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Slow Cooker White Chicken Chili

A slow cooker white chicken chili that's thickened with pureed white beans for a hearty, flavorful and dairy-free white chili.

I mentioned a month or so ago that I was going to start embracing my slow cooker more this fall to help with dinner on long days and so far I’m on a good roll! First I made Chicken Tikka Masala, then Balsamic Pork Tenderloin and this week was White Chicken Chili.

This is not a new slow cooker recipe for me but I’ve never shared it on the blog! I shared the original version of this White Chicken Chili on my old food blog but I’ve made quite a few changes to the original recipe to enhance the taste and make it slow cooker friendly.

Slow Cooker White Chicken Chili

This chili is full of flavor and hearty while still being really healthy. What I love most about this recipe is that you thicken and add creaminess to the chili by adding a can of pureed white beans instead of heavy cream.

Slow Cooker White Chicken Chili Prep 2

My new slow cooker friendly recipe is super awesome because it requires no sauteeing or pre-cooking of the chicken. Just throw it all in the slow cooker, cover it with broth and you’re good to go.

Slow Cooker White Chicken Chili Prep

This recipe is versatile so feel free to adjust spices to meet your tastes and also to add in extra veggies if you have them on hand. Two veggies I add sometimes are white corn corn and chopped green peppers.

White Chicken Chili

The rest of the magic is all in the toppings. I love shredded cheese (pepper jack if I have it on hand), diced avocado (a must!), a dollop of plain greek yogurt or sour cream and cilantro. I also like to serve it with tortilla chips on the side for dipping or crumbling into my chili.

The recipe below makes four big bowls so double if you’re feeding a crowd or if you want leftovers! If you’re doubling I would probably use 3 cans of beans instead of 4. Use 2 for the chili and 1 for puree.

Slow Cooker White Chicken Chili

From at

Prep: Cook: Yield: 4-5 servingsTotal:

A slow cooker white chicken chili that's thickened with pureed white beans for a hearty, flavorful and dairy-free white chili.

You'll Need...

  • 2 boneless, skinless chicken breasts or 4 boneless, skinless thighs
  • 1 small sweet onion, diced (use a half if you have a jumbo onion)
  • 2 garlic cloves, minced (to taste)
  • 1 (4 oz) cans diced green chilies
  • 1 small jalapeno, seeded and diced
  • 2 (15 oz) cans great northern beans, divided and drained
  • 1-2 (14 oz) cans chicken broth, enough to cover the ingredients in slow cooker if needed
  • 1 teaspoon salt (plus more to taste)
  • A few cranks of freshly ground pepper
  • 1 tablespoon Italian seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander (leave this out if you don't have it)
  • 1 tablespoon chili powder
  • 1 bay leaf


  1. Place chicken breasts in the bottom of a slow cooker. Cover with onion, garlic, peppers, spices and one can of the beans.
  2. Place second can of drained beans in a food processor or blender and puree. Add puree to slow cooker and cover all ingredients with chicken broth. If one can isn't enough, add more.
  3. Cover and cook on low for 6-7 hours.
  4. Before serving, discard bay leaf and shred chicken with two forks. Stir well.
  5. Adjust salt and pepper to taste and serve with toppings of your choice.

Additional Notes

Delicious topping ideas include hot sauce, sour cream, avocado, cilantro, tortilla chips and shredded cheese.

{ 30 comments… add one }
  • Sara @ Oats & Rows November 5, 2015, 7:11 pm

    Mmmm..this looks like the ultimate comfort food!

    • Jen DeCurtins November 6, 2015, 10:57 am

      It really is! And still healthy too!

  • Taylor November 5, 2015, 8:08 pm

    I have been making this recipe since you posted it on Bakin’ and Eggs and I love it more and more every time! It’s one of my husband’s favorite meals that I make! Thank you!!

    • Jen DeCurtins November 6, 2015, 10:58 am

      You’re welcome! I’m so happy to hear that!

  • Chicago Jogger November 5, 2015, 8:15 pm

    This sounds so delicious! My oven broke last week and I haven’t picked out a new one yet, so I’m pinning this at just the right time 🙂

    • Jen DeCurtins November 6, 2015, 11:07 am

      Oh no! I know that’s such a pain! I hope you like the chili in the meantime!

  • Trang Do November 6, 2015, 2:03 am

    Looks delicious!!
    Love from http://www.trangscorner.com {a lifestyle, fashion, beauty, and food blog}

    • Jen DeCurtins November 6, 2015, 11:15 am


  • Gwen @ Nutty G Fitness November 6, 2015, 6:24 am

    I made something similar this week too! Perfect fall meal!

  • Julie @ Running in a Skirt November 6, 2015, 8:51 am

    What a great idea! Beans are so incredibly versatile!

  • Audrey November 6, 2015, 10:39 am

    I was hoping you would post this recipe when you mentioned it earlier! Now I’m hoping for the Chicken Tikka Masala recipe 😉 Did I miss it in a previous post? Can’t wait to try this one this weekend!

  • She Rocks Fitness November 6, 2015, 3:14 pm

    I have been weirdly craving this exact recipe, so thanks for reading my mind! I pinned it for later…I made a chicken taco chili this week, but this one will definitely be next on the list! XOXO

  • Traci November 7, 2015, 11:05 am

    Adding this to my list of soups to try this fall/winter. Good idea to puree white beans to thicken the soup instead of cream/a roux!

  • Jacque November 8, 2015, 4:59 pm

    This looks amazing! I am from Australia and we don’t have cans of greens chillies. Is there anything else I can substitute with?

    • Jen DeCurtins November 8, 2015, 11:24 pm

      I would just roast fresh chili peppers…maybe something like a poblano?

      • Jacque November 9, 2015, 12:51 am

        Thanks! Would a red or green bell pepper work? Poblano are hard to come by here 🙂 Sounds like we are missing out on lots of delicious chillies!

        • Jen DeCurtins November 9, 2015, 8:27 am

          Yes! I’m sure! Give them a try! 🙂

          • Jacque November 9, 2015, 5:22 pm

            Thanks alot!

  • Amy M November 24, 2015, 8:45 pm

    This was delicious! Love the idea of blending one of the cans of beans to thicken the soup. Thanks!

  • Jessica October 6, 2016, 9:51 am

    This is going to be perfect for my next crockpot dinner night!

    • Jen DeCurtins October 9, 2016, 10:46 am

      Awesome! Let me know how it turns out.

  • Stephanie October 19, 2016, 8:39 pm

    This was so delicious! We added a little cheese and avocado to top it off and it was so yummy. This will be on rotation at our house this fall/winter.

    • Jen DeCurtins October 26, 2016, 3:40 pm

      So happy to hear it was a winner for you and your fam!

  • April September 17, 2017, 8:36 pm

    Just did a test run of this for my cast party next weekend! Tasty!
    So happy to find one without cream that isn’t soupy.
    I used the thighs that was suggested because, well, they are less expensive (took off the excess fat though)… I did on high for 4 hours and the chicken shredded with just the serving spoon! (I needed to find a recipe that was quicker)
    I’m glad I splurged for the optional coriander. I think it would be missing something if not. Awesome flavor.
    I also opted to salt an pepper the chicken before adding the other ingredients and I ended up not needing to add anything at the end….to be fair, it was a gamble that happened to pay off for my taste buds. May be better to not do that for others pallets.
    I do like how it thickened, but I opted to add a little potato starch to thicken it up even further while keeping it allergen safe (friend of mine can’t have corn products like corn starch)
    I wanted to say that this recipe would totally a win even without my slight alterations. Thanks!
    I think this will go fast, so I may need to use your tips on doubling next weekend.

    • Jen September 18, 2017, 9:45 am

      Hi April! Thanks for sharing your modifications. They are always helpful for others! I’m glad the recipe was a hit for you and I hope it is for your cast party as well!

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