CrockPot White Chicken Chili is an easy, healthy, and hearty slow cooker chicken chili recipe that's full of familiar yet craveable flavors.
You asked for more healthy crock pot recipes and I’m so happy to deliver with CrockPot White Chicken Chili! Not only is this easy white chicken chili low in fat yet high in protein and fiber, but it’s gluten free and dairy free too.
Best of all, this recipe falls into the “add nearly everything into the slow cooker then push on” category — aka the very best kind!
It’s 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. Each bowl is slightly thick and velvety, and full of familiar yet craveable flavors.
Good anytime of year – just don’t forget the cornbread!
Watch How to Make It
What’s Inside
Lean, boneless skinless chicken breasts join fridge and pantry staples including canned white beans, green chiles, broth, and dried and fresh herbs and seasonings to create a healthy bowl of white chili that’s made for you right in the crock pot.
I think there’s a common misconception that chicken breasts take forever to slow cook, but all you need is four hours on low. It should shred with just the tap of a fork.
How Do You Thicken White Chicken Chili?
I love this crockpot chicken chili because the broth is slightly thick and luxurious. To thicken it, all you have to do is combine a splash of milk with gluten free flour (or regular flour if you don’t need to eat GF) then drizzle the mixture into the crock pot during the last 30 minutes of cooking.
Nearly no work yet you get that fabulous, velvety texture which thickens a bit further after adding crushed tortilla chips and/or shredded cheese to each bowl.
Pin this now to find it later
Pin ItMake or Prep Ahead — 3 Ways
Not only is CrockPot White Chicken Chili a relatively quick cooking slow cooker recipe, but it’s easy to make or prep ahead of time. Here are my favorite ways to make or prep the recipe ahead of time so dinner is a breeze:
- 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 crock pot and cook according to the directions. I stocked the freezer with a bunch of these before going on maternity leave with Cameron.
- Prep the night before. Add all the ingredients into the removable crock portion of your Crock Pot 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 recipe instructions..
- Cook ahead of time. Slow cook the recipe then cool completely and transfer to a large storage container. Scoop into bowls later in the week then reheat in the microwave. Voila – nearly instant supper!
How Spicy is It?
As written, this dish isn’t too spicy for my young children, though you could definitely up the ante by adding more fresh jalapenos into the mix, topping your bowl with fresh or pickled jalapeno slices, adding a dash or 17 of green Tabasco sauce, or topping each bowl with shredded Pepper Jack cheese.
How to Make CrockPot White Chicken Chili
Start by adding chicken breasts, canned great northern beans, canned diced green chiles, fresh jalapenos that have been seeded and minced, garlic, shallot or onion, plus seasonings including salt, pepper, cumin, and dried oregano into a 6-quart Crock Pot.
Next add fresh lime juice plus chicken broth then stir, cover, and cook on low for 4 hours.
After four hours, shred the chicken and place into the refrigerator.
Whisk together milk (any kind) and flour (gluten free, if you need it!) in a small dish then pour into the chili and stir to combine. Cover and cook on high for 30 minutes. This will give the chili just a touch of velvety thickness.
Stir the chicken back into the soup then scoop the CrockPot White Chicken Chili into bowls and serve with your favorite chili toppers. I hope you love this easy crockpot chicken chili recipe – enjoy!
What to Serve with CrockPot White Chicken Chili
- Cornbread
- Gluten Free Flatbread
- Gluten Free Focaccia
- Gluten Free Biscuits
- Sliced fresh or pickled jalapenos
- Crushed tortilla chips
- Shredded Monterey Jack or Pepper Jack Cheese
- Fresh lime wedges
- Chopped fresh cilantro
- Sour cream
More Crock Pot Recipes You’ll Love
- Slow Cooker Pulled Pork
- Crock Pot Salsa Chicken
- Crock Pot Chicken and Wild Rice Soup
- Crock Pot Mojo Pork
- Crock Pot Cheeseburger French Fries
- Crock Pot Buffalo Chicken Dip
- Crock Pot Italian Beef Sandwiches
- Crock Pot Sausage and Peppers
Equipment
Ingredients
- 1 lb chicken breasts
- 15 oz can great northern beans, drained and rinsed
- 4 oz can diced green chiles
- 1 – 2 jalapenos, seeded then minced, use 1 made for a mild chili
- 1 onion or shallot, chopped
- 2 cloves garlic, minced
- 1-1/2 teaspoons cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- big pinch dried oregano
- 2 cups chicken broth
- 1/2 small lime
- 1/4 cup milk, any kind
- 1 Tablespoon flour
- Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream
Directions
- Add first 12 ingredients — chicken breasts through lime juice — into a 6-quart crock pot then stir to combine. Cover then cook on LOW for 4 hours or until chicken shreds easily.
- Remove chicken from crock pot then shred and place in the refrigerator. Whisk flour and milk together in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.
Notes
- To 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 pour into the crockpot and cook according to recipe directions.
- To 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 30 minutes then pop it into the base and cook according to directions.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
Watching MaM now! Wow! I am mesmerized! Wierdest drama I have ever seen!!!
I’ve never had chicken in chili before! i LOVE a good crockpot recipe though :) Thanks for sharing!
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!
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: https://iowagirleats.com/2010/10/25/embrace-your-imperfections/
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
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.
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… ;)
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!
Yum! I love warm comforting meals in the cold winter. My husband would love this!
Easy, healthy, crockpot recipes are the best. Just YES. On my to-make list!
YUMMM!!! Totally putting this on my to-make list :)
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…
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! https://iowagirleats.com/2014/09/24/signature-spicy-smoky-sweet-chili-crock-pot-friendly/