My easy Crockpot white chicken chili recipe is cozy, hearty, and full of flavor. You might not believe it, but this white chili still has a thick and creamy texture, without cream cheese or dairy. It’s just chicken breasts, white beans, broth, and a few simple ingredients for major flavor. This slow cooker white bean and chicken chili is lighter than traditional red chili but still incredibly satisfying!
Top Reader Reviews
For some weird reason I can’t explain, I’d always been afraid to try white chicken chili – I just figured I wouldn’t like it. But my kids wanted to try something new so I thought what the hey… I’m so glad I did! This recipe was great and I absolutely loved it!
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I love how there is little prep work to this dish! Perfect for when I don’t want to turn my oven on! The flavor is amazing!
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Slow Cooker White Bean Chicken Chili
I love, love, love white bean chicken chili because it’s a lighter, fresher take on a classic that’s still every bit as cozy and flavorful. And my easy Crockpot recipe for white chicken chili takes all the work out of it! Just add the chicken, broth, beans, and seasonings to your slow cooker then let it simmer until the chicken is tender and the flavors have blended beautifully.
What I love most is how this slow-cooked white chicken chili stays hearty without feeling heavy. It’s naturally dairy-free, making it a real crowd pleaser. And it has a silky, satisfying texture that comes together perfectly with my simple trick!
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No cream cheese needed for this white chicken chili!
I’m obsessed with the texture of this Crockpot chili, and I didn’t use any dairy to make it. Instead of adding heavy ingredients to get a creamy texture, I blend up some of the white beans. It works like a charm!
Crockpot White Chicken Chili Recipe
Equipment
- Crockpot
- High-Powered Blender
Ingredients
- 3 boneless, skinless chicken breasts (about 1½ pounds)
- 45 ounces canned white beans (3 cans; drained, rinsed, and divided**)
- 32 ounces low-sodium chicken broth (4 cups)
- 1 yellow onion (chopped)
- 1 jalapeno pepper (chopped)
- 2 shallots (chopped)
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon dried oregano
- 2 teaspoons ground cumin
- 15 ounces canned corn (1 can, drained)
Instructions
- Place chicken breasts in the slow cooker, then add 2 cans of white beans and the remaining chili ingredients. Stir to combine.3 boneless, skinless chicken breasts, 32 ounces low-sodium chicken broth, 1 yellow onion, 1 jalapeno pepper, 2 shallots, ¼ cup chopped fresh cilantro, ½ teaspoon ground cayenne pepper, ¼ teaspoon dried oregano, 2 teaspoons ground cumin, 15 ounces canned corn, 30.02 ounces canned white beans
- Cook on LOW for 6-8 hours, until chicken is cooked through.
- Remove chicken breasts from the Crockpot and shred.
- Remove 1 cup of broth from the chili and place it in a blender, along with the remaining can of beans. Blend or pulse until you have a smooth mixture.14.99 ounces canned white beans
- Add shredded chicken and bean slurry back to the chili, and cook on HIGH for 15 minutes.
- Ladle portions into bowls, and serve with your preferred toppings or garnishes.
Notes
- This slow cooker white chicken chili is naturally dairy-free and gluten-free (so long as you use certified gluten-free chicken broth).
- Jalapeno peppers are moderately spicy, but you can temper their heat by removing their ribs and seeds. If that’s still too spicy, you can swap them out for a few scoops from a can of diced green chiles. Make sure to grab the mild kind, since green chiles come in a variety of spice levels!
- Stir in a splash of heavy cream, half-and-half, or even cream cheese right at the end if you prefer a richer, more indulgent version.
- If it’s too thick, add a little broth or water to thin.
- I like to serve my chili topped with sour cream, sliced jalapenos, cilantro, sliced avocado, and a squeeze of fresh lime juice.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch one of our trusted recipe testers make this!
Kristina shows us how easy it is to cook up this cozy white chicken chili in a Crockpot with just a few simple steps.
Foolproof Tips
- Blend the beans to thicken. To give this white chicken chili a rich, creamy texture without adding heavy cream or cheese, I blended one can of the beans with a little of the cooking liquid, then stirred it back into the pot. This creates a naturally thick and velvety base while keeping the chili light, healthy, and dairy-free.
- Cook chili on LOW. I highly recommend cooking this chili on your slow cooker’s LOW setting for 6-8 hours. Low and slow gives the ingredients time to cook gently and meld together, without over-cooking or drying out. Cooking it on HIGH is an option, but the chili broth mixture tends to reduce and thicken too quickly at this temperature.
- Add cream for a silky finish. If you’re not looking for a dairy-free white chicken chili, feel free to stir in some heavy cream right at the end, after everything has cooked. This will give the broth a silky, creamy texture. For a real thick and creamy finish, stir in some cream cheese!
How to Make White Chicken Chili in the Crockpot Step by Step
Prep: Gather the list of ingredients for this slow cooker white bean chicken chili recipe. Drain and rinse the beans and corn. Then chop the onion, celery, and shallots. If your chicken breasts are thick or uneven, pound them into a thinner, more even consistency. This will help them cook through properly.
Prep the Chili: Place 3 boneless, skinless chicken breasts, 30 ounces (2 cans) of drained and rinsed white beans, 32 ounces of chicken broth, 1 chopped yellow onion, 1 chopped jalapeno pepper, 2 chopped shallots, ¼ cup of chopped fresh cilantro, ½ teaspoon of ground cayenne pepper, ¼ teaspoon of dried oregano, 2 teaspoons of ground cumin, and 15 ounces (1 can) of drained corn to your Crockpot. Stir to evenly distribute the ingredients in the broth (this promotes even cooking).
Cook the Chili: Then cover your Crockpot with the lid and cook the white chicken chili on LOW for 6-8 hours, or until the chicken reaches an internal temperature of 165°F.
Shred the Chicken: Once they’re fully cooked, remove the chicken breasts from the Crockpot and shred them with two forks. Alternatively, you can place them in the bowl of your stand mixer and shred with the paddle attachment.
Make a Slurry: Remove 1 cup of broth from the Crockpot (try not to get too many pieces of veggies, etc). Place it in a blender with the remaining 15 ounces (1 can) of drained and rinsed white beans. Blend to create a smooth slurry. This will thicken the chili naturally, without any dairy.
Thicken the Chili: Pour the white bean slurry and shredded chicken into the Crockpot. Stir and cook on high for 15 minutes, or until thickened to your liking. If it turns out too thick, add a little broth or water to thin. If you like it ultra-creamy, you can add a bit of heavy cream or half-and-half as well.
Garnish and Serve: Serve bowls of Crockpot white chicken chili with your favorite toppings. I love sour cream, sliced jalapenos, and cilantro!
How to Store, Freeze, and Reheat
Let slow cooker white chicken chili fully cool to room temperature before storing in an airtight container.
- Fridge: Keep it in the refrigerator for up to 3 days.
- Freezer: Keep it in the freezer for up to 3 months. I recommend freezing the chili in small, easily re-heatable portions. Thaw in the fridge overnight before reheating.
- Reheat: To reheat quickly in the microwave, heat in 30-second intervals, stirring in between. Reheat larger batches on the stovetop over medium heat.
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