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Crockpot White Chicken Chili

Crock-Pot White Chicken Chili

Chili (especially when made in a Crock-Pot) is an easy meal that feeds a crowd! This recipe is a twist on traditional chili because it's made with chicken and chicken stock. The ingredients are hearty enough to keep you full, yet don't have the heaviness that red chili can have. And it's perfect for a day when dinner needs to be prepared in the morning. And by "prepare" I mean dump a bunch of ingredients in a Crock-Pot and turn it on.
Servings 10


  • Crock-Pot


  • 1 Medium Onion Diced
  • 2 Cups Cooked Chicken Shredded
  • 2 Cans Great Northern Beans Drained & Rinsed
  • 1 Can Corn Drained
  • 1 4 oz Can Green Chilies
  • 1/2 Tsp Cumin
  • 1/2 Tsp Oregano or Italian Seasoning
  • 32 oz. Chicken Broth or Stock
  • Salt & Pepper To Taste
  • 1 Lime


  • In the Crock-Pot, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin, and oregano. Stir to combine all of the ingredients and then add the chicken broth.
  • Cook on low for 4-6 hours.
  • Add juice from one whole lime.
  • Serve with sour cream, chopped cilantro, freshly shredded pepper-jack cheese, avocado, and tortilla chips.
Keyword Soup