This Crockpot White Chicken Chili offers comfort and satisfaction, courtesy of its creamy texture and healthy ingredients. The slow cooker keeps it breezy and hands-free!
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Why You’ll Love This Easy Crockpot White Chicken Chili Recipe
- The Slow Cooker Makes It Easy. This a beautiful dump-and-go crockpot chili recipe (like this Crock Pot Chicken and Rice). Simply, add all the ingredients to the slow cooker and let it do the cooking for you. Then, you can return hours later to healthy, hearty chili and a kitchen that smells amazing!
- It’s a Nice Change-Up From Classic Chili. While I adore the Blue Ribbon Chili in my cookbook and this top-rated Healthy Turkey Chili, I appreciate a change of pace every so often. Crockpot white chicken chili is a great alternative to tomato-based chilis.
- It’s Perfect for any Occasion. Like my stovetop White Bean Chicken Chili, this crockpot version is just as suitable for a busy weeknight as it is for a game day party. With a plethora of delicious topping options, this chili will please anyone you serve it to.
- It’s Dietary-Friendly. This is a dairy-free white chicken chili. Unlike other recipes (think Pioneer Woman white chicken chili), this white chili is made of light ingredients and without cream cheese, heavy cream, milk, or sour cream (unless used as a topping).
5 Star Review
“Delicious… this chili was easy to make and full of flavor! Healthy too!”— Maddy —
How to Make Healthy Crockpot White Chicken Chili
- Chicken Breasts. Lean, juicy, and tender, family-friendly chicken is the traditional choice for white chili recipes.
- White Beans. Add additional protein and texture to this dish. Great Northern, cannellini, or white kidney beans all work well.
- Chicken Stock. To better control the seasoning, I always opt for reduced-sodium chicken stock for soup and chili recipes (like this Crockpot Chicken Enchilada Soup).
- Garlic + Onion. For zip, zing, and a little bite. When time allows, I like to saute the onion to mellow it out before adding it to the crock pot, but you can dump and go if that’s your speed.
- Green Chiles. Keep this white chicken chili family-friendly—providing the flavor of chili peppers without adding a ton of heat. It’s also the key ingredient in Chile Verde Pork.
- Cumin + Oregano. A classic spice duo for chili (as seen in this Whole30 Chili) that amps up the yum factor.
- Cayenne. For a little extra kick (add more to taste).
- Cilantro. For color and liveliness. If you’re one of those cilantro haters, feel free to omit it.
- Lime. For a blast of citrus and acidity to balance the rich texture of the chili and wake everything up.
- Add the Chicken to a Slow Cooker. Stir in the remaining ingredients (except for cilantro and lime).
- Cook the Chicken. Cook on LOW for 4 to 6 hours or HIGH for 2 to 4 hours.
- Shred the Chicken. Set it aside.
- Puree. Blend a portion of the chili to thicken it, leaving some of the beans whole. Return the chicken to the crockpot and stir in the cilantro.
- Serve. Add a squeeze of fresh lime juice and any other desired toppings. ENJOY!
Crockpot White Chicken Chili Toppings
- Sliced Avocado. A must-have in our house!
- Plain Greek Yogurt. Cool and creamy. Sour cream works well too.
- Shredded Cheese. A little cheesy goodness is delightful on this chili.
- Diced Jalapeno. For those who like their chili with a little more kick. (Spice lovers, you need to try my Green Chili Recipe.)
- Crushed Tortilla Chips. A nice way to add crunch.
- To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days
- To Reheat. Warm the chili in the microwave or on the stovetop until steaming.
- To Freeze. Place chili in an airtight, freezer-safe storage container and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
What to Serve With Crockpot White Chicken Chili
- Bread. Nothing beats dunking Jalapeno Cornbread, Skillet Cornbread, or Rosemary Olive Oil Bread into this chili.
- Veggies. Roasted Cauliflower, Sauteed Carrots, or Grilled Corn would be tasty paired with this dish.
- Guacamole. Homemade guacamole and chips are a delightful side for this chili.
- Crackers. Ranch Crackers are delicious with soups and chilis.
Recommended Tools to Make This Recipe
- Slow Cooker. This is needed if you want to prepare this recipe as a slow cooker white chicken chili.
- Stockpot. A stockpot is ideal for making a white chicken chili (stovetop).
- Immersion Blender. Not just for chili, but also for pureed soups like this Curried Carrot Soup. If you don’t have an immersion blender, you can place a few ladlefuls in a food processor or blender (or if need be, a potato masher).
Recipe Tips and Tricks
- Know Thy 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 crockpot.
- Make It Creamier. If you’d like a more decadent chili, you can make this a cream cheese crockpot white chicken chili. Before blending the beans, stir in 4 ounces of diced room-temperature cream cheese.
- Try it with Thighs. If you prefer chicken thighs, you can use them here. Note that chicken thighs may need slightly longer to cook, so keep an eye on them.
- Turn Up the Heat. Since the chili isn’t spicy, if you’d like it to have a bit of a kick, I recommend adding a bit of jalapeño to this recipe.
Crockpot White Chicken Chili
- 1 1/4 pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
- 4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) (32 ounces)
- 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 garlic minced
- 1 small yellow onion (or 1/2 large) 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 diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
- Place chicken in the bottom of a 6-quart or larger slow cooker.
- 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 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
- With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return 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.
- STOVETOP DIRECTIONS: In a large pot, sauté the onion over medium heat in a tablespoon of olive oil until softened. Add the rest of the ingredients as directed and bring everything to a simmer. Let cook 15-20 or until the chicken is fully cooked and tender. Remove the chicken, shred, then finish the recipe as directed.
- SLOW COOKER TIP: Know thy 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 crockpot. My chicken was ready on high after 2 1/2 hours.
- FOR THICKER CHILI: Start with half the amount of broth (2 cups) and add more at the end to thin the chili to the desired consistency.
- TO STORE: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat chili in the microwave or on the stovetop until steaming.
- TO FREEZE: White chicken chili may be kept frozen for up to 2 months. Let thaw overnight in the refrigerator before reheating.
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Frequently Asked Questions
I like to drain and rinse my canned beans when making chili to remove some of the extra sodium content. If sodium is not a concern, you may skip this step. If you do skip, you may want to reduce the amount of chicken stock used to prevent the chili from becoming too thin, however.
I have not personally made this recipe in the Instant Pot, however many readers have reported success doing so in the comments. Try adapting using my Instant Pot Chili recipe as a loose guide or experiment on your own. If you attempt this recipe using your Instant Pot, I’d love to hear your results. (Try my Instant Pot Paleo Chili next!)
The difference between white chili and regular chili is mainly the presence of tomatoes. White chili does not contain tomatoes, and regular chili does contain tomatoes. Also, white chili typically uses chicken instead of beef. (If you want a chili recipe without meat, try my Vegetarian Chili Recipe.)
For hearty chili that isn’t soupy, I recommend waiting to add most of the chicken stock until the end. Start with 2 cups and add more later to reach your desired thickness.