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When comfort food calls, this slow cooker white chicken chili answers with a hearty, cozy hug in a bowl. Packed with tender shredded chicken, white beans, corn, and layers of warm spices, this chili simmers low and slow in your crockpot to bring out maximum flavor with minimal effort. Whether it’s a weeknight meal or part of a weekend gathering, this recipe is a hands-off winner that fills the kitchen with irresistible aromas and delivers satisfying results every time.
This slow cooker white chicken chili is packed with tender shredded chicken, white beans, sweet corn, and bold spices. It’s hearty, easy and chock-full of flavor.
If you enjoy these flavors, you might also want to try Mexican 5-layer bean dip, pork carnitas or a Taco Bell inspired breakfast crunchwrap.
Why You’ll Love It
Easy to make: Just load up the slow cooker and walk away.
Hearty and satisfying: Packed with chicken, beans and corn for a filling meal.
Bold, warm flavor: Cumin, jalapeños and green chiles give it a Tex Mex kick.
Perfect for meal prep: Makes a big batch that reheats beautifully.
Chunky Chicken White Chili Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breast: Becomes tender and easy to shred after slow cooking.
Onion: Adds savory depth and natural sweetness.
Garlic: Enhances the base with bold, aromatic flavor.
Pickled jalapeño: Brings heat and tang.
Green chiles: Add mild spice and flavor complexity.
Spices and herbs: Cumin, coriander, ancho chili powder, and oregano add smoky, earthy warmth.
Chicken broth: Keeps everything juicy and helps blend the flavors.
Sweet corn: Adds pop and sweetness for balance.
White beans: Make the chili creamy and hearty.
How to Make Crockpot White Chicken Chili
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Layer the slow cooker: Place chicken on the bottom, then add all other ingredients and stir.
Let it cook: Set the slow cooker to low or high, depending on your schedule.
Shred the chicken: Once tender, remove the chicken, shred it with forks, and return it to the pot.
Serve and garnish: Dish up with your favorite chili toppings like sour cream or cilantro.
Substitutions and Variations
Use rotisserie chicken: Add it in the last hour for even faster prep.
Make it creamier: Stir in a bit of cream cheese or sour cream before serving.
Go spicy: Add extra jalapeños or a pinch of cayenne for more heat.
Serving Suggestions
With a salad: Pair your white chicken chili with a kale and corn salad or perhaps an iceberg wedge salad.
With chili accompaniments: Rice or any of these chili toppings would be delicious with it.
With cornbread: Enjoy some sweet skillet cornbread on the side, or choose one of these cornbread recipes.
How to Store Leftover Chunky Chicken Chili
Store: This white chicken chili chunky chef dish will keep for up to 4 days in an airtight container in the refrigerator.
Freeze: Let it cool completely, then divide it into separate portions and freeze it for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm it back up in a pan on the stove or in the microwave.
Top Tips
Shred chicken while warm: It pulls apart much more easily this way.
Drain the corn and beans: Too much liquid can water down the chili.
Taste before serving: Adjust salt or spice levels to suit your preference.
White Chicken Chili FAQs
The difference between white chili and regular chili is tomatoes. White chili does not contain tomatoes, and classic chili does contain tomatoes. Also, white chili will typically use shredded chicken instead of beef.
No, they soften and cook fully in the slow cooker.
It has a mild to medium kick, but you can adjust the spice to your liking.
Slow Cooker Chunky White Chicken Chili Recipe
Slow Cooker White Chicken Chili
Equipment
- Bear Claws or Forks for Shredding
Ingredients
- 1 ½ Pounds chicken breast, boneless and skinless
- 1 onion, diced
- 5 Cloves garlic, minced
- 1 Can pickled jalapeño, 12-Ounce Can, drained
- 1 Can green chiles, 4-Ounce Can, diced
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 Tablespoon ancho chili powder
- 1 Tablespoon oregano
- 14 Ounces chicken broth
- 1 Can corn, 15-Ounce Can, drained
- 2 Teaspoons salt
- 2 Cans white beans, 15 ½-Ounce Cans, drained and rinsed
Instructions
- Place the chicken breast in your slow cooker.
- Add all of the remaining ingredients and stir to combine.
- Cook on low for about 6 hours or on high for 2 to 3 hours.
- Remove the chicken and, using bear claws (or forks), shred the chicken and return to the slow cooker. Stir well.
- Serve with your favourite chili toppings.
Notes
Drain the corn and beans: Too much liquid can water down the chili.
Taste before serving: Adjust salt or spice levels to suit your preference.
Nutrition
This slow cooker white chicken chili is a no-fuss, flavor-packed meal that’s sure to become a regular in your rotation. With tender shredded chicken, hearty white beans, corn, and bold spices, it’s warm, filling and deeply satisfying. Whether you’re feeding a crowd or stocking your freezer for busy nights, this the chunky chef white chicken chili delivers every time. It’s a reliable, easy dish that brings comfort and bold flavor to your table with very little effort and you’ll definitely crave this chicken chili recipe all the time!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
So comforting! My kids loved it too. 😋
Hello – I see this is listed as 7 servings, but how much is a serving? With the number of people who are health-conscious and counting calories, it’s a tremendous help to have the serving size posted.
It’s about a seventh of the recipe so you’d need to eyeball it and use your judgement. I have no idea how many cups or grams that works out to – sorry!
This makes a nice change from regular beef chili and it’s chunky and delicious. I doubled up and had the leftovers for a couple days – there’s no way anyone could get tired of eating such a yummy chili.
I just made this for the first time and we enjoyed it so much! I reduced the amount of jalapenos (~20 slices, not a full jar); just 1 tsp each of cumin and chili powder; no coriander just because I don’t have any. This is a keeper! Thank you for sharing it!
This looks so good! My family will love this