This crockpot white chicken chili is the cozy, no-fuss dinner your family needs this fall. First, add everything to the slow cooker in about 10 minutes. Then, let it do the work while you get on with your day. As a result, a warm, creamy bowl of chili is waiting for you at dinnertime.
What I love most about this healthy white chicken chili is how filling it is. In fact, each bowl has 40 grams of protein and 8 grams of fiber, so it keeps you full and satisfied without feeling heavy. Instead of heavy cream or cream cheese, I use a simple mix of fat-free half and half and cornstarch. That way, you still get a creamy texture, but with far fewer calories and less saturated fat. Additionally, it makes a great change of pace from traditional tomato-based chili. Best of all, everyone can top their own bowl just the way they like it.
Ingredients in Crockpot White Bean Chicken Chili
1lb of chicken breast
1 yellow onion, diced
2 tsp garlic, minced (or Garlic)
16oz of chicken bone broth
15 oz can Great Northern beans, rinsed and drained
4 oz can diced green chilis (mild or spicy)
15 oz can corn, rinsed and drained
1 tsp cumin
½ tsp chili powder
1 tsp oregano
¼ tsp salt
½ tsp pepper
¼ cup fat-free half and half
2 tbsp cornstarch
Optional Toppings: sour cream, Greek yogurt, avocado, jalapeños, tortilla strips
How to Make White Bean Chicken Chili in the Crockpot
- Gather ingredients and crockpot
- Add chicken, onion, garlic, corn, beans, broth, and seasonings to the crockpot.
- Cook on low 4–6 hours or high 2–4 hours.
- Whisk half and half with cornstarch to create a slurry, then stir into the crockpot, cover and simmer for 15 minutes to thicken.
- Shred chicken and return to chili, stirring to combine.
Nutrition Facts: This recipe makes 4 Servings of Chili: Calories: 340 Total Fat: 5 g Carb: 34 g Fiber: 8 g Protein: 40 g Sodium: 485 mg
Variations of White Bean Chicken Chili
This slow cooker white chicken chili is easy to change up based on what your family enjoys and what you have on hand.
Chicken Breasts vs. Chicken Thighs: I use boneless, skinless chicken breasts to keep this recipe lean. However, boneless, skinless chicken thighs work well too and stay extra tender.
Use Rotisserie Chicken: Short on time? Skip the raw chicken and stir in 3 cups of shredded rotisserie chicken during the last 30 minutes of cooking.
Swap the Beans: Great Northern beans give this chili a soft, creamy texture. Cannellini beans or navy beans make great substitutes. For an even thicker chili, mash about ½ cup of the beans with a fork before adding them.
Make It Dairy-Free: Replace the half and half with unsweetened almond milk or light coconut milk. Then top your bowl with avocado instead of sour cream.
Add More Veggies: Toss in a diced bell pepper or poblano pepper at the beginning, or stir in a few handfuls of spinach at the end for extra color and nutrients.
Turn Up the Heat: Use hot green chilis, add a diced jalapeño, or sprinkle in a pinch of cayenne pepper.
Frequently Asked Questions About White Chicken Chili
Can I put raw chicken in the crockpot?
Yes! Raw chicken breasts cook safely and evenly in the crockpot. Just make sure the chicken reaches an internal temperature of 165°F before shredding.
Can I use frozen chicken?
For food safety, thaw your chicken in the refrigerator before cooking. Frozen chicken takes too long to heat up in a slow cooker, which gives bacteria time to grow.
How do I make white chicken chili thicker?
The cornstarch slurry in this recipe does most of the work. If you prefer it even thicker, mash some of the beans or let the chili simmer uncovered for an extra 15 to 20 minutes
What is the difference between white chicken chili and regular chili?
Traditional chili usually uses ground beef, red beans, and a tomato base. White chicken chili uses chicken, white beans, green chilis, and a lighter, creamy broth. As a result, it is generally lower in fat and calories.
Is white chicken chili healthy?
Absolutely! This version is high in protein and fiber, low in saturated fat, and full of vegetables and beans. As a dietitian, I love recipes like this because the protein and fiber keep you full for hours.
Is this recipe gluten-free?
Yes, this white bean chicken chili is naturally gluten-free because it uses cornstarch instead of flour. Just double-check the label on your broth to be sure.
How to Store and Reheat White Bean Chicken Chili
This chili makes great leftovers, so it’s perfect for meal prep lunches all week.
Store: Let the chili cool completely, then transfer it to airtight containers. Refrigerate for up to 4 days.
Freeze: Freeze for up to 3 months. Dairy can separate a bit after freezing, so for the best texture, freeze the chili before adding the half and half slurry. Then stir the slurry in while you reheat. Thaw overnight in the refrigerator.
Reheat: Warm a single portion in the microwave for 1–2 minutes, stirring halfway through. Or reheat a larger batch on the stove over medium heat. If the chili thickened in the fridge, add a splash of broth.
Add your toppings right before serving so they stay fresh.
What to Serve with White Chicken Chili
This chili is a hearty meal on its own, but these simple sides turn it into a full family dinner:
- Cornbread: The classic pairing! Try a lighter homemade version or a mini cornbread muffin.
- Side Salad: A simple green salad with a light vinaigrette adds crunch and freshness.
- Brown Rice or Quinoa: Serve the chili over a scoop of grains to make it stretch further.
- Baked Tortilla Chips: Perfect for dipping, and the kids love them.
- Roasted Veggies: Roasted zucchini, cauliflower, or bell peppers complement the southwest flavors.
Looking for more cozy slow cooker recipes? Try our Easy Chicken Tortilla Soup for another high-protein, 10-minute prep dinner.
Crockpot White Bean Chicken Chili
Ingredients
- 1 lb Chicken breast
- 1 Yellow onion diced
- 2 tsp Garlic minced or (jarred minced garlic)
- 16 oz Chicken bone broth
- 1 15 oz can Great Northern beans rinsed and drained
- 1 15 oz can Corn rinsed and drained
- 1 tsp Cumin
- 1/2 tsp Chili powder
- 1 tsp Oregano
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Fat-free half and half
- 2 tbsp Cornstarch
Instructions
- Add chicken, diced onions, minced garlic, beans, broth, and seasonings to crockpot
- Cook on low 4-6 hours or high 2-4 hours
- Whisk half and half with cornstarch to create a slurry, then stir into the crockpot, cover and simmer for 15 minutes to thicken
- Shred chicken and return to chili, stirring to combine
Nutrition
About the Author: Rachel Roberts Registered Dietitian and Nutritionist
About the Author: Rachel Roberts Registered Dietitian and Nutritionist Rachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.
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