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Crockpot White Chicken Chili Express Crock

Crockpot White Chicken Chili

A creamy and delicious white chili recipe that will have everyone asking for the recipe!

Prep Time 15 minutes
Cook Time 20 minutes
Servings 8


  • 1 tbsp olive oil
  • 1-2 lbs boneless chicken breast halves
  • 2 cups chicken broth
  • 2 15.5 ounce cans Great Northern Beans rinsed and drained
  • 2 cans chopped green chiles
  • 1 15 oz can white corn, drained optional
  • 1 can diced jalapenos optional
  • 1 medium onion chopped
  • 1 tsp salt
  • 2 cloves garlic minced
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 2 tsp cumin
  • 1 tbsp chili powder optional
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream


Crockpot Slow Cooker Mode:

  1. Spray crockpot with non-stick spray. Add chicken breasts and all other ingredients EXCEPT for the two creams.  Stir. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours. Shred chicken and add in sour cream and whipping cream until well combined.

Express Crock Pressure Cooker Mode:

  1. Press the sauté button and add olive oil. Add in onions and season with salt and pepper. Sauté for approximately three minutes and add garlic. Sauté for another 30 seconds until fragrant.

  2. Add green chiles, white beans, oregano, cumin, chili powder and diced jalapenos (if using).

  3. Add in the chicken breasts and top with chicken broth. Stir until well combined and chicken is covered in broth.

  4. Place the lid on lock and set the valve to no venting. Press the Poultry button to auto populate to 15 minutes and press start.

  5. When timer beeps and pressure releases do an immediate release

  6. Shred any chicken that didn't during the cooking process. Stir in sour cream and heavy whipping cream until well combined and soup thickens.

  7. Ladle until bowls and garnish with cheese and cilantro.

Recipe Notes

Monterey Jack cheese for serving and cilantro for garnish, if desired