This White Chicken Chili with White Beans is a hearty slow cooker meal packed with tender chicken, creamy white beans, and bold taco-inspired flavor. It’s an easy dump-and-go dinner that’s perfect for busy weeknights, game day gatherings, or chilly evenings when you need something warm and comforting.
It is cold here and there is nothing better than a good batch of soup! I was in the mood to make my White chicken chili recipe, but I didn’t have any green salsa on hand, so I created a new soup.
This Crock Pot Chicken Taco Chili will go perfectly with some quesadillas or some tortilla chips if you want to jazz it up a notch for company. Either way you have a winner. It’s one of those recipes you’ll find yourself craving again and again, especially on chilly nights or busy days when you want something satisfying without the fuss.
If you are following a Keto Diet, make sure to check out this Keto Chili Recipe. For another tasty recipe, try this White Bean Turkey Chili, White Chicken Chili or Instant Pot White Chicken Chili Recipe.
Ingredients
- Boneless Skinless Chicken Breasts – Feel free to use chicken thighs or save time and make with rotisserie chicken
- Diced Tomatoes with Green Chilies – We used a can of Rotel
- Taco Seasoning – You can use packet or try this Taco Seasoning Recipe
- Onion – Chop onion into small pieces. Learn How to Freeze Onion if you want to prepare ahead of time
- Great Northern Beans – Feel free to use any type of Beans such as black beans, kidney beans or Pinto Beans
- Chicken Broth – If you are out, see Chicken broth substitutes or use chicken stock
Scroll to the recipe card for the full recipe details.
How to Make White Chicken Chili in the Crock Pot
Step 1 – Combine all the ingredients with the spices (except for the toppings) into the crockpot.
Step 2 – Cook the mixture on low for 6 to 8 hours (or high 3- 4) covered with lid.
Step 3 – Once cooked, shred chicken with two forks or shred with a mixer.
Step 4 – Stir chicken pieces back in the crockpot.
Step 5 – Serve topped with the dollop of sour cream, cheese, avocado, jalapeño and cilantro in your favorite bowls for lots of flavor.
Tips for Success
- Drain and rinse beans before adding to the slow cooker.
- Shred the chicken directly in the crock pot for easy cleanup.
- Use a hand mixer to quickly shred chicken.
- Allow flavors to blend for a few minutes after shredding.
- Set up a topping bar when serving a crowd.
Variations Ideas
- Spicy Taco Chili – Add chipotle peppers, cayenne pepper or hot green chiles.
- Bean-Free – Add extra chicken and veggies instead of beans.
- Creamy – Add in ½ cup of cream cheese for a creamy chicken taco chili.
- Veggie-Packed – Add zucchini, bell peppers, or spinach. Great way to sneak in vegetables.
What to Serve with White Chicken Taco Chili
The toppings are always a hit. Just keep it simple and use what your family enjoys the most. When serving to a crowd, we recommend setting up a topping bar.
Some other favorite toppings include:
- Sour Cream
- Green Onion
- Hot Sauce
- Diced Jalapeno Peppers
- Saltine Crackers
- Corn Chips
- Tortilla Chips
- Fresh Cilantro
- Avocado Slices
Just use whatever you like! We have even just kept it really simple and made this easy homemade cornbread and served the chili with that.
If you love cornbread as much as I do, you have to try this Homemade Cornbread Mix Recipe.
Frequently Asked Questions
Mash some beans, add cream cheese, or simmer uncovered. Check out How to Thicken Chili for tips on changing the consistency.
Great Northern Beans, Cannellini Beans, and Navy Beans all work well in this recipe.
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. We actually think it taste better the next day. Reheat on the stovetop or in the microwave.
Yes! Freeze the leftovers in a freezer safe container for up to 3 months. Thaw in the fridge overnight when ready to reheat.
More Easy Crock Pot Chili Recipes
We love to hear from you! If you make Crock Pot White Chicken Taco Chili, please leave us a comment or a star review.
White Chicken Chili with White Beans
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 1 can Diced Tomatoes with Green Chilis 10 oz.
- 1 Tablespoon taco seasoning or ½ a Packet
- ½ Onion chopped
- 3 cans White Beans Do not drain
- 2 cups Chicken Broth
- Optional toppings:
- 1 cup Sour Cream
- 1 Bunch Cilantro chopped
- 1 Avocado Diced
- 1 Jalapeño Sliced
- 1 cup Monterrey Jack Cheese Shredded
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Instructions
- Place 3 boneless skinless chicken breasts into the crockpot.
- Add 1 can (10 ounces) diced tomatoes with green chilis, 1 tablespoon taco seasoning, ½ chopped onion, 3 cans white beans with the liquid included, and 2 cups chicken broth to the crockpot.
- Stir the ingredients gently to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Once the chicken is fully cooked, remove the chicken breasts from the crockpot and shred them with two forks.
- Return the shredded chicken to the crockpot and stir well.
- Serve topped with 1 cup sour cream, 1 bunch chopped cilantro, 1 diced avocado, 1 sliced jalapeño, and 1 cup shredded Monterey Jack cheese if desired.
If I use a rotisserie chicken I would just heat it on low in crockpot for 1 hour? Thank you
Dorotheia – Yes, you can use Rotisserie Chicken and add it later. It is a great way to use leftover chicken!
If I’m using thawed chicken, would it still be 3-4 hours on high?
Thanks in advance!
Yes, I would use the lower end of the cook time range if using thawed chicken.
If you use cooked chicken how long would you cook it in the crockpot for on low?
I would cook it for 2 hours on low or 1 hour on high to allow the flavors to incorporate.
We loved this. I was surprised my littles loved it too
This was so easy and so yummy!!
Super easy to make!
Delicious will definitely make this again ??
My husband is allergic to the chlorophyll in green veggies. Would it still be good without the peppers?
I would think so Angelia
How many servings does this make?
It depends on who is eating. My family of 6 eats this with left overs.