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Crockpot White Chicken Chili

Crockpot White Chicken Chili: Your Cozy Comfort Food Fix

This Crockpot White Chicken Chili is a creamy, gluten-free dish that combines tender chicken, zesty green chiles, and white beans for a hearty and healthy comfort food experience.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 270

Ingredients
  

For the Chili
  • 1.25 pounds Boneless Skinless Chicken Breasts or use rotisserie chicken for quicker prep
  • 4 cups Low-Sodium Chicken Stock start with 2 cups for a thicker consistency
  • 2 cans (15-ounce) Reduced-Sodium White Beans rinsed and drained; substitutions include Great Northern or cannellini beans
  • 2 cans (4.5-ounce) Diced Green Chiles switch to fresh jalapeños for extra heat
  • 3 cloves Garlic minced
  • 1 small Yellow Onion finely diced; or use ½ of a large onion for added sweetness
  • 2 teaspoons Ground Cumin adds a warm, spice note to the dish
  • 1 teaspoon Dried Oregano infuses herbal flavor into the chili
  • 0.5 teaspoon Kosher Salt adjust to taste
  • 0.25 teaspoon Cayenne Pepper increase for a spicier kick
For Garnish
  • 0.25 cup Fresh Cilantro chopped
  • Lime Wedges for serving
  • Toppings Options diced jalapeño, diced avocado, nonfat sour cream or Greek yogurt, shredded cheese, crushed tortilla chips

Equipment

  • 6-quart slow cooker

Method
 

Step-by-Step Instructions
  1. Begin by placing 1 ¼ pounds of boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker. It's important to evenly layer the chicken to ensure it cooks thoroughly. Next, cover the chicken with your choice of seasonings to enhance its flavor while it cooks slowly throughout the day.
  2. Pour in 4 cups of low-sodium chicken stock over the chicken, ensuring it’s submerged for maximum moisture. Then, add the rinsed and drained white beans, diced green chiles, minced garlic, and finely diced yellow onion. Sprinkle 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, ½ teaspoon of kosher salt, and ¼ teaspoon of cayenne pepper for a subtle kick. Stir everything gently to combine the flavors.
  3. Cover the slow cooker and set it on low for 4-6 hours or on high for 2-4 hours. Let the Crockpot White Chicken Chili bubble away until the chicken is fully cooked through and tender, reaching an internal temperature of 165°F. During the last hour, the aromas will fill your kitchen, signaling it’s nearly time to enjoy your meal.
  4. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board to cool for a few minutes. Using two forks, shred the chicken into bite-sized pieces, ensuring it's juicy and easy to mix back into the chili. This step adds heartiness to your Crockpot White Chicken Chili.
  5. To achieve the desired creamy texture, use an immersion blender to puree part of the chili for a richer consistency. If you prefer a chunkier texture, scoop out a few ladlefuls into a regular blender, pulse slightly, and return it to the slow cooker. This blending step really enhances the comforting feel of the chili.
  6. Stir in ¼ cup of chopped fresh cilantro to brighten the flavors of your Crockpot White Chicken Chili. It adds a delightful freshness that perfectly complements the creamy elements. Serve the chili in bowls, garnishing with lime wedges and your favorite toppings like diced avocado or Greek yogurt for an added zing.
  7. Dig into your warm, wholesome Crockpot White Chicken Chili, perfect for a cozy dinner at home. Revel in the creamy, savory layers of flavor that you’ve created effortlessly.

Nutrition

Serving: 1bowlCalories: 270kcalCarbohydrates: 30gProtein: 30gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 750mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Leftovers store well—freeze in airtight containers for up to 3 months, making it easy to enjoy this delicious dish again later.

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