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White Chicken Chili Crockpot

Section: Comforting Soups and Hearty Stews

This white chicken chili is cooked slowly in a crockpot, blending tender chicken breasts with navy beans, savory spices, and fresh vegetables. The combination creates a thick, satisfying dish layered with flavors including garlic, cumin, jalapeños, and oregano. After slow cooking, the chicken is shredded and returned for a rich texture. Serve with toppings like avocado, lime, and sour cream for a warming, wholesome meal perfect for any day.

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A smiling chef holding a plate of food.
By Lina Lina
Last updated on Sat, 25 Oct 2025 00:31:46 GMT
A bowl of chili with limes and avocado. Bookmark
A bowl of chili with limes and avocado. | tinycakee.com

This comforting Crock Pot White Chicken Chili has been a go to for cozy family dinners when we want something hearty yet easy. The slow cooking deepens the flavors, turning simple ingredients into a rich, satisfying meal that feels like a warm hug in a bowl.

I first made this recipe on a chilly weekend and the house smelled incredible all afternoon. Now it's become a comfort dish my family always requests during cooler months.

Ingredients

  • Navy beans: These soak up flavor and provide creaminess check for fresh beans without cracks
  • Chicken breasts: Offer lean protein boneless skinless make shredding easier
  • Onions and celery: Add savory depth and subtle sweetness choose firm onions and crisp celery stalks
  • Garlic: Gives that pungent warmth fresh cloves deliver the best aroma and flavor
  • Garlic powder and onion powder: Boost savory notes perfect when you want consistency
  • Cumin: Brings earthy slightly smoky warmth essential for chili flavor I recommend fresh ground if possible
  • Oregano: Adds herbaceous brightness dried is fine but fresh can elevate
  • Jalapeños: Provide gentle heat and vibrant color adjust quantity depending on your spice tolerance
  • Low sodium chicken stock: Keeps the chili from being too salty and offers a rich base flavor
  • Canola oil: Needed for browning the chicken imparting caramelized flavor

Instructions

Sift and Soak Beans:
Rinse the dried navy beans carefully removing any debris or small stones. Place them evenly in the bottom of your six quart crock pot for an even cook.
Brown the Chicken:
Heat canola oil in a large skillet over medium high heat. Brown the chicken breasts on each side until golden. This step locks in juices and adds a rich depth to the final dish.
Sauté Vegetables:
Using the same skillet add chopped onions and celery. Cook over medium heat for five minutes until softened and fragrant. Then stir in fresh garlic and cook it for another two minutes until aromatic.
Add Spices and Stock:
Sprinkle in garlic powder onion powder cumin salt oregano and black pepper. Mix well to coat the vegetables. Add diced jalapeños and pour in the low sodium chicken stock. Bring this mixture to a gentle boil to bloom the spices.
Combine and Cook Slowly:
Transfer the hot sautéed mixture into the crock pot on top of the browned chicken and soaked beans. Set the slow cooker on low for six hours or high for four hours. The slow cooking melts flavors together beautifully.
Shred Chicken and Finalize:
Once done remove the chicken breasts and shred them with two forks. Stir the shredded chicken back into the crock pot along with chopped fresh cilantro for vibrancy. If you prefer a thinner chili add extra chicken stock at this point.
Serve with Toppings:
Spoon out the chili into bowls and top with your favorites such as sour cream sliced avocado and lime wedges to brighten the rich flavors.
A bowl of chili with white cheese and lime wedges.
A bowl of chili with white cheese and lime wedges. | tinycakee.com

My favorite ingredient here is the navy bean. Its creamy texture thickens the chili naturally without needing flour or corn starch which I appreciate for keeping the recipe gluten free. This recipe also takes me back to family holidays where we would all gather around with bowls filled with chili laughter and good stories.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave stirring occasionally. This chili also freezes well so divide into portions before freezing in freezer safe containers for up to three months.

Ingredient Substitutions

Use canned navy or cannellini beans if short on time. Opt for chicken thighs if you want extra juiciness and richer flavor. If using rotisserie chicken add it during the last 30 minutes to warm without overcooking.

Serving Suggestions

Serve with crunchy tortilla chips or soft cornbread to soak up the chili. Fresh lime wedges and diced avocado bring bright creaminess that balances the spices perfectly.

A bowl of chili with white cheese and avocado.
A bowl of chili with white cheese and avocado. | tinycakee.com

This Crock Pot White Chicken Chili is a cozy make ahead meal perfect for cooler months. Enjoy it with your favorite toppings for extra brightness and texture.

Common Recipe Questions

→ What sides complement white chicken chili?

Tortilla chips, cornbread, or Mexican cornbread pair wonderfully for added texture and flavor balance.

→ Can chicken thighs be used instead of breasts?

Yes, chicken thighs offer a juicy alternative and shredded rotisserie chicken works well for a quick option.

→ How can the chili be thickened further?

Smash some navy beans with a potato masher to release starches that naturally thicken the chili.

→ Is it necessary to use dried beans?

Canned navy or cannellini beans can replace dried ones; just swap two cans to the recipe.

→ How do I store and reheat leftovers?

Keep leftovers in an airtight container in the refrigerator for 3 to 4 days and reheat on stovetop or microwave.

→ Can this chili be frozen for later use?

Freezing is possible; store in freezer-safe containers for up to 3 months and thaw in the fridge overnight.

White Chicken Chili Crockpot

Hearty white chicken chili slow-cooked with beans, spices, and tender chicken for a comforting meal.

Prep Time
20 minutes
Cooking Time
240 minutes
Total Time
260 minutes
By Lina: Lina

Recipe Category: Soups & Stews

Skill Level: Requires Moderate Experience

Cuisine Type: American

Makes: 6 Portion Count

Dietary Options: Gluten-Free, Dairy-Free

What You’ll Need

→ Beans

01 1 cup dried navy beans

→ Poultry

02 3 boneless skinless chicken breasts

→ Vegetables

03 1 medium onion, chopped
04 2 celery stalks, chopped
05 2 cloves garlic, minced
06 2 fresh jalapeños, seeded and diced
07 2 tablespoons fresh cilantro, chopped

→ Spices

08 1 teaspoon garlic powder
09 1 teaspoon onion powder
10 1 teaspoon ground cumin
11 1 teaspoon dried oregano
12 ½ teaspoon salt
13 ½ teaspoon black pepper

→ Liquids

14 4 cups low-sodium chicken stock

→ Oils

15 1 tablespoon canola oil

Steps to Follow

Step 01

Rinse and sort 1 cup dried navy beans, removing any debris, then place them in the bottom of a 6-quart slow cooker.

Step 02

Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Brown the chicken breasts on both sides until golden, approximately 3-4 minutes per side.

Step 03

Place the browned chicken breasts directly on top of the beans in the slow cooker.

Step 04

In the same skillet, add chopped onion and celery and cook over medium heat for 5 minutes until softened. Add minced garlic and cook an additional 2 minutes.

Step 05

Stir in garlic powder, onion powder, cumin, salt, oregano, black pepper, and diced jalapeños. Mix well to combine.

Step 06

Pour 4 cups low-sodium chicken stock into the skillet mixture and bring to a boil.

Step 07

Pour the skillet mixture over the chicken and beans in the slow cooker. Cover and cook on low for 6 hours or on high for 4 hours.

Step 08

Remove the chicken breasts from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker along with 2 tablespoons chopped cilantro and stir to combine.

Step 09

If desired, add additional chicken stock to reach preferred consistency. Serve warm garnished with toppings such as sour cream, avocado slices, and lime wedges.

Helpful Hints

  1. For a thicker chili, mash some of the cooked beans with a potato masher before serving.
  2. This dish can be prepared with canned beans (two 15-ounce cans) substituted for dried beans for convenience.
  3. Leftovers store well refrigerated for 3-4 days or frozen for up to 3 months.

Tools You’ll Need

  • 6-quart slow cooker
  • Large skillet
  • Potato masher (optional)

Allergy Information

Review ingredient labels for allergens, and consult a healthcare provider if in doubt.
  • Contains poultry; check for sensitivity to canola oil and spices.

Nutritional Details (Per Portion)

Use this nutritional summary as a guide – it's not a substitute for professional advice.
  • Calories: 320
  • Fat: 7 g
  • Carbohydrates: 25 g
  • Proteins: 38 g