White Chicken Chili Crockpot Recipe

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This White Chicken Chili crockpot recipe is perfect to make for dinner tonight! Chili is perfect for a cold night when all you want to do is warm up your body and soul. This chili recipe is clean eating and easy to make in your slow cooker!

bowl of white chicken chili crockpot

Today, I have a wonderful clean eating chili recipe for you from guest blogger, Vicki Griffin, R.N., B.S.N.

My name is Vicki and I am an avid cook! Sounds like an addiction, right? Well it is!

I’ve been cooking since I could reach the counter top with a stool – helping my mom and grandmothers whenever I could get my hands in. I’m an experimenter in the kitchen, and I find measuring cups are my worst enemies. I try my best to use them, but they only seem to make their way out when I’m baking.

I started my food blog, Falling For Food last August to keep myself busy while searching for a nursing job. It’s been quite an adventure! I am thrilled to have Tiffany’s fans try my white chicken chili crockpot recipe, considering I am such a huge fan of hers!

White Chicken Chili Crockpot Recipe

My mom and I have been making this for as long as I can remember. At this point, I can make it with my eyes closed! I’ve made it for countless friends and family members. It’s always a huge, frequently requested hit, AND its won a chili cook-off. Have I sold you on it yet?

It’s incredibly easy to make with a huge flavor payoff. I don’t eat any red meat, so this recipe really satisfies my cravings for a big, comforting bowl of chili. The best part? The leftovers are even better and it freezes beautifully. So go ahead, make a big batch and have it ready whenever you need some comfort in a bowl.

Note: The beans above are white kidney beans. I couldn’t find great northern beans. ~Tiffany

Other healthy chili recipes to try:

White Chicken Chili Crockpot Recipe


Copyright Information For The Gracious Pantry

Clean Eating Slow Cooker White Chicken Chili Recipe

White Chicken Chili Crockpot Recipe

This wonderful chili is perfect for a cold night when all you want to do is warm up your body and soul. The recipe is clean eating and easy to make in your slow cooker!
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 11 servings
Calories: 315kcal
Author: The Gracious Pantry

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 16 oz. canned diced tomatoes (no salt added, or sub with 1 lb. fresh, chopped tomatoes)
  • 64 oz. Great Northern beans (low sodium)
  • 4 oz. can fire roasted green chilies
  • 3 cups yellow onions diced
  • 6 medium cloves garlic minced
  • 1 tbsp. olive oil
  • ¼ cup chili powder
  • 2 tsp. ground cumin
  • 1 ½ cups chicken stock, reduced sodium
  • 1 cup grated cheddar (or Mexican blend for a lighter cheese flavor)
  • salt and pepper to taste

Instructions

  • Sauté the onions and garlic in a pan with the extra virgin olive oil until the onions are translucent.
  • Put the tomatoes, chicken, beans, chiles, chili powder and cumin into the slow cooker. Once the onions and garlic are cooked, add them as well with 1 ½ cups of chicken stock. Stir well.
  • Cook the chili 4-5 hours on high or 6-8 hours on low.
  • About an hour before serving, add the 1 cup of cheddar cheese and salt and pepper to taste (and more chili powder or cumin if you’d like!).
  • Add optional toppings if you so choose.
  • Note: If you use cooked chicken, this meal comes together very quickly in a soup pot or large skillet.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Calories: 315kcal | Carbohydrates: 39g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 223mg | Potassium: 892mg | Fiber: 9g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 9.3mg | Calcium: 192mg | Iron: 3.9mg

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72 Comments

  1. Tracyamendola says:

    I make something very similar to this and it is AMAZING. The flavor is huge and the best part is under weight watchers it is about 2 points! I don’t add the cheese but fat free sour cream instead. I will try your version tonight!

    1. graciouspantry says:

      Tracy – I hope you enjoy it! Just watch out for the fat free cream cheese. They have to add a lot of not-so-nice stuff to make it still taste edible.

      1. Teresa Clampitt says:

        greek yogurt instead. its just as yummy as sour cream but lower in fat and not all of those additives that ff sour cream has. I use 2% Fage. mmmmmmmmmmm….. thanks for the recipe….eating it right now! 😉

  2. Tiffany, the photos are amazing! Thank you so much for sharing! I hope everyone likes it as much as everyone that has tried it in the past!

    1. graciouspantry says:

      Vicki – Thanks so much! It’s definitely a popular recipe. Some people have cooked it already today and they love it!

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  5. This is a family favorite! We add a bit of cilantro and lime juice, too. Happy cooking!

    1. graciouspantry says:

      Caryn – Sounds wonderful!

  6. graciouspantry says:

    Michelle – That’s fabulous! I’m so happy you enjoyed it!

  7. graciouspantry says:

    Mnelmnel – I tried installing ziplist on my blog and it was a complete disaster. Maybe some day in the future I’ll try it again.

  8. Hi Tiffany,

    I apologize if you’ve already answered this…but it looks like we don’t drain and/or rinse the canned beans, is that correct?

    Thanks!

    Nicole

    1. graciouspantry says:

      You can if you want, but I didn’t.

  9. Avicini101 says:

    Do u shred the chicken after its cooked ? 🙂

    1. graciouspantry says:

      I sure did! I love shredded chicken.

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  11. just wondering if this is spicy? i have a two yr old and not sure if he would eat ir.

    1. graciouspantry says:

      Not especially, but you can leave out anything that might be too spicy.

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  15. graciouspantry says:

    I’m glad you enjoyed it! And you’re right, some nights, dinner just wouldn’t be on the table without my slow cooker!

  16. graciouspantry says:

    Glad you liked it! 🙂

  17. graciouspantry says:

    Yup. It really is. But if you’re worried about it, start with 1 or 2 tbsp. You can always stir in more later.

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  19. graciouspantry says:

    I would cook them first. Then make the recipe. There isn’t enough liquid to cook them from dry, even if they are soaked. There also isn’t enough cooking time for dry beans.

  20. I absolutely love white chicken chili…I just wish my husband did too.  I will be making this one asap with the cooler weather now on it’s way! 🙂

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  22. Have this in the slow cooker right now! Can’t wait I think I will love it!

  23. This may be a dumb question but is the chicken breast raw when you place it in the slow cooker or cooked??

    1. The Gracious Pantry says:

      The chicken is raw.

  24. rosiewest12 says:

    Trying this recipe for the first time. Is it really 1/4 cup of chili powder? Just seems like a lot.

    1. The Gracious Pantry says:

      Yup. But if you don’t feel comfortable with that, start with 2 tablespoons instead. You can always add more after cooking.

  25. Patty Creech says:

    Can you eat a side dish with the chili and if so what would be a good one? What amount would you eat?

    1. The Gracious Pantry says:

      Sure! A salad would be great.

  26. I am using uncooked ground turkey….does it matter? Thank you!

    1. The Gracious Pantry says:

      It’s fine, just be sure it’s completely cooked. You may have to cook a bit longer. Keep an eye on it.

  27. So the chicken is raw going into the cooker, but not diced or otherwise cut up??

    1. The Gracious Pantry says:

      Correct.

  28. Made this the other night with 1/2 Rotissari Chicken pulled from the bone. It was wonderful! I only cooked it on low about 2 hours to blend the flavors since the chicken was cooked. I did leave out the green chilis (forgot to get them at the store!) but it turned out perfectly for my mild loving family.

    1. The Gracious Pantry says:

      Cassie – Fabulous! So glad everyone enjoyed it! 😀

  29. This turned out wonderfully. I used dry beans in place of canned. I had all the ingredients on hand, I love when that happens! Topped with lime, cilantro, cheese and jalapeno. Thanks for the recipe, it’s a keeper.

    1. The Gracious Pantry says:

      Smack80 – My pleasure! So glad you enjoyed it! 🙂

  30. I made this a few nights ago and was a bit disappointed. The flavor was great, but it looked more like chili than white. Most white chicken chilis have their own distinct look to them, much like the one in the picture. Mine looked like regular chili except chicken instead of beef. I followed the recipe exactly, but did I miss something?

    1. The Gracious Pantry says:

      Erienne – That’s really odd! I’m not sure what could have changed the color. Are you sure you didn’t change anything at all? I’m glad you found it tasty though!

  31. Yes the only thing I left out was the chilies as husband cannot have a whole lot of spice right now. I have tried several recipes here though and love them all! Tonight we had the mushroom rice casserole. So good and so easy!

    1. The Gracious Pantry says:

      Erienne – I’m completely stumped. I’m sorry, I wish I had an answer for you! 🙁

  32. Hi! This looks delicious! My husband has some food allergies…dairy being one. Do you think I can leave out the cheese, and had it on the side as a garnish?
    Thanks,
    Heather

    1. The Gracious Pantry says:

      Heather – Sure! That should work fine. 🙂

  33. Rachael Engen says:

    How long do you recommend cooking it in the crockpot on low if the chicken is precooked?

    1. The Gracious Pantry says:

      Rachael – I’m not sure you would want to use pre-cooked chicken in a slow cooker. The meat will dry out by the time everything else gets cooked. You could check it after 2-3 hours, but again, not sure how that would turn out.

  34. I had the same problem as Erienne. The 1/4 cup chili powder is what changes the color. Is there some sort of white chili powder that is supposed to be used instead of regular chili powder?

    1. The Gracious Pantry says:

      KC – Not that I know of.

  35. I leave out the tomatoes and the chili powder. Tastes just as great and it will give you a nice white chili look.

    1. The Gracious Pantry says:

      Deborah – Great! 🙂

  36. Those of you who got the red chili color, did you drain and rinse your white beans? I did, and I bet anything that contributed to the stronger red chili look rather than white chili. Next time I will try not draining or rinsing them.

    1. The Gracious Pantry says:

      Tiffany – Why would that contribute? Was the juice red?

  37. I noticed the serving size is 11….how many cups (or part of a cup) is a serving?

    1. The Gracious Pantry says:

      K – It should be 11 cups.

  38. Awesome! Thank you! Your recipes are so incredibly helpful!

    1. The Gracious Pantry says:

      K – Thanks so much! I’m so happy to be helpful! 🙂

  39. Where is the nutrition info on this recipe?

    1. The Gracious Pantry says:

      Jill – I no longer provide that information because I couldn’t provide accurate numbers. But you can easily plug the recipe into an online calculator. I highly recommend MyFitnessPal.com. They make is super east to import recipes.

  40. Kimberly Kotnour says:

    I’m making this chili tonight. Can you please tell me the amount of calories and sugar grams.

    Thanks,
    Kim

    1. The Gracious Pantry says:

      Kimberly – You would have to enter the recipe into a recipe calculator. I like the one at MyFitnessPal.com. They make it easy to import a recipe.

  41. Treacelee says:

    could you please show me a photo of a can of great northern beans as I am not sure if I can buy them here Thanks

    1. The Gracious Pantry says:

      Treaclee – Any white bean can be used. Cannellini beans or even navy beans will work as well.

  42. Did you drain the juice from your tomatoes before adding them?

    1. The Gracious Pantry says:

      Angela – No, use the juice. 🙂

  43. Cyndie Misner says:

    I am making the White Chicken Chili recipe this week. The ingredients list 1 cup of grated cheddar cheese but the instructions say add the one cup of Mexican cheese. Which gives a better chili flavor or can I use either?

    1. The Gracious Pantry says:

      Cyndie – Sorry about that! Either one will work. Just depends on the flavor you want. Mexican cheese blends would be lighter in flavor, while the cheddar would obviously give a stronger cheddar flavor. I prefer the Mexican blend, but either way.

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