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crockpot white chicken chili topped with sliced avocados, cheese, and tortilla chips, in a white bowl

Crockpot White Chicken Chili

Eating crockpot white chicken chili leaves your taste buds bathing in bold massive flavors and beckons to hungry tummies within smelling distance.
Course Soup
Cuisine Mexican
Keyword Crockpot White Chicken Chili, Crockpot White Chicken Chili Recipe, How Do I Make Crockpot White Chicken Chili, How To Make Crockpot White Chicken Chili
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 11 minutes
Servings 6 servings
Calories 412kcal
Author Kathleen


  • 2 1/2 cups chicken broth divided
  • 1 can (29 Ounce) Hominy drained and rinsed
  • 2 tablespoons olive oil
  • 2 cups yellow onion chopped
  • 1 jalapeno minced
  • 6 garlic cloves minced
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon Better than Bouillon chicken flavor
  • 4 (15 Ounce) cans white beans
  • 4 chicken thighs bone-in, skin removed
  • 1 (7 Ounce) can Ortega green chiles
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon Tabasco

Toppings: optional

  • crushed tortilla chips
  • shredded cheese


  • Combine drained hominy and 1 cup of chicken broth in a blender and puree until smooth, about 1-2 minutes. Pour into crockpot.
  • Add oil to a 12-inch skillet and heat until shimmering, over medium heat. Add onion, jalapeno, garlic, cumin, oregano, and coriander and cook, stirring often, until veggies are soft and beginning to brown, about 8-10 minutes. Stir in 1 1/2 cups of chicken broth and Better Than Bouillon and scrap the bottom of the skillet to loosen up any brown bits. Pour into crockpot.
  • Add beans, green chili, salt, black pepper, and tabasco and stir mixture. Nestle chicken pieces into the bean mixture. Cover and cook on low 4-6 hours or on high 2-3 or until chicken is tender.
  • Remove chicken from crockpot. When cool enough to handle, shred chicken, removing and discarding bones. Add shredded chicken back to chili and mix in.
  • Ladle chili into serving bowls and add toppings.


Serving: 1/6 of the recipe | Calories: 412kcal | Carbohydrates: 40g | Protein: 22g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 1200mg | Potassium: 375mg | Fiber: 8g | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 16.7mg | Calcium: 61mg | Iron: 2.3mg