There’s something deeply comforting about a bowl of chili—especially when it’s creamy, protein-packed, and simmered slowly until perfection. This Crockpot Healthy White Chicken Chili is a modern twist on the classic, made with wholesome ingredients and a rich flavor profile that feels indulgent but fits right into clean eating.
Perfect for any season, this chili is light enough for a summer dinner but hearty enough to warm you through the winter. And the best part? It’s a true dump-and-go crockpot recipe, making it ideal for busy weeknights or lazy Sundays.
Why You’ll Love Crockpot Healthy White Chicken Chili
- Dairy-Free Option: Thanks to coconut milk or dairy-free cream cheese, it’s easily adaptable.
- Wholesome Ingredients: Packed with lean protein, beans, corn, and peppers.
- Creamy Without Heavy Cream: You still get that luscious texture—without the guilt.
- Effortless Crockpot Cooking: Just sauté, load, and let it simmer.
- Crowd-Pleaser: Great for family dinners, potlucks, or meal prep.
Ingredients
For a 6-serving batch, you’ll need:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 poblano peppers, seeded and diced
- 3 cloves garlic, minced
- 2–3 cups chicken broth or chicken stock
- 2 (15-ounce) cans white cannellini beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 2 (4-ounce) cans diced green chiles with juices
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon smoked paprika
- Freshly cracked pepper and kosher salt to taste
- 1 pound boneless skinless chicken breasts or thighs
- 4 ounces cream cheese (dairy-free if needed, optional)
- 1 cup full-fat coconut milk or heavy cream
- Optional toppings: avocado slices, lime wedges, fresh cilantro, tortilla strips, shredded cheese
Instructions
Step 1: Sauté the Base
In a medium skillet, heat olive oil over medium heat. Add the diced onion and poblano peppers, and cook for about 3–4 minutes, until softened. Add garlic and sauté for another minute until fragrant.
Transfer the mixture to your slow cooker.
Step 2: Load the Crockpot
Add the chicken broth, white beans, corn, green chiles, and all the spices—oregano, chili powder, cumin, smoked paprika, plus salt and pepper. Stir to combine.
Nestle the chicken breasts into the chili, pressing down so they’re fully submerged.
Step 3: Slow Cook to Perfection
Cover and cook on:
- High for 4–6 hours
- Low for 6–8 hours
The chicken will become fork-tender, and the flavors will deepen beautifully.
Step 4: Shred and Stir
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return it to the crockpot.
Add the cream cheese (if using) and the coconut milk or heavy cream. Stir until everything is melted and incorporated. Adjust with additional broth for a thinner consistency if needed.
Taste and season with more salt and pepper if desired.
Step 5: Serve and Garnish
Ladle into bowls and top with your favorite chili garnishes. Some great options include:
- Avocado slices
- Fresh chopped cilantro
- Lime wedges
- Tortilla strips
- Shredded dairy-free cheese
Tips for Best Results
- Use chicken thighs for extra tenderness and rich flavor.
- Customize the heat: Add jalapeños or hot sauce for more spice.
- Adjust the creaminess: For extra creaminess, double the coconut milk or cream cheese.
- Make it ahead: This chili stores well and tastes even better the next day.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- To Reheat: Microwave or simmer on the stove over low heat, adding a splash of broth if needed.
Variations
- Add greens: Stir in a handful of baby spinach or kale at the end for extra nutrients.
- Make it vegetarian: Swap the chicken for an extra can of beans and add zucchini or mushrooms.
- Add grains: Stir in cooked quinoa, brown rice, or farro before serving for a heartier dish.
What to Serve With White Chicken Chili
This chili is hearty on its own, but also pairs wonderfully with:
- Warm cornbread or corn muffins
- Tortilla chips or crusty bread
- Side salad with a zesty vinaigrette
- Roasted sweet potatoes
Why This Recipe Works
- Balanced flavors: Mild heat from the poblanos and green chiles, richness from the coconut milk, and the protein from chicken and beans make this a filling, nutritious meal.
- Satisfying texture: Creamy without being heavy, thanks to the bean base and optional cream cheese.
- Set and forget: The crockpot does all the heavy lifting—minimal cleanup required.
Final Thoughts
Whether you’re meal prepping, hosting a casual dinner, or simply want something hearty and comforting without sacrificing nutrition, Crockpot Healthy White Chicken Chili is a must-try. It’s one of those set-it-and-forget-it recipes that yields bold flavors and happy bellies—plus it’s packed with fiber, protein, and flavor.
Give it a try, and you just might find your new go-to chili recipe.
The Goods
Crockpot Healthy White Chicken Chili
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Recipes
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 poblano peppers seeded and diced
- 3 cloves garlic minced
- 2 –3 cups chicken broth or chicken stock
- 2 15-ounce cans white cannellini beans, drained and rinsed
- 1 15-ounce can corn, drained
- 2 4-ounce cans diced green chiles with juices
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon smoked paprika
- Freshly cracked pepper and kosher salt to taste
- 1 pound boneless skinless chicken breasts or thighs
- 4 ounces cream cheese dairy-free if needed, optional
- 1 cup full-fat coconut milk or heavy cream
Optional toppings: avocado slices, lime wedges, fresh cilantro, tortilla strips, shredded cheese
Instructions
Step 1: Sauté the Base
- In a medium skillet, heat olive oil over medium heat. Add the diced onion and poblano peppers, and cook for about 3–4 minutes, until softened. Add garlic and sauté for another minute until fragrant.
- Transfer the mixture to your slow cooker.
Step 2: Load the Crockpot
- Add the chicken broth, white beans, corn, green chiles, and all the spices—oregano, chili powder, cumin, smoked paprika, plus salt and pepper. Stir to combine.
- Nestle the chicken breasts into the chili, pressing down so they’re fully submerged.
Step 3: Slow Cook to Perfection
- Cover and cook on:
- High for 4–6 hours
- Low for 6–8 hours
- The chicken will become fork-tender, and the flavors will deepen beautifully.
Step 4: Shred and Stir
- Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return it to the crockpot.
- Add the cream cheese (if using) and the coconut milk or heavy cream. Stir until everything is melted and incorporated. Adjust with additional broth for a thinner consistency if needed.
- Taste and season with more salt and pepper if desired.
Step 5: Serve and Garnish
- Ladle into bowls and top with your favorite chili garnishes. Some great options include:
- Avocado slices
- Fresh chopped cilantro
- Lime wedges
- Tortilla strips
- Shredded dairy-free cheese
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