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Crockpot Healthy White Chicken Chili

Crockpot Healthy White Chicken Chili

The ultimate set-it-and-forget-it meal, offering a comforting, flavorful, and incredibly easy way to enjoy a hearty chili without the fuss. This recipe transforms humble ingredients into a creamy, satisfying dish perfect for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 4 minutes
Finishing Time 15 minutes
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (adjust to your spice preference)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream or half-and-half (or vegan alternative for dairy-free)
  • to taste salt and freshly ground black pepper
Optional Toppings
  • shredded Monterey Jack cheese
  • avocado slices
  • fresh cilantro
  • sour cream
  • lime wedges
  • tortilla chips

Equipment

  • Slow Cooker
  • Cutting board
  • Forks
  • Saucepan

Method
 

  1. Place the boneless, skinless chicken breasts or thighs directly into your slow cooker. No need to chop them at this stage; they'll be shredded later. Add the rinsed and drained cannellini beans and Great Northern beans to the slow cooker.
    1.5 pounds boneless, skinless chicken breasts or thighs, 1 (15-ounce) can cannellini beans, rinsed and drained, 1 (15-ounce) can Great Northern beans, rinsed and drained
  2. Pour in the can of undrained diced green chilies and the undrained can of Rotel (diced tomatoes and green chilies). Add the chopped yellow onion and minced garlic to the slow cooker.
    1 (4-ounce) can diced green chilies, undrained, 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained, 1 cup chopped yellow onion, 2 cloves garlic, minced
  3. Sprinkle in the ground cumin, dried oregano, chili powder, and cayenne pepper (if using). These spices are the foundation of that signature white chicken chili flavor, creating a warm and aromatic base.
    1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper
  4. Pour the 4 cups of low-sodium chicken broth over all the ingredients in the slow cooker. Ensure everything is well-submerged.
    4 cups low-sodium chicken broth
  5. Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chicken should be cooked through and easily shredded.
  6. Once the cooking time is complete, carefully remove the chicken breasts or thighs from the slow cooker. Place them on a cutting board and use two forks to shred them into bite-sized pieces.
    1.5 pounds boneless, skinless chicken breasts or thighs
  7. Return the shredded chicken to the slow cooker. Stir in the heavy cream or half-and-half (or your chosen dairy-free alternative) until well combined. This step adds a luxurious creaminess to the chili.
    1/2 cup heavy cream or half-and-half
  8. Taste the chili and season with salt and freshly ground black pepper as needed. Allow the chili to heat through for another 10-15 minutes on low, uncovered, if necessary, to slightly thicken. Serve hot, garnished with your favorite toppings.
    to taste salt and freshly ground black pepper, shredded Monterey Jack cheese, avocado slices, fresh cilantro, sour cream, lime wedges, tortilla chips

Notes

Storing and reheating: Refrigerate for up to 3-4 days. Reheat in microwave or saucepan. Freezes well for 2-3 months.
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