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

Crockpot White Chicken Chili

Print Recipe
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!
Course Soup
Diet Gluten Free
Keyword chicken, Chicken Breast, chili, Crockpot, Slow Cooker
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Servings 6
Calories 331

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
  • 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

Calories: 331kcal | Carbohydrates: 30g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1147mg | Potassium: 1004mg | Fiber: 9g | Sugar: 7g | Vitamin A: 429IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 3mg