Crock Pot White Chicken Chili is an easy and healthy crockpot dinner idea for busy weeknights. Your family will love this tender chicken slow-cooked with zesty spices and white beans. Top it with cheese, chips, cilantro, and sour cream. Yum!
Other popular recipes you’ll want to try are Healthy Crockpot Turkey Chili and Crock Pot Taco Soup!
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Crock Pot White Chicken Chili
Oh, the allure of a big batch of chili! Sometimes it’s nice to mix things up and serve a white chili instead of a traditional tomato-based one. There’s something special about the way all the flavors of this Crock Pot White Chicken Chili meld together into a yummy comforting dinner that’s sooo easy.
We love this Crock Pot White Chicken Chili because it fits the bill when looking for Healthy Crock Pot Recipes, but it’s so easy and delicious the next day for lunch, too!
This recipe is also a favorite because it feeds our large family so well!
What are the Ingredients for White Chicken Chili?
The ingredient list for white chicken chili is a bit long due to all the yummy spices, but since you place it all into your handy slow cooker, this is really quite an easy recipe.
Here’s the ingredient list:
- 1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
- 1 large yellow onion, diced
- 2 (4-ounce) cans diced green chili peppers, drained
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 to 2 teaspoons kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans cannellini or white kidney beans, drained and rinsed
- 4 oz cream cheese, optional
- 1 cup frozen corn kernels, optional
Toppings for While Chicken Chili in the Slow Cooker
As with traditional crockpot chili, toppings are a must! Try some of these:
- shredded Monterey jack cheese (or cheese of choice)
- lime wedges
- chopped cilantro
- sour cream
- hot sauce
- avocado
- tortilla chips
How To Make Crock Pot White Bean Chicken Chili
This recipe couldn’t be more simple. I just got a new crockpot because my previous one was worn out from so much use! This was the first recipe I couldn’t wait to make in the new one. The next will be my kid’s favorite – Crockpot Pizza Casserole.
Step 1
For the chili, you simply place all the ingredients, except the beans, corn, and cream cheese (if you’re using) into your slow cooker and let it simmer for 6 hours on low, or 4 hours on high.
Step 2
About a half-hour before the recipe is done, you can then add the corn, cream cheese (if using) and beans.
Step 3
Once the chili is finished cooking, you take out the tender chicken, shred it and place it back into the crockpot to serve.
Step 4
Now, it’s time to ladle it into some bowl and top with any of the suggested yummy toppings including cheese, jalapeños, and chips!
Helpful Tips to Make Crockpot White Chicken Chili:
Cook’s Note: This recipe uses a 6-quart crockpot for this recipe.
- You can use either chicken breasts or chicken thighs in this recipe, or a combination of both.
- To make this a healthy crockpot recipe, add grated zucchini to the recipe and cook as usual.
- This is a flavorful but mild chili, so If you prefer it spicier, feel free to add some jalapeños while the recipe is cooking in addition to adding them as a garnish.
- Depending on your preference, you can either leave the chicken in larger chunks or shred it once it’s done cooking.
- Adding the cream cheese is optional. If you want a creamier chili, add it to the crockpot 30 minutes before it’s done cooking.
- For thicker chili, blend the liquid with an immersion blender before you put back in your shredded or chunked chicken.
Other Crockpot Chicken Recipes
- Crockpot Chicken Noodle Soup
- Crockpot Buffalo Chicken
- Healthy Crockpot Turkey Chili
- Crock Pot Honey Garlic Chicken
What You Will Need to Make Crock Pot Chicken Chili:
- Crockpot – this kitchen appliance is a must-have any time of the year when making set it and forget it recipes.
- Ladle – great for serving soups, stews, and chili recipes.
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This recipe originally appeared on The Slow Roasted Italian
Crock Pot White Chicken Chili
Ingredients
- 1 1/2 to 2 pounds boneless (skinless chicken breasts, thighs, or a mix)
- 1 large yellow onion (diced)
- 2 4-ounce cans diced green chili peppers, drained
- 3 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 1/2 to 2 teaspoons kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 15-ounce cans cannellini or white kidney beans, drained and rinsed
- 4 oz cream cheese (optional)
- 1 cup frozen corn kernels (optional)
Instructions
- Combine the chicken, onions, green chili peppers, garlic, cumin, 1 1/2 teaspoons of salt, coriander, oregano, and bay leaf in a 6-quart or larger crockpot. Stir all ingredients together and pour chicken broth over top.
- Cover and cook on the high for 4 hours on the low for 6 hours. About 30 minutes before it’s done cooking, add the beans, corn and cream cheese (if using). Taste and add the other 1/2 teaspoon of salt or other seasonings if necessary. Cover and cook for the remaining time.
- Transfer the chicken to a large plate or cutting board and shred it into bite-sized pieces with 2 forks. Place chicken back into the chili and remove the bay leaf. (For a creamier chili, see Helpful Tips above.)
Notes
- You can use either chicken breasts or chicken thighs in this recipe, or a combination of both.
- To make this a healthy crock pot recipe, add a grated zucchini to the recipe and cook as usual.
- This is a flavorful but mild chili, so If you prefer it spicier, feel free to add some jalapeños while the recipe is cooking in addition to adding them as a garnish.
- Depending on your preference, you can either leave the chicken in larger chunks or shred it once it’s done cooking.
- Adding the cream cheese is optional. If you want a creamier chili, add it to the crockpot 30 minutes before it’s done cooking.
- For thicker chili, blend the liquid with an immersion blender before you put back in your shredded or chunked chicken.
Nutrition
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