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
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!
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!
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.
There is nothing better than coming home to ready made soup.
what’s the best dressing to get with the Beverly Hills Club Salad?
I just usually get Ranch (love their Ranch!)
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!
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! https://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 was delicious! I doubled the recipe and added maybe 45 minutes to 1 hour to the time.
Thanks for letting us know, Maggie!
Mmm I love white bean chicken chili, can’t wait to try this one out!
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?
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.
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!!! ;)
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.