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Three bowls of white chicken chili with avocado slices, sour cream, tortilla strips, fresh cilantro, and shredded cheese on top.

Crockpot White Chicken Chili

Thanks to fresh onions, bell peppers, and lime juice, plus a blend of warm spices, this lighter White Chicken Chili recipe in the crockpot comes of out of the cooker tender, creamy, a little spicy, and bright-tasting. 

Yield: 6 servings (1 1/2 cups each) 1x
Prep: 15 minutesCook: 4 hoursTotal: 4 hours 15 minutes


  • 2 (14.5-ounce) cans cannellini or Great Northern beans
  • 12 tablespoons avocado oil or olive oil
  • 1 medium white or yellow onion, diced (sub: 1-1 1/2 cups frozen, diced onions)
  • 2 medium green bell peppers, diced
  • Salt and freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon chili powder
  • 1 quart (4 cups) low-sodium chicken broth
  • 1 (7-ounce) can diced green chilis (medium or mild), juices and all*
  • 1 1/2 pounds boneless, skinless chicken breasts (sub: boneless chicken thighs)
  • 2 tablespoons finely chopped fresh cilantro (sub: fresh parsley)
  • Juice of 2 limes, plus extra lime wedges, for serving

*Two 4-ounce cans will work fine, as well.

  • Optional toppings: diced avocado, crushed tortilla chips, sour cream, shredded Monterey Jack cheese or Pepper Jack cheese

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Make It Now:

  1. Prep Beans: Drain and rinse the beans in a colander. Then mash half of them with a potato masher or fork. Add all of the beans to the slow cooker.
  2. Saute Veggies & Spices: Heat oil in a large skillet over medium-high heat. Add onions and bell peppers, and saute until just softened, about 4 minutes. Season with salt and pepper while they cook. Stir in garlic, cumin, coriander, and chili powder during the last 30-60 seconds of cook time. (Freezing instructions begin here.)
  3. Slow Cook Soup: Add the peppers and onion mixture, broth, green chilis, 1 teaspoon salt, 1/4 teaspoon pepper, and the chicken breasts to the slow cooker and stir until combined. Cover and cook on low for about 4 hours or until chicken is cooked through. (Chicken is done when it reaches 165°F internally or is no longer pink inside.)
  4. Shred Chicken & Finish: Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Add the chicken back to the cooker, and stir in the cilantro and lime juice. Taste and adjust salt and pepper amounts. 
  5. Serve: Serve warm with lime wedges on the side and suggested toppings.


Freeze For Later: 

  1. Method 1 (Uncooked): Follow Steps 1-2. Add cooked, cooled veggie mixture, broth, chicken breasts, beans, 1 teaspoon salt, and 1/4 teaspoon pepper to a gallon-sized freezer bag or container. Seal and freeze flat. 
  2. Method 2 (Fully Cooked): Follow Steps 1-4. Let the fully-cooked soup cool completely. Freeze in a gallon-size freezer bag or in individual portions using SouperCubes or 2-cup Pyrex containers.

Prepare From Frozen: 

  1. Method 1 (Uncooked): Note: You will need fresh cilantro, lime wedges, and favorite optional toppings on hand to make this meal. Thaw in the refrigerator for about 24 hours. Follow Steps 3-5.
  2. Method 2 (Fully Cooked): Thaw using one of these safe methods. Warm up over low heat using the stove, microwave, slow cooker, or Saute function on Instant Pot. Follow Step 5 to serve.


  • Microwaving Aromatics: Instead of sautéing the vegetables on the stovetop, you can microwave them. Toss the onions and peppers in the oil in a microwave safe bowl. Cover and microwave for about 4-5 minutes, until soft. Stir in the garlic and seasonings and add to the chili.
  • Instant Pot Version: Our Instant Pot White Chicken Chili is actually a little bit easier since you can saute the aromatics in the pot itself.
  • You can use a few different types of white beans in white chicken chili–cannellini beans, Great Northern beans, or even pinto beans work.
  • Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my full review here.
© Author: Rachel Tiemeyer
Cuisine: Mexican Method: Slow Cooker