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Cheesy Crockpot White Chicken Chili. Not too spicy with TONS of flavor. Healthy, easy recipe, and your slow cooker does all the work!



Total time

315 minutes






  • 1¼ pounds boneless skinless chicken breasts ((( about 2 to 3 breasts )))
  • 4 cups low-sodium chicken stock (see notes if you prefer a thicker chili, (( 32 ounces )))
  • 2 cans reduced-sodium white beans ((( 15 - ounce cans, such as white kidney beans, cannellini, or great northern beans, rinsed and drained)
  • 2 cans diced green chiles ((( 4.5-ounce cans )))
  • 3 cloves garlic (minced)
  • 1 yellow onion (small, finely diced)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup cilantro (chopped, fresh)
  • fresh lime wedges


  1. Place chicken in the bottom of a 6-quart or larger slow cooker (I use this one). Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
  2. With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
  3. View the recipe instructions at

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