Change up your chili game with this creamy and flavorful Slow Cooker White Chicken Chili recipe. Made from scratch with plenty of spiciness and decadence, this will be the best chicken chili you will ever make!
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crock pot white chili
This chili was delicious!! Definitely a keeper. So good on a cold weeknight. I had avocados, tortilla chips, mini corn muffins, extra limes and cilantro. I added a few more spices. A couple different chili powders and it was really perfect. My husband and son added sour cream to their bowls but I try to avoid dairy and mine was really good without the sour cream. Thank you for sharing your recipe.
Change up how you enjoy white chicken chili leftovers. Try serving reheated chili over crispy Baked French Fries, over tortilla chips and cheese for white chili nachos, or over an Air Fryer Baked Potato or Crock Pot Baked Potato.
I love it, trying this Sunday for football. Quick question, and I hope you can answer before I shop for the ingredients tomorrow. But, can I half the green chillies, and sub a 4.5 ounce jalapeño for the other 4.5 ounce? I am a huge fan of hotter chili, and wanted to make sure this would be okay and not ruin anything with the recipient, aside from adding extra heat of course ?
This recipe is delicious and I got lots of compliments on it! I started with a little less than half (maybe about a third) of the broth called for and added as necessary. I also found that if I had too much broth and the chili was a little thinner than I wanted, tearing up a couple corn tortillas and adding them to the chili helped soak up some of the liquid and made a tasty addition.
Very good! The second time I made it I changed a couple of things. I left out the chili powder (gasp!) because I thought it distracted from the green chili flavor. I added a squirt of lime and also mashed 1/2 the beans to give it a thicker consistency. Irresistible!
While my husband and I both love cilantro, our elderly neighbor who we care for does not. He has requested white chicken chili and this recipe looks fantastic, but what could I substitute the cilantro with?
You can feed quite a few people with this chili (especially if you have a big slow cooker like this one, and you can double the recipe), and even pick up a carrying case so you could take this chili tailgating!
To prep ahead of time: Make freezer packs. Add all the ingredients for the CrockPot White Chicken Chili into a gallon freezer bag then remove as much air as possible and freeze flat. 24-48 hours before slow cooking, place the bag in the fridge to thaw then dump into the crockpot and cook according to the directions. I stocked the freezer with a bunch of these for maternity leave!
Prep the night before. Add all the ingredients into the removable crock portion of your CrockPot then place in the refrigerator overnight. Let the CrockPot sit at room temperature for 20-30 minutes then pop it into the base and cook according to directions.
The ingredients are as follows: chicken, onion, poblano peppers, a mix of seasonings, and then jarred salsa verde. Dump this all into your crockpot and cook, nothing fancy. No searing, broiling, or anything.
I like to arrange the burritos like this. First the rice, then spoon over the chicken, peppers, beans, and sauce from the crockpot. From here, I top with cheese so that the hot chicken will melt the cheese (YUM). Next add lettuce, lightly mashed avocado, cilantro, green onions, jalapeños, and a dollop of plain Greek yogurt.
Just toss chili ingredients into the crockpot, go do your busy day, and come home to Southwest chili comfort. Or, make it on the stove in 30 minutes. So easy! You'll love my hack for making white chicken chili ultra creamy without adding more fat.
chicken - I prefer boneless, skinless chicken thighs for crockpot white chili because they're always tender and moist, even after several hours of slow cooking. See recipe tips below for my chicken breast recommendation.
If using boneless skinless chicken breasts in the slow cooker, I recommend adding them during the final hour to prevent overcooking them. Then, remove the chicken and confirm a safe minimum internal temperature of 165 degrees Fahrenheit with a meat thermometer. Shred the chicken and add back to the chili before serving.
The toppings are what take white chili from delicious to outstanding. My favorites include fresh cilantro, avocado, sour cream, fresh lime wedges, sliced jalapeños, shredded cheese, and tortilla chips.
Three things: I add an extra cup of chicken broth, I mash an entire can of beans to help with thickening the chili, and I always skip the cream cheese. The scoop of sour cream/greek yogurt in each serving is enough to make this dish creamy.
Warm, delicious, and flavor packed Crockpot White Chicken Chili is as easy to make as it is to eat! Made with simple, inexpensive ingredients and easy to follow steps, this hearty chili is sure to become a staple in your weeknight dinner routine.
Temps are finally cooling down around these parts. So how to celebrate cool/cold weather after a summer spent topping 100? Make soup, of course! But not just any soup...a flavorful, hearty White Bean Chicken Chili, chock full of juicy chicken, tender white beans, and green chiles...and garnished with generous amounts of fresh cilantro, crushed tortilla chips, and creamy Monterrey Jack. It's a fiesta for your taste buds, I tell you!
Just as enticing as this warm, delicious meal is the fact that it takes mere minutes to throw together and then cooks all day in the crockpot. I mean, who wouldn't love coming home from a cold, blustery day to the smell of White Bean Chicken Chili bubbling away in the slow cooker?
At the very least, I highly recommend fresh cilantro, tortilla chips, and grated cheese. These three garnishes take this meal from good to great, and I have sorely missed them the few times I've eaten a bowl of this chili without them...whether it was because I ran out of something or I was just in too much of a hurry to get the extra ingredients out and thought they wouldn't ultimately make that much of a difference. Well, I'm here to tell you that they do.
Think of this white chicken chili as a delicious blank canvas and add whatever Mexican/Tex-Mex/southwestern garnishes that make your mouth sing. Just be sure to start with an extra-large bowl. Take my word for it. ?
I am so glad I saw this post because I had been looking for a crockpot white bean chili recipe! I love my regular chili, but I wanted something that was easy to make and I had tons of chicken to use. Great recipe!
The combination of the ground cumin, paprika and cayenne pepper could all make the color of your broth a little darker. Another tip: if you're short on time or don't have all of the spices needed for the recipe, a purchased packaged of white chili mix specifically for making chili w/chicken works perfectly. McCormick has a very good spice package for making white (chicken) chili. I also use the McCormick spice package for making red chili. There are a few other packaged chili spice mixes available. In a pinch I'll use Pioneer's packaged chicken chili spice mix, as well as their packaged red chili spice mix.
I love this chili recipe. It's easy and one of the best. I've made it both ways using thawed or frozen chicken. I do have to cook the chili a little longer if using fresh beans (not canned) and/or frozen chicken. I haven't had any problem with the chicken being done. If fresh beans are still hard, add a little more broth and let the chili cook another two hours on high. Whenever I use fresh beans I let them in cool water for about one hour before adding them to the pot. This eliminates fresh beans from being too firm at the end of normal cooking times. NOTE: The three beans this recipe calls for are firm to begin with. Canned beans like the ones asked for in this recipe are a little firm, never soft or mushy. Fresh beans will always be little firm when cooked thru. You never want mushy beans in chili. I'll share a similar experience I had cooking a pork butt roast a few weeks ago. I cooked my nine pound pork roast in my crock pot the required eight hours. It smelled good. It smelled done. At the final 30 minute mark I opened the lid on the crock pot and panicked. I first noticed the roast hadn't cooked down like it usually does, it was cool to the touch and not cooked thru. I really panicked when I tried putting the fork into the roast and it wouldn't go in easily. After a few minutes of trying to figure out what I did wrong, or maybe my relatively new crock pot stopped working, I discovered I had been cooking the roast on medium the entire 7-1/2 hours, not on high like the directions called for. Not knowing exactly what to do next, I added a little more of the sauce I made for topping the shredded pork, added more broth, put the lid on, snapped it down and turned the thermostat on the crock pot to high. I cooked the roast another four hours. At 9:00 pm I lifted the lid. I was delightfully surprised to find the roast was thoroughly cooked and easy to shred. I've not made a mistake like this in the 55 years I've been cooking. I scolded myself for not paying attention, and vowed to always double check everything. I tell my story to let you know no matter how long you've been cooking, or how careful we are, mistakes happen. Fortunately, most cooking errors can be remedied if we don't give up, if we laugh a little, pick up the pieces and start again. Life goes on.
Honestly, white chicken chili is somewhere between soup and chili. This recipe gets its name because like chili it has meat, beans, chiles, and a very similar spice profile. If you like Chili make sure to give this recipe a try! 2ff7e9595c
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