This creamy crockpot white chicken chili is easy, gluten-free, and perfect for busy days—just toss it in the slow cooker and enjoy!
Chili is one of those classic, hearty recipes that brings people together, and everyone has their own spin on it. Slow cooker white chicken chili like this is a lifesaver on busy days, since you can set it and forget it. If you’re looking for a fresh, real-food take on the classic white chili recipes you know and love, this is about to become one of your new favorites.
What Makes This Chili Different and Why You’ll Love it
Unlike traditional beef chili, this recipe is a white chili made with chicken. It uses white beans (like cannellini or great northern) and chicken instead of red beans, tomatoes, and beef. The result is a lighter-colored, creamy white chicken chili that’s protein-packed and loaded with flavor.
Simply toss everything into your slow cooker, let it simmer low and slow, and by dinnertime, you have a savory slow cooker meal ready to go. It’s a set-it-and-forget-it recipe that’s budget-friendly and loaded wth simple, real food. Plus, it’s also naturally gluten-free and truly a fuss-free recipe – perfect for feeding a crowd or your family on a busy day.
In this article, I’ll walk you through the ingredients, step-by-step instructions, and some tasty variations and tips for making this crockpot white chicken chili work for you. Whether you’ve been making chili for years or you’re new to making chili, you’ll find this recipe easy to follow. So grab your ingredients and let’s get cooking!
Crockpot White Chicken Chili
This creamy crockpot white chicken chili is easy, gluten-free, and perfect for busy days—just toss it in the slow cooker and enjoy!
Ingredients
- 1 1/2 lbs chicken thighs*
- 2 (15 oz) cans cannellini beans or Great Northern beans, drained and rinsed**
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 (4 oz) can diced green chilies
- 1 tsp cumin
- 1 tsp chili pwder
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional for extra heat)
- 1 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
Optional:
- 1 bell pepper, seeded and diced
- 1 jalapeño, seeded and diced (adjust based on your spice tolerance)
- 1-2 zucchini or summer squash, diced
- 2 cups corn, (fresh or frozen)
- 1-2 cups rice cauliflower (fresh or frozen)
- 1-2 cups chopped spinach (fresh or frozen)
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
Toppings:
- Sour cream
- Cheddar or Monterey jack cheese, shredded
- Cilantro, chopped
- Green onion, chopped
- Avocado, sliced
- Guacamole
- Jalapeño, pickled or fresh
- Tortilla chips
Instructions
- Optional Sauté: This step adds a lot of flavor; however, if you are pressed for time, you can skip it! In a medium-size pan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion (and any optional vegetables except corn and spinach), cooking for about 5 minutes until softened. Stir in the garlic, jalapeño, and spices, cooking for another minute, until fragrant.
- Stir: Add everything except the optional dairy to your slow cooker and stir it together.
- Cook: Cover and cook on LOW for 6-7 hours or HIGH for 4 hours.
- Shred: Remove the chicken, shred it, and return it to the pot.
- Final Touches: Stir in the cream cheese and sour cream (if using) until melted and smooth.
- Serve: Scoop into bowls and serve warm with toppings!
Notes
*Protein
Use chicken breasts or chicken thighs, or use shredded meal-prepped chicken or rotisserie chicken for a shortcut. Add the cooked chicken in the last hour of slow cooking, just to heat it through.
**Beans
To use dry beans, cook them ahead of time using the instructions here, or learn how to make white bean chili using dry beans here.
Variations and Substitutions
Here are some simple ideas and substitutions to customize your creamy white bean chili:
Slow Cooker White Turkey Chili:
Want to make a turkey chili instead? No problem. Swap out the chicken and use shredded cooked turkey or browned ground turkey in its place. (Pssst: this is a perfect use for leftover Thanksgiving turkey).
Add Extra Beans:
For extra protein or to stretch the servings, add a can of black beans, pinto beans, or kidney beans (rinsed and drained) along with the white beans. It adds a nice color contrast and makes the chili even heartier. I even like to add lentils to my chili.
Vegetarian Crockpot White Bean Chili:
To make a meatless version, omit the chicken and use an extra can of beans (you can add different kinds of beans, like pinto, kidney, or black beans, too). Use vegetable broth instead of chicken broth. You’ll get a flavorful, filling vegetarian chili. You can also add extra veggies like diced bell peppers or zucchini for more substance.
Spicy White Chicken Chili:
If you want a spicy kick, add a diced jalapeño or a pinch of cayenne at the start, or use hot green chiles instead of mild. You can also let people add hot sauce or diced, fresh jalapeños to their own bowls.
Extra-Creamy Chili:
Love your chili super creamy? I do! Stir in a bit of heavy cream or cream cheese at the end, or add a big dollop of sour cream to each bowl when serving. Either will make your chili extra rich and decadent.
Use Pre-Cooked Chicken:
You can use pre-cooked shredded chicken (for example, rotisserie chicken or my make ahead chicken). Add the cooked chicken in the last hour of slow cooking, just to heat it through. This way, you still get that slow-cooked flavor, but you can use up leftover chicken.
Tips for the Best Crockpot White Chicken Chili
Here are a few extra tips to help you get the most out of this dish:
Cook on Low for Best Flavor:
If time permits, use the Low setting on your slow cooker. Slow simmering for 6-8 hours allows the flavors to develop more and the slow cooker chicken to become ultra-tender. The High setting (3-4 hours) works in a pinch, but I find the flavor is better when cooked low and slow.
How to Thicken Your Crockpot Chili:
- Mash: Use a potato masher to mash some of the beans in the pot, naturally thickening the chili.
- Blend: Use a blender to puree a cup of beans separately with a splash of broth or water, then stir it into the chili (I love this budget-friendly hack because it makes the chili so creamy without adding cream)
- Cream Cheese, Sour Cream, or Greek Yogurt: Either of these ingredients thickens and flavors the chili even more.
- Cornstarch or Tapioca: Mix a small amount of cornstarch or tapioca flour with water, then stir it into the chili. Cook for a few more minutes until thickened.
How to Thin Your White Chicken Chili:
This is easy! If your chili turns out too thick, simply add more broth or water, tasting it and adjusting the seasonings as needed.
Season Your Chili at the End:
After the long cook time, be sure to taste your chili and adjust the seasonings. You might find it needs an extra pinch of salt or a bit more cumin to make the flavors pop. Squeeze in a bit of lime juice for brightness if you like. Every slow cooker can be a little different, so don’t be afraid to tweak the seasonings to your taste.
How to Store & Freeze White Chicken Chili
Refrigerate:
Store any leftover chili in an airtight container in the refrigerator. It will keep well for about 3-4 days. In fact, as with many soups and stews, the flavors will deepen by the next day!
Freezing:
This chili freezes beautifully for future meals. Let it cool completely (preferably in the refrigerator overnight), then transfer to freezer-safe bags or containers (I like to portion it out for single meals). Label the bags or containers with the date and contents. Freeze for up to 2-3 months.
TIP: If you know you’ll freeze a batch, wait to add the dairy until reheating. The texture will be better this way. However, I’ve frozen leftover chili with the creamy ingredients added, and it reheats just fine.
Reheating Chili Leftovers:
Reheat in a pot on the stovetop over medium heat. You may want to add a splash of water or broth when reheating, as the chili will thicken up in the fridge and freezer. Stir occasionally until it’s hot and bubbling. Add dairy, if using.
Crockpot White Chicken Chili Bar for Parties:
Chili is the perfect budget-friendly party food! Set out a toppings bar so everyone can customize their bowl. Popular toppings include: shredded cheese, sour cream, diced avocado, sliced fresh or pickled jalapeños, fresh cilantro, hot sauce, and crunchy tortilla chips. Adding a variety of toppings lets each person tailor their chili to their taste.
FAQs for Crockpot White Chicken Chili
Can I make this chili on the stovetop?
Absolutely! If you don’t have a slow cooker, you can cook this chili on the stove with great results.
Here are my stovetop directions:
- Sauté: Use a large pot or Dutch oven over medium heat. Sauté the diced onion (and any optional vegetables except corn and spinach) in a bit of olive oil for 5 minutes, then add the garlic and spices and cook for another minute, until fragrant.
- Simmer: Add the chicken (you can cut the chicken into chunks for faster cooking), and the rest of the ingredients (except dairy, if using). Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally.
- Final Touches: Make sure the chicken is cooked through and tender. Shred it if necessary, then turn off the heat and give the chili a good stir. Add optional dairy.
- Serve: Once it’s ready, serve it with your favorite toppings.
- You just made stovetop chili in about half an hour!
Can I make white chicken chili in an Instant Pot (pressure cooker)?
Yes! You can easily make this chili in your Instant Pot. It cooks quickly under high pressure, making it perfect when you’re short on time.
Here are my Instant Pot directions:
- Sauté: Use the sauté setting to cook the diced onion (and any optional vegetables except corn and spinach) in a bit of olive oil for 5 minutes, then add the garlic and spices, and cook for another minute, until fragrant.
- Pressure Cook: Add the chicken (you can cut the chicken into chunks for faster cooking), and the rest of the ingredients (except dairy, if using). Seal the Instant Pot and cook under high pressure for 12 minutes (3 minutes if you’re omitting the chicken).
- Final Touches: Use the quick-release or natural-release option. Give the chili a good stir and add a dollop of sour cream, cream cheese, or heavy cream (if using).
- Serve: Once it’s ready, serve it with your favorite toppings.
Can I use chicken breasts instead of chicken thighs?
Definitely. Boneless, skinless chicken breasts work great in this chili. You can use the same amount (about 1 to 1.5 pounds). Generally, thighs are more budget-friendly. Also, I personally prefer thighs because they stay extra moist and add more flavor. Use whichever you have on hand – thighs or breasts – the recipe will turn out delicious.
More Delicious Chili Recipes
Even if this Crockpot White Bean Chili is your go-to comfort food, check out these other hearty chili recipes!
Classic Instant Pot Chili
My instant pot chili recipe over at Kitchen Stewardship is made with real food, and it is my favorite seasonal fall chili recipe to make and eat when the weather turns cold.
Healthy White Bean Chili
Your ultimate guide to white bean chili and all of its variations, packed with tender beans and rich flavors.
Easy White Bean Chicken Chili
Warm up with this easy White Bean Chicken Chili recipe—creamy, healthy, and packed with flavor. Perfect for weeknights, meal prep, or feeding a crowd. Instant Pot, slow cooker, and stovetop options!
Vegetarian White Bean Chili
This simple, plant-based vegetarian white bean chili is comforting, budget-friendly, and packed with flavor. Includes tips for adding vegetables and making it dairy-free.
Vegan White Bean Chili
Cozy, creamy vegan white bean chili—one-pot, hearty, budget-friendly, and perfect for chilly days or meal prep.
White Bean Turkey Chili
This easy white bean turkey chili recipe is hearty, flavorful, budget-friendly, and quick! Instant pot and slow cooker instructions included.
Learn How to Cook Dry Beans
To use dry beans in your chili, cook them ahead of time using the instructions here, or learn how to make white bean chili using dry beans here.
Slow Cooker White Chicken Chili
This easy slow cooker white chicken chili is perfect for busy days. It’s a budget-friendly, gluten-free, and fuss-free meal that’s great for feeding the whole family. With a set-it-and-forget-it method and flavor variations, it’s ideal for both chili beginners and seasoned cooks.
If you make this recipe, I would love to know what flavor variations you tried!