Creamy Crockpot White Chicken Chili with Great Northern Beans
This Crockpot White Chicken Chili is a rich, velvety slow-cooker classic made without heavy cream or cream cheese. Tender shredded chicken, creamy Great Northern beans, and warming spices simmer low and slow, then finish with a blended bean base for a thick, luxurious texture. Easy, gluten-free, and perfect for stress-free family dinners.
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.