This Crockpot Healthy White Chicken Chili is a cozy, comforting dish that’s packed with tender chicken, creamy beans, and a gentle blend of spices that give it just the right kick. It’s all about easy, slow-cooked flavors that come together without much fuss, making it perfect for a busy day when you still want something nourishing and delicious.
I love how this chili turns out thick and creamy without using any heavy cream or cheese, which keeps it feeling light but still hearty enough to satisfy. The great thing is that you can toss everything into the crockpot in the morning and forget about it until dinner—that slow cooking makes the chicken super tender and lets all the flavors really mingle.
My favorite way to serve this white chicken chili is with a squeeze of fresh lime and a handful of crunchy tortilla chips on the side. It’s also a great crowd-pleaser at casual get-togethers, and I always think it’s the kind of meal you can enjoy for a few days, tasting even better as the flavors deepen. I keep a big pot in the fridge and it feels like a warm hug after a long day.
Key Ingredients & Substitutions
Chicken breasts: They cook nicely in the crockpot and shred easily. If you prefer, thighs add more flavor and stay juicy. Both work great here.
White beans: Cannellini or navy beans give creaminess and protein. If you don’t have these, great northern beans or even chickpeas can work.
Green chilies: These add mild heat and a subtle tang. If you want it spicier, add jalapeños or chipotle peppers instead.
Chicken broth: Use low-sodium to control salt, especially if you add cheese or sour cream at the end. Vegetable broth works well for a lighter twist.
Spices: Cumin, chili powder, and oregano give classic chili flavor. Adjust cayenne based on your heat preference or leave it out for mild chili.
How Do You Shred Chicken Easily for Crockpot Chili?
Shredding chicken after slow cooking is simple and makes the chili texture perfect. Here’s what works best:
- Once chicken is cooked through, take it out and place on a cutting board or large bowl.
- Use two forks to pull the meat apart into thin strips. It’s quick and you’ll get a nice shredded texture.
- If you’re in a hurry, you can also use a hand mixer on low for 15-20 seconds while the chicken is in a bowl—just be careful not to overdo it.
- Return the shredded chicken to the crockpot, stir well to mix with the beans and broth evenly, and continue cooking if needed.
Equipment You’ll Need
- Slow cooker (Crockpot) – It slowly cooks all ingredients for tender, shredded chicken, and keeps the chili warm until serving.
- Sharp knife and cutting board – For dicing the onion and slicing the avocado easily and safely.
- Can opener – To open the beans and green chilies quickly.
- Immersion blender or regular blender (optional) – For blending part of the chili to make it creamier, if desired.
- Measuring spoons and cups – To add spices and liquids accurately.
Flavor Variations & Add-Ins
- Add more spice: Toss in chopped jalapeños or a dash of hot sauce for extra heat.
- Swap protein: Use cooked turkey, cooked sausage, or even shredded cooked chicken thighs for a different flavor.
- Cheese upgrade: Mix in pepper Jack or Monterey Jack cheese instead of cheddar for a melty, gooey texture.
- Veggie boost: Add chopped bell peppers, zucchini, or spinach for more nutrients and color.
Crockpot Healthy White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans white beans, drained and rinsed (such as cannellini or navy beans)
- 1 cup frozen or canned corn kernels, drained
- Salt and black pepper, to taste
For Garnish:
- 1 avocado, sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Sour cream or Greek yogurt (optional)
- Red pepper flakes (optional)
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and assemble in the crockpot. Cooking time is 6 to 7 hours on low or 3 to 4 hours on high, making it an easy, hands-off meal perfect for busy days.
Step-by-Step Instructions:
1. Combine Ingredients in Crockpot:
Place the chicken breasts, diced onion, minced garlic, diced green chilies, ground cumin, chili powder, dried oregano, cayenne pepper, chicken broth, drained white beans, and corn into your crockpot. Stir everything gently so it mixes well.
2. Slow Cook the Chili:
Cover the crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and tender when done.
3. Shred the Chicken:
Carefully remove the chicken breasts from the crockpot and shred them using two forks. This will help the chili have great texture and distribute the protein evenly.
4. Mix and Season:
Return the shredded chicken to the crockpot and stir it into the chili. Taste the mixture and add salt and pepper as you like for final seasoning.
5. Optional Creamy Touch:
If you want a creamier chili, use an immersion blender to blend a portion of the chili right in the crockpot, or mash some of the beans against the side with a spoon for a thicker texture.
6. Serve and Garnish:
Ladle the chili into bowls. Top with sliced avocado, shredded cheddar cheese, chopped cilantro, and a dollop of sour cream or Greek yogurt if you like. Sprinkle some red pepper flakes for extra kick!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely in the fridge before adding to the crockpot. This ensures even cooking and helps maintain the best texture.
Can I Make This Chili Ahead of Time?
Absolutely! This chili actually tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
How Do I Make the Chili Spicier or Milder?
To make it spicier, add extra cayenne pepper, diced jalapeños, or a pinch of red pepper flakes. For a milder version, omit the cayenne and use mild green chilies or reduce the chili powder.
What’s the Best Way to Store and Reheat Leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stove over medium-low heat, stirring occasionally, or use a microwave until heated through.
