I spent many years of my life as a poultratarian–you know, someone who forsakes all other meats in favor of poultry. During that phase, I was strictly limited when it came dinner time. One of my go-to’s was white chicken chili. Since then, I’ve graduated ever so slightly to including limited non-poultry meats into my diet, but if I’m being honest, I have to tell you that poultry still reigns supreme on our weekly menus. When it comes to chili, I have two recipes that I rely on. The first is a turkey & chicken sausage 3-bean chili with a splash of tequila. The second is this Crock Pot White Chicken Chili. Both recipes make delicious meals on chilly nights, but I can’t choose a favorite. I love this version because it’s satisfying and comforting but in a lighter, tangier way than a traditional chili.

I tried a ton of white chili recipes before settling on this one. It's the perfect comfort food to please the whole family and it's so simple to make.

Perhaps the best part, though, is that this recipe uses real food ingredients. You won’t find any mysterious “cream of” canned soups here. I use dry beans, chicken stock and seasonings from my spice rack to create layers of authentic flavors with depth.


Here’s the best part, though. Because it’s made with the help of a Crock Pot, this meal truly is super simple to put on the table. Throw everything together in the morning and by late afternoon your home will smell divine. We typically serve up steaming bowls of this Crock Pot White Chicken Chili with biscuits for a perfect comfort food meal.


I also suggest topping it with tortilla chips, sour cream, green onions and avocado. Add a sprinkle of freshly-ground white pepper for a gourmet twist.


Crock-pot white chicken chili


Yield: 8
Prep Time: 20 hours
Cook Time: 5 hours
Total Time: 1 day 1 hour


  • 2 chicken breast halves
  • 6 cups chicken stock
  • 1 yellow onion, diced
  • 1 green pepper, seeded and diced
  • 1 jalapeno, seeded and diced
  • 1 7 oz. can diced green chiles
  • 2 cups dry Great White Northern beans, sorted and rinsed
  • 4 cloves garlic, minced
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup whole milk
  • 1/4 cup cornmeal


  1. Combine all ingredients, except milk and cornmeal, in a Crock-pot and cook on low for 7-8 hours. Thirty minutes before serving, combine milk and cornmeal in a liquid measuring cup and stir. Set aside. Remove chicken to a cutting board and shred with two forks. Return chicken to Crock-pot. Pour milk/cornmeal mixture into Crock-pot. Cook on low for an additional 25 minutes.
Nutrition Information:

Amount Per Serving: Calories: 152Total Fat: 5gSaturated Fat: 1gCholesterol: 20mgSodium: 377mgFiber: 2gSugar: 5gProtein: 11g

Did you make this recipe?

I would love to see how it turned out! Share your photo on Pinterest.

You might also like:

 Crock Pot Chicken Florentine Soup

Crockpot Chicken Florentine Soup

I tried a ton of white chili recipes before settling on this one. It's the perfect comfort food to please the whole family and it's so simple to make.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.