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 >
- Crock Pot Mojo Pork >
- Fiesta Pork, Bean, and Green Chili Chili >
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CrockPot 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
This was an awesome recipe! We don’t normally like spicy so I left our the jalapeños and cut the chopped chili peppers in half. My husband thought it was still too spicy, but everyone else loved it.
I also figured out I can throw it all in my Instant Pot on high for 15 minutes, then use my Instant Pot like a slow cooker for the last 30 minutes when you add the milk. The chicken is even more moist than when using my slow cooker!
I actually made this and it is excellent. It’s super flavorful and healthy and low calorie. I double the recipe or it wouldn’t last long…lol.
So good!! Lots of flavor. I used two jalapeños and added one poblano pepper and it had the right amount of spice for us! We like spicy and will be making this again. Thank you!
Did you remove the flour and milk from the recipe?
I thought the crockpot white chili was really bad. It didn’t cook in 4 hours on low. When the chicken finally got cooked the resulting chili was very thin and really very flavorless. It needed carrots and more spices. Also, sauteing the mire poix before adding to the crockpot might have given it more flavor.
Yummy! Made this and used leftover cooked shredded chicken in place of the 1# chicken breast. I slowed cooked everything else and then added the chicken at the end. It turned out great!
The video says to add flour and milk but the website recipe doesn’t mention either. What are the written instructions for the last part?
Hi Rachel! Sorry about the confusion – I removed that step after making this recipe over and over and over and feeling like it didn’t significantly add to the recipe – just one less step, I thought! Sorry for the confusion!
My husband really doesn’t like chili wuth tomato sauce so we make this instead. Very tasty alternative!
So delicious
Hi,
I saw one of your chili sites and would love the recipe for it.It’s called MASON JAR Chili with Cornbread Topping.
I’m enjoying your site….it’s great……
Where is the measurements for the flour and milk? I don’t see them
I love this chicken chili and made it weekly for several months back in 2019 (it hit the spot for dinner after my nightly hot yoga class). I decided yo mage it again today and could have sworn it used to call for adding a little milk and flour at the end. I’m not saying it needs it, but I’m just wondering if I’m losing my mind.
I make white chicken chili w a very similar recipe and we like to add ‘leftover’rice as an another ‘topping’.
This looks like a new favorite comfort food! Great time of year to have this!
The link you’ve posted to show how to create this recipe on the stove top is taking me to a treadmill work out. Is there another way to view this? Thank you!
Hi. I love this recipes and have made it many times. I am making it today. I was thinking it used to have milk and flour or cornstarch to thicken it up after you take the chicken out. Could you please give me that part of the recipe? Thanks.
How much milk and flour?
This is excellent and SOOOOOO easy. My picky 7 year old took one bite and said “oh this is good!” (Almost unheard of). Truly scrumptious.
Did this recipe change? I feel like the steps with milk and flour are missing…
So when you say to put all the ingredients for the crockpot chicken chili into a freezer bag, are you including the spices and chicken broth? Thx
Do you have directions for making this in the instant pot? I don’t have a crock pot but would love to try it.
What’s the nutrition facts of this? My favorite chili by far!
So happy to hear that, Izzy! I recommend MyFitnessPal if you need to calculate nutrition info for a recipe! https://www.myfitnesspal.com/recipe/calculator