There is something truly special about a meal that cooks itself. Imagine coming home to the amazing aroma of a warm, comforting chili bubbling away. That is the magic of this White Chicken Chili Slow Cooker recipe. It is a set it and forget it kind of dish.
This recipe is all about simple ingredients and big flavor. It creates a creamy, savory chili without any heavy cream. The secret is in the beans! It is the kind of meal that feels like a warm hug in a bowl, perfect for a chilly evening or a lazy weekend. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what is not to love? First off, the ease of it is a huge win. Your slow cooker does all the heavy lifting. This makes it a fantastic choice for busy weeknights when you want a wholesome dinner without a lot of fuss. The prep work is minimal.
It is also an incredibly satisfying and Healthy White Chicken Chili. Packed with lean protein from the chicken and fiber from the beans, it keeps you full and happy. It is a lighter alternative to traditional red chilis but does not skimp on flavor.
Another great thing is how versatile it is. You can easily adjust the spice level to your liking. And the toppings? The possibilities are endless! This allows everyone in the family to customize their own bowl. It is a crowd pleaser for sure.
Plus, the cleanup is a breeze. Since everything cooks in one pot, you will not have a sink full of dishes waiting for you. This simple White Bean Chicken Chili Crockpot recipe is designed to make your life easier and more delicious.
Ingredients
The beauty of this White Chicken Chili Slow Cooker is its simple ingredient list. You probably have many of these items in your pantry already. Here is what you will need to gather.
- 1 ¼ pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
- 4 cups low sodium chicken stock (32 ounces)
- 2 (15 ounce) cans reduced sodium white beans, rinsed and drained (cannellini or Great Northern work great)
- 2 (4.5 ounce) cans diced green chiles
- 3 cloves garlic, 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, consider these tasty additions:
- Diced jalapeno
- Diced avocado
- Nonfat sour cream or plain Greek yogurt
- Shredded cheese (like Monterey Jack or cheddar)
- Crushed tortilla chips
Step By Step Instructions
Ready to see how easy this is? The process is so simple. This is where the magic of Crock Pot Cooking truly shines. Let’s walk through it together.
Step 1: Combine The Ingredients
First, get your slow cooker out. A 6 quart model or larger is a good size. Place the chicken breasts in a single layer at the bottom. There is no need to cut them up yet. They will become tender and easy to shred later.
Now, pour in the chicken stock. Add the rinsed and drained white beans, the diced green chiles, minced garlic, and diced onion. Sprinkle in the cumin, oregano, salt, and cayenne pepper. Give everything a gentle stir to combine it all. That is it for now! Put the lid on.
Step 2: Let The Slow Cooker Work
Set your slow cooker to cook. You can choose LOW for 4 to 6 hours or HIGH for 2 to 4 hours. Both options work well. The low setting allows the flavors to meld together even more. The chicken should be fully cooked and tender when it is done.
This is your time to relax. Go about your day while your delicious White Chicken Chili Slow Cooker meal comes to life. The aroma that will fill your kitchen is absolutely wonderful.
Step 3: Shred The Chicken
Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. Place them on a plate or a cutting board. They should be very tender. Let them cool just enough so you can handle them safely.
Using two forks, shred the chicken into bite size pieces. It should fall apart easily. Once it is all shredded, set it aside for just a moment. We are almost ready to put it all back together.
Step 4: Thicken The Chili
Here comes the trick to getting that creamy texture. If you have an immersion blender, stick it directly into the slow cooker. Pulse it a few times to puree some of the beans and broth. Be sure to leave some beans whole for texture.
No immersion blender? No problem at all. Just scoop a couple of ladlefuls of the chili (mostly beans and liquid) into a regular blender or food processor. Pulse it until it is mostly smooth, then pour it back into the slow cooker and stir. This simple step makes a huge difference.
Step 5: Finish And Serve
Now, add the shredded chicken back into the chili. Stir in the chopped fresh cilantro. This adds a burst of fresh, bright flavor. Give it all one last good stir to combine everything.
Ladle your beautiful White Bean Chicken Chili Crockpot creation into bowls. Squeeze a fresh lime wedge over each serving. Then, go wild with your favorite toppings. Avocado, cheese, and tortilla chips are fantastic choices. Enjoy every spoonful!
How To Store Leftovers
One of the best things about this chili is that the leftovers are just as delicious. Sometimes, they are even better the next day as the flavors continue to meld. Storing it is simple.
To refrigerate, allow the chili to cool down completely. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. It is a great option for lunches throughout the week.
This Healthy White Chicken Chili also freezes wonderfully. Once cooled, pour it into freezer safe containers or bags. Be sure to leave a little space at the top for expansion. It can be frozen for up to 3 months. When you are ready to enjoy it, just thaw it in the fridge overnight and reheat it gently on the stovetop.
Tips
Want to make your White Chicken Chili Slow Cooker experience even better? Here are a few handy tips. To make the chili even creamier, you can stir in a few ounces of softened cream cheese or a scoop of plain Greek yogurt at the end. Just let it melt in and stir until smooth.
You can easily control the heat. The recipe calls for a small amount of cayenne. If you love spice, feel free to add a bit more. You could also add some diced jalapenos along with the onions for an extra kick. If you prefer it mild, you can leave the cayenne out completely.
Feel free to experiment with the beans. While the recipe suggests cannellini or Great Northern, any white bean will work. Navy beans are another excellent choice for this White Bean Chicken Chili Crockpot. Using what you have on hand is part of the fun of home cooking.
If your chili is not as thick as you like after blending some of the beans, you can make a simple cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the chili during the last 30 minutes of cooking. This will help it thicken up nicely.
Conclusion
There you have it. A simple, delicious, and satisfying White Chicken Chili Slow Cooker recipe that is sure to become a new favorite. It is the perfect meal for anyone who loves good food but does not want to spend hours in the kitchen.
With its creamy texture, savory flavors, and endless topping options, it is a dish that brings comfort and joy to any table. I hope you and your family love this easy chili as much as I do. Happy cooking!
FAQ
Can I Use Chicken Thighs Instead Of Breasts?
Absolutely! Boneless, skinless chicken thighs would be a fantastic substitute. They have a bit more fat, which adds even more flavor and results in very tender meat. The cooking time should remain the same.
What If I Do Not Have An Immersion Blender?
No worries at all. As mentioned in the instructions, you can use a regular blender. Carefully transfer about 2 cups of the chili liquid and beans to your blender. Blend until smooth, and then pour it back into the slow cooker. This achieves the same creamy result.
Is This Recipe Gluten Free?
Yes, this Healthy White Chicken Chili is naturally gluten free. Just be sure to double check that your chicken stock is certified gluten free, as some brands can contain additives. Also, check any toppings like tortilla chips.
How Can I Make The Chili Thicker?
The easiest way is to blend a larger portion of the beans. This naturally thickens the chili without adding other ingredients. If you still want it thicker, a cornstarch slurry works great. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the chili and let it cook for another 20 to 30 minutes.
White Chicken Chili Slow Cooker
This White Chicken Chili Slow Cooker recipe offers a warm, comforting meal that cooks itself with minimal effort. It features simple ingredients, lean protein, and fiber-rich beans, creating a creamy, savory chili without heavy cream. Perfect for busy weeknights or cozy weekends, it’s a lighter alternative to traditional chili that doesn’t compromise on flavor. Customize with your favorite toppings for a truly satisfying bowl.
Requirements
Ingredients
For Serving:
Instructions
- Place chicken breasts in a 6-quart or larger slow cooker. Pour in chicken stock, white beans, diced green chiles, minced garlic, diced onion, cumin, oregano, salt, and cayenne pepper. Stir gently to combine.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 4 hours, until chicken is fully cooked and tender.
- Carefully remove cooked chicken from the slow cooker and place on a cutting board. Let cool slightly, then shred into bite-sized pieces with two forks. Set aside.
- To thicken the chili, use an immersion blender to pulse some beans and broth in the slow cooker until creamy, leaving some beans whole. (Alternatively, scoop 2 cups of chili into a regular blender or food processor, blend until smooth, then return to slow cooker.)
- Stir the shredded chicken and chopped fresh cilantro back into the chili. Serve hot with a fresh lime wedge and your favorite toppings like avocado, cheese, or tortilla chips.
Notes
For a creamier chili, stir in softened cream cheese or plain Greek yogurt at the end.
Adjust the spice level by adding more cayenne pepper or diced jalapenos, or omit cayenne for a milder flavor.
Experiment with different white beans like navy beans.
If chili needs further thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into chili during the last 30 minutes of cooking.
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