Easy Crockpot White Chicken Chili

A grey circle with KF
Prep Time
5 mins
Cook Time
5 hrs 30 mins
Total Time
5 hrs 35 mins

Hearty veggies, fluffy quinoa and tender white-meat chicken are infused with Southwestern flavor in this hearty Crockpot White Chicken Chili! Winter meals have never been so comforting and delicious.

Cozy Crockpot White Chicken Chili

As the temperatures get cooler, the food gets warmer, and I am totally here for it. Now that colder weather is upon us, I thought a cozy Crockpot recipe was in order. This easy white chicken chili is the ultimate winter comfort food! And because chili is meant for slow-cooking, the Crockpot is its ultimate vessel.

The more a chili simmers, the more the flavors intensify and harmonize. And this hearty chili cooks for more than 5 hours! All the while, you can go about your day and let your Crockpot take care of business.

There is no sautéing or browning involved in this recipe – everything gets thrown right into the Crockpot and cooked! This includes the raw chicken, which will be removed from the chili once it’s nice and tender, shredded or diced, then put back in and cooked for a little longer. And that’s all there is to it!

A close-up shot of a bowl of homemade white chicken chili with a lime slice and a dish of salt beside it

What You’ll Need

I’m usually a red meat kind of girl when it comes to chili, but I decided to do something different and make this one with white-meat chicken. I’m super glad I did – this is definitely a new go-to chili recipe for me. Here are all of the ingredients that make it happen!

For the Chicken Chili

  • Chicken Breasts: Boneless. You’ll need a pound and a half total.
  • Chicken Broth: Go for a low-sodium variety.
  • Water: To supplement the broth.
  • Red Onion: Diced into chunks of your desired size.
  • Corn: Frozen.
  • Quinoa: To add texture and extra protein.
  • Green Chilis: Diced into small chunks.
  • Garlic Cloves: Freshly minced.
  • Cumin: For a deep, earthy flavor.
  • Fresh Cilantro: Diced.
  • Pinto Beans: Low-sodium, drained and rinsed.
  • Salt: To taste.

For the Garnish

  • Smoked Gouda Cheese: Shredded.
  • Green Onion: Diced.
  • Avocado: Sliced.
Pinto beans, garlic cloves, uncooked quinoa and the rest of the chili ingredients arranged on a countertop

Shop This Recipe

How to Make White Chicken Chili in the Crockpot

This recipe is super straightforward with minimal steps. It’s convenient for a busy night, and eating it is an instant de-stressor!

Start Cooking: Add the chicken breast, chicken broth, water, red onion, frozen corn, quinoa, green chilis, garlic cloves, cumin and fresh cilantro to your Crockpot. Stir everything around, cover the Crockpot and cook on LOW for 5 hours.

Shred Chicken: Remove the chicken from the Crockpot, then dice or shred it up.

Return Chicken to Crockpot with Pinto Beans: Add the chicken back to the Crockpot along with the drained and rinsed pinto beans.

Finish Cooking: Cook the chili for an additional 30 minutes.

Add Salt & Garnishes: Add salt to taste and garnish your chili with smoked gouda cheese, avocado slices and green onions, if desired. Serve warm and enjoy!

A bowl of chili garnished with avocado slices, shredded cheese, herbs and a lime wedge

Tips for Success

While cooking this chili is by no means difficult, there are ways to make the process even easier. Just keep in mind these quick tips and tricks.

  • Cook on Low: The low and slow cooking method is a big reason why this chili is so flavorful. It also ensures that your chicken comes out tender and juicy. I don’t suggest trying to cook your chili on a higher setting to speed things up – the result is well worth the wait, my friend.
  • Know Your Slow Cooker: Not all slow cookers and Crockpots are exactly the same. If yours tends to cook things more quickly than most recipes instruct, you can check on your chili a little early.
  • Make it Thicker: If you like a thicker chili, reduce the amount of water you add by half. If you’d like to thin it out, you can stir in a couple tablespoons of chicken broth at a time after it’s cooked until it reaches your ideal consistency.

Topping Ideas

The more toppings, the merrier (in my humble opinion). Feel free to load up your chili with one or more of the following fixings!

  • Jalapeño Slices
  • Chopped Herbs
  • Lime Wedges
  • Tortilla Chips
  • Nonfat Sour Cream
  • Plain Greek Yogurt
  • Oyster Crackers
  • Diced Tomatoes
Three bowls on a countertop containing white chicken chili with spoons inside two of them

Serving Suggestions

Want to pair your chicken chili with an equally cozy side dish? I’ve got some great options right here!

  • Serve with Loaded Sweet Potato Wedges: A cross between sweet potato fries and loaded nachos, these Loaded Baked Sweet Potato Wedges are piled with bacon, cheese, a touch of chili powder and more. You won’t be able to stop eating them!
  • Pair with Chips and Dip: There are tons of Southwestern dips that go great with this meaty chili – bean dip, corn dip, ranch dip – I could go on. No matter which dip you’re craving, you’d be wise to pair it with these Easy Homemade Pita Chips. Yum!
  • Serve with Bread: Whether it’s garlic bread, cornbread or something in between, it’s bound to be a wonderful partner for your Crockpot chili.

How to Store and Reheat Leftovers

Like most chili recipes, this one’s great for making in advance. It stays good for up to 5 days in an airtight container! Just be sure to store it in the fridge once it has cooled to room temperature.

While you can use your Crockpot to keep this chili warm before serving it, I don’t recommend using it to reheat leftovers. Instead, heat your chili over a medium heat burner on the stove until it’s warm. Add some extra chicken broth to compensate for lost liquid during the storage process.

Can I Freeze Chicken Chili?

You can indeed! Place it in a freezer-safe container, leaving enough extra room for the liquid to expand while it freezes. Seal the container and store your chili in the freezer for up to 2 months. Thaw it out in the fridge overnight before reheating it.

Print
A close-up shot of a bowl of homemade white chicken chili with a lime slice and a dish of salt beside it

Easy Crockpot White Chicken Chili

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 5 hours 30 minutes
  • total_time Total Time: 5 hours 35 minutes
  • yield Yield: 10 1x
  • category Category: Dinner
  • method Method: Crockpot
  • cuisine Cuisine: Southwestern

Description

Hearty veggies, fluffy quinoa and tender white-meat chicken are infused with Southwestern flavor in this hearty Crockpot White Chicken Chili! Winter meals have never been so comforting and delicious.

Scale

Ingredients

  • 1.5 lbs. boneless chicken breasts
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 1 cup diced red onion
  • 1 1/2 cups frozen corn
  • 1/2 cup quinoa
  • 7 oz can diced green chilis
  • 3 garlic cloves, minced
  • 1 tablespoon cumin
  • 1/3 cup fresh cilantro, diced
  • 15 oz. low sodium pinto beans, drained and rinsed
  • salt to taste
  • 3/4 cup shredded smoked gouda cheese
  • 1/4 cup diced green onions
  • 1 avocados, sliced

Instructions

  1. In a crock pot add, the chicken breast, chicken broth, water, red onion, frozen corn, quinoa, diced green chilis, garlic cloves, cumin, fresh cilantro. Stir, cover, and cook on LOW for 5 hours.
  2. Remove chicken, dice or shred. Add back to crock pot with pinto beans. Cook an additional 30 minutes, salt to taste, and serve.
  3. Top with optional garnish of smoked gouda cheese, avocado, and green onions.

Notes

Makes 8-10 servings

Keywords: chicken chili, white chicken chili slow cooker, crockpot chicken chili

More Winter Chili Recipes

If you like this healthy homemade chili, you’re sure to love the recipes below just as much!

pinterest image for Crockpot White Chicken Chili

DON’T MISS A RECIPE ->

FACEBOOK | TWITTER | PINTEREST | BLOGLOVIN | INSTAGRAM

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

Related Posts

17 Responses
  1. Leslie O

    This recipe is so easy and delicious! I’ve made it several times and everyone that has tried it asks for the recipe. I did substitute black beans and also went a bit heavy on the garlic. I also used fresh-shucked corn off the cob and added that as well as the cooked quinoa at the end instead of beginning so they wouldn’t get too soggy. Yesterday, I crocked on high for 3 hours as I was short on time. and was just as delicious.

  2. Claudia

    Hi Krista- I’m going to try this recipe this weekend but I was wondering what you thought about adding a cup of beer in place of one of the cups of water? I’ve had several people tell me what a good flavor beer can add to chili, but I’ve never done it. I don’t want to ruin the dish, so I’m seeking advice.
    Thanks very much!

    1. Krista

      GIRL!!! That is genius! It will bring of the calorie count but adding a rich amber beer would be awesome!! I’m sooo trying that! It’s bringing out my Wisconsin girl. 🙂

  3. Rebecca

    I just want to thank you for this wonderful website!! I stumbled upon it a few days ago in the wee morning hours. I have been going through some tough times ,( let’s call it warfare because I know who’s behind it all), the passage has been resonating in my heart, ” where has all of you joy gone?” Galatians 4:15. I told myself you need to find your joy and distract this nonsense, well finding a cooking blog with joy in it was a great start!!! I can’t wait to don my apron and get cooking!! Thank you again for this bright a beautiful gift!!!

    1. Krista

      Oh my goodness Rebecca, my heart is full after reading this. I am seriously so honored and touched by your comment. My goal for this blog has always been to encourage and bring joy to people in the everyday life and sometimes it’s hard to “see” that happening, but after reading your comment …. just made my day!

  4. K3ymak3r

    Looks very tasty. A piece of advice though, any theologian, or even pastor worth their salt will tell you that the title Lucifer is in no way a “name” for the character Satan. Any five minute research could tell you this. Furthermore…if Love is all that’s on the menu, then I would expect a “creator of all things” to not need it’s creations to change in order to be accepted or to receive said “Love”. I personally do appreciate your stance of tolerance though and thank you at least for that much.

    1. Krista

      You are correct. Lucifer does mean morning light or light bearer, however Lucifer has been used interchangeably with the names Satan and the Devil for some time in christian circles as well as many classic literature pieces. Thank you for bringing that to light.

      I’m not sure what you are referring to when you say, “then I would expect a “creator of all things” to not need it’s creations to change in order to be accepted or to receive said “Love”.” I was not saying that God needs people to “change” in order to receive said love. He accepts us where we’re at, no matter where we’re at. If the opposite were true and I needed to be at a certain level or place to accept said “love” then I would be screwed. I believe God is a God of love and grace, not a dictator up in the sky telling us that we will never live up to his expectations. I do believe that LOVE changes people for the good. You can see that when one person loves another person in a relationship or in a family. So when I say, Love changes people that is what I mean. It makes us better people in general. We are less selfish, more loving, generous, kind, patient. Hope that clarifies! 🙂 Thanks for your response!

  5. Trish - Mom On Timeout

    This is a recipe my family would DEVOUR! Love can indeed overcomen anything and God bless you for your open heart Krista! xoxoxo

  6. heather @french press

    wish could say that we were getting “fall: weather; yesterday it was 85 degrees outside, but I am ALL over an easy slow cooker meal, and we LOVE our chili.

    1. Krista

      haha… I totally am there with you! Hot, humid weather but fall weather … because we have too! It’s fall, we need fall food! 🙂

  7. Taylor @ Food Faith Fitness

    I have to say, I am a little shocked about the Church of Lucifer thing…I’ve never heard of that before! BUT I love your message to LOVE! It’s SO true!
    You know what is also true? MY love of chicken chili. More specifically, THIS chicken Chili!

    1. Krista

      Thank you so much Taylor, I hadn’t heard of it either but I truly believe that LOVE is the answer! 🙂

      Glad you liked the chicken chili too girl! 🙂 muah!

Leave a Reply

Recipe rating