There’s something magical about a slow cooker meal that greets you with warmth and aroma after a long day. This Crockpot White Chicken Chili isn’t just a meal—it’s a hug in a bowl, blending tender shredded chicken, creamy white beans, and just the right kick of spice.
What sets this recipe apart is its ability to deliver hearty, soul-soothing flavors without weighing you down. Packed with lean protein, fiber, and just enough indulgence, it’s a dish that feels like comfort food but plays nicely with your health goals.
I first stumbled across this recipe during a chilly autumn week when meal prep seemed impossible. Tossing a handful of pantry staples and fresh ingredients into my crockpot, I was amazed at how effortless—and delicious—it turned out. That’s the beauty of this dish: minimal effort, maximum payoff.
Pro tip? A squeeze of fresh lime and a sprinkle of cilantro just before serving takes the flavors to a whole new level. And if you’re meal-prepping, it freezes like a dream. Whether you’re hosting game night or just craving a warm, wholesome dinner, this white chicken chili has your back.
Flavor Bomb Alert!
- It’s a lifesaver for busy days. Toss everything in the crockpot, and let it work its magic. Perfect for hectic weeknights!
- It’s guilt-free comfort food. Loaded with protein and fiber, it’s a creamy indulgence that doesn’t derail your health goals.
- Customizable to your taste. Add extra spice, swap the beans, or throw in some corn—it’s endlessly adaptable.
- Freezes beautifully. Make a big batch and save some for those days when cooking feels like a chore.
- Pair with your favorite sides. Serve with a slice of cornbread, or try it alongside a refreshing salad like Simple Oriental Cabbage Salad or Low Carb Keto Coleslaw.
Crockpot White Chicken Chili Recipe
Equipment
- Slow cooker
- Immersion blender
- Measuring spoons
- Ladle
- Cutting board
- Knife
Ingredients
- 1¼ lbs boneless, skinless chicken breasts
- 2 cans reduced-sodium white beans (such as white kidney beans, Great Northern beans or cannellini rinsed and drained)
- Fresh lime wedges
- ¼ tsp cayenne pepper
- 1 tsp dried oregano
- 3 cloves garlic minced
- 4 cups low-sodium chicken stock
- 2 cans of diced green chiles
- ¼ cup chopped fresh cilantro
- 2 tsp ground cumin
- ½ tsp kosher salt
- 1 small yellow onion finely diced
- crushed tortilla chips, diced avocado, shredded cheese, diced jalapeño, and a dollop of nonfat sour cream or plain Greek yogurt. (For serving)
Instructions
- Place chicken breasts at the bottom of a 6-quart or larger slow cooker.
- Add chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne pepper.
- Add chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne pepper.
- Mix everything well.
- Cover the slow cooker and cook on low for 4–6 hours or high for 2–4 hours until the chicken is fully cooked.
- Transfer the chicken to a plate and allow it to cool slightly.
- Shred the chicken using two forks.
- Use an immersion blender to blend part of the chili in the slow cooker to create a creamy texture, leaving some beans intact.
- Alternatively, blend a few ladles of chili in a blender or food processor, then return it to the pot.
- Add the shredded chicken back into the slow cooker and stir it into the chili.
- Mix in freshly chopped cilantro for a burst of flavor.
- Serve the chili in bowls with a squeeze of lime juice and your favorite toppings.
Notes
- For extra flavor, add a pinch of smoked paprika or chili powder.
- This recipe freezes well; store leftovers in airtight containers for up to 3 months.
- Customize toppings like sour cream, shredded cheese, avocado, or tortilla strips for added texture and taste.
| Nutrition | Value |
| Calories | 314kcal |
| Carbohydrates | 36g |
| Fibre | 8g |
| Fat | 4g |
| Protein | 34g |
| Cholesterol | 60g |
Tips To Ease Your Job!
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken. Shred it and add it during the last 30 minutes of cooking.
- Prep Ahead: Chop the onion, garlic, and cilantro in advance and store them in airtight containers.
- Pre-Mix Spices: Combine all the spices in a small container ahead of time to save on measuring.
- Lining the Slow Cooker: Use slow cooker liners for easy cleanup.
- One-Pot Blending: If using a standard blender, ensure the chili has cooled slightly to avoid splashes.
