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bowl of white bean chili topped with avocado and fresh cilantro

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 1/2 teaspoons sea salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper optional
  • 1 1/2 Tablespoons cornstarch or arrowroot powder
  • 3 Tablespoons water

Toppings:

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

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.