Crockpot White Chicken Chili

Throw this white chicken chili in the crockpot before work and come home to a delicious, low-fat dinner. An easy one-pot meal that is gluten-free too!

White Chicken Chili | 2CookinMamas A hearty chili that is both healthy & delicious. Put it all in the crockpot, set it and forget it. Dinner on the table when you get home in less than 15 minutes.

With so many chili recipes out there, it’s hard to find the perfect one.  So, I combined three of my favorites into this easy & delicious meal made right in the slow cooker.

White Chicken Chili 640|2CookinMamas

This is one of those meals that everyone looks forward to especially when the weather starts to cool down. It’s like my mom used to say, meals like chili just “stick to your ribs” and keep you warm all day. It’s meaty and filled with a combination of white beans and corn that make your dinner a healthy one. Just sprinkle a little cheese on top when you are ready to serve, to keep the fat content down, to add just enough flavor to satisfy anyone’s taste buds.

White Chicken Chili 640a|2CookinMamas

If you love your crockpot like I do you might want to keep it close at hand to make other easy dinners like our Cola Pork RoastSlow Cooker Chicken Tacos, or Hawaiian Short Ribs. Oh wow, now I’m craving short ribs and tacos!


White Chicken Chili 670x440 | 2CookinMamas

Crockpot White Chicken Chili

Yield: 6 servings

This easy crockpot chili is meaty and filled with a combination of chicken, white beans and corn. A delicious & healthy dinner for any day of the year.

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

Save RecipeSave Recipe


  • 2 large chicken breasts, about 1 pound
  • 2 - 15 oz. cans white beans
  • 1 - 15 oz. can of white organic corn
  • 1 sweet onion, chopped
  • 1 clove garlic, minced
  • 1 package taco seasoning
  • 1 - 8 oz. canned chopped mild green chiles
  • 1 - 10.75 oz can cream of chicken soup (Healthy Valley Organic is gluten-free)
  • 14 oz. chicken broth
  • 2 Tablespoons lime juice
  • Garnishes: fat-free sour cream, chopped cilantro, shredded cheddar or Manchego cheese, tortilla chips


  1. Place chicken in crockpot and top with beans, corn, and onion. Mix garlic, taco seasoning, chiles, soup, broth, and lime juice in a medium bowl and pour over the chicken mixture. Cover crockpot and cook on low for 8-10 hours.
  2. When done, remove chicken from crockpot and shred with two forks. Return to cooker and stir.
  3. To serve, place several ladles of chili in single serving bowl and top with desired toppings. I like to crush a few tortilla chips on top but they can also be served on the side to scoop out that delicious chili.


Wine Pairings: Lighter wines with less alcohol and tannins pair best with spicy dishes. Stick with those that have less oak such as a Pinot Grigio or Sauvignon Blanc or ones that have intense fruit taste such as a Pinot Noir or California Zinfandel.

209 cal
9 g
6 g
24 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Newsletter Signup 2CM food


  1. nolanbobbitt says:
    Great minds think alike...I picked up the stuff for this for dinner at the store yesterday and it's gonna be on our table tonight!
  2. Stacy says:
    Made this for a football party the other day and it was a HUGE hit. There was none left. :( The only thing I changed was I put celery in it and omitted the beans since my husband and I are not bean fans. It was great! I'm going to make it again tonight and double the recipe so I can have some in the freezer! :)
  3. Alison says:
    Can't wait to try this tomorrow! This may be a silly question, but do you drain the beans and corn? I would think so, but wanted to double check! Thanks!
  4. Miz Helen says:
    We would just love your Crockpot White Chicken Chili, it looks delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great week! Come Back Soon! Miz Helen
  5. Brandi says:
    I made this for the first time last fall for a party and it was a hit. It is so tasty, I always double the recipe! I have already made it 2x this fall.
    • Linda Warren says:
      The usual conversion of dried to canned is about half. So for this recipe that calls for 30-oz of canned beans, which is about 3 cups drained, you would use 1-1/2 cups of dried beans. It's not an exact science but this should work out to be about the same quantity. Let us know how it turns out.

Leave a Reply