22 Delicious Crock Pot White Chicken Chili Recipes

Warm, comforting, and effortlessly delicious—that’s what you get with crock pot white chicken chili! Perfect for busy weeknights or cozy weekends, these recipes bring together tender chicken, creamy beans, and just the right spices. Whether you’re craving something mild or packed with flavor, we’ve rounded up 22 must-try versions. Get ready to find your new favorite—let’s dive in!

Classic Crock Pot White Chicken Chili

Colder weather always has me craving something warm and comforting, and this white chicken chili has become my go-to recipe for those busy weeknights when I want minimal effort but maximum flavor. I first discovered this gem when my neighbor brought over a steaming pot during a particularly hectic week, and now it’s become my signature dish for football Sundays and cozy family dinners alike.

Ingredients

– 1.5 pounds boneless, skinless chicken breasts
– 2 tablespoons rich extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 (15-ounce) cans creamy great northern beans, drained and rinsed
– 1 (4-ounce) can mild diced green chiles
– 4 cups rich chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup fresh cilantro, chopped
– 1 cup shredded Monterey Jack cheese
– 1/2 cup heavy cream

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season 1.5 pounds of boneless, skinless chicken breasts generously with salt and pepper on both sides.
3. Sear the chicken breasts in the hot oil for 3-4 minutes per side until golden brown but not cooked through.
4. Transfer the partially cooked chicken breasts to your crock pot insert.
5. In the same skillet, sauté 1 large finely diced sweet yellow onion for 5-6 minutes until translucent and fragrant.
6. Add 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
7. Tip: Don’t skip searing the chicken first—it creates a beautiful fond in the pan that adds incredible depth to your chili.
8. Transfer the onion and garlic mixture to the crock pot with the chicken.
9. Add 2 cans of drained and rinsed creamy great northern beans to the crock pot.
10. Stir in 1 can of mild diced green chiles with their juices.
11. Pour in 4 cups of rich chicken broth until everything is well-covered.
12. Sprinkle in 1 teaspoon of ground cumin and 1/2 teaspoon of smoked paprika.
13. Tip: For even more flavor, toast your spices in a dry pan for 30 seconds before adding—it really wakes them up!
14. Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours until chicken shreds easily with a fork.
15. Remove the chicken breasts from the crock pot and shred using two forks.
16. Return the shredded chicken to the crock pot.
17. Stir in 1 cup of shredded Monterey Jack cheese until melted and incorporated.
18. Pour in 1/2 cup of heavy cream and stir to combine.
19. Tip: Always add dairy products at the end to prevent curdling and maintain that velvety texture.
20. Stir in 1/4 cup of chopped fresh cilantro just before serving.
21. Season with additional salt and pepper if needed.

Our family loves how the creamy beans create this luxurious broth that clings to every spoonful, while the tender shredded chicken makes each bite incredibly satisfying. One of my favorite ways to serve it is over crispy tortilla strips with an extra sprinkle of cheese and a dollop of cool sour cream—the contrast between the hot chili and cool toppings is absolutely divine.

Spicy Jalapeño White Chicken Chili

Kind of like that cozy sweater you reach for when autumn first whispers through the trees, this Spicy Jalapeño White Chicken Chili is my ultimate comfort food. I first made it for a football watch party years ago, and now my friends won’t let me show up without it—it’s that good. There’s just something magical about how the creamy broth hugs the tender chicken and spicy peppers.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 fresh jalapeño peppers, seeds removed and finely chopped
– 4 cloves aromatic garlic, minced
– 2 tsp earthy ground cumin
– 1 tsp smoked paprika
– 4 cups rich chicken broth
– 2 (15.5 oz) cans creamy great northern beans, drained and rinsed
– 1 (4 oz) can fire-roasted diced green chiles
– 1 cup tangy sour cream
– 1/2 cup heavy cream
– 1 cup shredded sharp white cheddar cheese
– 1/4 cup fresh cilantro, chopped
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. Pat 1.5 lbs boneless, skinless chicken breasts completely dry with paper towels and season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper.
2. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Carefully place seasoned chicken breasts in the hot oil and sear for 5-6 minutes per side until golden brown crust forms.
4. Transfer seared chicken to a clean plate—it will finish cooking later—and reduce heat to medium.
5. Add 1 large finely diced yellow onion to the pot and sauté for 4 minutes until translucent, scraping up any browned bits from the chicken.
6. Stir in 3 finely chopped fresh jalapeño peppers and 4 cloves minced aromatic garlic, cooking for 1 minute until fragrant.
7. Sprinkle in 2 tsp earthy ground cumin and 1 tsp smoked paprika, toasting the spices for 30 seconds to deepen their flavor.
8. Pour in 4 cups rich chicken broth, using a wooden spoon to deglaze the pot completely.
9. Return the partially cooked chicken breasts to the pot along with any accumulated juices.
10. Bring the mixture to a gentle boil, then immediately reduce heat to low, cover, and simmer for 20 minutes until chicken reaches 165°F internally.
11. Remove cooked chicken to a cutting board and use two forks to shred it into bite-sized pieces.
12. Stir 2 cans drained creamy great northern beans and 1 can fire-roasted diced green chiles into the simmering broth.
13. Return shredded chicken to the pot and simmer uncovered for 10 minutes to meld flavors.
14. Whisk together 1 cup tangy sour cream and 1/2 cup heavy cream in a small bowl until smooth.
15. Stir the cream mixture into the chili off the heat to prevent curdling.
16. Gradually sprinkle in 1 cup shredded sharp white cheddar cheese, stirring constantly until melted and creamy.
17. Fold in 1/4 cup fresh chopped cilantro just before serving.

Deliciously creamy with just the right kick, this chili boasts tender shredded chicken in every spoonful. The white beans add wonderful texture while the jalapeños provide a bright heat that builds slowly. I love serving it topped with extra cheese and tortilla chips for that perfect crunch contrast.

Creamy Avocado White Chicken Chili

Now, I have to confess something—I used to think chili was strictly a ground beef and tomato situation until that chilly autumn day when my neighbor brought over a bowl of this life-changing white chicken version. Nothing warms the soul quite like a big pot of this creamy, dreamy chili simmering on the stove.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 2 tablespoons golden extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 3 plump garlic cloves, minced
– 2 (4 oz) cans fire-roasted green chilies
– 2 (15 oz) cans creamy great northern beans, rinsed
– 4 cups rich chicken broth
– 1 teaspoon earthy ground cumin
– 1/2 teaspoon smoky paprika
– 2 ripe Hass avocados
– 1/2 cup fresh cilantro leaves
– 1/2 cup tangy sour cream
– 1 cup shredded Monterey Jack cheese
– Juice of 1 fresh lime

Instructions

1. Heat golden extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 1.5 lbs boneless, skinless chicken breasts generously with salt and pepper on both sides.
3. Sear chicken breasts for 5-6 minutes per side until golden brown crust forms (don’t move them while searing—this creates that beautiful caramelization).
4. Transfer chicken to a clean plate—it won’t be fully cooked yet, which is perfect for finishing in the broth later.
5. Reduce heat to medium and add finely diced sweet yellow onion to the same pot, cooking for 4-5 minutes until translucent.
6. Stir in minced plump garlic cloves and cook for 1 minute until fragrant (be careful not to burn it).
7. Add 2 cans fire-roasted green chilies, 2 cans rinsed creamy great northern beans, 4 cups rich chicken broth, 1 teaspoon earthy ground cumin, and 1/2 teaspoon smoky paprika.
8. Return seared chicken breasts to the pot, nestling them into the liquid.
9. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken reaches 165°F internally.
10. Remove chicken to a cutting board and shred using two forks (pro tip: let it rest for 5 minutes first so it doesn’t burn your fingers).
11. Return shredded chicken to the pot and stir to combine.
12. Mash 2 ripe Hass avocados in a medium bowl until creamy with some small chunks remaining.
13. Stir mashed avocados, 1/2 cup tangy sour cream, and 1 cup shredded Monterey Jack cheese into the chili until fully incorporated and creamy.
14. Squeeze in juice of 1 fresh lime and stir in 1/2 cup fresh cilantro leaves just before serving.
15. Ladle into bowls and serve immediately.

Really, what makes this chili special is how the creamy avocado melts into the broth while the tender chicken and beans create the perfect hearty texture. I love serving it with extra lime wedges for squeezing and tortilla chips for dipping right into that luxurious, velvety broth—it’s comfort in a bowl that somehow feels both indulgent and fresh at the same time.

Hearty Bean and White Chicken Chili

As the crisp autumn air settles in, I find myself craving cozy meals that warm both kitchen and soul. This hearty bean and white chicken chili has become my go-to comfort food during these cooler months, especially after that first chilly evening when I realized summer was truly behind us. There’s something magical about how the aromas fill the house while it simmers, creating anticipation for the delicious meal to come.

Ingredients

– 2 tablespoons golden extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 3 plump garlic cloves, minced
– 1 pound tender boneless, skinless chicken breasts
– 2 teaspoons aromatic ground cumin
– 1 tablespoon earthy chili powder
– 4 cups rich chicken broth
– 2 (15-ounce) cans creamy cannellini beans, drained
– 1 (4-ounce) can fire-roasted green chiles
– 1 cup sweet corn kernels
– 1/2 cup tangy sour cream
– 1/4 cup freshly chopped cilantro
– 1 cup shredded Monterey Jack cheese

Instructions

1. Heat golden extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add finely diced sweet yellow onion and cook until translucent and fragrant, approximately 5-7 minutes, stirring occasionally.
3. Stir in minced plump garlic cloves and cook for 1 minute until aromatic but not browned.
4. Place tender boneless, skinless chicken breasts in the pot and cook for 6-8 minutes per side until golden brown exterior forms.
5. Remove chicken to a cutting board and shred using two forks when cool enough to handle, about 5 minutes.
6. Return shredded chicken to the pot and add aromatic ground cumin and earthy chili powder, toasting for 1 minute until fragrant.
7. Pour in rich chicken broth, scraping any browned bits from the bottom of the pot.
8. Add drained creamy cannellini beans, fire-roasted green chiles, and sweet corn kernels.
9. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes to allow flavors to meld.
10. Stir in tangy sour cream until fully incorporated and heated through, about 2 minutes.
11. Remove from heat and fold in freshly chopped cilantro and shredded Monterey Jack cheese until cheese melts.
For the perfect texture, let the chili rest for 10 minutes before serving—this allows the flavors to deepen and the consistency to thicken beautifully. The creamy beans create a luxurious base while the tender chicken provides satisfying substance, with just enough heat from the green chiles to keep things interesting. I love serving this in deep bowls with extra cheese for melting and warm tortillas for dipping into every last bit.

Garlic-Lime White Chicken Chili

A chilly autumn evening had me craving something warm and comforting, but I wanted a lighter twist on traditional chili. After some kitchen experimentation, I landed on this vibrant garlic-lime white chicken chili that’s become my go-to for cozy nights. It’s packed with bright flavors and comes together in one pot—perfect for busy weeknights.

Ingredients

– 1 tablespoon rich extra virgin olive oil
– 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
– 1 medium yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 2 (15-ounce) cans creamy cannellini beans, rinsed and drained
– 4 cups low-sodium chicken broth
– 2 (4-ounce) cans mild diced green chiles
– ¼ cup freshly squeezed lime juice
– ¼ cup chopped fresh cilantro
– ½ cup heavy cream
– Salt and freshly cracked black pepper to taste

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1 pound of cubed boneless, skinless chicken breasts and cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides and no longer pink in the center.
3. Stir in 1 finely diced medium yellow onion and cook for 4–5 minutes until the onion turns translucent and softens.
4. Add 4 minced cloves of fresh garlic, 1 teaspoon ground cumin, and ½ teaspoon smoked paprika, and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in 4 cups of low-sodium chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Add 2 cans of rinsed and drained creamy cannellini beans and 2 cans of mild diced green chiles, stirring to combine.
7. Bring the chili to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.
8. Stir in ¼ cup of freshly squeezed lime juice and ¼ cup of chopped fresh cilantro, and cook for 2 more minutes.
9. Turn off the heat and stir in ½ cup of heavy cream until fully incorporated and the chili is creamy.
10. Season with salt and freshly cracked black pepper to taste, stirring well to distribute the seasoning.

Delightfully creamy with a subtle kick from the green chiles, this chili has a bright, zesty finish thanks to the fresh lime juice. I love serving it topped with extra cilantro and a dollop of cool sour cream, or with warm tortilla chips for dipping—it’s a bowl of comfort that feels both hearty and refreshing.

Smoky Chipotle White Chicken Chili

My family practically begs for this chili whenever there’s the slightest chill in the air—it’s become our ultimate comfort food that fills the whole house with the most incredible aroma. I first discovered this recipe during a cozy weekend getaway and have been tweaking it ever since to achieve that perfect smoky-creamy balance that keeps everyone coming back for seconds.

Ingredients

– 1 tablespoon rich extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons smoky chipotle peppers in adobo sauce, finely chopped
– 1 teaspoon aromatic ground cumin
– 2 (15-ounce) cans creamy great northern beans, drained and rinsed
– 4 cups rich chicken broth
– 1 cup tangy sour cream
– 1/2 cup freshly chopped cilantro
– 1 cup sharp shredded Monterey Jack cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 large finely diced sweet yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until golden and aromatic—be careful not to burn it!
4. Place 1 pound of boneless, skinless chicken breasts in the pot and sear for 3 minutes per side until golden brown.
5. Mix in 2 tablespoons of finely chopped smoky chipotle peppers in adobo sauce and 1 teaspoon of aromatic ground cumin, coating the chicken evenly.
6. Pour in 4 cups of rich chicken broth and bring to a rolling boil, then reduce heat to low.
7. Cover and simmer for 25 minutes until chicken reaches 165°F internally and shreds easily with two forks.
8. Remove chicken, shred thoroughly with forks, and return to the pot.
9. Stir in 2 cans of drained and rinsed creamy great northern beans and simmer uncovered for 15 minutes to thicken slightly.
10. Remove from heat and whisk in 1 cup of tangy sour cream until fully incorporated and creamy.
11. Fold in 1/2 cup of freshly chopped cilantro, 1 cup of sharp shredded Monterey Jack cheese, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper.
12. Let rest for 5 minutes off heat to allow flavors to meld and cheese to melt completely. What makes this chili truly special is the way the creamy beans and tangy sour cream balance the smoky chipotle heat, creating layers of flavor in every spoonful. We love serving it with crispy tortilla strips for crunch or over baked potatoes for the ultimate cozy meal that somehow tastes even better the next day.

Coconut Milk White Chicken Chili

Perfect for those crisp autumn evenings when you crave something comforting yet unexpected, this Coconut Milk White Chicken Chili has become my go-to recipe after discovering it during a cozy potluck dinner. I love how the creamy coconut milk transforms traditional chili into something truly special, and it’s become a staple in my kitchen for its effortless elegance and crowd-pleasing appeal.

Ingredients

• 2 tablespoons fragrant extra virgin olive oil
• 1 large sweet yellow onion, finely diced
• 3 cloves aromatic garlic, minced
• 1 pound tender boneless, skinless chicken breasts
• 2 teaspoons warm ground cumin
• 1 teaspoon smoky chili powder
• 4 cups rich chicken broth
• 2 (15-ounce) cans creamy cannellini beans, rinsed
• 1 (13.5-ounce) can luscious full-fat coconut milk
• 1/2 cup fresh cilantro, roughly chopped
• 1 juicy lime, cut into wedges

Instructions

1. Heat 2 tablespoons of fragrant extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large sweet yellow onion, finely diced, and cook until translucent and fragrant, about 5-7 minutes, stirring occasionally with a wooden spoon.
3. Stir in 3 cloves aromatic garlic, minced, and cook for exactly 1 minute until golden and aromatic.
4. Place 1 pound tender boneless, skinless chicken breasts in the pot, seasoning both sides generously with kosher salt.
5. Cook chicken for 6-8 minutes per side until golden brown and internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer chicken to a cutting board and let rest for 5 minutes before shredding with two forks.
7. Sprinkle 2 teaspoons warm ground cumin and 1 teaspoon smoky chili powder over the onions, toasting for 30 seconds until fragrant.
8. Pour in 4 cups rich chicken broth, scraping up any browned bits from the bottom of the pot.
9. Add 2 (15-ounce) cans creamy cannellini beans, rinsed, and bring to a gentle boil.
10. Reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
11. Stir in shredded chicken and 1 (13.5-ounce) can luscious full-fat coconut milk, heating through for 5 minutes without boiling.
12. Fold in 1/2 cup fresh cilantro, roughly chopped, just before serving.

Serve this chili piping hot with juicy lime wedges for squeezing over the top. The texture is wonderfully creamy from the coconut milk yet substantial from the tender chicken and beans, while the flavor profile balances earthy spices with bright citrus notes. I love serving it in deep bowls with warm tortillas for dipping, or sometimes I’ll top it with avocado slices for extra creaminess that complements the coconut beautifully.

Southwestern White Chicken Chili

Every time the weather starts to turn crisp, I find myself craving this Southwestern White Chicken Chili. It’s become my go-to comfort food that fills the house with the most incredible aroma while simmering on the stove. I actually first made this recipe when my neighbor brought over a basket of fresh poblanos from her garden, and now it’s a family favorite that I tweak slightly each fall.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 3 fresh garlic cloves, minced
– 2 fresh poblano peppers, seeded and diced
– 1 can (15 oz) creamy cannellini beans, drained and rinsed
– 1 can (15 oz) sweet corn kernels, drained
– 4 cups rich chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
3. Season chicken thighs generously with salt and pepper on both sides.
4. Place chicken thighs in the hot oil and cook for 5-6 minutes per side until golden brown.
5. Remove chicken from the pot and set aside on a clean plate to rest.
6. Add 1 large finely diced sweet yellow onion to the same pot and cook for 4 minutes until translucent.
7. Stir in 3 minced fresh garlic cloves and cook for 1 minute until fragrant.
8. Add 2 diced fresh poblano peppers and cook for 3 minutes until slightly softened.
9. Sprinkle in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika, toasting the spices for 30 seconds to release their oils.
10. Pour in 4 cups of rich chicken broth, scraping up any browned bits from the bottom of the pot.
11. Return the browned chicken thighs to the pot along with any accumulated juices.
12. Bring the mixture to a gentle boil, then reduce heat to low and simmer covered for 25 minutes.
13. Remove the chicken thighs from the pot and shred them using two forks when cool enough to handle.
14. Return the shredded chicken to the pot along with 1 can of drained cannellini beans and 1 can of drained sweet corn kernels.
15. Stir in 1/2 cup heavy cream and simmer uncovered for 10 minutes to thicken slightly.
16. Remove from heat and stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime.
During those final minutes of simmering, the chili transforms into this creamy, luxurious texture that’s somehow both hearty and light. The tender shredded chicken practically melts in your mouth while the poblano peppers provide just enough gentle heat to keep things interesting. Don’t be surprised if you find yourself craving this chili for breakfast the next day – it’s that good!

Vegetable-Loaded White Chicken Chili

Perfect for those crisp autumn evenings when you want something comforting but still packed with nutrition, this white chicken chili has become my go-to weeknight dinner. I first discovered this recipe during a particularly busy football season when I needed something I could prep ahead and have simmering while cheering on my team.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 pound boneless, skinless chicken breasts
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 (15-ounce) cans creamy white beans, drained and rinsed
• 4 cups rich chicken broth
• 2 cups frozen sweet corn kernels
• 1 red bell pepper, finely chopped
• 1 zucchini, diced into ½-inch pieces
• 1 (4-ounce) can mild green chiles
• ½ cup heavy cream
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Add 3 cloves of minced fresh garlic and cook for 1 minute until golden and aromatic.
4. Place 1 pound of boneless, skinless chicken breasts in the pot and season both sides generously with salt.
5. Cook chicken for 6 minutes per side until golden brown and reaching 165°F internally.
6. Remove chicken from pot and let rest on a cutting board for 5 minutes before shredding with two forks.
7. Add 2 teaspoons ground cumin and 1 teaspoon smoked paprika to the pot and toast for 30 seconds until fragrant.
8. Pour in 4 cups of rich chicken broth, scraping any browned bits from the bottom of the pot.
9. Add 2 cans of drained and rinsed creamy white beans, 2 cups of frozen sweet corn kernels, 1 finely chopped red bell pepper, 1 diced zucchini, and 1 can of mild green chiles.
10. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until vegetables are tender.
11. Stir in shredded chicken and ½ cup heavy cream, heating through for 3 minutes.
12. Mix in ¼ cup of chopped fresh cilantro just before serving.

Last night, I served this chili with lime wedges for squeezing over the top, and the bright acidity perfectly balanced the creamy broth. The tender chicken and hearty vegetables create a satisfying texture that’s both comforting and nourishing, while the smoky paprika adds depth to every spoonful.

One-Pot White Chicken Chili with Corn

Kind of like that cozy sweater you reach for when the weather turns crisp, this one-pot white chicken chili with corn has become my go-to comfort meal during chilly evenings. I first stumbled upon this recipe when my friend Sarah brought it to our potluck last fall, and now it’s become my signature dish for football Sundays and casual gatherings alike—nothing beats watching everyone gather around the pot for seconds!

Ingredients

– 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 (15 oz) cans creamy white beans, drained and rinsed
– 2 cups frozen sweet corn kernels
– 4 cups low-sodium chicken broth
– 1 (4 oz) can mild green chilies, diced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Salt and freshly ground black pepper to taste

Instructions

1. Heat 2 tbsp of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs of bite-sized chicken pieces and cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown on all sides and no longer pink in the center.
3. Tip: Don’t overcrowd the pan—cook the chicken in two batches if needed to ensure a proper sear and avoid steaming.
4. Add the finely diced yellow onion and cook for 4–5 minutes, stirring frequently, until the onion turns translucent and soft.
5. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Pour in 4 cups of low-sodium chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
7. Add the drained and rinsed creamy white beans, 2 cups of frozen sweet corn kernels, diced mild green chilies, 1 tsp ground cumin, and 1/2 tsp smoked paprika.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld together.
9. Tip: For a thicker chili, mash a few of the beans against the side of the pot with a spoon during the last 5 minutes of simmering.
10. Stir in 1/2 cup of heavy cream and the juice of one lime, heating for 2–3 minutes until warmed through but not boiling.
11. Tip: Always add dairy at the end and avoid boiling to prevent curdling and maintain a smooth, creamy texture.
12. Remove the pot from the heat and stir in 1/4 cup of freshly chopped cilantro, then season with salt and freshly ground black pepper to taste.
13. Serve immediately in warm bowls.

Oh, the creamy texture from the beans and heavy cream pairs beautifully with the subtle sweetness of the corn, while the tender chicken chunks make each spoonful satisfyingly hearty. I love topping it with a dollop of cool sour cream and extra cilantro for a fresh contrast, or even scooping it up with crispy tortilla chips for a fun, interactive twist.

White Chicken Chili with Cilantro and Lime

Oh my goodness, this White Chicken Chili with Cilantro and Lime has become my absolute go-to comfort food during those busy weeknights when I want something hearty but don’t want to spend hours in the kitchen. I first discovered this recipe when my neighbor brought over a steaming pot during a particularly chilly fall evening, and I’ve been tweaking it ever since to get that perfect balance of creamy and zesty that makes you want to curl up on the couch with a big bowl.

Ingredients

– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound boneless, skinless chicken breasts
– 2 teaspoons fragrant ground cumin
– 1 teaspoon smoky chili powder
– 1/2 teaspoon earthy oregano
– 4 cups rich chicken broth
– 2 cans (15 oz each) creamy cannellini beans, drained
– 1 can (4 oz) mild diced green chilies
– 1/2 cup fresh chopped cilantro
– 2 tablespoons bright lime juice
– 1/2 cup tangy sour cream

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add 1 large finely diced yellow onion and cook for 5 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Place 1 pound of boneless, skinless chicken breasts in the pot.
5. Sprinkle 2 teaspoons of fragrant ground cumin, 1 teaspoon of smoky chili powder, and 1/2 teaspoon of earthy oregano over the chicken.
6. Pour in 4 cups of rich chicken broth, ensuring the chicken is fully submerged.
7. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken reaches 165°F internally.
8. Remove chicken breasts with tongs and shred using two forks.
9. Return shredded chicken to the pot along with 2 cans of drained creamy cannellini beans and 1 can of mild diced green chilies.
10. Simmer uncovered for 15 minutes until the chili thickens slightly.
11. Stir in 1/2 cup of fresh chopped cilantro, 2 tablespoons of bright lime juice, and 1/2 cup of tangy sour cream until fully incorporated.

Not only does this chili have the most incredible creamy texture from the cannellini beans and sour cream, but the fresh cilantro and lime juice cut through the richness with such brightness. I love serving it topped with extra lime wedges and tortilla chips for dipping—the contrast between the warm, comforting chili and the crunchy chips is absolutely divine.

Slow-Cooked White Chicken Chili with Black Beans

Remember those chilly autumn evenings when you just want something warm and comforting? That’s exactly what inspired me to perfect this white chicken chili recipe—it’s become my go-to for cozy family dinners and casual gatherings with friends. There’s something magical about how the slow cooking process develops such incredible depth of flavor while filling the house with the most amazing aroma.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 cans (15 oz each) creamy cannellini beans, drained
– 1 can (15 oz) plump black beans, drained
– 4 cups rich chicken broth
– 2 cans (4 oz each) fire-roasted green chilies
– 1 teaspoon warm ground cumin
– 1/2 teaspoon smoky paprika
– 1/2 cup fresh cilantro, chopped
– 1/2 cup tangy sour cream
– 1 cup sharp white cheddar cheese, shredded
– Fresh lime wedges for serving

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels—this ensures perfect browning.
3. Season chicken thighs generously with salt and pepper on both sides.
4. Carefully place chicken thighs in the hot oil and sear for 4-5 minutes per side until golden brown.
5. Remove chicken from the pot and set aside on a clean plate.
6. Add 1 large finely diced sweet yellow onion to the same pot and sauté for 6-8 minutes until translucent and fragrant.
7. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
8. Return the seared chicken thighs to the pot along with any accumulated juices.
9. Add 2 cans of drained creamy cannellini beans and 1 can of drained plump black beans.
10. Pour in 4 cups of rich chicken broth and 2 cans of fire-roasted green chilies with their liquid.
11. Stir in 1 teaspoon of warm ground cumin and 1/2 teaspoon of smoky paprika until well combined.
12. Bring the mixture to a gentle boil, then immediately reduce heat to low and cover.
13. Simmer gently for 2 hours, stirring occasionally to prevent sticking—the low and slow cooking makes the chicken incredibly tender.
14. After 2 hours, remove the chicken thighs and shred them using two forks.
15. Return the shredded chicken to the pot and stir to combine.
16. Stir in 1/2 cup of chopped fresh cilantro just before serving to maintain its bright flavor.
17. Ladle the hot chili into bowls and top each serving with a dollop of tangy sour cream and a generous sprinkle of sharp white cheddar cheese.
18. Serve immediately with fresh lime wedges on the side for squeezing over the top.

You’ll love how the tender shredded chicken practically melts in your mouth while the creamy beans create the most satisfying texture. The combination of smoky spices and bright lime juice creates layers of flavor that keep you coming back for more—try serving it with warm cornbread for the ultimate comfort food experience.

Zesty White Chicken Chili with Lemon

Keeping warm on chilly evenings has become my favorite kitchen mission lately, and this zesty white chicken chili with lemon has been my go-to comfort food. I first whipped it up when my neighbor brought over a basket of fresh lemons from her tree, and now it’s become my signature dish for casual gatherings and cozy nights alike.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 3 cloves aromatic garlic, minced
– 1 pound boneless, skinless chicken breasts
– 2 teaspoons warm ground cumin
– 1 teaspoon smoked paprika
– 4 cups rich chicken broth
– 2 cans (15 oz each) creamy great northern beans, drained
– 1 can (4 oz) mild fire-roasted green chiles
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh cilantro
– 1/2 cup tangy sour cream
– Fresh lemon wedges for serving

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced sweet yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced aromatic garlic and cook for 1 minute until golden and aromatic.
4. Place 1 pound of boneless, skinless chicken breasts in the pot and season both sides with salt.
5. Cook chicken for 6-8 minutes per side until golden brown and internal temperature reaches 165°F.
6. Remove chicken from pot and let rest on a cutting board for 5 minutes before shredding with two forks.
7. Add 2 teaspoons of warm ground cumin and 1 teaspoon of smoked paprika to the pot, toasting for 30 seconds until fragrant.
8. Pour in 4 cups of rich chicken broth, scraping up any browned bits from the bottom of the pot.
9. Add 2 drained cans of creamy great northern beans and 1 can of mild fire-roasted green chiles.
10. Return shredded chicken to the pot and bring to a gentle simmer over medium-low heat.
11. Cook uncovered for 20 minutes, stirring occasionally, until flavors meld together.
12. Stir in 2 tablespoons of freshly squeezed lemon juice and 1/4 cup of chopped fresh cilantro.
13. Remove from heat and swirl in 1/2 cup of tangy sour cream until fully incorporated.

Creamy yet bright, this chili delivers the perfect balance between comforting warmth and zesty freshness. The tender shredded chicken melts into the creamy bean base, while the lemon juice cuts through the richness beautifully. I love serving it with extra lemon wedges for squeezing over the top and plenty of warm, crusty bread for dipping into that incredible broth.

Cheesy White Chicken Chili with Monterey Jack

Usually when the weather starts turning crisp, I find myself craving something warm and comforting that doesn’t take hours to make. This cheesy white chicken chili has become my go-to recipe for those busy weeknights when I want something hearty but don’t want to spend all evening in the kitchen. There’s something magical about how the Monterey Jack cheese melts into the creamy broth that just makes everything better.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound boneless, skinless chicken breasts
– 2 teaspoons aromatic ground cumin
– 1 teaspoon smoked paprika
– 4 cups rich chicken broth
– 2 cans (15 oz each) creamy cannellini beans, rinsed
– 1 can (4 oz) mild diced green chiles
– 8 ounces freshly shredded Monterey Jack cheese
– 1/2 cup heavy cream
– Fresh cilantro leaves for garnish
– 1 ripe avocado, sliced

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced sweet yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until golden and aromatic.
4. Place 1 pound of boneless, skinless chicken breasts in the pot and season both sides with salt.
5. Sprinkle 2 teaspoons of aromatic ground cumin and 1 teaspoon of smoked paprika over the chicken.
6. Pour in 4 cups of rich chicken broth, ensuring the chicken is fully submerged.
7. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken reaches 165°F internally.
8. Remove the cooked chicken breasts to a cutting board and shred using two forks.
9. Tip: Let the chicken rest for 5 minutes before shredding to keep it juicy and tender.
10. Return the shredded chicken to the pot along with 2 cans of rinsed creamy cannellini beans.
11. Add 1 can of mild diced green chiles and stir to combine all ingredients.
12. Simmer uncovered for 15 minutes to allow flavors to meld and the chili to thicken slightly.
13. Gradually stir in 8 ounces of freshly shredded Monterey Jack cheese until completely melted and creamy.
14. Tip: Shred your own cheese instead of using pre-shredded for a smoother melt and better texture.
15. Pour in 1/2 cup of heavy cream and stir until the chili reaches a velvety consistency.
16. Taste and adjust seasoning if needed, being careful not to oversalt since the cheese adds saltiness.
17. Tip: For extra depth, let the chili rest off heat for 10 minutes before serving to allow flavors to fully develop.
18. Ladle the hot chili into bowls and garnish with fresh cilantro leaves and sliced ripe avocado.

Nothing beats the creamy texture that coats your spoon with each bite, while the subtle heat from the green chiles plays beautifully against the rich Monterey Jack. I love serving this chili with warm tortilla chips for dipping or over a bed of cilantro-lime rice for a more substantial meal that always disappears quickly.

White Chicken Chili with Roasted Peppers

Diving into a bowl of this white chicken chili feels like wrapping yourself in the coziest blanket on a crisp autumn day. I first discovered this recipe during a weekend getaway to New Mexico, where the combination of roasted peppers and tender chicken captured my heart—and taste buds! Now it’s my go-to comfort food when I need something warming yet surprisingly light.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound boneless, skinless chicken breasts
– 2 cups roasted poblano peppers, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 4 cups rich chicken broth
– 2 cans (15 oz each) creamy cannellini beans, drained
– 1 cup fresh corn kernels
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Place 1 pound of boneless, skinless chicken breasts in the pot and sear for 3-4 minutes per side until golden brown.
5. Add 2 cups of chopped roasted poblano peppers, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika, stirring to coat everything evenly.
6. Pour in 4 cups of rich chicken broth, scraping any browned bits from the bottom of the pot—this adds incredible depth of flavor.
7. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through and tender.
8. Remove chicken breasts with tongs and shred using two forks, then return to the pot.
9. Stir in 2 cans of drained creamy cannellini beans and 1 cup of fresh corn kernels, simmering uncovered for 10 minutes to meld flavors.
10. Turn off heat and stir in 1/2 cup heavy cream, 1/4 cup chopped fresh cilantro, and juice from 1 lime.

Unbelievably creamy yet surprisingly light, this chili boasts tender shredded chicken and velvety beans in every spoonful. The roasted poblanos add a subtle smokiness that pairs beautifully with the bright lime finish—try serving it topped with avocado slices or crispy tortilla strips for extra texture.

Herbed White Chicken Chili with Basil

Just when I thought I’d tried every chili variation, this herbed white chicken chili with basil completely changed my perspective. I first made it during a chilly autumn evening when my basil plant was overflowing, and now it’s become my go-to comfort food that feels both familiar and exciting. There’s something magical about how the fresh herbs transform this classic dish into something truly special.

Ingredients

– 2 tablespoons golden extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 plump garlic cloves, minced
– 1 pound boneless, skinless chicken breasts
– 2 teaspoons aromatic ground cumin
– 1 teaspoon smoky paprika
– 4 cups rich chicken broth
– 2 (15-ounce) cans creamy great northern beans, drained
– 1 (4-ounce) can fire-roasted green chilies
– 1/2 cup fresh chopped basil leaves
– 1/4 cup tangy sour cream
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of golden extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 minced plump garlic cloves and cook for 1 minute until golden and aromatic.
4. Place 1 pound of boneless, skinless chicken breasts in the pot and sear for 3 minutes per side until lightly browned.
5. Sprinkle 2 teaspoons of aromatic ground cumin and 1 teaspoon of smoky paprika over the chicken.
6. Pour in 4 cups of rich chicken broth, scraping any browned bits from the bottom of the pot.
7. Bring the mixture to a gentle boil, then reduce heat to low and simmer covered for 20 minutes until chicken reaches 165°F internally.
8. Remove chicken breasts and shred using two forks into bite-sized pieces.
9. Return shredded chicken to the pot along with 2 cans of drained creamy great northern beans.
10. Add 1 can of fire-roasted green chilies and simmer uncovered for 15 minutes until slightly thickened.
11. Stir in 1/2 cup of fresh chopped basil leaves during the last 2 minutes of cooking.
12. Remove from heat and whisk in 1/4 cup of tangy sour cream until fully incorporated.
13. Season with 1/2 teaspoon of coarse sea salt and 1/4 teaspoon of freshly cracked black pepper.

For that final touch, I love how the creamy beans create the most luxurious texture against the tender shredded chicken. Fresh basil brightens every spoonful with its herbal notes, making this chili perfect served in deep bowls with crusty bread for dipping into the rich broth.

Conclusion

You now have 22 incredible Crock Pot white chicken chili recipes to warm your kitchen and satisfy your family. Whether you prefer creamy, spicy, or classic versions, there’s a perfect chili waiting for you. Try one this week, leave a comment with your favorite, and share this roundup on Pinterest to help other home cooks discover these delicious meals!