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Easiest Crockpot White Chicken Chili

The Easiest Crockpot White Chicken Chili

The Easiest Crockpot White Chicken Chili is your answer to a comforting, flavorful meal that requires minimal effort. This recipe is incredibly useful for busy weeknights, batch cooking, or anytime you crave a hearty, delicious soup without the fuss of standing over a stove.
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Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Beans
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 (15-ounce) cans cannellini beans drained and rinsed
  • 1 (15-ounce) can Great Northern beans drained and rinsed
  • 1 (4-ounce) can mild green chilies undrained
  • 1 (10-ounce) can diced tomatoes with green chilies undrained (like Rotel)
Vegetables and Aromatics
  • 1 large onion chopped
  • 2 cloves garlic minced
Spices and Liquids
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder adjust to your spice preference
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • 4 cups chicken broth
  • 1 cup milk or half-and-half for extra creaminess
Seasoning and Toppings
  • to taste salt
  • to taste freshly ground black pepper
  • Optional toppings shredded Monterey Jack cheese, sour cream, chopped cilantro, diced avocado, tortilla chips

Equipment

  • Slow Cooker
  • Plate
  • Cutting Board
  • Saucepan

Method
 

  1. Place the boneless, skinless chicken breasts or thighs directly into your slow cooker. Add the drained and rinsed cannellini beans and Great Northern beans. Stir in the undrained can of mild green chilies and the undrained can of diced tomatoes with green chilies. Scatter the chopped onion and minced garlic over the top of the beans and chicken.
    2 pounds boneless, skinless chicken breasts or thighs, 2 (15-ounce) cans cannellini beans, 1 (15-ounce) can Great Northern beans, 1 (4-ounce) can mild green chilies, 1 (10-ounce) can diced tomatoes with green chilies, 1 large onion, 2 cloves garlic
  2. Sprinkle the cumin, dried oregano, chili powder, and cayenne pepper (if using) evenly over the ingredients in the crockpot. Pour in the 4 cups of chicken broth.
    1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper, 4 cups chicken broth
  3. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The chicken should be cooked through and easily shreddable.
  4. Once the chicken is cooked, carefully remove the breasts or thighs from the slow cooker and place them on a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces.
    2 pounds boneless, skinless chicken breasts or thighs
  5. Return the shredded chicken to the slow cooker. Stir in the 1 cup of milk or half-and-half.
    1 cup milk
  6. Stir everything together well. Taste the chili and season generously with salt and freshly ground black pepper as needed. If you prefer a thicker chili, you can mash some of the beans against the side of the crockpot with a spoon before returning the chicken.
    to taste salt, to taste freshly ground black pepper
  7. Ladle the Easiest Crockpot White Chicken Chili into bowls and serve immediately with your favorite toppings.
    Optional toppings

Notes

Refrigeration: Allow the Easiest Crockpot White Chicken Chili to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.
Freezing: For longer storage, freeze cooled chili in airtight freezer-safe containers or heavy-duty freezer bags. It can be safely frozen for up to 2-3 months.
Reheating: To reheat from the refrigerator, gently warm the chili in a saucepan over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave in 1-minute intervals, stirring between each.
Reheating from Frozen: Thaw the chili overnight in the refrigerator. Then, reheat as directed above. For a quicker thaw, you can place the frozen chili in a saucepan and heat it over low heat, stirring frequently, until completely thawed and heated through. You might need to add a splash of chicken broth or milk if it has thickened too much during freezing.