Crock Pot White Chicken Chili is a comforting and delicious meal that will warm you up! Cooked low and slow, this thick chili has layers of flavor that the whole family will enjoy!
A DELICIOUS HOMEMADE CHILI RECIPE
Do you love chili but want to switch it up from time to time? This White Chicken Chili is just what you are looking for. Full of chicken, beans, vegetables and spices, everything comes together and creates a delicious and tasty dinner recipe. This white chili is thick and filling! Top this off with your favorite toppings such as sliced limes, avocados, cilantro or tortilla chips and you are ready to go with a recipe that is hard to turn down!
FREQUENTLY ASKED QUESTIONS:
It is actually chili. It is a lighter, milder version of the beef chili many of us are used to.
You can use any chicken on hand, we use chicken breasts but you can also use thighs. If you’re in a pinch, you can use shredded rotisserie chicken. Since it’s already cooked, add it at the end to warm through.
Thicken this dish by smashing some of the beans using a potato masher, the starch in the beans will thicken this up nicely. However, this particular recipe is pretty thick already.
Canned navy beans or cannellini beans can be used. I would recommend using two cans for this recipe. Just switch them out with the dried beans.
The two types of beans that work best for this recipe are cannellini beans and navy beans. As stated above, you could use dried beans or canned.
Yes. You can freeze this recipe. Place in a freezer safe container or bag and place in the freezer where it will keep for up to 3 months. To defrost: place in your refrigerator overnight, reheat on stovetop or in microwave.
Place into an airtight container and place in the refrigerator and it should keep for up to 3-4 days. Reheat on the stovetop or microwave.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- dried navy beans
- canola oil
- chicken breasts
- garlic powder
- onion powder
- salt and pepper
- dried oregano
- jalapeños (optional)
- low sodium chicken stock
HOW TO MAKE CROCK POT WHITE CHICKEN CHILI:
Rinse and sort the dried navy beans (removing any small rocks, etc.). Place into the bottom of a 6 quart crock pot.
In a large skillet, heat the canola oil over medium-high heat and brown the chicken on both sides.
Place the browned chicken on top of the navy beans.
Chop the onions and celery and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat, then add the garlic and cook for a further 2 minutes.
Add the garlic powder, onion powder, cumin, salt, oregano, black pepper and stir to combine.
Add the jalapeños and chicken stock and bring to a boil.
Pour this mixture into the crock pot on top of the chicken. Cook on low for 6 hours or high for 4 hours.
Once done, remove chicken from crock pot and shred with two forks.
Add shredded chicken back into crock pot with the cilantro. Note: if you like a “thinner” chili, add more chicken stock or broth until you get it how you like it.
Serve in bowls with your favorite toppings (like sour cream, avocado and lime slices)!
CRAVING MORE RECIPES?
Crock Pot White Chicken Chili (+Video)
- 1 cup dried navy beans (see notes below about using canned)
- 1 tablespoon canola oil
- 2 pounds boneless, skinkess chicken breasts (About 2 large or 3 small)
- 2 small sweet onions
- 1 celery rib
- 2 garlic cloves
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh jalapeños (optional)
- 2 (32 ounce) containers low sodium chicken stock (more if you like a chili with more broth)
- 1/4 cup chopped fresh cilantro (optional)
- sliced limes, avocado, sour cream and tortilla chips, to serve (optional)
- Rinse and sort the navy beans (removing any small rocks, etc.) Place into the bottom of a 6-quart crock pot.
- In a large skillet, heat the canola oil over medium-high heat and brown the chicken on both sides. Place chicken on top of the navy beans in the slow cooker.
- Chop the onions and celery and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat then add the garlic and cook for a further 2 minutes.
- Add the garlic powder, onion powder, cumin, oregano and black pepper. Stir to combine.
- Stir in the jalapeños and stock and bring to a boil.
- Pour mixture into the crock pot on top of the chicken.
- Cover and cook on low for 6 hours or high for 4 hours. Do not lift the lid while cooking.
- Remove chicken from crock pot and shred then add the cilantro and serve. Note: If you like a "thinner" chili, you'll want to add more broth at this point.
- If you like a “thinner” chili, just add a but more chicken broth until you get it how you like it.
- Canned navy beans or cannellini beans can be used. I would recommend using two cans for this recipe. Just switch them out with the dried beans.
- Chicken thighs can be used instead of chicken breasts.
- Add additional salt to your taste. Start with one teaspoon and go from there.
- I use a combination of fresh garlic and garlic powder. I like the depth of flavor that it adds. But feel free to use all fresh garlic or all garlic powder rather than a combination.
- Top this with any of your favorite toppings that would complement this dish well such as avocados, limes, sour cream, etc.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.