Loaded with hearty beans and chicken, lots of healthy veggies, and just a hint of spice, this creamy Crockpot White Chicken Chili is a cinch to throw together and cook up in the slow cooker for a busy weekend or weeknight dinner.
There is a chill in the air today, one that brings the undeniable feeling that cooler weather is here to stay. I while I am definitely not ready for the cold days of winter to be upon us, I always love a good soup, stew, or chili to warm you up on a chilly day. And this Crockpot White Chicken Chili is just the thing I crave.
It is loaded with hearty beans and chicken, packed with lots of healthy veggies, brings a little kick of spicy, and gives you that luscious creamy texture without any extra fat or heavy cream needed. Plus, the absolute best part of this Crockpot White Chicken Chili (other than the fact that you just toss it all in the slow cooker, and several hours later have a perfectly hearty meal to warm you up from the inside out) are all of the toppings! I love to go crazy topping this chili with everything from creamy sour cream, shredded cheese, and avocado, to sliced jalapeno, tangy lime, and bright cilantro.
In fact, when I recently cooked up a big double batch of this chili to bring over to some dear friends who just had their second baby, I didn’t skimp on the toppings, bringing bowls full of anything they could desire.
What is the Secret to Thick and Creamy White Chicken Chili?
The secret to getting this White Chicken Chili nice and thick and creamy is actually an easy one. There is no need to add flour or mix up a roux, no extra heavy cream needed, the creaminess actually just comes from the beans. After the chili is cooked, use a potato masher and mash up about 1/3 of the beans until the desired consistency and thickness is reached. You can also just scoop a little of the chili out to a blender and puree, but I didn’t want to have to wash another appliance.
I love the trick of using beans to thicken and add creaminess to a soup or stew. For example, Easy Creamy Tomato Soup, which uses a cup of cannellini beans blended in to give you a richness and creaminess without any extra added cream or dairy.
In addition to reducing extra fat and calories, using extra beans to thicken the chili give you an extra nutrition boost as well. White beans are low in calories, fat, and carbohydrates. They are packed with fiber and protein as well as being a good source of nutrients such as iron, folate, magnesium, and vitamin B6. Finally, white beans deliver a heft supply of antioxidants, which can fight off disease and may even help prevent premature aging of the skin. So not only does this Crockpot White Chicken Chili taste great, it can fight wrinkles and keep you looking your best – that’s a win-win in my book!
What Should I Use to Top This Easy Crockpot White Chicken Chili?
As I said, I love to go crazy with the toppings when it comes to chili of any kind, and that is especially true with Crockpot White Chicken Chili. Some of my favorite toppings include:
- Sour cream or greek yogurt (this is a must have for me!)
- Shredded montery jack or pepper jack cheese
- A squeeze or two of fresh lime (another must have!)
- Sliced jalapenos
- Chopped fresh cilantro
- Hot sauce
- Sliced avocado
Looking for More Hearty & Healthy Recipes?
If you are looking for more hearty and healthy recipes to fill you up on a chilly fall or winter day, check out some of these other great dinner recipes I love:
- Easy Creamy Tomato Soup
- Oven Baked Chicken Thighs with Fennel and Lemon
- Squash and Wild Rice Skillet with Apple Chicken Sausage
- Simple Homemade Marinara Sauce
- Asian Chicken Noodle Soup
If you make this Crockpot White Chicken Chili recipe (or any of my other recipes!), be sure to let me know. Share your photos and tag me @NamasteHomeCooking on Facebook or @NamasteHomeCooking on Instagram. I love seeing that friends are enjoying my recipes!
Crockpot White Chicken Chili
Ingredients
- 1 ½ lb boneless skinless chicken breasts
- 1 yellow onion
- 1 - 2 stalks celery
- 1 jalapeno (seeds removed if you don’t want it spicy)
- ½ green pepper
- 2 cloves garlic (minced)
- 1 15.5- oz can cannellini beans (drained)
- 1 15.5- oz can great northern beans (drained)
- 1 7- oz can mild diced green chiles (can substitute 2 4-oz cans)
- 2 cups chicken stock
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cup frozen corn
Toppings:
- Sour cream or greek yogurt
- Shredded montery jack or pepper jack cheese
- Fresh lime
- Sliced jalapenos
- Chopped fresh cilantro
- Hot sauce
- Sliced avocado
Instructions
- Dice onion, celery, green pepper, and jalapeno
- Add chicken in bottom layer of crockpot, top with veggies, green chiles, beans, spices, and chicken stock. Cover and cook on high 3 – 3 ½ hours, until chicken is cooked to 165° and veggies are tender.
- Remove chicken from Crockpot and shred using two forks. Before returning chicken to pot, use a potato masher and mash the bean mixture until about 1/3 of the beans are smashed and desired consistency is reached. Alternately, you can scoop some of the bean mixture to a blender and blend, then add back to the pot.
- Return shredded chicken to pot and add frozen corn. Stir and cook an additional 10 – 15 minutes until chicken and corn is heated through.
- Serve with desired toppings.