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CrockPot White Chicken Chili is a healthy, hearty, easy and gluten free CrockPot recipe. Just add all the ingredients into the crockpot then turn it on!

Close up photo of a bowl of CrockPot White Chicken Chili

You asked for more healthy CrockPot recipes this year, and I’m so happy to deliver. If you like my CrockPot Chicken and Wild Rice Soup, you are going to flip for my easy CrockPot White Chicken Chili. Not only is it low in fat yet high in protein and fiber, but it’s gluten free and dairy free too. Best of all, this easy recipe falls into the “add everything into the CrockPot then push ‘on’” category, aka the very best kind!

It is not an exaggeration to say that my entire family loves this dish. Don’t tell my Signature Chili, but it might be my favorite chili recipe on IGE. Eep! As written, this dish isn’t too spicy for my kids, though you could definitely up the ante by adding more jalapenos into the mix, or topping a big bowl with fresh jalapeno slices or shredded Pepper Jack cheese. I prefer a hefty sprinkling of crushed tortilla chips and fresh cilantro, myself.

Overhead photo of a bowl of CrockPot White Chicken Chili

Tips for Prepping Ahead of Time:

CrockPot White Chicken Chili is a relatively quick cooking slow cooker recipe and its also super easy to prep ahead of time. If I’m not making then cooking it right away, here are two of my favorite ways to prep the recipe ahead of time:

  1. Make freezer packs. Add all the ingredients into a gallon freezer bag then remove as much air as possible and freeze flat. 24-48 hours before slow cooking, place the bag in the fridge to thaw then dump into the crockpot and cook according to the directions. I stocked the freezer with a bunch of these for maternity leave!
  2. Prep the night before. Add all the ingredients into the removable crock portion of your CrockPot then place in the refrigerator overnight. Let the pot sit at room temperature for 20-30 minutes then pop it into the base and cook according to directions. Easy!

Spoon scooping up CrockPot White Chicken Chili

How to Make This Recipe:

Add 1lb chicken breasts, 15oz can great northern beans, 4oz can chopped green chilies, 1-2 minced jalapenos (1 jalapeno is mild enough for my kids) 2 cloves minced garlic, 1 shallot or 1/2 onion, and seasonings including salt, pepper, cumin, and dried oregano to a 6-quart CrockPot. Here’s the CrockPot I have >

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Next add the juice of 1/2 lime plus 2 cups gluten-free chicken broth then stir, cover, and cook on low for 4 hours.

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Pull the chicken out then shred and stir back into the chili.

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That’s all she wrote! Scoop the CrockPot White Chicken Chili into bowls then serve with your favorite chili toppers like green Tabasco sauce, shredded cheese, crushed tortilla chips, pickled jalapenos, and sour cream. However you serve it, I hope you love this hearty, healthy dish! Enjoy!

Side view of a bowl of CrockPot White Chicken Chili

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CrockPot White Chicken Chili

Description

CrockPot White Chicken Chili is a healthy, hearty, easy and gluten free CrockPot recipe. Just add all the ingredients into the crockpot then turn it on!

Ingredients

serves 3-4

  • 1lb chicken breasts
  • 15oz can great northern beans, drained and rinsed
  • 4oz can chopped green chilies
  • 1 - 2 jalapenos, minced (using 1 made for a mild chili)
  • 1 shallot or 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • big pinch dried oregano
  • 2 cups gluten-free chicken broth
  • juice of 1/2 small lime
  • Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream

Directions

  1. Add all ingredients into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours. Remove chicken then shred and stir back into chili. Scoop into bowls then serve with toppings.

Notes

To prep ahead of time:
  1. Make freezer packs. Add all the ingredients for the CrockPot White Chicken Chili into a gallon freezer bag then remove as much air as possible and freeze flat. 24-48 hours before slow cooking, place the bag in the fridge to thaw then dump into the crockpot and cook according to the directions. I stocked the freezer with a bunch of these for maternity leave!
  2. Prep the night before. Add all the ingredients into the removable crock portion of your CrockPot then place in the refrigerator overnight. Let the CrockPot sit at room temperature for 20-30 minutes then pop it into the base and cook according to directions.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Video

Photo collage of CrockPot White Chicken Chili