Crockpot White Chicken Chili (Taco Time Copycat)

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Author The Balanced Berry


  • 1 1 b Boneless Skinless Chicken Breasts
  • 1 11 oz Jar Green Salsa
  • 3 Cloves of Minced Garlic
  • 3 15 oz Cans of Beans I used one can each of Pinto Beans, White Beans and Black Beans, drained
  • 1 Medium Onion diced
  • 3 Cups Low Sodium Chicken Broth
  • 2 Teaspoons Cumin
  • 1 Cup of Frozen Corn
  • 1 Cup Unsweetened Almond or Cashew Milk
  • 3 Tablespoons Arrowroot
  • Salt and Pepper to taste


  1. Combine the chicken, broth, salsa, garlic, drained beans, onion, chicken broth and cumin in a crockpot or slow cooker.
  2. Cover and cook on high for 4 hours, or low for 8-10 hours.
  3. When the chicken is cooked through, shred into bite sized pieces with a fork.
  4. In a separate small bowl, whisk together milk and arrowroot until dissolved. Add the milk/arrowroot mixture to the chili along with the corn. Stir until chili thickens slightly and corn is warmed through.
  5. Keep in crockpot on "warm" or serve immediately.

Recipe Notes

*Cook time is based off of setting crockpot on "High"

Original recipe can be seen here on @thebalancedberry’s blog.