crockpot white chicken chili

I love this combination of flavors…   smokey cumin, creamy beans, hearty chicken, a little kick from the chiles…  and the lack-of-effort needed to make this white chili makes it one of my favorite slow cooker meals!

I love serve this chili topped with a little extra cheese, some sour cream and some fresh homemade guacamole.

Give this a try next time you need a quick, easy meal your whole family will love!

crockpot white chicken chili

Prep Time: 10 minutes

Cook Time: 8 hours

8 hours, 10 minutes

Yield: serves 6-8, depending on serving size


  • 3 chicken breasts (raw or cooked), cut into bite-sized pieces
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cans white beans, drained
  • 1 regular can pink beans (pinquitos)
  • 1 large can diced green chiles
  • 1 cup frozen corn
  • 2 cups chicken stock
  • 1 jalapeño, minced*
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chipotle chili powder
  • salt & pepper, to taste
  • 1/2 cup finely crushed tortilla chips
  • 2 cups shredded pepper jack cheese


*Remember, tastes and jalapeños are all different! If you are not sure you like much spice, feel free to remove the seeds, from the jalapeño, use less, or leave it out all together if you must!

Throw all the ingredients, except for the crushed tortilla chips and cheese into your slow cooker. Cook on LOW for 6-8 hours.

During the last 30 minutes, stir in the crushed tortilla chips and the shredded cheese and heat until the cheese is melted and the chili has thickened.

Serve with guacamole, sour cream, salsa, chips, or whatever else you think sounds good!

(featured on OAMM’s October Whole Food’s October 2011 Menu!)

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  • Tom Losh

    So… How many does this recipe serve so I can re-size it for the number of servings I need?
    (That info should be provided with ANY recipe! I.E. “Serves: ____”

    • annaliseree

      Recipe updated, and preference noted! (Please keep in mind that everyone’s serving sizes, bowls, etc. are different!) :o)

      • Tom Losh

        Thank you! :o)

  • julie

    Way too spicy! I would use 1/4 jalapeno or less

    • annaliseree

      Spice is relative and every jalapeño is different! Sorry about your experience… I will adjust the recipe so others know to start small if they’re not sure they like spice!

  • Rita B.

    I am looking forward to trying this recipe… how do you freeze it? Would you simply put all the ingredients together ahead of time, freeze, and put in the slow cooker the morning you want to eat it? Or do you make it in the slow cooker first and then freeze it?

    • annaliseree

      Either way works great, just make sure if you are freezing it uncooked, that you use cooked chicken. So sorry I didn’t see this question until now!

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  • XandersGigi

    How would you freeze/reheat?

    • annaliseree

      I’m so sorry I missed this question!! Cook as directed, cool completely and then freeze in a freezer ziploc bag or a freezer safe container. Thaw in the fridge over night and then reheat on low in the slow cooker for 4-6 hours, until hot (or on the stove for 30 minutes or so, until hot!)

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  • Laura

    Made this tonight and it was very good! My family of five almost never agrees to liking one dish but everyone enjoyed it, even my 6 yr old who HATES beans ate it all up! My kids are picky about spice so I seeded the jalapeno and only used half, I also used regular jack cheese and just topped my own with the pepper jack, even still was not too spicy in my opinion. Thanks for the recipe, it will be added as a regular. :)

    • annaliseree

      SO glad this was a family-pleaser for you guys! That is the highest praise I could get! Thank you!!

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