Crockpot White Chicken Chili

This recipe makes a full crockpot, cut everything in half if you want a smaller portion (and it will still be plenty)!


  • 32 oz chicken broth (2 boxes)
  • 2-3 lbs boneless skinless chicken breasts
  • 2 cans Great Northern Beans, drained
  • 1 can corn, drained
  • 1-2 yellow onions, chopped
  • 3 cloves garlic, crushed
  • 2 4-ounce cans chopped green chiles
  • 1 jar salsa verde (I forgot this when I first made it)
  • 2 limes, juiced
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp coriander
  • Salt & Pepper
  • Cilantro, for garnish
  • Avocado, for garnish
  • Shredded Monterrey Jack or Mozzarella, for garnish
  • Sour Cream, for garnish
  • Tortilla strips, for garnish


  1. Put chicken in the bottom of the crockpot and all add other ingredients on top. Give it a good stir.
  2. Cook on low for 6-8 hours or high for 3-4 hours.
  3. Shred chicken and place back in crock pot.
  4. Serve topped with cheese, sour cream, cilantro, avocado and tortilla strips.

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