Hearty veggies, fluffy quinoa, and tender white-meat chicken are infused with Southwestern flavor in this hearty crockpot white chicken chili! Winter meals have never been so comforting and delicious.
If you crave chili often like I do, try this smoky chicken chili and crockpot white chicken chili with salsa verde, too!
Why You’ll Love This White Chicken Chili Recipe
As the temperatures get cooler, the food gets warmer, and I am totally here for it. Now that colder weather is upon us, I thought a cozy crockpot recipe was in order. This easy white chicken chili is the ultimate winter comfort food! And because chili is meant for slow-cooking, the crockpot is its ultimate vessel. Here are a few more reasons to love this white chicken chili:
- Easy. Just add everything except the toppings to your crockpot, then cook your chili on low for 5 hours. That’s it! There is no sautéing or browning involved in this recipe.
- Flavorful. Despite its simplicity, this chicken chili recipe is bursting with flavor. Garlic, cumin, cilantro, and green chilis all add up to a tasty bowl of warm chili with a bit of kick!
- Filling. Thanks to the chicken and pinto beans, this recipe is full of protein that will fill you right up.
What You’ll Need
I’m usually a red meat kind of girl when it comes to chili, but I decided to do something different and make this one with white-meat chicken. I’m super glad I did – this is definitely a new go-to chili recipe for me.
Here’s a quick overview of what you’ll need to make white chicken chili in the crockpot. Be sure to scroll down to the recipe card for specific amounts.
For the Chicken Chili
- Chicken breasts – Use boneless chicken to make the shredding part easier.
- Chicken broth – Go for a low-sodium variety because you’ll add in salt later.
- Water – To supplement the broth.
- Red onion – Dice the onion into chunks of your desired size.
- Corn – I usually add in frozen corn for simplicity.
- Quinoa – To add texture and extra protein.
- Green chilis – Dice these into small chunks as well.
- Garlic cloves – Freshly minced garlic is best, but store-bought garlic can be used in a pinch.
- Cumin – For a deep, earthy flavor.
- Fresh cilantro – Again, fresh is best!
- Pinto beans – I like to use low-sodium pinto beans. Remember to drain and rinse them!
- Salt – You can add in sea salt, kosher salt, etc.
For the Garnish
- Smoked gouda cheese – Shredded gouda is my go-to, but you can use cheddar, mozzarella, or whatever your favorite cheese is instead!
- Green onion – Diced green onion is optional, but I highly recommend trying it.
- Avocado – Sliced avocado adds rich creaminess to each bite of chili – you’ll love it!
How to Make Crockpot White Chicken Chili
This recipe is super straightforward with minimal steps. It’s convenient for a busy night, and eating it is an instant de-stressor!
- Place the ingredients in the crockpot. Add the chicken breast, chicken broth, water, red onion, frozen corn, quinoa, green chilis, garlic cloves, cumin, and fresh cilantro to your crockpot. Stir everything around, cover the crockpot, and cook on LOW for 5 hours.
- Shred the chicken. Remove the chicken from the crockpot, then dice or shred it up.
- Return the chicken to the crockpot with pinto beans. Add the chicken back to the crockpot, along with the drained and rinsed pinto beans.
- Finish cooking. Cook the chili for an additional 30 minutes.
- Add salt and garnishes. Add salt to taste and garnish your chili with smoked gouda cheese, avocado slices, and green onions, if desired. Serve warm and enjoy!
Tips for Success
While this is an easy chili recipe, it never hurts to have a few tips. Here’s how I make sure this white chicken chili comes out perfect every time:
- Cook it on low. The low and slow cooking method is a big reason for why this chili is so flavorful. It also ensures that your chicken comes out tender and juicy. I don’t suggest trying to cook your chili on a higher setting to speed things up – the result is well worth the wait, my friend.
- Know your slow cooker. Not all slow cookers and crockpots are exactly the same. If yours tends to cook things more quickly than most recipes instruct, you can check on your chili a little early.
- Make it thicker. If you like a thicker chili, reduce the amount of water you add by half. If you’d like to thin it out, you can stir in a couple tablespoons of chicken broth at a time after it’s cooked until it reaches your ideal consistency.
Topping Ideas
The more toppings, the merrier (in my humble opinion). Feel free to load up your chili with one or more of the following fixings!
- Jalapeño Slices – If you like a little extra heat, these are a great choice!
- Lime Wedges – Tangy lime juice adds a hint of zesty flavor to the chili.
- Tortilla Chips – Oyster crackers are good for some extra crunch as well.
- Nonfat Sour Cream – Plain Greek yogurt works too!
- Diced Tomatoes – You can definitely add these into the mix of veggies if you like.
What Goes With White Chicken Chili?
Want to pair your chicken chili with an equally cozy side dish? I’ve got some great options right here!
- Serve with loaded sweet potato wedges. A cross between sweet potato fries and loaded nachos, these loaded baked sweet potato wedges are piled with bacon, cheese, a touch of chili powder, and more. You won’t be able to stop eating them!
- Pair with chips and dip. There are tons of Southwestern dips that go great with this meaty chili – bean dip, corn dip, ranch dip – I could go on. No matter which dip you’re craving, you’d be wise to pair it with these easy homemade pita chips. Yum!
- Serve with bread. Whether it’s garlic bread, cornbread, or something in between, it’s bound to be a wonderful partner for your crockpot chili.
How to Store and Reheat Leftovers
Leftover chili can be saved for a quick lunch, or another easy dinner!
- To store. Let your chili come to room temperature, then transfer to an airtight container and store in the fridge for up to 5 days.
- To reheat. Ladle your desired amount into an appropriately sized pot, then heat your chili over medium heat on the stove until it’s warm. Add some extra chicken broth to compensate for lost liquid during the storage process. You can also reheat single servings in a microwave safe bowl until warmed through, stirring halfway through the heating time. Usually this takes about 2-3 minutes.
Can I Freeze Crockpot White Chicken Chili?
Yes! Place it in a freezer-safe container, leaving enough extra room for the liquid to expand while it freezes. Seal the container and store your chili in the freezer for up to 2 months. Thaw it out in the fridge overnight before reheating it.
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More Winter Chili Recipes
If you like this healthy homemade chili, you’re sure to love the recipes below just as much!
Print
Crockpot White Chicken Chili
- Prep Time: 5 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 35 minutes
- Yield: 8–10 1x
- Category: Dinner
- Method: Crockpot
- Cuisine: Southwestern
Description
Crockpot white chicken chili will keep you warm all winter long! It’s filled with hearty beans, juicy chicken, veggies, and more.
Ingredients
- 1.5 pounds boneless chicken breasts
- 4 cups low sodium chicken broth
- 2 cups water
- 1 cup diced red onion
- 1 1/2 cups frozen corn
- 1/2 cup quinoa
- 7 oz can diced green chilis
- 3 garlic cloves, minced
- 1 tablespoon cumin
- 1/3 cup fresh cilantro, diced
- 15 oz. low sodium pinto beans, drained and rinsed
- salt to taste
- 3/4 cup shredded smoked gouda cheese
- 1/4 cup diced green onions
- 1 avocados, sliced
Instructions
- In a crock pot add, the chicken breast, chicken broth, water, red onion, frozen corn, quinoa, diced green chilis, garlic cloves, cumin, fresh cilantro. Stir, cover, and cook on LOW for 5 hours.
- Remove chicken, dice or shred. Add back to crock pot with pinto beans. Cook an additional 30 minutes, salt to taste, and serve.
- Top with optional garnish of smoked gouda cheese, avocado, and green onions.
Notes
- To store. Let your chili come to room temperature, then transfer to an airtight container and store in the fridge for up to 5 days.
- To reheat. Ladle your desired amount into an appropriately sized pot, then heat your chili over medium heat on the stove until it’s warm. Add some extra chicken broth to compensate for lost liquid during the storage process. You can also reheat single servings in a microwave safe bowl until warmed through, stirring halfway through the heating time. Usually this takes about 2-3 minutes.
- To freeze. Place your chili in a freezer-safe container, leaving enough extra room for the liquid to expand while it freezes. Seal the container and store your chili in the freezer for up to 2 months. Thaw it out in the fridge overnight before reheating it.
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17 comments on “Crockpot White Chicken Chili”
This recipe is so easy and delicious! I’ve made it several times and everyone that has tried it asks for the recipe. I did substitute black beans and also went a bit heavy on the garlic. I also used fresh-shucked corn off the cob and added that as well as the cooked quinoa at the end instead of beginning so they wouldn’t get too soggy. Yesterday, I crocked on high for 3 hours as I was short on time. and was just as delicious.
What’s a substitute for the quinoa?
you could try rice Tricia
Hi Krista- I’m going to try this recipe this weekend but I was wondering what you thought about adding a cup of beer in place of one of the cups of water? I’ve had several people tell me what a good flavor beer can add to chili, but I’ve never done it. I don’t want to ruin the dish, so I’m seeking advice.
Thanks very much!
GIRL!!! That is genius! It will bring of the calorie count but adding a rich amber beer would be awesome!! I’m sooo trying that! It’s bringing out my Wisconsin girl. 🙂
I just want to thank you for this wonderful website!! I stumbled upon it a few days ago in the wee morning hours. I have been going through some tough times ,( let’s call it warfare because I know who’s behind it all), the passage has been resonating in my heart, ” where has all of you joy gone?” Galatians 4:15. I told myself you need to find your joy and distract this nonsense, well finding a cooking blog with joy in it was a great start!!! I can’t wait to don my apron and get cooking!! Thank you again for this bright a beautiful gift!!!
Oh my goodness Rebecca, my heart is full after reading this. I am seriously so honored and touched by your comment. My goal for this blog has always been to encourage and bring joy to people in the everyday life and sometimes it’s hard to “see” that happening, but after reading your comment …. just made my day!
Looks very tasty. A piece of advice though, any theologian, or even pastor worth their salt will tell you that the title Lucifer is in no way a “name” for the character Satan. Any five minute research could tell you this. Furthermore…if Love is all that’s on the menu, then I would expect a “creator of all things” to not need it’s creations to change in order to be accepted or to receive said “Love”. I personally do appreciate your stance of tolerance though and thank you at least for that much.
You are correct. Lucifer does mean morning light or light bearer, however Lucifer has been used interchangeably with the names Satan and the Devil for some time in christian circles as well as many classic literature pieces. Thank you for bringing that to light.
I’m not sure what you are referring to when you say, “then I would expect a “creator of all things” to not need it’s creations to change in order to be accepted or to receive said “Love”.” I was not saying that God needs people to “change” in order to receive said love. He accepts us where we’re at, no matter where we’re at. If the opposite were true and I needed to be at a certain level or place to accept said “love” then I would be screwed. I believe God is a God of love and grace, not a dictator up in the sky telling us that we will never live up to his expectations. I do believe that LOVE changes people for the good. You can see that when one person loves another person in a relationship or in a family. So when I say, Love changes people that is what I mean. It makes us better people in general. We are less selfish, more loving, generous, kind, patient. Hope that clarifies! 🙂 Thanks for your response!
This is a recipe my family would DEVOUR! Love can indeed overcomen anything and God bless you for your open heart Krista! xoxoxo
Thank you so much Trish! 🙂
wish could say that we were getting “fall: weather; yesterday it was 85 degrees outside, but I am ALL over an easy slow cooker meal, and we LOVE our chili.
haha… I totally am there with you! Hot, humid weather but fall weather … because we have too! It’s fall, we need fall food! 🙂
Dear Krista, this soup is beautiful and it sounds so delicious. I wish I had bowl of this this morning. xo, Catherine
haha.. thanks Catherine! Soup in the morning sounds perfect!
I have to say, I am a little shocked about the Church of Lucifer thing…I’ve never heard of that before! BUT I love your message to LOVE! It’s SO true!
You know what is also true? MY love of chicken chili. More specifically, THIS chicken Chili!
Thank you so much Taylor, I hadn’t heard of it either but I truly believe that LOVE is the answer! 🙂
Glad you liked the chicken chili too girl! 🙂 muah!