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Crockpot White Chicken Chili

This hearty yet light white chicken chili is made in the slow cooker, combining tender shredded chicken, creamy white beans, and smoky green chilies in a flavorful broth seasoned with cumin and garlic. The dish develops a cozy, inviting aroma as it simmers, resulting in a smooth, slightly chunky chili with a vibrant, comforting appearance. It’s perfect for busy days when you want a warm, satisfying meal with minimal effort.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts cut into 2-inch chunks
  • 2 cans white beans (cannellini or great northern) drained and rinsed
  • 1 can green chilies chopped, 4 oz can
  • 4 cups chicken broth low-sodium preferred
  • 2 teaspoons ground cumin toasting enhances flavor
  • 4 cloves garlic minced
  • 1 tablespoon lime juice freshly squeezed
  • 0.25 cup cilantro chopped, optional

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Mixing spoon

Method
 

  1. Place the chicken chunks at the bottom of your slow cooker. Add drained white beans, chopped green chilies, and minced garlic on top.
  2. Pour in the chicken broth, then sprinkle the toasted cumin evenly over everything. Give it a gentle stir to combine.
  3. Cover the slow cooker and set it to low. Let it cook for about 6 hours until the chicken is tender and shreds easily, and the beans are soft.
  4. Once cooked, use two forks to shred the chicken directly in the pot, stirring it into the chili mixture to distribute evenly.
  5. Squeeze fresh lime juice into the chili, then stir in chopped cilantro if using. Taste and adjust seasonings as needed—adding salt or more lime for brightness.
  6. Allow the chili to sit uncovered for about 5 minutes, so flavors meld and the chili thickens slightly. Serve hot, garnished with additional cilantro or your favorite toppings.