CrockPot White Chicken Chili – Easy, Flavorful and Healthy Recipe


  • 1 pound boneless, skinless chicken breasts (approximately 2 large breasts)
  • 1 (15-ounce) can Great Northern beans, drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 1-2 fresh jalapeños, seeded and minced (use 1 for a milder chili)
  • 1 shallot or 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of dried oregano
  • 2 cups chicken broth
  • Juice of 1/2 small lime
  • 1/4 cup milk (any kind)
  • 1 tablespoon all-purpose flour (or gluten-free flour if needed)

Optional Toppings:

  • Green Tabasco sauce
  • Verde sauce
  • Lime wedges
  • Tortilla chips
  • Shredded cheese
  • Chopped cilantro
  • Sour cream


  • Add the chicken breasts, drained and rinsed Great Northern beans, diced green chiles, minced jalapeños, chopped shallot (or onion), and minced garlic to your crockpot.
  • Incorporate the spices: cumin, salt, pepper, and dried oregano.
  • Pour in the chicken broth, lime juice, and milk.
  • Stir the ingredients well to combine everything.
  • Gently sprinkle the flour over the chili mixture in the crockpot. Don’t stir it yet.
  • Cover the crockpot and cook on high for 3-4 hours or on low for 6-8 hours.
  • Shredding the Chicken and Thickening the Chili (After Cooking):
  • Once the cook time is complete, carefully remove the lid and take out the chicken breasts.
  • Using two forks, shred the chicken into bite-sized pieces.
  • While shredding the chicken, for a thicker chili consistency, use an immersion blender to puree about a third of the chili in the crockpot. Alternatively, if you don’t have an immersion blender, transfer a few ladlefuls of the chili to a blender or food processor and pulse a couple of times. Then, return the puréed mixture to the crockpot.
  • Add the shredded chicken back to the crockpot and stir to combine with the chili.


  • Serve the crockpot white chicken chili hot.
  • Let everyone customize their bowls with their favorite toppings. Some options include green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, and sour cream.


  • For a spicier chili, keep the seeds in the jalapeños or add a pinch of cayenne pepper.
  • You can substitute chicken thighs for the chicken breasts. If using thighs, increase the cooking time by 30 minutes to 1 hour on either setting (high or low).
  • To make the chili ahead of time, cook it on low for up to 8 hours before serving. Shred the chicken and thicken the chili as instructed just before serving.

Enjoy this easy, flavorful, and healthy Crockpot White Chicken Chili!


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