Crockpot White Chicken Chili.

Warm up with this easy recipe for white chicken chili made in the crockpot! On a chilly day, there’s nothing like a cozy bowl of chili and a thick slice of cornbread. Save yourself time and effort and let the slow cooker do the work for you!

It’s so helpful to have some easy, gluten free crockpot recipes for those busy weeks, isn’t it? I know when we’ve got a lot on the schedule, I really look forward to the days when I can let my slow cooker do the cooking for me!

Recipes like Egyptian Lentils and Rice, Chicken Wild Rice Soup, and this crockpot chicken chili are all staples around here. These recipes are easy, perfect for busy families, and best of all, allergy friendly.

This chili recipe is one that I’ve been making for awhile – well before we even needed to be gluten free and dairy free. For me, it has just the right amount of heat, and the texture is just right – thick and creamy with a nice variety of beans.

The spiciness comes mostly from the salsa verde. You’ll want to be careful if you have kids eating this – choose a mild salsa. You can even make your own roasted salsa verde – it’s easier than you think to make, and then you’re in charge of how hot it is.

Can I make this white chicken chili without beans?

Yes, you could make this without beans if needed. Simply add more chicken to the recipe, and then I would recommend adding another ingredient to fill it out, like corn or diced potatoes.

I do have a recipe for bean free chicken chili if you would rather try that! I know how hard it is to do chili if you have a legume allergy.

If you don’t have a slow cooker or prefer to make this on the stove, you can easily do that.

Instructions for making this chili on the stove top:

1. Cook the onion and garlic in the olive oil for a few minutes until fragrant. Add the chicken pieces, and cook until they are cooked through, about 6-7 minutes.
2. Add the drained beans, salsa, broth, and spices, and bring to a boil. Reduce to a simmer, and cook for about 20 minutes.
3. Place the cornstarch and water in a small container and shake well. Stir into the chili and cook for about 5 more minutes to let the chili thicken.
4. Add more salt or pepper if needed.

Top this chili with:

• fresh cilantro leaves
• guacamole
• diced tomato
• dairy free cheese
• diced red onion

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5 from 2 votes

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Crockpot White Chicken Chili.

Let the crockpot do the work for you with this easy recipe for white chicken chili! The flavors and texture of this easy dish are so comforting - just right for a fall day.

Course Soup

Cuisine American, Dairy Free, gluten free

Keyword easy, white bean

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 8

Calories 401 kcal

Author Kelly Roenicke

Ingredients

• 1 large onion chopped
• 1 Tablespoon olive oil
• 3 cloves garlic minced
• 1.5 pounds chicken breasts cut into small pieces
• 30 ounces cannellini beans drained and rinsed
• 30 ounces garbanzo beans drained and rinsed
• 3 cups chicken broth
• 1 cup salsa verde
• 2 Tablespoons cumin
• 1 ½ teaspoons sea salt
• ¼ teaspoon white pepper
• 1 teaspoon garlic powder
• ⅛ teaspoon cayenne pepper optional
• 1 ½ Tablespoons cornstarch or arrowroot powder
• 3 Tablespoons water

Toppings:

• fresh cilantro leaves
• guacamole
• diced red onion
• diced tomato
• dairy free cheese

US Customary - Metric

Instructions

1. Place the olive oil and chopped onion in the crockpot.

2. Add the chicken, spices, drained and rinsed beans, salsa verde, and chicken broth. Place the cover on the crock pot.
3. Cook for 4 hours on high heat, or 6-8 hours on low heat.
4. Just before serving, combine the cornstarch or arrowroot powder and the water in a small container with a lid. Shake well. Drizzle the mixture into the crock pot and stir. Place the cover back on and let it cook for a few minutes so that the chili thickens up.

5. Add more salt and pepper if needed.

6. Serve chili topped with chopped avocado, guacamole, cilantro, tomatoes, or red onions.

Recipe Notes

Stove top directions:

1. Cook the garlic and onion in the olive oil in a large pot over medium heat for a few minutes until fragrant. Add the chicken pieces, and cook until they are cooked through, about 6-7 minutes.
2. Add the beans, salsa, broth, and spices, and bring to a boil. Reduce to a simmer, and cook for about 20 minutes.
3. Place the cornstarch and water in a small container and shake well. Stir into the chili and cook for about 5 more minutes to let the chili thicken. Season with more salt and pepper if desired.

Freezer meal directions:

Place all ingredients except broth and cornstarch in a gallon size freezer bag. Thaw completely in the refrigerator, then place in the crockpot, add the chicken broth, and follow the cooking instructions above.

Nutrition Facts

Crockpot White Chicken Chili.

Amount Per Serving

Calories 401 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 54mg18%

Sodium 1300mg57%

Potassium 807mg23%

Carbohydrates 51g17%

Fiber 13g54%

Sugar 7g8%

Protein 34g68%

Vitamin A 265IU5%

Vitamin C 11.1mg13%

Calcium 145mg15%

Iron 6.9mg38%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally posted in April 2015. It has been updated.