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.
Pin this now to find it later
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
Making this coming up week
I hope you love it, Kimberly!
This was fantastic. We were looking for something easy and different having a new baby in the house. Husband went back for seconds. We will be making this again.
Love to hear that, Jg, and congrats on baby! :) Thank you so much for your feedback and recipe rating!
This is my favorite white chicken chili recipe. I don’t always use a crockpot. Sometimes I cook it on the stovetop, but it has won a chili cook-off for me at the school where I taught, and it ALWAYS gets rave reviews from my family – kids included! This is a winner for sure!!
Oh my gosh, that makes my day!! So glad you and others love this dish – and that it’s flexible for you!
Just curious…I’ve noticed that a lot of other food bloggers are adding nutritional info to their recipes. While I realize that generally, they are very subjective but, I am diabetic and I really NEED to know what I’m putting in my mouth. I really like your recipes but I’m just guessing most of the time.
Thanks!
Laura
Hi Laura! You bet – I currently don’t include nutritional information with my recipes because online calculators provide only an estimate and I’d hate to steer someone who’s eating with a medical condition in mind (like diabetes,) wrong. If I had a registered dietitian calculate nutritional information I’d feel much more comfortable posting it, but unfortunately I don’t have that resource right now!
I made two crocksful. My husband wanted share with coworkers!! This was beyond yummy. I added an extra breast for more chicken. I will make again and again
Have you done this almond milk? Coconut milk?
Yep! I usually use unsweetened almond milk since we have a dairy allergy in the family. I think the flavor of coconut milk would throw off the taste of the chili, but unsweetened almond is fine!
This soup was so easy and delicious, perfect for a chilly evening. Used sour cream instead of flour milk mixture. Doubled recipe and used too much broth but adding a little cornstarch did the trick. I can honestly say I’ve loved every single recipe I’ve made of yours!
I made this, but doubled the recipe. I left out jalapeños and lime juice because I didn’t have them. Used onion and garlic powders because that’s what I had. I wanted a thicker chili so used 1 cup sour cream instead of milk and flower. Still came out delicious. Easy to put together, chicken shredded just like promised. Ate on this for two nights. Is now my go-to recipe, and I make it just like I did before lol. Also added frozen corn for a veggie component.
So glad you were able to make it work with what you had on hand, Donna! Thank you so much for your feedback and recipe rating!
I found this recipe and made it last night for dinner. The only thing I changed was that I made in in my instant pot. I found the recipe in the afternoon and didn’t have time to do the 4 hours in the crockpot. I layered everything in set the timer for 11 min. It was perfect and was wiped out!
where is your original recipe for your white chicken chili that calls for 1/4 cup of milk and tablespoon of flour for thickening the chili? It’s the one I’ve been using for quite a few years, but this version seems to lean towards gluten free. regular flour or gluten free could have been mentioned in your original recipe.
I found your original old recipe on the no longer active wives with knives that includes the 1/4 cup and tablespoon of flour but I’m still wondering why you omitted these two ingredients in your newer gluten free recipe?
Hi Joycelyn! This recipe has always been gluten free – I was diagnosed with Celiac Disease in early 2014 and wrote this recipe in 2016. I removed the flour/milk step a couple years ago because after making the recipe dozens and dozens of times I felt it wasn’t necessary and didn’t significantly change the recipe. That said, I will happily add it back for you! Also you can use gluten free or all purpose flour – whatever is needed/desired for your tastes/dietary preferences.
When you freeze it, do you also put the spices and the broth in the bag or add it later?
I’ve made both ways – everything into the bag except the broth, then freeze. And everything in the bag including the broth, and freeze!
I’m making this tonight it looks great! You should add to the title that it’s dairy-free. A tough trait to find in a white chili!
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