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 and green chiles, flavorful broth, and both dried and fresh herbs and spices 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.
Make 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 little kids, all currently 8 and under, 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
- 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:
- Crock Pot Salsa Chicken
- Crock Pot Chicken and Wild Rice Soup
- Crock Pot Breakfast Casserole
- Crock Pot Mojo Pork
- Crock Pot Cheeseburger French Fries
- Crock Pot Buffalo Chicken Dip
- Crock Pot Italian Beef Sandwiches
- Crock Pot Sausage and Peppers
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CrockPot White Chicken Chili
Description
CrockPot White Chicken Chili is an easy, healthy, and hearty slow cooker chicken chili recipe that's full of familiar yet craveable flavors.
Ingredients
- 1lb chicken breasts (~2 large chicken breasts)
- 15oz can great northern beans, drained and rinsed
- 4oz can chopped green chiles
- 1 - 2 fresh jalapenos, seeded then minced (use 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 chicken broth
- juice of 1/2 small lime
- 1/4 cup milk, any kind
- 1 Tablespoon flour (gluten free all-purpose if you need it!)
- 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 and cook on LOW for 4 hours or until chicken shreds easily.
- Remove chicken 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
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
Photos by Ashley McLaughlin
Craig 11.26.2016
I love when a recipe i found on the internet really works. This chilli is absolutely delicious.
Kristin 11.29.2016
Awesome – glad to hear it, Craig! :)
Kari 11.14.2016
I just made this yesterday and it was delicious! SUPER easy to throw together, tasty, and healthy, that’s a winning recipe in my book!!
Kristin 11.16.2016
Heck yeah, Kari! So glad you enjoyed!
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Laurie 11.09.2016
Hello! I just made this chili and while it is delicious, it is MUCH too salty! I suggest removing the 1 1/2 tsp salt or reducing it, the broth already has salt in it.
Heather 11.06.2016
This was amazing! I was pleasantly surprised at how great it turned out, even my extremely picky 11 year old loved it! When I made it I intended on eating it all week for lunch but there’s none left. Thanks for the recipe!!
Kristin 11.11.2016
So glad to hear it, Heather! Thanks for the feedback!
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Christina 10.27.2016
Hello! I’m currently contemplating on making this today with pre slow-cooked chicken (that’s okay right?). My real question is, can I use corn flour instead or should I just stick to regular AP flour? Thanks and your site is wonderful!
Kristin 10.28.2016
Corn starch can lose its thickening power if heated for too long so I’d stick with AP if you can!
Jenny Buchholz 10.26.2016
Hi! I accidentally put the flour and milk in the crockpot. Is that a problem?
Thank you,
Jenny
Kristin 10.27.2016
Should be ok, Jenny! Let me know how it turned out!
Heather H 10.22.2016
This recipe caught my attention being so healthy! Perfect for our first fall day in Florida today (high of 72 and low of 58) haha! I’ve only just put the ingredients in the crockpot and it already smells amazing!!! I can’t wait to try. Thank you for sharing :) I will update on how it turns out!
Jae 10.20.2016
So i figured i would give it a try since my job wanted everyone to bring in chili for a morale event. I followed the recipe exactly (minus the can of chilis i couldn’t find) and while the taste was great the beans did not cook all the way. Any suggestions on adding water or actually soaking the beans before hand to not get this result?
Kristin 10.26.2016
Hi Jae, I’m so sorry to hear that! The recipe calls for canned cooked beans vs dried beans which is why they wouldn’t be cooked all the way through. Dried beans usually take 7-8 hours on low.
Amanda 10.08.2016
This is one of my go to recipes. I’ve made it at least 6 times in the past 7 months and since I usually just throw food together that’s saying something for me.
It’s light, very flavorful, easy to customize (I add extra lime and a dash of good poultry seasoning & a touch of paprika), it pleases all the picky eaters in the house, and there’s never enough.
Best of all it’s super easy to throw together in the morning before I head off to work (I just keep it on low) and fast to finish up with the milk and flour when I get home.
Kristin 10.10.2016
That is so amazing to hear, Amanda!! Thank you so much for the great feedback!
Mel 10.03.2016
My crock pots end up boiling what is inside – you showed us the crock pot you use, does it boil the food? Any by boiling I mean the liquid in it is bubbling no matter if I have it on high or low. Thanks so much! By the way this white chili looks wonderful, will be making it soon.
Kristin 10.03.2016
Hi Mel! Yep, it bubbles/boils the food, which all my crock pots have done in the past!
Betsy Lasek 10.02.2016
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!
Kristin 10.02.2016
Aww, I’m so glad to hear it, Betsy!! Leftovers get even better so you’re in for a treat! ;)
Kim 09.26.2016
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 :)
Kristin 09.26.2016
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!
Á 09.21.2016
Oh, this looks superb! Do you think I could freeze it as well?
Kristin 09.23.2016
Definitely! :)
Meredith 07.30.2017
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!
Megan @ MegGoesNomNom 09.18.2016
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!
Kristin 09.19.2016
Wohoo!! I’m so glad to hear it, Megan! Thank you so much for leaving feedback1 :)
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libby 09.14.2016
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!
Kristin 09.14.2016
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!
Ellen 09.12.2016
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!
Kristin 09.14.2016
I think this recipe will still fit in a 4 quart crock pot, and you can definitely use AP flour instead of GF!
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