as Great Northern or cannellini) 1 can drained
• 1 1/2 cups low-sodium chicken broth
• 2 (4-oz.) cans green chiles
• 1 1/2 cups frozen corn
• 1/2 cup sour cream plus more for serving
• as needed Sliced avocado, fresh cilantro, and lime wedges for serving

Equipment

• Medium or large slow cooker
• Immersion blender or fork

Method

 

Part 1: The Slow Cook

1. In a slow cooker, combine onion, garlic, chopped jalapeño, chicken, oregano, cumin, salt, and pepper.
2. Add the beans (draining one can, but including the liquid from the other), broth, and green chiles. Stir to combine.
3. Cover and cook on HIGH for 3 to 4 hours, or LOW for 8 hours, until the chicken is cooked through and tender.

Part 2: The Creamy Finish

1. Transfer the cooked chicken to a cutting board and shred it with two forks.
2. Transfer 3/4 cup of the beans and liquid from the pot to a bowl. Purée with a fork or an immersion blender until smooth.
3. Return the shredded chicken and the puréed beans to the slow cooker. Stir in the frozen corn and the sour cream.
4. Cover and cook on HIGH for 30 more minutes, until the corn is cooked through. Season with more salt and pepper if needed.
5. Serve hot, topped with sour cream, sliced jalapeño, avocado, cilantro, and a squeeze of fresh lime juice.

Notes

The Creamy Secret: Puréeing a portion of the cooked beans is the key to creating a thick, creamy, and hearty chili without adding any heavy cream or flour.

Use Chicken Thighs: For the most tender, juicy shredded chicken in a slow cooker, boneless, skinless chicken thighs are highly recommended.

Don’t Skip the Toppings: The fresh toppings added at the end, especially the squeeze of lime, are essential for brightening up the rich, savory flavors of the chili.