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
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! ;)
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!
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!
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 :)
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!
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!
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!
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!
I made this today and let it cook for 10 hours on low. It was amazing!
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?
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!
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 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!!