What are the main ingredients in white chicken chili crockpot recipes?

The essentials for a white chicken chili crockpot recipe are boneless, skinless chicken breasts, white beans (like cannellini or Great Northern), green chiles, chicken broth, and a handful of pantry spices such as cumin and oregano. Aromatics like onion and garlic build a flavorful base, while a bit of cayenne brings gentle heat. Fresh cilantro and lime juice brighten everything up at the end. For serving, toppings like avocado, jalapeño, sour cream, and shredded cheese add extra coziness and flavor. You can always swap in Greek yogurt for a lighter finish or use rotisserie chicken for a shortcut.

Can I put raw chicken in a crockpot for white chicken chili?

Absolutely—raw chicken is safe to cook in a crockpot and is actually preferred for this recipe. The slow, gentle heat ensures the chicken stays moist and shreds beautifully. Just make sure to cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken reaches an internal temperature of 165°F. Once cooked, simply shred the chicken and return it to the chili. This hands-off approach makes crockpot white chicken chili both easy and delicious.

How can I make my white chicken chili crockpot recipe thicker?

If you like a thicker chili, you have a few simple options. Use an immersion blender right in the crockpot to puree some of the beans and broth—this naturally thickens the chili without extra ingredients. Alternatively, mash a portion of the beans with a fork before adding them. For a creamier result, stir in a bit of cream cheese or Greek yogurt at the end. Remember, the chili will also thicken slightly as it cools, especially after sitting for a bit.

What are common mistakes to avoid when making white chicken chili in a crockpot?

One frequent misstep is overcooking the chicken, which can lead to dryness—so keep an eye on the cook time and use a thermometer if you’re unsure. Another is not rinsing canned beans, which can add excess salt and a starchy flavor. Avoid skipping the blending step if you want a creamy texture; it’s the secret to that classic chili consistency. Finally, don’t forget to taste and adjust seasonings at the end, since slow cooking can mellow out spices and salt.

Easy White Chicken Chili Crockpot Recipe

Description

Creamy, comforting white chicken chili made easy in the slow cooker with tender chicken, white beans, green chiles, and warm spices.

Ingredients

Scale

1 1/4 pounds boneless, skinless chicken breasts (about 2 to 3 breasts)

4 cups low-sodium chicken stock (32 ounces)

2 (15-ounce) cans reduced-sodium white beans (cannellini, Great Northern, or white kidney beans), rinsed and drained

2 (4.5-ounce) cans diced green chiles

3 cloves garlic, minced

1 small yellow onion (or 1/2 large), finely diced

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 cup chopped fresh cilantro

Fresh lime wedges, for serving

Optional toppings: diced jalapeño, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

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Instructions

1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.

2. Add the chicken stock, white beans, diced green chiles, garlic, onion, cumin, oregano, salt, and cayenne pepper. Stir to combine.

3. Cover and cook on low for 4 to 6 hours or on high for 2 to 4 hours, until the chicken is cooked through.

4. Remove the chicken breasts to a plate. Once cool enough to handle, shred the chicken with two forks.

5. Using an immersion blender, puree a portion of the chili directly in the slow cooker to thicken (or transfer a few ladlefuls to a blender or food processor, pulse, then return to the pot).

6. Return the shredded chicken to the slow cooker. Stir in the chopped cilantro.

7. Serve hot, topped with a squeeze of lime juice and any desired toppings.

Notes

For thicker chili, start with 2 cups of chicken stock and add more at the end if needed.

Leftovers keep in an airtight container in the refrigerator for up to 5 days.

Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

To reheat, warm gently on the stovetop or in the microwave until steaming.

You can use leftover rotisserie chicken; add it in the last hour of cooking.

Prep Time: 15
Cook Time: 300
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 314 kcal
Sugar: 1 g
Sodium: 690 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 1 g
Carbohydrates: 36 g
Fiber: 8 g
Protein: 34 g
Cholesterol: 60 mg