As the days grow shorter and a chill settles in the air, nothing warms the soul quite like a hearty bowl of Slow Cooker White Chicken Chili. The mere thought of tender chicken mingling with creamy beans and a hint of spice brings a smile to my face. It was one evening, after a long day at work, that I reached for my slow cooker—a kitchen companion that has made meal prep feel like magic. I tossed in some staple ingredients, including the zesty salsa verde for a cheerful kick.
This “dump and go” recipe is not just easy; it’s a budget-friendly delight that fills your home with an irresistible aroma as it simmers. Imagine coming home to a bubbling pot of chili, ready to be nestled in a warm bowl and topped with your favorite goodies like avocado, cheese, or cilantro. Whether you’re winding down after a busy day or entertaining friends, this flavorful dish is sure to become a comforting favorite in your recipe rotation. So grab your slow cooker, and let’s make a warm, cozy meal that you’ll love!
Why will you adore Crockpot White Chicken Chili?
Easy to Make: This recipe is truly a “dump and go” delight, allowing you to focus on what matters most while it cooks.
Flavor Explosion: The combination of zesty salsa verde and spices creates a rich and bold profile that your taste buds will celebrate.
Versatile Ingredients: Feel free to customize by swapping beans or adding extra veggies like corn or bell peppers!
Budget-Friendly: Enjoy a delightful meal without breaking the bank. It’s a wholesome option for any weeknight dinner.
Meal Prep Hero: This chili is fantastic for leftovers or freezing, providing delicious meals even on the busiest nights.
Crowd-Pleasing: Perfect for gatherings, everyone will adore warming up with a bowl topped with cheese and fresh cilantro.
Crockpot White Chicken Chili Ingredients
This dish is not only delicious but also a breeze to prepare!
For the Base
- Yellow Onion – Adds a sweet flavor and depth; shallots work well for a milder taste.
- Garlic – Essential for aromatic goodness; fresh garlic is lovely, but jarred minced garlic can save time.
- Jalapeño – Delivers a spicy kick (optional); omit for a milder chili or replace with green bell pepper for sweetness.
- Boneless Skinless Chicken Breast – The main protein source; consider thighs for added flavor if you prefer.
- Cannellini Beans – Contributes creaminess; navy beans or chickpeas can be a great substitute.
- Pinto Beans – Adds a unique flavor and texture; swap with black beans for something different.
For Flavor
- Ground Cumin – A must for the chili’s earthy taste; swap with chili powder if you’re feeling adventurous.
- Dried Oregano – Enhances the herbal notes; Italian seasoning makes a great alternative.
- Cayenne Pepper – Offers heat (optional); you can use smoked paprika for a different spin if you like.
- Ground Black Pepper – Perfect for enhancing flavor; no substitute is needed here.
For the Zesty Finish
- Salsa Verde – Brings delightful acidity; green enchilada sauce is a lovely alternative if salsa isn’t handy.
- Chicken Broth – Adds depth and moisture; vegetable broth works well for a vegetarian twist.
This Crockpot White Chicken Chili is sure to become a favorite, so gather these ingredients and get ready to savor a delicious meal!
How to Make Crockpot White Chicken Chili
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Prep Veggies: Begin by dicing the yellow onion, mincing the garlic, and dicing the jalapeño if you choose to include it. This will create a flavorful base for your chili.
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Layer Ingredients: In your slow cooker, layer the onion, garlic, and jalapeño, followed by the boneless skinless chicken breasts. This arrangement helps in developing the flavors as they cook together.
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Add Beans and Spices: Drain the cannellini and pinto beans, then add them to the slow cooker along with the ground cumin, dried oregano, cayenne pepper, and ground black pepper. Stir gently to combine everything.
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Incorporate Salsa and Broth: Pour the salsa verde and chicken broth over the mixture, ensuring everything is well covered. A quick stir will help meld the flavors.
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Cook: Cover your slow cooker and cook on high for approximately 4 hours or low for about 8 hours. The chicken should be tender and easy to shred by the end of the cooking time.
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Shred Chicken: Once cooking is complete, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the chili for an even distribution of flavor.
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Mash Beans: To achieve a thicker consistency, stir and gently mash some of the beans against the side of the slow cooker. This will help create a creamy texture.
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Serve: Ladle the chili into bowls and top with shredded cheese, fresh cilantro, diced avocado, lime wedges, or crunchy tortilla chips for a delightful finish.
Optional: Garnish with a dollop of sour cream for added creaminess.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Crockpot White Chicken Chili preparations are ideal for busy home cooks looking to save time! You can chop the veggies (onion, garlic, and jalapeño) and layer them in the slow cooker up to 24 hours before cooking. Additionally, the chicken can be seasoned and placed in the cooker with the beans and spices, ready to go. Just refrigerate everything in the slow cooker insert, ensuring good airflow to prevent odors. When you’re ready to enjoy a warm bowl of chili, simply add the salsa verde and chicken broth, cover, and set the cooker on high for 4 hours or low for 8 hours. This way, you’ll have a delicious meal with minimal effort and maximum flavor!
Crockpot White Chicken Chili Variations
Feel free to mix things up and make this delicious chili your own with these fun variations!
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Dairy-Free: Omit cheese and sour cream, and use nutritional yeast for a nutty flavor. You won’t miss the dairy!
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Beans Galore: Swap cannellini and pinto beans for black beans and kidney beans for a delightful color and taste contrast. Each bite will be a new adventure!
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Salsa Swap: If salsa verde is unavailable, use diced tomatoes with green chilies for a different twist that adds sweetness and tang. It’s a fun way to change the flavor profile!
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Extra Veggies: Toss in some corn or diced zucchini for a little crunch and sweetness. Veggie lovers will rejoice at the surprise texture!
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Spicy Upgrade: Add diced serrano peppers or more jalapeño for an extra kick. Spice enthusiasts will be thrilled with the fiery finish!
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Quinoa Boost: Serve the chili over a bed of cooked quinoa for an added protein punch and a nutty flavor complement. It’s a filling twist you won’t regret!
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Easy Swap: Replace chicken with turkey for a lighter option that still delivers all the comforting flavors. Perfect for post-holiday meals!
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Smoky Flavor: Add a touch of chipotle powder for a smoky depth that’s sure to please your taste buds. This subtle heat brings the whole dish together!
What to Serve with Crockpot White Chicken Chili?
A bowl of this comforting chili deserves the perfect accompaniments to create a wholesome meal.
- Tortilla Chips: Crunchy and salty, these are perfect for scooping up the chili, adding an enjoyable texture contrast.
- Shredded Cheese: A sprinkle of cheese creates a toasty, melty layer that enhances the comforting flavors of the chili. Try cheddar or Monterey Jack for a classic pairing!
- Diced Avocado: Creamy avocado adds richness and freshness, softening the spice and elevating each hearty spoonful.
- Fresh Cilantro: Adding a sprinkle of chopped cilantro will brighten the chili with its fresh, herbal notes, making every bite feel vibrant.
- Lime Wedges: A squeeze of lime brings out the zesty notes of the chili, balancing the creamy elements with a refreshing tang.
- Cornbread: Soft, buttery cornbread makes a delightful, sweet contrast, perfect for dipping and soaking up the zesty chili.
- Side Salad: A simple salad with crisp greens and a zesty vinaigrette provides a refreshing contrast to the richness of the chili.
- Sour Cream: A dollop of sour cream creates a creamy finish, balancing the heat and adding a tangy flavor that melts in your mouth.
- Sparkling Water: For a refreshing drink, sparkling water with a splash of lime complements the flavors beautifully while keeping your palate refreshed.
Expert Tips for Crockpot White Chicken Chili
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Ingredient Prep: Make sure to chop all veggies uniformly; uneven sizes can lead to different cooking times, affecting texture in your chili.
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Flavor Depth: For a richer taste, sauté the onion and garlic in a pan before adding to the slow cooker; this enhances their flavors before they mingle with the chicken.
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Chicken Choice: While chicken breasts work well, thighs are juicier and can elevate the flavor; adjust cooking time slightly if you make this switch in your Crockpot White Chicken Chili.
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Bean Consistency: If you prefer a creamier texture, mash more beans after cooking. Less mashing yields a thinner chili, which might not satisfy hearty cravings.
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Spice Control: Adjust the jalapeño based on your heat preference. Remember, you can always add more spice later, but it’s tough to tone it down once it’s in.
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Storage Tips: Cool your leftover chili completely before storing it in airtight containers. It freezes well for up to three months, perfect for meal prep!
How to Store and Freeze Crockpot White Chicken Chili
Fridge: Store your leftover chili in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and ready for quick meals!
Freezer: Freeze your cooled Crockpot White Chicken Chili in portioned containers for up to 3 months. Make sure they’re airtight to prevent freezer burn.
Reheating: When you’re ready to enjoy, simply reheat in the microwave or on the stovetop until warmed through. Stir occasionally to ensure even heating.
Thickening Tip: If your chili has thickened too much after freezing, add a splash of chicken broth or water while reheating for your desired consistency.
Crockpot White Chicken Chili Recipe FAQs
How do I choose ripe ingredients for my Crockpot White Chicken Chili?
Absolutely! For the best flavor, select a yellow onion that feels firm and heavy for its size, with a smooth skin and no dark spots. When choosing a jalapeño, look for ones that are bright green and plump. The garlic should be firm and free of sprouts or softness. As for the chicken, opt for breasts that are pink and moist but not slimy.
What is the best way to store leftover Crockpot White Chicken Chili?
For fridge storage, cool the chili completely and transfer it to an airtight container. It will stay fresh for up to 3 days. To reheat, just warm it on the stovetop or microwave until hot.
Can I freeze Crockpot White Chicken Chili, and how do I do it?
Certainly! After the chili has cooled completely, pour it into portioned airtight containers or freezer bags, ensuring there’s minimal air trapped inside. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge or use the microwave; when ready to eat, heat on the stovetop, adding a splash of chicken broth if needed for consistency.
What should I do if my chili turns out too thin?
No worries! You can easily thicken your chili by mashing some of the beans against the side of the slow cooker. Alternatively, you can let it simmer uncovered on the stovetop after cooking to reduce the liquid further. If you want more structure, consider adding a slurry of cornstarch and water, stirring it in gently until thickened.
Are there any dietary considerations I should be aware of with this chili?
Very! This Crockpot White Chicken Chili is naturally gluten-free, making it a great option for those with gluten sensitivities. If you’re serving it to pets, avoid any toppings like garlic or onion, as these can be harmful to animals. Always check for allergies, especially with beans and spices, and feel free to substitute any ingredients to suit dietary needs.
Cozy Up with Crockpot White Chicken Chili Delight
Ingredients
Equipment
Method
- Begin by dicing the yellow onion, mincing the garlic, and dicing the jalapeño if you choose to include it.
- In your slow cooker, layer the onion, garlic, and jalapeño, followed by the boneless skinless chicken breasts.
- Drain the cannellini and pinto beans, then add them to the slow cooker along with the ground cumin, dried oregano, cayenne pepper, and ground black pepper. Stir gently to combine everything.
- Pour the salsa verde and chicken broth over the mixture, ensuring everything is well covered.
- Cover your slow cooker and cook on high for approximately 4 hours or low for about 8 hours.
- Once cooking is complete, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the chili.
- To achieve a thicker consistency, stir and gently mash some of the beans against the side of the slow cooker.
- Ladle the chili into bowls and top with shredded cheese, fresh cilantro, diced avocado, lime wedges, or crunchy tortilla chips.