Sub-zero temperatures rocked the Midwest region of the United States yesterday.
As I walked to class, I heard nothing but shivering lips and the quick shuffle of frozen feet.
These are the days when hot liquids are a necessity. A hot cup of coffee or tea, a warm shower, a steaming cup of soup — these are the things that make bone-chilling weather somewhat bearable. Soup won’t make cold weather go away, but it can certainly warm the body and soothe the mind. This White Chicken Chili is no exception. 
I made a big batch of this chili last weekend and have been enjoying it every day since. The texture of the shredded chicken is arguably one of the softest and juiciest I’ve ever cooked. Paired with the savory chicken broth, creamy half and half and wholesome avocados, this soup is a rich delight.
Crock-Pot White Chicken Chili
- Total Time: 3 hours 30 minutes
- Yield: 4-5 servings 1x
Description
A rich, easy-to-make soup with shredded chicken, white beans, and green chiles, topped with sliced avocado and shredded cheese for a comforting meal.
Ingredients
- 2 boneless skinless chicken breasts
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can great northern or any kind of white beans, rinsed and drained
- 2 (4 oz) cans diced green chilies
- 3 cups (720 ml) low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 1/2 cup (120 ml) half and half
- 1 avocado, sliced
- 1 cup (240 ml) shredded cheese (Monterey Jack or Cheddar)
Instructions
- Place the chicken breasts in the bottom of a Crock-Pot.
- Add the chopped onion, minced garlic, rinsed and drained beans, diced green chilies, chicken broth, ground cumin, dried oregano, cayenne pepper, salt, and pepper on top of the chicken.
- Cover and cook on high for 3 hours or until the chicken is cooked through and tender.
- Remove the chicken breasts from the Crock-Pot and shred them using two forks. Return the shredded chicken to the Crock-Pot.
- Stir in the half and half and cook for an additional 15-20 minutes on low heat until heated through.
- Serve hot, topped with sliced avocado and shredded cheese.
Notes
- For a thicker chili, mash some of the beans before adding them to the Crock-Pot.
- This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with tortilla chips or warm bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 15
- Carbohydrates: 25
- Fiber: 7
- Protein: 30
- Cholesterol: 60
If You Liked This Recipe, You’ll Love These
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Crispy Chicken Thighs in Blueberry Sauce
- Our Favorite Chicken Tinga Recipe
Frequently Asked Questions
How do I get that soft, juicy shredded chicken texture the article mentions?
Place 2 boneless skinless chicken breasts directly in the Crock-Pot, cover with the broth, beans, and seasonings, and cook on high for 3 hours until cooked through and tender. Remove, shred with two forks, and return to the pot — the long moist heat of the slow cooker is what creates the fall-apart texture the article describes as “arguably one of the softest and juiciest I’ve ever cooked.”
How do I make this chili thicker?
The notes say to mash some of the white beans before adding them to the Crock-Pot — the released starch thickens the broth naturally without any additional flour or cornstarch.
Can I freeze this chili for later?
Yes — the notes confirm this chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. The half-and-half is added at the end of cooking, so it’s best to freeze the chili before that step and stir in the 1/2 cup half-and-half fresh when reheating.
