Crock Pot White Chicken

This Crock Pot White Chicken Chili is the perfect cozy meal for busy evenings when you want something hearty and flavorful without standing over the stove. It comes together with simple ingredients that simmer all day to develop a rich, comforting stew that fills the kitchen with warming aromas.

I discovered this recipe on a particularly hectic week when I needed dinner waiting for me. The slow cooker did all the work and the chili became an instant favorite for the whole family.

Ingredients

• One pound boneless skinless chicken breasts: offers lean protein and shreds nicely for texture
• Four cups chicken broth: build a flavorful liquid base, choose low sodium if you want more control over salt
• One cup Dos Equis beer: adds a mild maltiness enhancing the chili’s warmth without overpowering it
• One large yellow onion: diced releases sweetness and depth during cooking
• Three cloves garlic: minced brings savory sharpness that lifts the flavors
• Two cans Great Northern Beans: drained and rinsed well provide creaminess and bulk
• One can green chilies: gives mild heat and the bright aroma characteristic of white chili, look for cans that are fresh and vibrant
• One cup canned sweet corn kernels: add a surprising touch of sweetness and texture, rinsing removes excess salt
• Two teaspoons ground cumin: forms the earthy backbone of the spice mix, always toast it lightly if you can for better flavor
• One and a half teaspoons salt: to balance and enhance all ingredients
• Three quarters teaspoon freshly ground black pepper: gives subtle heat and complexity
• Three quarters teaspoon chili powder: offers gentle warmth and dimension
• Half teaspoon smoked paprika: adds a smoky undertone to complement the chilis
• Lime wedges: for brightness when serving
• Avocado: sliced or diced as a creamy garnish
• Jalapeno slices: optional for extra heat
• Sour cream: optional to smooth and cool the spice
• Chopped fresh cilantro: for a fresh herbal finish

Instructions

Build The Base:

Arrange the chicken breasts evenly at the bottom of the slow cooker. This ensures even cooking and that the chicken becomes tender. Pour in the chicken broth and beer to cover the chicken and begin building the flavorful liquid. Add the diced onion and minced garlic spreading them out so their aromas infuse throughout the chili.

Add The Beans And Corn:

Drain and rinse the Great Northern beans and canned corn well. This step cuts excess sodium and any canning liquid flavors. Add these to the slow cooker along with the green chilies. Stir everything once gently so the ingredients are combined but the chicken stays at the bottom.

Season Generously:

Sprinkle in ground cumin salt black pepper chili powder and smoked paprika. These spices build the signature taste of the chili so be sure not to skimp. Give one gentle stir to distribute the spices within the mixture.

Slow Cook Until Tender:

Cover the slow cooker with its lid and set to cook on HIGH for 3 and a half to 4 hours or on LOW for 5 to 6 hours. The chicken will become tender and the flavors will meld into a rich stew. Resist the urge to open the lid frequently as it extends cooking time.

Shred The Chicken:

When the cooking time is complete carefully remove the chicken breasts to a cutting board and let cool for a few minutes to avoid burning your fingers. Use two forks to shred the chicken finely.

Blend Part Of The Chili:

Scoop out about one cup of the soup and pour it into a blender. Process until smooth then stir this creamy mixture back into the slow cooker. This technique thickens the chili naturally while keeping it light and well textured.

Finish And Taste:

Return the shredded chicken to the slow cooker and stir well for even distribution. Taste carefully and adjust salt and pepper to your liking.

Serve And Garnish:

Ladle the chili into bowls and top each serving with fresh lime wedges sliced avocado jalapeno slices sour cream, and chopped cilantro. These garnishes brighten and enrich each spoonful just before eating.

My favorite ingredient is definitely the green chilies which add the signature zip to white chili, making it lively but not spicy. When I first made this for a family gathering it was a hit with both adults and kids because it balanced comfort and excitement perfectly.

Storage Tips

Store leftover chili in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave adding a splash of broth if it thickened too much.

Ingredient Swaps

Chicken thighs can be used instead of breasts for juicier meat. Swap the beer for more chicken broth or a light Mexican lager for similar flavor. White beans like cannellini can replace Great Northern beans with equal success.

Serving Ideas

Serve with warm corn tortillas or crusty bread to soak up the broth. Add a side of simple Mexican rice for a heartier meal. Top with shredded cheese or crushed tortilla chips for added texture.

This recipe delivers a comforting bowl perfect for any busy night. Make sure to blend and shred carefully for best results.

Frequently Asked Recipe Questions

→ Can I use other cuts of chicken?

Yes, boneless skinless chicken thighs can be used for more moisture and flavor, though cooking times may vary slightly.

→ What does blending part of the soup achieve?

Blending a portion thickens the base, creating a creamy, rich texture without adding dairy, enhancing the overall mouthfeel.

→ Can this be prepared without beer?

Yes, substitute beer with extra chicken broth or a mild broth to maintain flavor depth without the beer's character.

→ How can the spice level be adjusted?

Reduce or omit chili powder and jalapeños for a milder dish, or add extra jalapeño slices for a spicier experience.

→ What are ideal garnishes for this dish?

Avocado, sour cream, fresh cilantro, jalapeño slices, and lime wedges add creaminess, freshness, and a touch of heat.