Crockpot Cajun White Chicken Chili Recipe -

Warm, creamy, and packed with bold Southern flavor, this Slow Cooker Cajun White Chicken Chili puts a Louisiana-inspired spin on a classic comfort food.

Instead of traditional heavy cream, full-fat coconut milk creates a rich, velvety broth, while Cajun seasoning, smoked paprika, cayenne, and thyme add plenty of savory depth and gentle heat.

Best of all, the slow cooker does most of the work. Simply layer the ingredients, let everything simmer until the chicken is tender, then shred the chicken and stir it back into the flavorful broth for an easy, satisfying meal.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes on High or 7–8 hours on Low
Total Time: 4 hours 45 minutes
Servings: 6

Ingredients

Aromatics & Vegetables

1 medium yellow onion, finely diced
1 medium green bell pepper, seeded and diced
2 celery stalks, finely sliced
1 small jalapeño, seeded, ribbed, and minced (optional)
6 cloves garlic, finely minced

Cajun Spice Blend & Liquids

1½ tablespoons Cajun seasoning, preferably low-sodium
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon cayenne pepper, adjusted to taste
½ teaspoon ground white pepper
2 cups chicken bone broth
1 can (14 ounces) full-fat coconut milk, shaken well

Chicken & Beans

1 can (14 ounces) cannellini beans, rinsed and drained
1½ pounds boneless, skinless chicken breasts
Sea salt, to taste

How to Make Slow Cooker Cajun White Chicken Chili

1. Build the Vegetable Base

Add the diced onion, green bell pepper, celery, garlic, and jalapeño, if using, to the bottom of your slow cooker. Spread the vegetables into an even layer. They form a flavorful base for the chicken while allowing their aromas to infuse the chili as it cooks.

2. Add the Seasonings and Liquids

Sprinkle the Cajun seasoning, thyme, smoked paprika, cayenne pepper, and white pepper evenly over the vegetables. Pour in the chicken bone broth and coconut milk, then add the rinsed cannellini beans.

Stir gently to distribute the seasonings throughout the liquid without disturbing the vegetable layer too much.

3. Add the Chicken and Cook

Place the whole chicken breasts into the slow cooker, nestling them into the liquid and bean mixture. Cover with the lid.

Cook on High for 4½ hours or Low for 7–8 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

4. Shred the Chicken and Finish

Carefully remove the cooked chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

Return the shredded chicken to the slow cooker and stir thoroughly into the chili. Taste and add sea salt as needed.

Allow the chili to rest on the Warm setting for about 10 minutes. This gives the shredded chicken time to soak up more of the flavorful broth before serving.

Pro Cooking Tips

Make It Thicker and Creamier

For a naturally thicker chili without adding dairy, remove about ½ cup of the cooked cannellini beans before shredding the chicken.

Mash the beans into a smooth paste with a fork, then stir them back into the broth. Their natural starches will help thicken the chili.

Watch the Sodium

Cajun seasoning blends can contain a significant amount of salt, so the sodium level can vary considerably between brands.

A low-sodium or no-salt-added blend gives you much better control. Wait until the chili is completely cooked before adding additional salt.

Choose Your Toppings

The rich coconut-based broth pairs beautifully with fresh, bright toppings. Try finishing each bowl with chopped cilantro, sliced green onions, a squeeze of fresh lime juice, or crushed tortilla chips for added freshness and crunch.

Nutrition Facts

Per serving, based on 6 equal servings

Nutrient	Amount Per Serving	% Daily Value*
Calories	431	—
Total Fat	19 g	24%
↳ Saturated Fat	14 g	69%
Cholesterol	97 mg	32%
Sodium	1,406 mg	61%
Total Carbohydrate	22 g	8%
↳ Dietary Fiber	4 g	16%
↳ Total Sugars	2 g	—
Protein	45 g	91%
Vitamin C	18 mg	20%
Calcium	107 mg	8%
Iron	6 mg	34%
Potassium	876 mg	19%