Crockpot White Chicken Chili

I took a radically different approach to my fall bucket list this year. I didn’t make one. If I had, however, you can bet your last ripe avocado that this Crockpot White Chicken Chili would be a Top 10!

Crockpot White Chicken Chili. Not too spicy with TONS of flavor. Healthy, easy recipe and your slow cooker does all the work! Recipe at wellplated.com | @wellplated

I am an unabashed list-lover, and I would probably forget my first name if separated from the little notebook where I write my daily to-dos. Lists keep me organized, focused, and I gain immense satisfaction from ticking off items as I accomplish them.

Am I one of those who writes down items she’s already completed, purely for the joy of checking them off? You bet I am.

I headed into September assuming that, at some point, I would sit down with a pen and paper to brainstorm the different autumn activities I wanted to squeeze in before the leaves fell, as I have done every year before. Yet, here we are in November, and it never happened.

Perhaps I was too busy tackling my other to-dos to make time for a separate list. Perhaps I couldn’t find a pen. Or, perhaps the universe knew what was best for me. Despite my lack of list, I’m enjoying this fall more than any other in recent memory.

The BEST Cheesy Crockpot White Chicken Chile. Easy, healthy recipe. Family favorite! Recipe at wellplated.com | @wellplated

I was out of town most weekends this October, so I knew that if I wanted to squeeze in some autumn appreciation, it was going to have to be Monday through Friday. Instead of blocking off parts of our weekend for mandatory “fall fun,” I made a conscious effort to pay attention to the season as it unfolded around me.

While running my usual routes through our neighborhood, instead of zoning out to the music, I observed the way the leaves changed from green to gold to fiery red. I added extra cinnamon and apples to my morning bowl of oatmeal. I wore a scarf every day in October, even if the only person who saw me was our neighbor’s German shepherd.

And you know what happened? Despite the fact that I didn’t have a list that said, “go see the fall colors” or “carve pumpkins” or “apple pick,” I found time to do all of these things anyway. I didn’t need a list after all.

Crockpot White Chicken Chile with White Beans. Easy, healthy, recipe that our whole family loves! Freezer friendly and the slow cooker does all the work. Recipe at wellplated.com | @wellplated

Whether or not you made a fall bucket list, and whether or not you’ve checked a single item off, I am pleased to report that, despite the onslaught of Christmas decorations at several major retailers: FALL IS NOT OVER. We still have three weeks of boot wearing, apple crisp baking, and hot soup sipping to go.

The Crockpot White Chicken Chili is an ideal recipe to savor the season. It’s completely hands off, ultra cozy, and as enjoyable in a quiet moment around your table as it is yelling at the TV with your fellow fans on game day.

I hadn’t actually planned to share this Crockpot White Chicken Chili for a few more weeks, but after receiving two reader emails in the same day requesting a healthy white chicken chili recipe, I decided to take the hint and share it with you early.

Healthy Crockpot White Chicken Chile. The BEST slow cooker chili recipe! Easy, healthy, and our whole family loves it. Recipe at wellplated.com | @wellplated

The base recipe for this healthy and easy white chicken chili is simple: white beans (I used Great Northern), chicken breasts, green chiles, and cumin. The flavor is mild-mannered, so be sure to gussy it up with plenty of toppings. Our favorites were sliced avocado (duh), plain Greek yogurt (my go-to replacement for sour cream), and shredded cheese (because cheesy = better).

Crockpot White Chicken Chile with Avocado and White Beans. Healthy, easy, and the slow cooker does the work! Recipe at wellplated.com | @wellplated

An easy recipe your whole family will love? Check! The slow cooker does the work, instead of you? Check! A healthy, delicious meal worth second helpings that’s great leftover too? Check and DOUBLE CHECK!

Now that’s my kind of bucket list.

3.5
3.5 / 5 (5 Reviews)
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Crockpot White Chicken Chili

Cheesy Crockpot White Chicken Chili. Not too spicy with TONS of flavor. Healthy, easy recipe, and your slow cooker does all the work!

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 2-3 hours (on high) or 4-6 hours (on low)

Total Time: 2-3 hours (on high) or 4-6 hours (on low)

Ingredients:

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2-3 breasts)
  • 4 cups (32 ounces) low sodium chicken broth
  • 2 (15-ounce) cans reduced sodium white beans, such as white kidney beans, cannellini or Great Northern beans, rinsed and drained
  • 2 (4.5-ounce) cans diced green chiles
  • 3 cloves minced garlic
  • 1 small (or 1/2 large) yellow onion, finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges
  • For serving (the toppings add important flavor, so LOAD IT UP!): Diced jalapeno, diced avocado, non-fat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

Directions:

  1. Place chicken in the bottom of a 6-quart or larger slow cooker (I use this one). Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4-6 hours or high for 2-4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
  2. With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
  • Know they slow cooker! If yours cooks exceptionally quickly, be sure to watch the cooking time carefully and check it early, as chicken breasts more easily dry out in the crock pot. My chicken was ready on high after 2 1/2 hours.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator.
All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 of 6 (without toppings)

  • Amount Per Serving:
  • Calories: 288
  • Total Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 47mg
  • Sodium: 450mg
  • Carbohydrates: 32g
  • Fiber: 7g
  • Sugar: 2g
  • Protein: 32g

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

45 comments

  1. Dude, I usually make a fall bucket list too, but ran out of time! I swear fall has vanished like a fart in the wind. Anyway, this chicken chili so happening! 

  2. Christie albarelli Reply

    Thank you! Can’t wait to give it a try! Been waiting for this recipe! Happy fall🍁🍃

  3. Hello from a fellow list lover! I would probably forget to brush my teeth in the mornings if it wasn’t for my to do list, and I’m totally with you on writing things down just for the satisfaction of crossing them off!

    Anyways…I’m always on the lookout for another reason to use my slow cooker, and this chili looks divine! This will definitely be on the menu very soon. Thanks for sharing!

    xx Allison
    alwayseatdessert.com

  4. Hi, I live in the UK and can’t get a hold of the diced green chiles, is there something else that I could use as a substitute?

    thanks

    • Hi Suzie! My aunt and uncle live in London and have the same dilemma. Unfortunately, my aunt reported that she hasn’t found a good substitute yet (she flies green chiles home with her from the states with her in her suitcase!). I wish I had a better suggestion, but I am afraid that this one has me stumped, since I’m not familiar with the options in the UK myself. Perhaps try an internet search for good swaps?

    • I’m in Oz and I couldn’t either. I bought a jar of sliced jalapeños, measured out quarter of a cup, diced them up and put them into the slow cooker. Worked a treat and tasted amazing!! Good luck :-)

  5. I’ve yet to try a white chili this year, but this might be the one to make me dive in! Looks SO stinking tasty. I mean, who could say no to so much cheesy goodness!?

  6. my favorite garnishes! The photos of sour cream, jalapenos, avocado and even the lime drew me into this recipe. What a nice alternative to canrne-tomato based chili recipes, thank you!

  7. Hi Erin! I cant wait to try this recipe but I’m wondering if the blending and or processing is mandatory for the recipe? Laziness is the only reason behind this question lol
    Thank you :)

    • Hi Megan! The blending isn’t mandatory, but it does help thicken up the chili. If you don’t mind a thin chili, you can certainly skip that step!

  8. I’m going to add yellow hominy…I’ll let you know how it turned out…

  9. Mine ended up really soupy, even after the last step… any ideas what I did wrong?

    • Hi Ashley! I’m not sure what happened (did you rinse and drain your beans before adding them?). It could be that you did everything perfectly but just prefer a thicker chili. If you’d like to try again, I’d suggest adding less chicken stock. You can always thin it out at the end if it seems to thick (but as you’ve seen, the reverse is basically impossible!).

  10. This sounds lovely!!! I’m making it right now…suggestion on what kind of shredded cheese would be super appreciated!!! Thank you Erin!

    • Hi Hilary! I think cheddar, colby-jack, monterey jack, or even a Mexican blend would all be delicious options! I hope you enjoy the recipe!

  11. Hey Erin, I just signed up for your newsletter. I usually make regular chili on Christmas Eve, but want to make your chili this year.  The problem is that whenever I make chicken breasts in the slow cooker they end up dry. Do you think boneless, skinless thighs would be good in this recipe?

    • Hi Pollie, I think chicken thighs would work fine if you prefer those! I also put a note at the end of the recipe that encourages checking the chili for doneness on the earlier side since chicken breasts are prone to drying out if they’re overcooked. I hope you love the chili! (And thank you for signing up for the newsletter!)

  12. My name is Pollie.  Not Polliw. Aarrrgh!

  13. This was delicious! We are on a ski trip in Colorado so put all the ingredients in the crockpot and went out to ski for the afternoon – came back to our cabin smelling soooo good and a big pot of tasty chili! Using the immersion blender to blend up some of the beans and stock is genius. We used all the toppings you suggested and it was phenomenal – perfect for those liking a little or a lot of spice since the jalapeños added any desired kick. Thank you Erin!

    Rating: 5
    • I am so happy to hear how much you all enjoyed this Melissa! Thanks so much for trying the recipe and taking time to leave this kind review. I really appreciate it!

  14. What is the serving size of this recipe? I know it serves 6 but is it like one cup servings? Thanks 

    • Hi Sara! I apologize, but I didn’t specifically measure this recipe. If determining the exact measurement is important, I recommend dividing it up between a few storage containers and estimating from there. For example, you could divide the whole batch between three containers, then use half of each container as 1 serving. I know that isn’t ideal, but I hope that helps! I hope you enjoy the chili!

  15. This was delicious! I even messed up and put the whole lime (juice) into the crockpot at the end! I added a little greek yogurt to thicken as well, plus some extra cayenne. Yummy! I loved the tip about blending part of it at the end- I’ve read that on other recipes before but have never done it. It really helped to thicken and bring the flavors out! Will be making often!

    Rating: 5
    • Thanks so much, Melissa! I’m glad you enjoyed the recipe, and I really appreciate that you took the time to leave this nice review!

  16. I think the pictures of this chili look really delicious.  However, I made it – followed your recipe and instructions to the letter – and I’m sorry to say, I think it turned out way too watery!  Very disappointed!  I didn’t add any water at all, just rinsed off the white beans and let them drain very well of that water.   It was so runny,  I seriously considered throwing it all away!  I probably  won’t make anything else for your site.  Sorry.

    Any suggestions?  

    • Barb, I’m sorry to hear you didn’t love this chili! As you can see from other reviews, many readers have enjoyed it very much—this is actually the first report I’ve heard of the chili being too thin. Did you blend the beans as directed? That is what give the chili most of is thickness. Regardless, I know it’s disappointing to try a new recipe and not have it come out, so I wish you would have loved it.

      If you want to see recipes with the highest ratings/reviews from my site as you consider trying others (and I can see why you’d be skeptical since you didn’t like this first one), you can find the a list of the most popular recipes of 2016 here: http://www.wellplated.com/favorite-recipes-of-2016/. This might be a good place to start, and you can read the reviews before you try them too.

  17. This looks delicious! I am definitely trying this next week!

  18. Hi! The cook time says 4-6 hours on low but in the directions it says 6-8. Which is more accurate?
    Thank you!

    • Hi Emily! So sorry about that. The correct cook time is 4-6 hours on low (thought it can vary depending on your slow cooker). I’ll get that updated in the recipe. I hope you enjoy the recipe!

  19. Gwendolen Cameron Reply

    I too followed this recipe and it came out way too runny! I will be thickening it up on the stovetop and add a slurry to it. 

    Rating: 1
    • I’m sorry to hear that Gwendolen! Did you blend the chili with an immersion blender as directed? That is what does most of the thickening.

      • Followed every measurement, cook time, and instruction, including using the immersion blender 😕

        • I’m sorry that it came out more liquidy for you, Gwendolen! Although other readers have made the chili and loved it as is, I have gotten one or two reports of it being liquidy. Because of this, I am going to update the directions not to add all of the chicken stock at once. I hope that helps next time!

  20. Taste was yummy but it came out more like a soup than a chili- very watery/ runny. I followed the instructions to a T including all measurements and blending most of the chili with an immersion blender at the end. Will be making again but probably will cut the chicken broth in half next time to make it thicker! 

    Rating: 3
    • Hi Cait, I’m sorry that it came out more liquidy for you! It should be nice and thick just like the photos. The only thing I can think of is that maybe the beans were not completely drained. Although other readers have made the chili and loved it as is, I have gotten one or two reports of it being liquidy. Because of this, I am going to amend the directions not to add all of the chicken stock at once. I hope it goes better next time!

  21. Hi~  Just made this today for an entertaining girlfriends birthday luncheon, and we all gave it a thumbs UP!  One gal copied your website to make for her husband the soup.  My lil’ tweaks: since I didn’t give myself much prep time, I did use the crockpot on high, took chicken out at 2 3/4 hour mark, blended 1/3 of ‘runny’ soup mix in my Nutribullet (which worked fine) as I added ~1 T. of cornstarch to thicken.  Then since I always like to add items…..3/4 can of whole kernel corn and fresh spinach at the end of cooking.  With the thickened portion and rest of beans, corn and spinach, it was just the right thickness for chili.   Along with all your toppings as added choices to sprinkle on individual bowls.  Yum!

    Rating: 4.5
    • Hi Luciene! I’m so happy to hear everyone at your luncheon gave the chili a thumbs up! Thanks for sharing your tweaks and additions…they all sound delicious. I really appreciate your taking the time to leave this wonderful review!

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