Dinner

Crockpot White Chicken Chili Recipe

ByMaya bella November 22, 2025November 22, 2025

Introduction

This Crockpot White Chicken Chili is a creamy, comforting dish perfect for busy days when you want a warm meal waiting for you. Slow cooking allows the flavors to meld beautifully, resulting in a light yet hearty chili that’s sure to become a family favorite.

The image shows a white bowl filled with a creamy soup that has visible chunks of corn and a thick texture. On top of the soup, there is a layer of crispy tortilla chips with a light golden color and specks of seasoning. Sitting on the chips is a dollop of smooth white sour cream, adding a creamy contrast to the rough texture below. In front of the bowl, partially cut limes with bright green skin and juicy, detailed interior are placed on a white marbled surface. The focus is on the bowl, with soft, natural lighting highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. chicken breasts or tenders
32 oz. low sodium chicken broth
1 bag frozen corn
1 6 oz. can Salsa Verde (preferably Herdez brand)
1/2 can Roasted Garlic and Lime Salsa
1 can Great Northern Beans (do not drain)
1/3 cup light sour cream, plus more for serving
1-2 tsp chili powder, to taste
1 tsp cumin
1 lime
Salt, pepper, garlic powder to taste
Rice, tortilla chips, shredded cheese, hot sauce for serving

Instructions

Step 1: Place the chicken breasts in the bottom of your slow cooker. Season them with salt, pepper, garlic powder, chili powder, and cumin.
Step 2: Pour the beans (do not drain), frozen corn, both salsas, and chicken broth over the chicken.
Step 3: Cover the slow cooker and cook on low for 6 to 7 hours.
Step 4: About 30 minutes before serving, shred the chicken using two forks, then stir in the light sour cream until well combined.
Step 5: Recover and cook for another 30 minutes or until ready to eat.
Step 6: Serve the chili warm over rice and garnish with tortilla chips, salsa, shredded cheese, extra sour cream, and a squeeze of fresh lime juice.

Tips & Variations

If you can’t find the specific salsas mentioned, feel free to substitute with any white or green salsa you like for a similar flavor.
For extra heat, add a diced jalapeño or a dash of cayenne pepper along with the chili powder.
Using chicken tenders instead of breasts can make shredding easier and the chili even more tender.
Try swapping rice with quinoa or serving the chili as a hearty dip with tortilla chips.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or water if the chili has thickened too much. This chili also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick, creamy soup containing visible pieces of yellow corn and white beans, topped with a layer of crushed light brown tortilla chips, and a dollop of smooth, white sour cream in the center. The bowl sits on a white marbled surface next to a whole green lime and a halved lime showing its juicy interior. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this chili on the stovetop instead of a slow cooker?

Yes, you can simmer all ingredients in a large pot on low heat for about 1 to 1.5 hours, stirring occasionally until the chicken is cooked and flavors are well combined.

Can I use canned chicken or pre-cooked chicken for this recipe?

While fresh chicken is best for shredding and flavor, you can use pre-cooked or canned chicken. Just add it later in the cooking process to avoid overcooking and maintain tenderness.

Maya bella