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
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[…] Pot Four Bean Chili from Vegetarian Mamma is great for busy nights. Craving chicken instead? This Crock Pot White Chicken Chili recipe from Iowa Girl Eats looks fantastic! I love squash in the fall and this Butternut Squash […]
Annie 10.06.2019
This recipe was super simple and absolutely delicious!! Thank you, from the bottom of my heart, for all of the delicious, yet hearty, gluten-free recipes you share with the world! I have never been let down by a recipe of yours yet! Just wanted to let you know that you are making a difference in the lives of people who have to eat gluten free :)
Cindy Young-Johnson 10.06.2019
I made this last week and the taste is so good. However, we felt like we were deprived of beans. One can of great northern beans was not enough for our taste. We will make this again and probably use three cans.
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Kathy B 04.18.2019
Made this recipe yesterday using my instant pot. Only change was leaving out jalapeño since my brother can’t handle it. It was really good and easy. Two of us devoured the whole pot.
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Linda Bruntz 01.06.2019
It was very good! Very easy to make!!
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Sandra Bonds 11.26.2018
Does anybody use sour cream in the chili to make it white?
Alicia 12.02.2018
I’ve made it with 4 oz cream cheese to thicken it up a bit instead of the flour/water mixture and it turned out great! I have it in the crockpot now with pheasant. I can’t wait to dig in tonight!
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Becca Hensel 09.21.2018
Do you think a can of fire roasted tomatoes could be added to this recipe?
Kelly 09.09.2018
Such a great, yummy, easy recipe! My son is allergic to dairy and LOVES this! It’s a hit for the entire family, especially if the kids get to squeeze some fresh lime over the top before indulging! Great recipe!!
Kelly 09.09.2018
Also wanted to add, my dairy allergic son is only 18 months old and it’s his favorite!!! And my husband has been asking me for years to find a “good” white chicken chili recipe, as many others we’ve tried did not fit the bill! So good!!
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[…] Get the complete recipe for Crock Pot White Chicken Chili from Iowa Girl Eats. […]
Lauren Robinson 08.21.2018
The Crock-pot White Chicken Chili is a great recipe! I love love love it! It has quickly become a family favorite. Thanks for sharing it!
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Deb Kuglin 04.09.2018
My daughter told me about your site and I have made a dozen or so recipes. OMG! everything has been delicious….SO delicious! Your White Chicken Chili is the best I ever had! We raced to the crockpot for seconds.
Leah Grisham 03.11.2018
I have a daughter with a dairy allergy and one with a corn allergy. With corn, we can’t do any milk alternatives since they all contain corn. Can we just skip the dairy and maybe use water?
Kristin 03.20.2018
You can skip the flour/milk step altogether – I do it all the time when I’m feeling lazy (which is often!) and the chili still turns out great. :)