This is an EASY crock pot white chicken chili that you toss into your crock pot and walk away from! And there’s a little trick I use to make it creamy AND dairy free. Everyone will love this chili!
Comfortingly Classic White Chicken Chili Crockpot Recipe
One thing that bugs me about chicken chili sometimes is when the chicken ends up dry. That’s not very cozy.
Using chicken breasts increases the risk of this since it has very little fat. I like using chicken thighs better because they’re more forgiving (they won’t overcook as easily) and stay nice and juicy.
This white chicken chili is REALLLLLY good. I made this several times trying to get the recipe just right and my family never got sick of it.
Everything to love about Crockpot White Chicken Chili
This white chicken chili has all the components I love in a crock pot recipe: NO searing meat, minimal chopping, & lots of pantry staples. And delicious enough to satisfy everyone in my family!
AND. It’s dairy free.
“Why does it look so creamy if it’s dairy free?” you ask?
Because of my secret trick. Blending a couple cans of white beans and adding it to the end of cooking creates a creamy texture that mimics heavy cream. And it adds some extra protein!
Crock Pot White Chicken Chili ingredients
- Chicken thighs – use skinless, boneless thighs for this recipe
- Seasonings – garlic powder, chili powder, ground cumin, salt
- Diced green chiles – You can use canned diced green chilies or a couple of fresh chopped jalapeños if you like. Diced green chiles are usually mild (unless you’re using 505 Southwestern – those tend to be on the spicy side). If you use jalapeños and don’t want the chili to be too spicy, make sure to remove all the seeds and slice out the white membranes inside the chiles.
- Canned white beans – White beans, Navy beans, or cannellini beans all work well here.
- Chicken broth
- Lime juice & zest
- Masa flour – Masa harina is corn flour (not cornmeal) and it’s what tamales and corn tortillas are made from. It adds a little something you can’t quite put your finger on. If you can’t find this or don’t want to use it, just leave it out.
- Garnish – Garnishes are optional, but I like to eat this soup with some sliced avocado and freshly chopped cilantro. And, since we aren’t strictly dairy free, I add a little cotija cheese sometimes. (Adding cheese to a dairy free soup is my jam. lol)
How to make Crockpot White Chicken Chili
- Put all of the ingredients into a 6-7 quart slow cooker except for 2 cans of beans.
- Cook on low for 5-6 hours or until the chicken shreds easily.
- Shred the chicken and return it to the cooker. Blend the beans in your blender and pour it into the chili. Stir everything together well and cook for another 5-10 minutes, covered.
- Serve with garnishes.
White Bean Chicken Chili Crockpot Tips
- I highly recommend using chicken thighs. But if you need to use chicken breasts, you can. If you’re using extra thick breast pieces, cut them in half so they cook more quickly.
- If you use a slow cooker larger than 6-7 quarts, I’d recommend doubling the recipe so the cooker doesn’t overhead and scorch your chili. If you have leftovers, you can always freeze them (tips below!)
- The seasoning blend is actually my Sweet Potato Fry Seasoning, if you happen to have that on hand. Just use 4 teaspoons of it.
What to serve with this White Chicken Chili Crockpot Recipe
Honestly, this chili stands well on its own! If you’re looking for garnishes here are a few of our favorites:
- Sliced avocados
- Fresh chopped cilantro
- Thinly sliced green onions
- Lime wedges
- Cotjia cheese (if you aren’t sensitive to dairy)
- Tortilla chips
If you want this chili to be part of a fun Mexican inspired spread, add a couple of these, too:
Southwestern Coleslaw (not mayo based!)
How to store Crock Pot White Chicken Chili
To CHILL: When the chili cools to room temperature, store in a lidded container in the refrigerator for up to a week.
To FREEZE: When the chili cools to room temperature, transfer it to a freezer safe container or storage bag and freeze for several months. I like using these deli containers on Amazon. They’re great for freezing soups, chili, broth and storing leftovers in the fridge without taking up a lot of space.
How to reheat this Chicken White Bean Chili Crockpot Recipe
If the chili is frozen, let it thaw slowly in the fridge overnight for best results. Then transfer it to a saucepan and heat it over the stove over medium heat, stirring often, so it doesn’t scorch.
More Easy Chili Recipes on Perry’s Plate
If you like this recipe, try another one of my easy chili recipes!
Whole30 Chili (Paleo and vegetarian friendly!)
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 4-5 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 medium sweet onion, chopped
- 2 4-oz cans diced green chiles
- 3 15-oz cans white beans
- 3 cups chicken broth
- 1 lime
- 3 Tablespoons masa harina (see note)
- Garnishes (avocado, cilantro, tortilla chips)
- Place the chicken thighs in a 6-7 qt crock pot slow cooker. Sprinkle the seasoning over the chicken and add the onion and green chiles on top. (No need to drain the chiles)
- Drain one can of the white beans and add it to the cooker along with the chicken broth, the juice and zest from the lime, and the masa harina.
- Cover and cook on low for 5-6 hours or until the chicken shreds easily.
- Pull the chicken out, shred it, then put it back in.
- Drain most of the liquid out of the last two cans of beans and put them in a blender. Process until smooth, then stir it into the chili. Cover and let it cook for another 5-10 minutes while you gather your garnishes.
- Serve with your choice of garnish.
- If you don't want to use chicken thighs, you can use 1.5 lbs boneless skinless chicken breasts.
- If you happen to have my Sweet Potato Seasoning on hand, that's what's in this recipe. Just use 4 teaspoons of that instead of opening 4 different spice jars. You're welcome.
- Masa harina is corn flour (not cornmeal) and gives this chili a fun boost of flavor. If you can't find it or don't want to use it, then just leave it out.
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Nutrition InformationYield 8 Serving Size 1.5 cup
Amount Per Serving Calories 374Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 87mgSodium 757mgCarbohydrates 48gFiber 11gSugar 3gProtein 34g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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