Description

This hearty and creamy Crockpot White Chicken Chili combines tender shredded chicken thighs with navy beans, green chilies, corn, and a blend of spices. Slow-cooked to perfection, it offers a comforting, mildly spicy flavor profile, balanced with sour cream and topped with sharp cheddar, green onions, and avocado for added richness and freshness. Perfect for an easy, satisfying meal with minimal preparation.

Ingredients

Scale

Chili Ingredients

2 pounds bone-in chicken thighs
2 (14 oz) cans Navy beans, drained and rinsed
1 sweet/yellow onion, diced
4 cloves garlic, minced
2 cans (4.5 oz each) chopped green chilies
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon kosher salt
1 cup chicken broth
1 cup frozen corn

For Serving

1 cup sour cream
Sharp cheddar cheese, shredded (amount as desired)
Green onions, sliced (amount as desired)
Avocado, diced (amount as desired)

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Instructions

Add Ingredients to Crockpot: Place the navy beans, diced onion, minced garlic, chopped green chilies, chili powder, cumin, kosher salt, chicken broth, frozen corn, and bone-in chicken thighs into the crockpot. Mix everything well, even if the liquid doesn’t fully cover all ingredients.
Cook on Low: Cover the crockpot and cook on low heat for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender.
Shred Chicken and Add Sour Cream: Before serving, carefully remove the chicken thighs from the crockpot and place them on a cutting board. Remove the skin and bones, then shred the chicken meat. Return the shredded chicken to the crockpot. Add the sour cream, cover, and let rest for 2 to 3 minutes to warm up. Stir thoroughly to incorporate the sour cream evenly throughout the chili.
Serve: Ladle the chili into bowls and garnish with shredded sharp cheddar cheese, sliced green onions, and diced avocado as desired. Serve immediately while warm.

Notes

Bone-in chicken thighs add great flavor and juiciness, but you can use boneless thighs if preferred.
Adjust chili powder to taste for desired spice level.
For a thicker chili, use less chicken broth or cook uncovered for the last hour.
Sour cream adds creaminess; substitute Greek yogurt for a lighter option.
Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.