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
I made this last night and it was delicious. I loved it. I also love that now I’ve been taught this basic ration: chicken + can of beans + can of broth = basic chicken chili. Now I can play with additions and feel confident that whatever it is will taste great. Thank you so much for these easy, delicious recipes. :)
I’m making this for a crowd! Would you really say this only feeds 3-4?
It would – but you could double it if need be!
Love this recipe! Super easy and delicious. We topped ours with tortilla chips, avocado and a little shredded cheddar.
I love when a recipe i found on the internet really works. This chilli is absolutely delicious.
Awesome – glad to hear it, Craig! :)
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!!
Heck yeah, Kari! So glad you enjoyed!
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.
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!!
So glad to hear it, Heather! Thanks for the feedback!
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!
Corn starch can lose its thickening power if heated for too long so I’d stick with AP if you can!
Hi! I accidentally put the flour and milk in the crockpot. Is that a problem?
Thank you,
Jenny
Should be ok, Jenny! Let me know how it turned out!
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!
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?
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.
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.
That is so amazing to hear, Amanda!! Thank you so much for the great feedback!
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.
Hi Mel! Yep, it bubbles/boils the food, which all my crock pots have done in the past!