Throw this crockpot white chicken chili together before work and come home to a delicious, low-fat dinner. Stuffed full of moist chicken, white beans, corn and green chiles, this chili is not only the perfect one-pot comfort meal but it's gluten-free too!
With so many chili recipes out there, it's hard to find the perfect one. I've made delicious slow cooker Mexican Chili and Southwest Chipotle Chili but this chicken chili has become a family favorite. Chili, with its bit of heat, just seems to be the perfect dinner that "sticks to your ribs" and warms you from the inside out.
Great for busy weeknights or just an easy dinner for a chill weekend. And this white chicken chili crockpot recipe is definitely easy! Everything gets thrown in the crockpot in the morning and, except for shredding the chicken, you can ladle it right out of the pot when you get home. Dinner on the table pronto! And cleanup is a breeze!
You'll find this creamy chili to be meaty and filled with a combination of white beans and corn that make it a one-pot healthy meal. I like to serve slow cooker white chicken chili with homemade tortilla chips and a sprinkle of cheese. Some chilis have cheese in them but by placing a little cheese on the top instead of in it, the fat content is kept down and adds just enough flavor to satisfy everyone's taste buds.
Other toppings that are great with chili
- Fritos - for an extra crispy salty taste
- Jalapenos - if you like that little extra heat
- Sour cream - to take the edge off the extra heat
- Cilantro - for a fresh, crisp herby addition
- Green onions - taste great and add extra vitamins and fiber to the dish
- Avocado - More creaminess and another way to take the edge off the heat.
- Lime juice - gives the chili a brighter, crisper flavor.
Variations for chicken chili with white beans
- Like spicier chili? Trade out green chiles for jalapeno peppers, fire-roasted chiles or poblano peppers. Of course, you can always add a dash of hot sauce to the mix.
- Want to make it vegetarian? Omit the chicken and add in additional beans, like black beans. Use cream of celery soup in place of the cream of chicken soup.
- You can also eliminate the cream of chicken soup and add in 8-oz of cream cheese just prior to serving. Swirl around to melt for that extra bit of creaminess.
Frequently asked questions
Can I freeze this crockpot chili?
Absolutely. It will keep 2-3 months in the freezer. When ready to use, thaw overnight in the refrigerator.
How long will this keep in the refrigerator?
Chili is always better the next day and this one will keep 4-5 days in the refrigerator.
How to Make Creamy Chicken Chili
- Place chicken in crockpot and top with beans, corn, and onion. (photo 1)
- Mix garlic, taco seasoning, chiles, soup, broth, and lime juice in a medium bowl and pour over the chicken mixture. (photo 2)
- Cover crockpot and cook on low for 8-10 hours. (photo 3)
- When done, remove chicken from crockpot and shred with two forks. Return shredded chicken to the cooker, stir, and done. (photo 4)
This creamy white chicken chili is a great no-hassle dinner. Perfect for busy weeknights, lazy weekends, and as a quick "everyone help themselves" game day snack. Enjoy!
More crockpot dinners
Crockpot Cuban Pork with Cilantro Rice from 2 Cookin Mamas - Delicious mojo flavors make this Cuban pork moist and delicious.
Crockpot Beef Stew - just pour beef, potatoes, carrots, and tomatoes into a crockpot, set it, and forget it until dinner.
Slow Cooker Spicy Ground Turkey Sloppy Joes from Coupon Clipping Cook - a little hot sauce, ground turkey, and some rolls make this saucy classic a winner!
Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.
Crockpot White Chicken Chili
Ingredients
- 2 large chicken breasts, about 1 pound
- 30 oz. white beans 2 15-oz cans
- 15 oz. can of white organic corn
- 1 sweet onion, chopped
- 1 clove garlic, minced
- 1 package taco seasoning
- 8 oz. can chopped mild green chiles
- 10.75 oz can cream of chicken soup (Healthy Valley Organic is gluten-free)
- 14 oz. chicken broth
- 2 Tablespoons lime juice
- Garnishes: fat-free sour cream, chopped cilantro, shredded cheddar or Manchego cheese, tortilla chips
Instructions
- Place chicken in crockpot and top with beans, corn, and onion.
- Mix garlic, taco seasoning, chiles, soup, broth, and lime juice in a medium bowl and pour over the chicken mixture.
- Cover crockpot and cook on low for 8-10 hours.
- When done, remove chicken from crockpot and shred with two forks. Return to cooker and stir.
- To serve, place several ladles of chili in single serving bowl and top with desired toppings. I like to crush a few tortilla chips on top but they can also be served on the side to scoop out that delicious chili.
Notes
Variations for chicken chili with white beans
- Like spicier chili? Trade out green chiles for jalapeno peppers, fire-roasted chiles or poblano peppers. Of course, you can always add a dash of hot sauce to the mix.
- Want to make it vegetarian? Omit the chicken and add in additional beans, like black beans. Use cream of celery soup in place of the cream of chicken soup.
- You can also eliminate the cream of chicken soup and add in 8-oz of cream cheese just prior to serving. Swirl around to melt for that extra bit of creaminess.
Nutrition
This post was originally published on June 28, 2013 but has been updated with step-by-step instructions.
