White chicken chili is the crockpot recipe that quietly does more work than it looks like — dump everything in before work, and six hours later there's a pot of shredded chicken chili with almost no active cooking time.
At 40g of protein per serving, it's one of the highest-protein crockpot meals that doesn't rely on a protein powder shortcut — just chicken, beans, and time.
Shred the chicken directly in the crockpot broth rather than on a separate cutting board — it soaks up more flavor and stays moister that way.
Save this recipe for later — pin it to your crockpot board.
Add chicken breast, white beans, green chiles, chicken broth, onion, garlic, cumin, oregano, and cayenne (if using) to the crockpot. Stir to combine.
Cover and cook on low for 6 hours, or on high for 3-4 hours, until the chicken shreds easily with a fork.
Remove the chicken breasts, shred with two forks, and return to the crockpot. Stir to combine with the broth and beans.
Ladle into bowls and top each with a dollop of Greek yogurt, shredded cheese, and fresh cilantro.
Yes — boneless, skinless thighs work well and stay slightly more moist, though the protein content per serving will be a touch lower since thighs have more fat.
Greek yogurt adds nearly the same creamy tang as sour cream but with significantly more protein per tablespoon — a simple swap that boosts the final protein count.
Yes — simmer everything in a large pot over low heat for about 45 minutes, covered, until the chicken is fully cooked and shreds easily.
Up to 5 days in an airtight container, and it freezes well for up to 3 months — freeze in individual portions for easy grab-and-go lunches.