Crockpot Healthy White Chicken Chili is a cozy, comforting meal that’s full of tender chicken, white beans, and a gentle blend of spices. It’s creamy without being heavy and just has the right touch of zing from green chiles and a bit of cumin. This chili is perfect for when you want something warm and filling but still want to keep things on the lighter side.
I love how easy this recipe is to throw together in the morning and then come home to a delicious, steaming pot of chili ready to enjoy. The crockpot does most of the work, letting the flavors meld beautifully while you go about your day. I also like adding a squeeze of lime and a handful of fresh cilantro on top for a fresh pop that makes each bite feel bright and just a little bit zesty.
My favorite way to serve this chili is with a side of crunchy tortilla chips or a warm slice of cornbread. It’s one of those recipes that’s great for a weeknight dinner but also awesome to share with friends because it’s both satisfying and good for you. It’s become a go-to in my house whenever I want comfort food without feeling too heavy afterwards.
Key Ingredients & Substitutions
Chicken Breasts: I love using boneless, skinless chicken breasts because they stay tender in the crockpot. You can swap them for chicken thighs if you want a richer flavor and a bit more moisture.
White Beans: Cannellini or great northern beans give this chili a creamy texture and hearty bite. If you only have navy beans, they’re a fine substitute.
Diced Green Chiles: This ingredient adds a mild spicy kick without overpowering the dish. If you don’t have green chiles, you can add a bit of mild salsa verde or jalapeño to keep the flavor balanced.
Spices: The cumin and oregano set the chili’s earthy tone, while chili powder adds warmth. Feel free to adjust the chili powder or crushed red pepper for milder or spicier versions.
Greek Yogurt & Cheese: I prefer Greek yogurt for its tang and protein, but sour cream works well too. Reduced-fat cheddar keeps it lighter, but full-fat cheese adds richness if you’re not watching calories.
How Can I Keep the Chicken Tender and Shred It Easily?
Cooking chicken in the crockpot for the right time is key. Here’s what I do:
- Use low heat for 6-8 hours or high for 3-4 hours. Overcooking can dry the chicken out.
- Don’t stir the chicken much during cooking. It cooks best sitting undisturbed at the bottom.
- Once done, remove the chicken breasts and shred with two forks. The meat should pull apart easily.
- Return shredded chicken to the chili to soak up flavors before serving.
This method keeps your chicken juicy and makes shredding a breeze, so your chili is tasty and satisfying every time.
Equipment You’ll Need
- Slow cooker (crockpot) – I find it best for cooking the chicken evenly and letting the flavors meld naturally.
- Sharp knife and cutting board – for chopping the onion, cilantro, avocado, and jalapeño easily and safely.
- Can opener – to open the beans and green chiles without fuss.
- Wooden spoon or ladle – for stirring everything gently and serving the chili hot.
- Measuring spoons and cups – to keep the spices and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded pork for a different protein twist.
- Mix in corn kernels or diced bell peppers to add sweetness and crunch.
- Add a pinch of smoked paprika or cayenne pepper for extra warmth and smoky flavor.
- Top with chopped green onions, shredded lettuce, or hot sauce for additional texture and spice.
Crockpot Healthy White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 (4 oz) can diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups low sodium chicken broth
Spices & Flavor:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
For Serving:
- 1/2 cup plain Greek yogurt or sour cream
- 1 cup shredded reduced-fat cheddar cheese
- 1 avocado, sliced
- 1 jalapeño, sliced
How Much Time Will You Need?
This crockpot chili takes about 10 minutes to prepare. Cooking time is 6 to 8 hours on low or 3 to 4 hours on high in your slow cooker. After cooking, allow a few minutes to shred chicken and stir everything together before serving. Overall, it’s a convenient and hearty meal ready when you come home.
Step-by-Step Instructions:
1. Layer Ingredients in Crockpot
Place the chicken breasts at the bottom of the crockpot. Top them with drained white beans, diced green chiles, diced onion, and minced garlic.
2. Add Broth and Spices
Pour the chicken broth over the ingredients. Sprinkle in cumin, oregano, chili powder, crushed red pepper flakes if using, plus salt and pepper to taste. Stir gently to combine spices and veggies but keep the chicken mostly at the bottom.
3. Cook Until Chicken is Tender
Cover the crockpot. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and easy to shred.
4. Shred Chicken and Mix
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir to blend everything evenly.
5. Final Flavor and Serving
Stir in fresh cilantro and lime juice. Taste and adjust seasonings if needed. Serve the chili hot, topped with shredded cheddar cheese, a dollop of Greek yogurt or sour cream, slices of avocado, and jalapeño for a fresh kick. Garnish with extra cilantro if you like.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts before adding them to the crockpot to ensure even cooking. Thaw overnight in the fridge or use the defrost setting on your microwave.
Can I Make This Chili in Advance?
Absolutely! You can prepare the chili in the crockpot and refrigerate leftovers for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if it’s too thick.
How Do I Store Leftovers Properly?
Store any leftovers in an airtight container in the refrigerator. For longer storage, you can freeze the chili for up to 3 months — just thaw it in the fridge overnight before reheating.
Can I Adjust the Spice Level?
Definitely! Omit the crushed red pepper flakes for a milder chili or add extra jalapeños and chili powder if you like it spicy. It’s easy to tweak the heat to your taste.
