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soup with cilantro and jalepeno peppers on top in a white bowl wit a green and white striped napkin

Crockpot White Chicken Chili


This Crockpot White Chicken Chili is a healthier version of White Chicken Chili that is light and dairy free. So easy to make in your slow cooker!


  • 2 pounds boneless, skinless chicken breasts
  • salt and pepper
  • 6 cups chicken broth
  • 1 yellow onion, diced
  • 1 (4 ounce) can diced green chilis
  • 1 (15 ounce) can sweet corn kernels, drained
  • 3 (15 ounce) can Great Northern beans, drained
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon sweet paprika


  1. Place the chicken in the bottom of the Crockpot. Season with salt and pepper on both sides.
  2. Add the rest of the ingredients and stir to combine.
  3. Cook on low for 8 hours or high for 4 hours.
  4. Remove the chicken from the Crockpot and shred. Set aside for a moment.
  5. Transfer 2-4 cups of the soup into a blender and blend until smooth. Pour the blended soup back in with the remaining soup in the Crockpot. Stir in the shredded chicken.
  6. Serve with optional toppings: jalapeño peppers, avocado, chopped cilantro, fresh limes. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 4 hours


  • Calories: 333
  • Sugar: 5.2 g.
  • Sodium: 1129.5 g.
  • Fat: 4.9 g.
  • Carbohydrates: 36.2 g.
  • Fiber: 10.3 g.
  • Protein: 37.2 g.
  • Cholesterol: 86.5 g.

Keywords: Crockpot White Chicken Chili