Crockpot white chicken chili is a simple, hearty meal you can make with basic ingredients. It’s made with chicken, white beans, green chiles, and warm spices. You just put everything in the slow cooker and let it cook on its own. It’s perfect when you want something easy, filling, and full of flavor without a lot of work.
Why We Love This Crockpot White Chicken Chili Recipe
There are many reasons to fall in love with this white chicken chili. First, it’s incredibly easy to make. You simply toss everything into your slow cooker and let it do the work while you go about your day. The chicken becomes tender and juicy, and the beans soak up all the spices, creating a delicious, well-rounded flavor.
Second, it’s healthier than many traditional chili recipes. You’re using lean chicken breast, low-sodium broth, and wholesome beans. There’s no need for added fats or rich cream to get that comforting texture—just a quick blend of a portion of the chili gives you a natural creaminess that feels indulgent.
And finally, it’s customizable. You can make it mild or spicy, add your favorite toppings, or even adjust the consistency to your liking. It’s a go-to recipe that never gets old.
Ingredients about Crockpot White Chicken Chili
For this white chicken chili, you’ll need a handful of simple, wholesome ingredients that come together to create bold, satisfying flavors. Here’s what you’ll need:
- 1 ¼ pounds boneless, skinless chicken breasts (about 2 to 3 pieces)
- 4 cups low-sodium chicken stock (32 ounces)
- 2 cans (15 ounces each) white beans, rinsed and drained (white kidney beans, cannellini, or Great Northern beans)
- 2 cans (4.5 ounces each) diced green chiles
- 3 garlic cloves, minced
- 1 small yellow onion, finely diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
- Fresh lime wedges for serving
- Optional toppings: diced jalapeño, avocado, plain Greek yogurt or nonfat sour cream, shredded cheese, crushed tortilla chips
How to Make Crockpot White Chicken Chili Directions
Start by placing the raw chicken breasts at the bottom of your slow cooker. This allows them to soak up all the flavors from the broth and spices as they cook. Once the chicken is in, pour in the chicken stock and layer in your drained white beans, green chiles, minced garlic, and diced onion.
Next, sprinkle in the ground cumin, oregano, salt, and a pinch of cayenne pepper. These spices will bring warmth and depth to your chili without overpowering it. Stir gently to make sure everything is evenly distributed.
Now, cover your slow cooker with the lid and set it to cook. On the low setting, it will take around 4 to 6 hours. If you’re short on time, you can cook it on high for 2 to 4 hours. Be sure to check the chicken towards the end of the cooking time—once it’s fully cooked and easily shreddable, it’s ready.
Remove the chicken from the slow cooker and place it on a plate to cool for a few minutes. Using two forks, shred the chicken into bite-sized pieces. Set it aside for now.
Here’s where you create that creamy texture without any added dairy. Use an immersion blender to blend just a portion of the chili—about 1/3 of the pot should do. This thickens the chili naturally, giving it a hearty consistency. If you don’t have an immersion blender, you can scoop a few ladles of chili into a food processor or regular blender, pulse it briefly, and return it to the pot.
Once the chili has been thickened, stir in your shredded chicken and chopped cilantro. Let everything warm through for a few more minutes.
To serve, ladle the chili into bowls and finish with a squeeze of fresh lime juice. This brightens the flavor and balances the warmth of the spices. Add any toppings you like, and enjoy a comforting bowl of crockpot white chicken chili.
How to Serve Crockpot White Chicken Chili
This chili is meant to be served warm and generously topped. You can ladle it into deep bowls and pile on the toppings to suit your taste. Some like it with a cooling touch—Greek yogurt or nonfat sour cream does the trick. Others enjoy it with a spicy kick, so you can add diced jalapeños or hot sauce.
For a touch of richness, sprinkle shredded cheese on top while the chili is still hot—it’ll melt into the chili for extra flavor. Crushed tortilla chips give a bit of crunch and are great for scooping. Slices of avocado add creaminess and nutrition.
If you’re feeding a group, you can even set up a “chili bar” with toppings in bowls so everyone can build their own. Add cornbread or a green salad on the side to make it a full meal. Whether you’re eating alone or with company, it’s a hearty and flexible dish that always satisfies.
Expert Tips: Crockpot White Chicken Chili
- Use Fresh Garlic and Onion: These bring much more flavor than powders or dried versions. It makes a difference in a slow-cooked recipe.
- Don’t Overcook the Chicken: Chicken breasts can become dry if overcooked, even in a slow cooker. Start checking them early, especially if your slow cooker runs hot.
- Thicken Smartly: You don’t need cream or flour to thicken this chili. Blending just a portion of the beans and broth creates a creamy texture naturally.
- Adjust the Heat: Want it spicier? Add extra cayenne or throw in a few chopped jalapeños. Prefer it milder? Skip the cayenne entirely.
- Use What You Have: No green chiles on hand? A bit of mild salsa verde or finely chopped fresh green pepper can work in a pinch.
How to Store Crockpot White Chicken Chili
This chili keeps very well, which makes it perfect for meal prep. Once the chili has cooled, transfer leftovers into an airtight container. You can store it in the fridge for up to 5 days.
When you’re ready to reheat, just warm it up on the stove over medium heat or pop it into the microwave until hot. Stir it well so it heats evenly. If it seems a little thick, add a splash of broth or water to loosen it up.
To freeze it, pour the cooled chili into a freezer-safe container or zip-top bag. Label it with the date, and store it in the freezer for up to 2 months. Let it thaw in the refrigerator overnight before reheating.
Variation of Crockpot White Chicken Chili
There are many ways you can change this recipe to suit your taste or what you have in your kitchen.
- Make it Vegetarian: Leave out the chicken and use vegetable broth. Add an extra can of beans or some diced sweet potatoes for a hearty version.
- Add Corn: A handful of frozen corn added in the last 30 minutes gives a bit of sweetness and color.
- Swap the Chicken: You can use boneless, skinless chicken thighs for a juicier result. Or, if you have leftover cooked chicken, stir it in during the last 30 minutes of cooking.
- Try Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken. Just add it after blending and warm it through.
- Spice It Up: If you love heat, stir in chopped chipotle peppers in adobo sauce or use spicy green chiles.
Frequently Asked Questions about Crockpot White Chicken Chili
Can I use frozen chicken in crockpot white chicken chili?
Yes, you can use frozen chicken breasts, but be aware that it may take longer to cook. Always ensure the chicken reaches a safe internal temperature of 165°F.
Is crockpot white chicken chili healthy?
Absolutely. This recipe is made with lean protein, low-sodium broth, fiber-rich beans, and simple ingredients. It’s filling and nourishing without being heavy.
Can I make this chili on the stovetop instead?
Yes. Just sauté the onion in a bit of oil first, then add all the ingredients and simmer until the chicken is cooked through. Shred the chicken, blend part of the chili for thickness, and stir everything together as usual.
What beans are best for white chicken chili?
White kidney beans, cannellini, or Great Northern beans all work well. They’re creamy and mild in flavor, which makes them ideal for this dish.
How can I make the chili thicker?
For a thicker chili, start with half the broth (2 cups) and add more at the end only if needed. Blending some of the beans also helps create a thicker texture naturally.
Crockpot White Chicken Chili
Equipment
- Crockpot
Ingredients
- 1 1/4 pounds boneless, skinless chicken breasts (about 2 to 3 pieces)
- 4 cups low-sodium chicken stock (32 ounces)
- 2 cans white beans (15 ounces each, rinsed and drained)
- 2 cans diced green chiles (4.5 ounces each)
- 3 cloves garlic minced
- 1 small yellow onion finely diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- Fresh lime wedges for serving
- Optional toppings diced jalapeño, avocado, Greek yogurt, shredded cheese, crushed tortilla chips
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker.
- Pour in the chicken stock and layer in the drained white beans, green chiles, minced garlic, and diced onion.
- Sprinkle in the ground cumin, oregano, salt, and cayenne pepper. Stir gently to distribute.
- Cover your slow cooker and set it to cook on low for 4 to 6 hours or high for 2 to 4 hours.
- Check the chicken towards the end of cooking; it should be fully cooked and shreddable.
- Remove the chicken and shred it with two forks. Set aside.
- Blend about 1/3 of the chili using an immersion blender for creaminess, or scoop some into a blender and return it to the pot.
- Stir in the shredded chicken and chopped cilantro, letting it warm through for a few minutes.
- Ladle the chili into bowls, finish with fresh lime juice, and add toppings as desired.
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