Crock Pot White Chicken Chili

This super simple white chicken chili will simmer away effortlessly in your Crock Pot all day, leaving you with a delicious and flavorful dinner several hours later!


  • 3 chicken breasts, seasoned with salt and pepper
  • 2 cans great northern beans, 15.5 oz each
  • 1 can mild green chilies, 4 oz
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, rib and seeds removed, minced
  • 2 cups frozen corn
  • 1 32 oz box chicken stock (4 cups)
  • 2 tablespoons cumin
  • 1 teaspoon salt (plus extra to taste at the end)
  • 1 lime, juiced
  • Optional toppings, including cheese, sour cream, cilantro, avocado, lime juice, and tortilla chips


  1. Add all ingredients except the lime juice and toppings to your Crock Pot, stir to combine, place the lid on the crock pot, and cook on low for 6 hours.
  2. Remove chicken breasts. Shred them using two forks and add the shredded chicken back in with the chili.
  3. Add your lime juice and season to taste with salt and pepper.
  4. Add any toppings that you would like to each individual bowl and serve!


If you don’t want any spice, omit the jalapeno.

If you want more spice, leave the ribs and seeds in the jalapenos.