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 don’t see how anyone is able to make this as written. 2 cups of broth barely coats the bottom of my crockpot. What am I missing here?
Hi Sarah! What size crock pot do you have? Is it larger than 6 quart?
Absolutely outstanding. Will be a regular part of our month menus from now on. Thank you.
I’m thrilled you loved it, Cindy!! Thank you so much for your feedback and recipe rating!
This looks gorgeous.
Thanks Stephanie!!
Delish! My kids don’t agree on anything to eat, but they do agree on this. This last time I cut costs by using dried beans (soak overnight) and value-pack meat, and added a small can of corn 30 minutes before serving to stretch the meal out.
LOVE to hear that, Deborah!! Thank you so much for your feedback and recipe rating!
What kind of gf flour would you recommend? Brown rice?
You can use whatever you have in the pantry – I usually use Bob’s Red Mill GF 1 to 1 baking flour!
I made this to take to a girls night, where a few of the gals are gluten free. What a hit! Everyone wanted the recipe, and loved to be able to add their own toppings….I had cilantro, green onions, cheese and taco chips. The only thing I did differently was using corn starch instead of gluten free flour as a thickening agent cuz I did not have it.
SO happy to hear that, Colleen! Sounds like a super fun night. :) Thank you so much for your feedback and recipe rating!
I agree with another review, mine did not thicken either. I had to add pureed beans and sour cream to thicken it.
Hi Lauren! This isn’t supposed to be a creamy chili. If you’d like more of a creamy consistency, I recommend my Green Enchilada Soup! https://iowagirleats.com/green-chicken-enchilada-soup/
I was interested in this recipe as is says “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.” But the recipe calls for 1/4 milk any kind. Have you made this with a non dairy milk?
Yes. :) I make it with unsweetened almond milk – any plant based milk will work. :)
Hi, have you use cornstarch and broth/water for the slurry before? I don’t keep milk on hand so I was thinking I’d sub in a cornstarch and broth slurry instead of flour and milk. Just wondering if you had tried that and what you thought of the result?
Hi Holly! I haven’t tried that but it could work! The flavor would just a be a little bit different without the milk component but if you’re expecting and ok with that, it would probably work just fine!
I usually love the recipes on this site, but I would not make this again. It’s much too thin for chili and is essentially chicken soup. It never thickened, even when I added additional flour. The flavor is good, though.
Made exactly as originally written: delicious, comforting and easy! Thanks so much! As a nearly 60 year old I feel free to say “You GO GIRL!”
Woo!! So glad you enjoyed, Monica! Thank you so much for your feedback and recipe rating!
Where is the nutrition how many calories for a serving and what’s the serving size for the chili??
Hi Lizzie! I recommend the MyFitnessPal app/website if you need that info!
I’m sorry to hear that was your experience, Debra! Is it possible you mis-measured some of the seasonings and/or spices? I haven’t received this feedback before.