Crockpot white chicken chili is an easy prep, dump and go recipe, made with healthy ingredients. It’s deliciously creamy without any dairy!

white bowl of crockpot white chicken chili with jalapenos and tortilla chips on top

We are huge fans of slow cooker chili around here, as it’s always a crowd pleaser recipe, and can be made ahead with a mostly hands-off cook time, making it perfect for busy weeknights or relaxed weekends at home.

Chicken chili is a particular favorite, and you can find my 6-ingredient Slow Cooker Chicken Chili on the menu often.

This slow cooker white chicken chili is another twist, using healthy ingredients like chicken, white beans and green chilis for a completely easy dinner anytime.

It’s also made thick and creamy without any dairy, and is very mild, making it a hit with just about anyone.

And the best part? It’s a super-easy dump-and-go slow cooker recipe, meaning prep takes just a few minutes, while still yielding wildly delicious results.

Tip: For a vegetarian option, check out this delicious Slow Cooker Vegetarian Chili!

top down view of crockpot white chicken chili ingredients in black slow cooker pot

How to Thicken White Chicken Chili 

I use three methods to thicken this slow cooker white chicken chili. 

First, I puree a bit of the beans with the cooking liquid to create a smooth thick and creamy finish without any cream.

Second, I add a bit of dairy-free creamy cheese at the end to bump up the creaminess, creating a luscious and delicious texture.

Of course, you can use traditional cream cheese, or skip this step altogether.  

Third, I allow the chicken chili to cool for about 30 minutes, which will allow it to thicken naturally.

Tip: If you love corn, feel free to add a cup of fresh, frozen defrosted, or canned along with the beans.

black crockpot filled with white chili and topped with fresh herbs

Ingredient Notes & Substitutions for Crockpot White Chicken Chili

Chicken: Use boneless skinless chicken breasts or thighs, either will work in this recipe. If you happen to have leftover rotisserie chicken or cooked turkey, that will also work here.

Onion: Red onion can also be used, or omitted if you’re sensitive to onion.

Beans: To keep the chicken chili white, I call for white beans like Great Northern or cannellini. You could also use black beans, as well as pinto beans for extra color.

Diced green chilis: Use mild to keep the chili less spicy, or look for hot green chilis to kick up the heat.

Salsa verde: Sometimes called tomatillo salsa, look for jarred green salsa in the salsa section.

Garlic: I use granulated garlic powder to keep this recipe easy, but two minced garlic cloves will also work.

Cumin: Ground cumin adds to that chili flavor, so I don’t recommend skipping it.

Chicken stock: Using low sodium if you are watching your sodium intake.

Cream cheese: Adds a wonderful creaminess to this recipe. Use traditional or dairy-free, depending on your dietary preferences.

Tip: This chili is very mild, but if you want it spicier, use spicy green chilis and spicy green salsa verde. 

ladle full of chicken chili dipping into a black crockpot

How to Store or Freeze Leftovers

Homemade white bean chicken chili will keep well in the fridge for up to 3-4 days, in a sealed container

This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months

Make Ahead Tip: This recipe can be made ahead! Perfect for meal prep on busy weeks (or anytime you need to feed a crowd quickly & easily)

What to Serve with Slow Cooker Chicken Chili

Don’t forget those toppings!

Think 4-ingredient guacamole, sour cream (traditional or dairy-free), chopped onion, cilantro, fresh lime juice, jalapenos, Monterey jack cheese or dairy-free cheese shreds. 

You can also add crunchy tortilla chips, a warm tortilla or even these one-bowl cornbread muffins on the side for dipping.

closeup of white bowl with chili and corn chips with striped blue napkin

This Recipe Is…

white bowl of crockpot white chicken chili with jalapenos and tortilla chips on top
5 stars (56 ratings)

Easy Crockpot White Chicken Chili

Crockpot white chicken chili is an easy prep, dump and go recipe, made with healthy ingredients and deliciously creamy without any dairy. Also includes Instant Pot and Stovetop instructions!

Ingredients

  • 1 ½ lbs boneless skinless chicken breasts , or thighs
  • 1 onion, finely chopped
  • 2 15-oz cans white beans, drained and rinsed (such as Great Northern or cannellini)
  • 1 4.5-oz can mild diced green chilis
  • 1 cup mild green salsa verde , (tomatillo salsa), divided
  • 1 cup chicken stock
  • 1 tsp granulated garlic powder
  • 1 tsp ground cumin
  • ½-1 tsp kosher salt

To Add at the End

  • 4 tbsp cream cheese , (traditional or dairy free)

Optional Toppings

  • avocado, sour cream (traditional or dairy-free), crushed tortilla chips, chopped onion, cilantro, fresh lime juice, jalapeno, Monterey jack cheese or dairy-free cheese shreds

Instructions 

Slow Cooker Instructions

  • Add the chicken, onion, white beans, green chilis, 1 cup of salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart slow cooker.
  • Cover and cook on high for 4-5 hours or low for 6-8 hours.
  • Uncover, remove the chicken, and shred with two forks or dice into chunks.
  • Using an immersion blender, blend the bean mixture for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine. Note: blending for just a few seconds will add a creaminess to the chili, while leaving the texture of most of the beans.
  • Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until well incorporated.
  • Add the chicken back to the slow cooker, along with the cream cheese mixture, stirring to combine. Taste and add additional salt or salsa if desired.
  • Serve with any toppings you like.

Instant Pot Instructions

  • Add the chicken, onion, white beans, green chilis, 1 cup of salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart pressure cooker.
  • Cover and set to high pressure for 20 minutes. Allow to naturally release for 10 minutes, then quick release.
  • Follow remaining slow cooker steps 4-6.

Stovetop Instructions

  • Add the chicken, onion, white beans, green chilis, 1 cup of salsa verde, chicken stock, garlic powder, cumin, and salt to a large Dutch oven.
  • Cover, bring to a boil, then reduce to simmer. Cook on medium-low heat, covered, for 40-60 minutes, until the chicken is tender and easily shreds with a fork, stirring occasionally.
  • Follow remaining slow cooker steps 4-6.

Notes

For a spicier chili, use spicy green chilis and spicy salsa verde.
I use Kite-Hill dairy-free cream cheese for this recipe (see link above in ingredients)
See blog post for more recipe notes and modifications.
 

Nutrition Information:

Serving: 1(of 6), Calories: 331kcal, Carbohydrates: 30g, Protein: 34g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 713mg, Potassium: 1004mg, Fiber: 9g, Sugar: 3g, Vitamin A: 429IU, Vitamin C: 12mg, Calcium: 75mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share this Post