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.
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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
We made this and ate it 2X, wonderful.
It’s more of a soup.
We used round tortilla chips.
A chef can easily add cheese or rice to this.
I’m so glad you loved it, PJ! Thank you so much for your feedback and recipe rating!
LOVE, LOVE, LOVE THIS RECIPE! I’ve made this recipe several times, especially recently with the freezing temps we’ve been experiencing. It’s simple to change up the amount of heat to accommodate a variety of spice tolerances per your easy suggestions. This meal has been devoured at our house with plenty of leftovers for lunches, and freezes beautifully. I’ve also delivered it to friends who are new parents, have unexpected out of town visitors, or are going through a difficult time. It has gotten rave reviews every time. Thanks for a simple, nourishing, and yummy recipe!
I’m SO glad this meal is a go-to of yours, and I love how you’ve shared it with so many people in your life! Thank you, thank you, thank you!
Love this recipe! It’s part of my monthly rotation. It’s always a crowd pleaser and turns out perfectly each time I make it!
I love to hear that, Melissa!! So glad this is a recipe you can count on!
I love this recipe! I have noticed in several of your recipes you indicate how many servings per recipe, but you do not indicate serving size. is this something that you could start adding to the nutritional info that you provide for those of us that are keeping track of our intake?
Can you cook this with frozen chicken?
Hi Emily! It is not recommended you cook frozen meat in the crock pot for food safety reasons.
I loved this soup and that it was mostly broth based. Making again but have to double it since it was such a hit.
Ahh, I love to hear this, Laura! It’s one of my very favorite chilis for this reason too. :) Thank you so much for your feedback and recipe rating!
I made this and served it up with some homemade tortilla chips. Since my recipe was only for me & my bf I added more jalapeños and used hot green chiles. SO GOOD!
YUM!! Love upping the spice in this recipe too, Teresa! So glad it was a hit — thank you so much for your feedback and recipe rating!
I love this chili recipe. We have it very often with cilantro, Greek yogurt and Mexican cheese. Our favorite pairing is fresh corn bread.
You’ve just described the perfect meal — so glad this recipe is repeater, Rich! Thank you so much for your feedback and recipe rating!
Great recipe! My wife and I made this last night and it was great. We added a few more jalapenos to the recipe to spice it up. Thanks for posting!
Sounds so delicious, Michael — I’m thrilled you both enjoyed it! Thank you so much for your feedback and recipe rating!
This chicken chili is delicious! The only thing I did a little differently, was adding more beans, and I fine-diced a serrano because I live amongst a couple of fire breathing dragons. We love your recipes!
That sounds absolutely delicious, Debi! So glad you were able to make this recipe your own!
Thank you for a fabulous recipe! Everyone loved it and I think I will put extra beans and extra jalapeños in next time. I chickened out and put minimum jalapeños for the first time! Served it with a delicious seed bread from wild grain company.
I’m thrilled it was a hit and you can repeat with tweaks to make it even better, Laurel!
This soup is delicious, I’ve made it twice and it’s certainly going to be a recipe we make regularly. I did add an extra can of northern beans (mashed some of them) and about a cup of corn. We are musicians “Soupeater” Sue & Peter and your soup was one of our weekly features! Thanks for this great, tasty recipe.
Oh how fun!! So glad this recipe passed the test – thank you so much for your feedback!
Have made this several times and love it! I use rotisserie chicken to save time and 2 cans of beans (I mash half a can with a fork and add to help thicken the broth more). Absolutely delish!!
YUM! That sounds fantastic, Kate! So glad this is a staple for you. :) Thank you so much for your feedback and recipe rating!
Hello Kristin!
This is excellent! I’ve made it before, but did no comment. This time I cooked it on HIGH for 3 hours in error, but everything turned out great. I used two cans of drained, rinsed Cannellini beans. And, GF flour for thickening. Thank you so much for sharing your knowledge!
Blessings,
Elise
So glad to hear it turned out, Elise!! I really appreciate your feedback and recipe rating — thank you for cooking my recipes!