Picture this: you walk through the door after a chaotic afternoon of school runs and errands, and the air smells like warm cumin, earthy oregano, and savory chicken. You aren’t rushing to the stove or staring blankly at the fridge. Instead, dinner is already done. This White Chicken Chili isn’t your average watery soup; it is a velvety, rich, and hearty masterpiece. Every spoonful delivers a blend of tender shredded chicken and creamy Great Northern beans that melt in your mouth. If you hate the stress of a 6:00 PM scramble, this slow-cooker hero is your new best friend.
At-A-Glance
- Dietary: Gluten-Free, High-Protein
- Time: 15 mins prep / 4-8 hours cook
- Difficulty: Beginner
- Cost per serving: ~$3.25
Why This Recipe Works
Most white chicken chili recipes rely on heavy cream or bricks of cream cheese to get that signature thickness, which can often mask the delicate spices. My secret? We transform the texture by blending a portion of the beans and broth directly into a silken base. This technique creates a rich mouthfeel without the heavy calorie count. We use Great Northern beans specifically because their thin skins and nutty, mild centers break down perfectly under low heat. By cooking the chicken whole in the broth, we lock in the moisture, ensuring every shredded bite is juicy rather than dry and stringy. It is a foolproof method for a high-end texture using humble pantry staples.
Key Ingredients & Notes
- Boneless Skinless Chicken Breasts: Chef’s Tip: These stay incredibly tender when poached in the chili liquid. Avoid overcooking to keep them succulent.
- Great Northern Beans: Chef’s Tip: These are the creamies of the bean world. If you swap for Cannellini, the texture remains similar.
- Diced Green Chiles: Chef’s Tip: These provide the “tang” and mild heat that defines white chili; don’t drain them—that liquid is gold.
- Ground Cumin: Chef’s Tip: This provides the smoky depth that makes the chili taste like it simmered for days.
Your Step-By-Step Guide
Stir the chicken breasts, onion, cumin, oregano, salt, pepper, beans, tomatoes (with their juice!), green chiles, and chicken broth together in your 6-quart crockpot. Make sure the chicken is mostly submerged so it cooks evenly.
Cover and set your timer. If you’re in a rush, cook on High for 4 hours. If you’re heading out for the day, set it to Low for 7 to 8 hours. Your kitchen is about to smell incredible.
Lift the chicken breasts out onto a plate once the time is up. Let them rest for a minute so you don’t burn your fingers, then shred them into bite-sized pieces using two forks. It should pull apart effortlessly.
Puree the magic. Before you put the chicken back, scoop out about 3 cups of the bean and broth mixture. Use a stick blender to whiz it until smooth, then pour it back into the pot. This is the secret to that thick, professional-grade consistency.
Reunite the shredded chicken with the broth. Cover and let everything meld together on Low for another 15 to 20 minutes. This ensures the chicken absorbs all those beautiful spices.
Ladle into deep bowls and pile on the toppings. I love a squeeze of lime to cut through the richness!
Expert Tips for Success
- The Texture Hack: If you don’t have a stick blender, just mash the 3 cups of beans with a potato masher or a large fork before stirring them back in. It works just as well to thicken the pot.
- Avoid The “Salt Trap”: Canned beans and broth can vary wildly in salt content. Always use reduced-sodium broth and wait until the very end to do your final salt tasting.
- Perfect Shredding: For the most uniform texture, shred the chicken while it is still warm. If it cools too much, the fibers tighten and it becomes harder to pull.
Variations & Substitutions
- Make it Keto: Reduce the beans to one can and add an extra pound of chicken along with 4 ounces of cream cheese at the end for healthy fats.
- Swap the Heat: If you want a kick, swap the mild green chiles for diced jalapeños or add a teaspoon of cayenne pepper.
- Bean Swap: Can’t find Great Northern? Navy beans or Cannellini beans are excellent substitutes that maintain the creamy profile.
Frequently Asked Questions
Yes! This recipe freezes beautifully. Let it cool completely and store in airtight bags for up to 3 months. Thaw overnight in the fridge before reheating.
Leftovers are actually better the next day! Store in the fridge for up to 4 days.
As written, it is very mild. The green chiles provide flavor more than heat, making it perfectly kid-friendly.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
Creamy Crockpot White Chicken Chili with Great Northern Beans
Equipment
- 6-quart Slow Cooker / Crockpot
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Immersion blender (or potato masher)
- Two forks (for shredding chicken)
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 medium yellow onion diced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 15-oz. cans Great Northern beans, drained and rinsed
- 1 10-oz. can diced tomatoes with green chiles, undrained
- 1 4-oz. can diced green chiles, undrained
- 3 cups low-sodium chicken broth
Optional Toppings
- Fresh lime wedges
- Cilantro
- Shredded Monterey Jack or Pepper Jack cheese
- Greek yogurt or sour cream
Instructions
- Build the chili. Add the chicken breasts, diced onion, cumin, oregano, salt, pepper, beans, tomatoes with green chiles, diced green chiles, and chicken broth to the slow cooker. Stir gently to combine and ensure the chicken is mostly submerged.
- Slow cook. Cover and cook on High for 4 hours or Low for 7–8 hours, until the chicken is fully cooked and tender.
- Shred the chicken. Remove the chicken breasts and shred using two forks. Set aside.
- Blend for creaminess. Scoop out about 3 cups of the bean and broth mixture. Blend until smooth using an immersion blender (or mash thoroughly), then return it to the slow cooker.
- Finish the chili. Stir the shredded chicken back into the pot. Cover and cook on Low for an additional 15–20 minutes to allow flavors to meld.
- Serve. Taste and adjust seasoning if needed. Ladle into bowls and garnish with desired toppings.
Notes
- Blending part of the beans creates a naturally creamy chili without dairy.
- Always shred chicken while warm for the best texture.
- Add salt at the end to avoid over-seasoning from canned ingredients.
