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!
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.
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:
- 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!
- 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!
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 >
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.
Pull the chicken out then shred and stir back into the chili.
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!
Similar Recipes:
- Crock Pot Chicken and Wild Rice Soup >
- Signature Chili >
- Sweet Potato, Poblano and Chorizo Chili >
- Fiesta Pork, Bean, and Green Chili Chili >
Homemade Gluten-Free Seasoned SaltCrockPot 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
- 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
- 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:- 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!
- 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
Confession time: I’ve never made a chili with chicken before. And it looks so healthy! Swooning over the cilantro on top, it adds just the right type of green and makes it so appetizing, no to mention the lime slices. Nice =) I’m in! Thanks. We have a chili cook off at our summer cottage and I’ve never entered because I don’t want to be a big loser and for no one to choose mine, so this summer, I’ll go with this!
Yes, try it!! And if you’re still undecided, my Signature Chili has won a lot of readers 1st or 2nd place in chili cook-off competitions! http://iowagirleats.com/2014/09/24/signature-spicy-smoky-sweet-chili-crock-pot-friendly/
I bet texans accidentally rub their eyes with chili, they just don’t mention it! ;) Confession for me too, I don’t love traditional chili but this I could totally try! It’s cold in AZ, I know not like the midwest, but more so than my wardrobe can support… I need some warmth…
YUMMM!!! Totally putting this on my to-make list :)
Easy, healthy, crockpot recipes are the best. Just YES. On my to-make list!
Yum! I love warm comforting meals in the cold winter. My husband would love this!
What do you think about swapping the chicken breasts for boneless, skinless chicken thighs? I find them more flavorful than breasts and the fact that they’re cheaper is a big bonus.
That would be perfectly fine! I’ve never slow cooked chicken thighs but I’m thinking it might take an additional hour or so on low. Let us know how it turns out – I love chicken thighs too!
http://www.traderjoes.com/digin/post/a-complete-salad-kale-hemp-seeds-with-dates-parmesan-cheese-almonds-lemon-vinaigrette
This is so cool, it’s almost like they saw your warm kale salad and made this! Never know who you may inspire!
This chili looks great!
Ha, you’re right!! Now I’m craving that salad… ;)
Yummy, and perfect for this winter cold blast! Tip: Cut the chicken breasts into thirds or quarters across (not lengthwise). This yields shorter, easier-to-eat strands of chicken when you break it up before finishing. Also, you can easily cut up frozen chicken breasts this way and they take less time to cook in any crock pot meal.
I looked and looked for nutritional info; where is it listed? Actually all I care about is the net carbs. I really want to make it but I would hate to blow our carb counts for the day :(
Hi Korenna! I don’t calculate nutritional information for my recipes, but you could use a site like this one to do it! http://livestrong.com/recipes/create
Any idea how to make this if you don’t own a crock pot? Thanks very much!
I do! I actually slightly adapted this recipe from my old recipe for Chili Verde, swapping gluten-free brown rice for the corn flour called for in the Chili Verde recipe (and making it crock pot friendly, of course.) If you don’t have a crock pot, you can follow this recipe: http://iowagirleats.com/2010/10/25/embrace-your-imperfections/
I’m so happy you noted that Lincoln was able to tolerate the one jalapeno – not for my own toddler, but because my ability to handle heat is probably one his level hahaha this looks amazing!
I’ve never had chicken in chili before! i LOVE a good crockpot recipe though :) Thanks for sharing!
Watching MaM now! Wow! I am mesmerized! Wierdest drama I have ever seen!!!
This looks awesome, can’t wait to try!! I also have a 6 qt slow cooker … Think I could double the recipe? Hoping to serve four hungry adults and have leftovers!
I think so! Might just take an extra hour or two to cook.
a) this looks amazing! and b) thanks for the Jethros recommendation! I’ve been avoiding it since going GF. Wasn’t sure they had anything. Thank you!!
You bet! Though I will say smelling Ben’s usual order of boneless dry rubbed wings with a sweet glaze is TORTURE!!! ;)
Can you put the ingredients in the crock pot the night before and refrigerate it? How much extra cooking time should I allow since the crock pot and ingredients will be cold?
Yep, that’s exactly what I did for this recipe! You don’t need to add any extra time to make up for a cold crock.
Been trying out white chili recipes for awhile and can’t wait to try this one. It sounds delicious and who doesn’t like easy and healthy?
Mmm I love white bean chicken chili, can’t wait to try this one out!
This was delicious! I doubled the recipe and added maybe 45 minutes to 1 hour to the time.
Thanks for letting us know, Maggie!
Kristin,
I just made a whole chicken in the crock pot yesterday and have leftovers. If I was to make this on the stove what would you recommend?
Here is the stovetop version! http://iowagirleats.com/2010/10/25/embrace-your-imperfections/ I’d add the shredded or chopped chicken in at the very end before serving – the heat of the soup should warm it up. :)
This is awesome, and super easy! I made this earlier today and am 2 hours in… cannot wait to try it later! Did you stir at at all during the 4 hours it was on low?
Nope, just left it alone to do it’s thing!
what’s the best dressing to get with the Beverly Hills Club Salad?
I just usually get Ranch (love their Ranch!)
[…] Cozy: Crock Pot White Chicken Chili. It’s cold. And next week doesn’t look warm […]
There is nothing better than coming home to ready made soup.
[…] | I’ve got another crock pot recipe to try today, White Chicken Chili from Iowa Girl Eats. Her recipe for Crock Pot Chicken and Wild Rice Soup is pretty amazing, so […]
Yum this sounds so easy and sooo good! I have a stovetop chicken chili recipe that’s similar, but it would be so nice to just throw everything in the slow cooker and let it do the work for you.
Made this Sunday to be ready after church. (However, it was too blasted cold to get out of the drive.) My husband is not normally a fan of chili that isn’t standard red beans, tomatoes, and chili powder. This recipe is getting added to the rotation of slow cooker recipes. Just enough heat. And I had forgotten to do the lime juice in the soup, so a squeeze just before serving was perfect.
I almost did boneless chicken thighs, but had some chicken breast in my kitchen freezer so I choose not to go downstairs for the thighs. I think it would be perfectly fine with thighs.
Wohoo – so glad it won your red chili-loving husband over!
So I made this tonight for lunch this week. Then I ate a bowl of it at like 9pm, and it is legit. This is a wonderful recipe. IGE lady (that’s what I refer to her as to my wife) knocks it out of the park on this one. I am also pretty sure I am the only guy that reads this blog…very tasty, well done!
Thank you so much, Matt – so glad you loved it!
This is a truly awesome recipe! All my kids loved it, including my 6 year old daughter who eats only Mac n cheese :-) thanks for a killer crock pot recipe – will definitely be making it again very soon!
Wohoo – love a picky kid win!!
Could this also be cooked on high setting?
Hi Rachel! It’s been my experience that cooking chicken breasts on high makes them really tough, so I’d stick with four hours on low!
This is in the crock pot as we speak! I’m a full time working mom with a 2 year old little guy at home. I love following your blog and trying out your recipes. Most of the them are quick, easy and so delicious which is a must in my house right now! Can’t wait to try the chili tonight!
[…] of not being able to cook, I did manage to whip up this little recipe for dinner earlier this week and it was the perfect cold winter’s night […]
Can’t wait to try this! I’m curious, why can’t the chicken go back in immediately when you add the milk/flour? Why keep it out?
I made this today and let it cook for 10 hours on low. It was amazing!
Making it right now, I added some corn and am excited to see how it tastes. :)
How was it with corn? I was thinking about doing the same!
[…] New recipe (11/52): Crockpot white bean chicken chili […]
For April, we are having a bit of a cold spell here in Virginia. Traditional chili does not seem right for spring, but need something warm and yummy. I’m so excited to make this. Even thinking I will add a little red bell pepper for just a little more pop of color. Thank you!
[…] Link to Original Article […]
[…] fat and gluten free, this White Chicken Chili is a no-brainer when you’re trying to eat healthy, and it’s super delicious to […]
[…] Chicken chili Tuesday: Ropa vieja Wednesday: Chicken chili Thursday: Ropa vieja Friday: Chicken […]
[…] Crock Pot White Chicken Chili […]
I have a smaller crockpot (I believe 4 qt)- would you modify the recipe at all for that? Also, could you use regular flour instead of gluten-free flour? Thanks!
I think this recipe will still fit in a 4 quart crock pot, and you can definitely use AP flour instead of GF!
hi! wondering if you think i could some almond flour for the flour here? I am doing a clean eating challenge and regular flour is off limits. thanks!
I’m thinking even finely ground almond flour might make this chili a bit grainy (or maybe I’m just ultra sensitive to the texture of almond flour – I don’t LOVE it.) I used brown rice flour but if you’re trying to avoid grains, I’d just leave the flour + milk mixture out. The chili will be more soup-like in texture, but still really delicious!
[…] White Chicken Chili | Iowa Girl Eats […]
I made this for dinner tonight and my huz and I both thought it was AMAZING! What a fantastic, easy recipe. The huz commented on how well seasoned the dish was, and I too found it to be very flavorful. I’m sure we will make this again and again this fall and winter!
Wohoo!! I’m so glad to hear it, Megan! Thank you so much for leaving feedback1 :)
Oh, this looks superb! Do you think I could freeze it as well?
Definitely! :)
Would you suggest cooking this first then freezing or just prep it in a bag uncooked then freeze? I saw you had this on your freezer meals list. Thanks!
Do you know how you would adapt the recipe to use the instant pot instead of a slow cooker? looking to make it a little faster :)
I’m sorry, I don’t! I know instant pots are really popular right now but I don’t own one/have ever used one!
Have been waiting for cool weather & couldn’t wait any longer. Made this tonight & it was AMAZING!!! Topped it with fresh cilantro & little cheddar cheese. Scooped some up with blue tortilla chips. Can’t wait for the leftovers! Thanks for the recipe!
Aww, I’m so glad to hear it, Betsy!! Leftovers get even better so you’re in for a treat! ;)
My crock pots end up boiling what is inside – you showed us the crock pot you use, does it boil the food? Any by boiling I mean the liquid in it is bubbling no matter if I have it on high or low. Thanks so much! By the way this white chili looks wonderful, will be making it soon.
Hi Mel! Yep, it bubbles/boils the food, which all my crock pots have done in the past!
This is one of my go to recipes. I’ve made it at least 6 times in the past 7 months and since I usually just throw food together that’s saying something for me.
It’s light, very flavorful, easy to customize (I add extra lime and a dash of good poultry seasoning & a touch of paprika), it pleases all the picky eaters in the house, and there’s never enough.
Best of all it’s super easy to throw together in the morning before I head off to work (I just keep it on low) and fast to finish up with the milk and flour when I get home.
That is so amazing to hear, Amanda!! Thank you so much for the great feedback!