Slow Cooker White Chicken Chili will warm you up and comfort you in the cold months! This simple weeknight meal uses boneless, skinless chicken thighs to create tender, juicy meat with hearty white beans, diced green chilies, vegetables and spices.
When I think of easy weeknight meals I always think of crockpot soups. I especially love this Slow Cooker White Chicken Chili. White chicken chili has always been a favorite of mine.
While I enjoy a traditional bowl of chili, there is something about white chicken chili that just gets me every time.
I love making this Slow Cooker White Chicken Chili and when I am in a hurry I will make this Instant Pot White Chicken Chili.
I think it is a bit lighter, since it uses chicken, which is one reason I love it. I also think the diced green chilies and the white beans give it a nice flavor and texture. I used this White Chicken Chili recipe from my site and changed it a bit to create today’s Slow Cooker White Chicken Chili.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Chicken: I like to use boneless, skinless chicken thighs. I find the meat stays juicy and tender while cooking in the crockpot. You also can use chicken breasts and chicken tenderloins if you prefer.
- Vegetables: The vegetables in this soup are sweet onion, green bell peppers, diced green chilies, and jalapeños. These veggies works nicely with the beans and chicken.
- Spices: A combination of chili powder, cumin, oregano, paprika and cayenne red pepper help create a rich flavor.
- Beans: I like to use great northern beans but you can use chickpeas or black beans if you prefer.
How to Make Slow Cooker White Chicken Chili
Step 1: Add Ingredients to Crockpot: Place the chicken thighs in the bottom of a 6-quart or larger slow cooker. Pour the remaining ingredients into the slow cooker and stir everything together.
Step 2: Cook: Cook on low for 5 1/2 hours.
Step 3: Shred Chicken: Use two forks to shred the chicken thighs directly in the slow cooker.
Step 5: Serve: Return the shredded chicken to the slow cooker, stir well, and cook for an additional 30 minutes. Taste your chili and adjust the spices to your preference. Serve warm with garnishes of your choice (such as avocado, sour cream, shredded cheese, cilantro, or green onions).
More Crockpot Soups
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Slow Cooker White Chicken Chili
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/2 of a sweet onion, chopped
- 1/2 green pepper, seeds removed, chopped
- 1 to 2 Jalapeño, seeds removed, chopped {optional}
- 4 garlic cloves, minced
- 2 – 15 oz cans great northern beans, drained and rinsed
- 3 – 4 oz cans green chilies
- 32 oz. cups chicken broth
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper {optional}
- Salt and pepper to taste
Instructions
- Place the chicken thighs in the bottom of a 6 qt. or larger slow cooker. Pour the remaining ingredients in the slow cooker and stir everything together.
- Cook on low for 5 1/2 hours, take two forks and shred the chicken thighs and then return the chicken back into the slow cooker. Give it a good stir and cook for an additional 1/2 hour.
- Taste your chili and add more spices to your liking. Serve warm with garnishes of your choice.
Notes
- This soup makes 10 cups of soup total and serves 5 people.
- If you don’t want to use chicken thighs you can easily use boneless, skinless chicken breasts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Julia,
I found your website about a year ago. Since then, I have made many of your recipes! Your recipes are full of flavor & delicious!
Today I made the white chicken chili in the crockpot. Sadly, it was a disappointment. It is very bland. I followed the recipe exactly, including organic chicken thighs. Do you have any suggestions?
Thank you. I make this recipe a lot and it is always great and full of flavor so that is weird. Did you use all of the spices exactly as I listed as well as the onion and garlic? I would suggest adding more spices {cumin and chili powder to taste to add flavor along with maybe paprika}. If you like spicy soup/chili you can add hot sauce or cayenne pepper. I like to add fresh cilantro for exactly flavor. If you still have the chili at home I would try adding more of those spices and see if it has more flavor.
Your recipe calls for 32. oz of chicken broth but my slow cooker is maxed at 16 oz. Is this correct? Additionally, the photo says “serves 2 cups”. I am confused?
Sorry for the confusion-it should say serving size is 2 cups for the nutritional information. It makes 10 cups of soup total so it serves 5 people. As far as the recipe yes I used 32 oz. chicken broth. In my slow cooker which is a 6 qt. cooker.