Crock Pot White Chicken Chili

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 01/13/21
Crock Pot White Chicken Chili

The Spruce / Diana Chistruga
Prep: 20 mins
Cook: 6 hrs 30 mins
Total: 6 hrs 50 mins
Servings: 8 servings

This crock pot white chicken chili is a classic combination of chicken, white beans, corn, and seasonings. Chicken thighs are used in the recipe.

Ingredients

  • 6 chicken thighs (skin and excess fat removed)
  • 1 cup chopped onion
  • 2 cloves garlic (finely chopped)
  • 1 1/2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco sauce
  • 2 cans (about 15 ounces each) great northern beans (drained, rinsed)
  • 1 can (12 to 15 oz.) corn (drained)
  • 2 tablespoons chopped fresh cilantro (optional)

Steps to Make It

  1. Gather the ingredients.

    Crock Pot White Chicken Chili ingredients

    The Spruce / Diana Chistruga

  2. Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crock pot. Add chicken thighs.

    Mix onion, garlic, chicken broth, cumin, oregano, salt, chicken thighs and Tabasco in a crock pot

    The Spruce / Diana Chistruga

  3. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until the chicken is tender.

    chicken mixture cooking in a crock pot

    The Spruce / Diana Chistruga

  4. Remove the chicken and remove meat from bones; chop or shred chicken. Discard bones and return chicken to crock pot.

    shredded chicken in a crock pot

    The Spruce / Diana Chistruga

  5. Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.

    Crock Pot White Chicken Chili, with beans, corn, and cilantro

    The Spruce / Diana Chistruga