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+ servings
white soup bowl of chicken chili topped with jalapeños and avocado

Crockpot White Chicken Chili

Course Main
Cuisine American, Mexican Inspired
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings
Calories 192kcal


  • Slow Cooker


  • 1 cup cooked and shredded chicken or 2 raw boneless, skinless chicken breasts
  • 1 4 oz can diced green chiles
  • 1 14 oz can Great Northern beans drained and rinsed
  • 1 14 oz can corn drained
  • 4 cups chicken broth
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup sour cream

Optional Toppings

  • shredded cheese
  • diced avocado
  • sliced jalapenos
  • fresh chopped cilantro
  • tortilla strips


  • In your crockpot, add all of the ingredients, except the sour cream. Stir to combine. 
  • Cook on low for 4 hours or on high for 2 hours if using precooked chicken. If using raw chicken, cook on low for 6 hours, or high for 4 hours.
  • Before serving, stir in the sour cream.
  • Serve with cheese, sliced jalapenos, avocado, cilantro and tortilla strips.


  • Store Leftovers in a food container. You may need multiple food storage containers if you have plenty of chili leftover. Use a plastic or glass container with an airtight lid and put your chili in the fridge. It stays fresh for anywhere between four and five days when placed in the fridge.
  • You can freeze leftovers if you want to save it for weeks after making it. Pour your chili into a freezer-safe food container, seal with a lid, and put it in the freezer. Make sure to thaw out within six months of preparing the chili. You could also place your chili in a freezer bag after it cools to save space in your freezer. 


Calories: 192kcal | Carbohydrates: 20g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 607mg | Potassium: 441mg | Fiber: 3g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 2mg