Crock Pot White Chicken Chili, also known as White Bean Chili is one of my favorite recipes during soup season. This Crock Pot recipe takes away the stovetop and gives you the same mouthwatering chili, but without all of the fuss.
Easy White Chicken Chili
White Chicken Chili, or White Bean Chili as some call it, is one of our favorite winter recipes. It’s easy, packed full of flavor, and an easy meal to double or triple to make leftovers for a later date.
This is the perfect game day recipe for college football, playoff games, and more. Just add the ingredients, set the Crock Pot, and you’re ready to go.
Nothing is easier than grabbing your seasoning and ingredients and allowing your Crock Pot to do all of the work. With this recipe, you save your self precious time slaving over the stove but still get amazing results.
How Do You Make Crock Pot White Chicken Chili
This chili recipe is one of my favorites because of the ease to make and the small number of ingredients. There aren’t too many chili recipes that I’m aware of that use less than 10 ingredients to make.
1. Place clean, dry, boneless, skinless chicken breasts into the Crock-Pot.
2. Top with black pepper, garlic salt, cayenne pepper, and white pepper.
3. Add chopped onions and diced green chilis.
4. Use two can of white northern beans and cover the chicken.
5. Top with 2 cups of chicken broth. Cook on high heat for 4 hours, or low heat for 8 hours.
6. Shred the cooked chicken breasts and stir well before serving.
White Chicken Chili Leftovers
You can keep leftover White Chicken Chili for up to 3 days in an airtight container in the refrigerator. You can also freeze leftovers for up to 3 months in an airtight, freezer-safe container.
Head to the full recipe card below for freezer meal instructions.
How to Serve White Chicken Chili
You can serve this Crock Pot White Chicken Chili recipe all by itself or add extra toppings to give it even more flavor. We love to serve it over crushed tortilla chips and a pile of toppings! You can add toppings such as:
- sour cream
- avocado
- cilantro
- jack cheese
- jalapeno
- green chilis
- lime
My favorite toppings are always with sour cream, cheese, cilantro, and a little avocado.
I hope you enjoy this White Chicken Chili recipe. It’s one of my favorite, easy, Crock Pot meals.
If you enjoyed this recipe, you might also enjoy these other Crock Pot winter favorites:
- Instant Pot Chicken Chili
- Slow Cooker Taco Soup
- Slow Cooker Spicy Hot Wings
- Loaded Baked Potato Soup
- Whole 30 Slow Cooker Recipes
Crock Pot White Chicken Chili
Ingredients
- 3 chicken breasts
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp garlic salt
- 1/2 tsp cayenne pepper
- 8 oz diced green chilis
- 2 15oz can of White Northern Beans
- 1/2 cup onion chopped
- 2 cups chicken broth
Optional Toppings
- jack cheese
- green chilis
- jalapenos
- avocado
- lime
- sour cream
- crushed tortilla chips
- cilantro
Instructions
- Place boneless, skinless chicken breasts into Crock Pot set on high.
- Cover chicken with seasonings.
- Top chicken with green chilis and onion.
- Add white beans.
- Top with chicken broth.
- Cover. Cook on high for 4 hours or low for 8 hours.
- Remove the chicken from the crock pot and shred.
- Mix the shredded chicken back into the slow cooker and you're ready to serve!
- Serve alone or with your favorite toppings.
Freezing White Chicken Chili
- Place all ingredients into a freezer safe storage bag.
- Remove as much air as possible before storing in the freezer.
- To cook, allow the chili to thaw overnight in the refrigerator. Cook on low for 8 hours.
- Add your toppings and serve.
- This freezer meal will be fresh for up to 3 months.
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