crockpot white chicken chili recipe
The Best crockpot white chicken chili recipe
Oh, this Crockpot White Chicken Chili is one of those recipes that just feels like home—simple enough to make while you’re cooking other things, but packed with flavor that makes it feel like a special meal. I first made it years ago when I was looking for something hearty that didn’t require constant attention, and it became a staple in our house. My kids—especially my two boys who are always hungry—love it because it’s filling, not greasy, and tastes even better the next day. It’s the kind of dish that makes you feel like you’re serving up comfort without the extra effort, and honestly, that’s what I love most about it. Plus, it’s got all the right things: lean protein from the chicken, fiber from the beans and veggies, and just enough creaminess to make it satisfying without being heavy. It’s great for a casual family dinner, a quick meal when you’re short on time, or even a light lunch if you’re trying to keep things balanced. And the best part? It’s something I can make ahead and reheat, so there’s no waste—just pure, easy eating. My husband even says it’s his go-to when he’s craving something warm and comforting, and honestly, I don’t blame him. It’s that good.
Crockpot White Chicken Chili
A creamy, comforting white chicken chili perfect for cold days, featuring tender chicken, rich beans, and a velvety tomato base. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 jalapeño, seeded and minced (optional)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced bell peppers
- Salt and pepper to taste
👨🍳Directions
-
1 In a large pot, cook chicken thighs in 2 cups of water over medium-high heat until fully cooked (165°F internal temp), about 15 minutes. Remove chicken, shred with forks, and set aside.
-
2 In the crockpot, combine shredded chicken, crushed tomatoes, white beans, black beans, chicken broth, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well.
-
3 Cover and cook on LOW for 2 hours or HIGH for 1 hour. Stir in heavy cream, shredded cheese, and sour cream. Cook for another 30 minutes.
-
4 Add jalapeño (if using) and corn. Stir well. Cover and cook for another 15 minutes. Remove from heat and stir in diced bell peppers.
🔧Equipment
- Crockpot
- Large pot
- Cutting board
- Knife
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crockpot White Chicken Chili Works
This Crockpot White Chicken Chili is always a crowd-pleaser for family gatherings because it’s simple to make ahead and tastes even better the next day. It’s hearty enough to feed a crowd without feeling too heavy, and the creamy, cheesy flavor makes it feel special—no fuss required. Perfect for potlucks, game nights, or just a cozy weeknight meal, it’s the kind of dish that leaves everyone happy and ready for seconds.
❓ Frequently Asked Questions About Crockpot White Chicken Chili
What is the best type of chicken to use for a crockpot white chicken chili?
The best type of chicken for this recipe is boneless, skinless chicken breasts or thighs. Chicken breasts provide a leaner option, while thighs add more flavor and moisture. If you prefer a more tender texture, opt for chicken thighs, but avoid using chicken wings or pre-cut rotisserie chicken as they can be too dry when slow-cooked.
—
How long should I cook the chicken in the crockpot for the white chicken chili?
For white chicken chili in a crockpot, cook the chicken on LOW for 3–4 hours or HIGH for 1.5–2 hours, depending on the size of the chicken pieces. If using chicken breasts, ensure they are fully cooked through (165°F/74°C internal temperature) before removing them from the crockpot. You can also shred or chop them once they’re cooked and ready to add to the chili mixture.
—
Can I make this white chicken chili ahead of time and refrigerate it?
Yes, you can make this white chicken chili ahead of time and store it in the refrigerator for up to 4–5 days. Before serving, reheat it gently in the crockpot on LOW for 1–2 hours or microwave it in portions. If you want to freeze it, let it cool completely, portion it into airtight containers, and freeze for up to 3 months. Thaw it in the fridge before reheating.
—
What are some good substitutions for dairy-free white chicken chili?
If you’re avoiding dairy, you can make this recipe dairy-free by using coconut milk instead of cream or heavy cream. For a richer texture, blend half the chili with a splash of coconut milk before adding it back to the crockpot. Alternatively, you can use cashew cream (blended soaked cashews with water) or skip the cream entirely and top with avocado, lime, or extra cilantro for freshness. Some people also use almond milk in place of dairy-based ingredients, though the texture may be slightly lighter.
—
How do I adjust the spice level in this crockpot white chicken chili?
To control the spice level, you can start with mild ingredients and add more heat gradually. If you prefer mild chili, skip the cayenne pepper or reduce it to ½ teaspoon (or even omit it). For extra mildness, use bell peppers, onions, and zucchini to balance the flavors. If you like it spicier, add hot sauce, diced jalapeños, or a dash of smoked paprika before serving. Always taste as you go and adjust to your preference!
