Nothing says comfort food quite like a warm, hearty bowl of chili, and this Crockpot White Chicken Chili Recipe is a shining star in the world of slow cooker meals. It’s creamy and packed with tender chicken, wholesome beans, and just the right amount of gentle spice to keep things lively without overwhelming your taste buds. This recipe is a total game-changer for weeknights, busy weekends, or any time you want dinner to basically make itself while you relax or tackle other projects.
Ingredients You’ll Need
Gathering these simple but essential ingredients will set you up for success. Each one plays a crucial role in building the layers of flavor, texture, and color that make this white chicken chili so memorable.
- Sharp cheddar cheese: Adds a rich, melty topping that compliments the creamy base beautifully.
- Green onions: Bring a fresh, slightly pungent crunch for garnish.
- Avocado: Offers a smooth, buttery contrast that cools down the warm spices.
- 2 pounds bone-in chicken thighs: The heart of the chili, these provide succulent meat that stays juicy during slow cooking.
- 2 14oz cans Navy beans, drained and rinsed: For that creamy texture and hearty bite.
- 1 sweet/yellow onion, diced: Gives sweetness and depth when slow-cooked.
- 4 cloves garlic, minced: Infuses a fragrant aroma and layering of savory flavor.
- 2 cans 4.5oz chopped green chilies: Deliver gentle heat and tangy brightness without overpowering the dish.
- 2 teaspoons chili powder: Builds a subtle smoky warmth.
- 1 teaspoon cumin: Adds earthy depth that perfectly complements the beans and chicken.
- 1 teaspoon kosher salt: Essential for enhancing all the natural flavors.
- 1 cup chicken broth: Provides moisture and melds the flavors together as everything simmers.
- 1 cup frozen corn: Adds a sweet pop and slight crunch.
- 1 cup sour cream: Stirred in last for that luscious creamy finish.
How to Make Crockpot White Chicken Chili Recipe
Step 1: Combine Ingredients in the Crockpot
Start by adding the navy beans, diced onion, minced garlic, chopped green chilies, chili powder, cumin, kosher salt, chicken broth, frozen corn, and chicken thighs directly into your crockpot. Don’t worry if the liquid doesn’t fully cover everything — the slow cooking will coax all the moisture out of the ingredients to create a wonderfully melded chili. Stir gently to distribute the spices and veggies evenly.
Step 2: Cook on Low for 6 to 8 Hours
Set your crockpot to low heat and walk away for the next 6 to 8 hours. This slow and steady cooking method is what lets the flavors marry and the chicken become incredibly tender, practically melting off the bone. It’s the ultimate set-it-and-forget-it meal that rewards you with layers of cozy richness.
Step 3: Shred Chicken and Stir in Sour Cream
When the cooking time is up, carefully remove the chicken thighs and place them on a cutting board. Take a moment to remove skin and bones, then shred the meat with two forks — it should be easy and satisfying. Return the shredded chicken to the crockpot, add the sour cream, and cover it for 2 to 3 minutes to warm through. Finally, mix the sour cream in thoroughly for a creamy, luscious consistency. Your Crockpot White Chicken Chili Recipe is now ready to serve.
How to Serve Crockpot White Chicken Chili Recipe
Garnishes
Toppings can elevate this dish from satisfying to downright irresistible. A handful of sharp cheddar cheese melted on top, a sprinkle of fresh green onions, and creamy avocado slices bring contrast in texture and vibrant colors. Any combination of these garnishes will add that wow factor with every bite.
Side Dishes
While this chili is hearty enough to stand on its own, some crusty cornbread or a fresh leafy green salad really highlight the cozy, homestyle feel. If you want to play up the southwestern vibe, try serving it alongside warm tortillas or tortilla chips for scooping.
Creative Ways to Present
For gatherings or family dinners, consider serving this chili buffet-style with a variety of toppings in small bowls so everyone can customize their bowls. Another fun idea is to scoop it into baked potatoes for a loaded chili spud, or use it as a hearty filling for stuffed peppers for an extra-special twist.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the fridge for up to 4 days when stored in an airtight container. The flavors actually deepen with time, making leftovers perfect for easy lunches or quick dinners throughout the week.
Freezing
If you want to stash some for later, this Crockpot White Chicken Chili Recipe freezes well. Just cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. It’ll be ready to thaw and enjoy whenever you need a comforting meal in a pinch.
Reheating
Reheat leftovers gently on the stove over low to medium heat, stirring occasionally to prevent sticking and to warm evenly. If the chili thickens too much, add a splash of chicken broth or water to loosen it up without losing the creamy texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs offer more moisture and flavor, chicken breasts can be used if you prefer white meat. Just keep in mind they might dry out slightly during the long cooking time, so shredding and stirring in the sour cream helps keep the chili creamy.
Is this recipe very spicy?
Nope! This Crockpot White Chicken Chili Recipe is designed with mild heat in mind. The green chilies and chili powder provide gentle warmth rather than fiery spice, making it perfect for those who prefer flavors that are comforting rather than tongue-tingling.
Can I make this recipe in an Instant Pot?
You sure can! Use the sauté function to briefly cook the aromatics if you like, then add all ingredients and cook on the “Slow Cook” setting or use the pressure cook function for about 20 minutes followed by a natural release. Shred chicken and stir in sour cream as usual.
What can I substitute for sour cream?
If sour cream isn’t your thing, plain Greek yogurt or a dairy-free alternative like cashew cream works beautifully. Just add it at the end of cooking to keep that creamy texture and tangy flavor.
Can I add more vegetables to this chili?
Definitely! Feel free to toss in diced bell peppers, chopped spinach, or even some zucchini for extra color and nutrition. Just be mindful of cooking times if you add delicate vegetables—adding them in the last hour or so helps keep their texture.
Final Thoughts
You really can’t go wrong with this Crockpot White Chicken Chili Recipe. It’s simple, scrumptious, and oh-so-satisfying, whether you’re feeding family, friends, or just treating yourself to a little cozy comfort. Give it a try—you’ll soon see why it’s one of my all-time favorites to have simmering away in the slow cooker on any chilly day.
Print
Crockpot White Chicken Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 5 minutes
- Yield: 5 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot White Chicken Chili is a hearty and flavorful slow-cooked recipe featuring tender shredded chicken, navy beans, and a creamy blend of spices. Perfect for an easy meal packed with comforting southwestern flavors, it combines sharp cheddar, avocado, and green onions as fresh toppings for an elevated touch.
Ingredients
Chili Base
- 2 pounds bone-in chicken thighs
- 2 (14oz) cans Navy beans, drained and rinsed
- 1 sweet/yellow onion, diced
- 4 cloves garlic, minced
- 2 (4.5oz) cans chopped green chilies
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 cup chicken broth
- 1 cup frozen corn
Finishing and Toppings
- 1 cup sour cream
- Sharp cheddar cheese, shredded (for garnish)
- Green onions, sliced (for garnish)
- Avocado, diced (for garnish)
Instructions
- Combine Ingredients: Add the navy beans, diced onion, minced garlic, chopped green chilies, chili powder, cumin, kosher salt, chicken broth, frozen corn, and chicken thighs to a crockpot. Mix everything together well, ensuring ingredients are evenly distributed. It is okay that some items are not fully submerged in liquid.
- Slow Cook: Set the crockpot to low and cook for 6 to 8 hours, allowing the chicken to become tender and the flavors to meld together thoroughly.
- Shred Chicken and Add Sour Cream: Before serving, remove the chicken thighs from the crockpot and place them on a cutting board. Remove skin and bones, then shred the chicken meat with forks. Return the shredded chicken to the crockpot, add the sour cream, cover, and let it warm through for 2 to 3 minutes. Stir thoroughly to combine the sour cream into the chili.
- Serve: Spoon the chili into bowls and garnish with shredded sharp cheddar cheese, sliced green onions, and diced avocado for added creaminess and flavor.
Notes
- You can substitute boneless chicken thighs if preferred, but cooking times may slightly decrease.
- For a spicier chili, add diced jalapeños or use spicy green chilies.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely.
- To make this recipe dairy-free, omit sour cream or substitute with a dairy-free alternative.
- Adjust seasoning to taste before serving—additional salt or chili powder can enhance the flavor.
