This Healthy White Chicken Chili is cooked in the crockpot for an easy, weeknight dinner that is gluten and dairy free, simple and so tasty!
You know what I always think is funny?
That chili is called chili. Because it sounds like “chilly” and it is definitely NOT a chilly food.
Then again, you do eat it when it’s “chilly outside” so I guess that makes sense?
Whatever. We are saying chili way too many times in this post already, so let’s move on.
This healthy chicken chili recipe is a little different than the low carb keto turkey chili, smoky and sweet turkey chili and keto chili in the Instant Pot in the sense that is a LITTLE bit less thick and chunky as a “traditional” chili.
BUT, it still has all the spicy chili vibes that your mouth expects at the promise of chili and it’s wholesome and nourishing and pretty much the best dinner for these cold nights!
Why you will LOVE This Recipe
Nothing is more cozy and comforting than a full bowl of hot chili, especially on a cold and rainy day. I don’t know about you, but sometimes I’m craving some chili goodness but want to mix things up a bit, which is how recipes like buffalo chicken chili are born. If that’s the case for you too, you will LOVE this white bean chicken chili crockpot recipe. It doesn’t have a tomato base like traditional chili, but instead uses chicken stock and a bunch of aromatic and cozy spices to create the perfect flavor. For this recipe, I used chicken and white beans for a bit of a different take on chili but I promise that you’ll love it JUST as much!
What is White Chicken Chili?
You know those days in the winter when you’re just chilled to the bone and can’t seem to warm up for the life of you? Chili, to me, is like a big warm hug on a cold day, and it’s PERFECT for those kinds of days. We’ve heard of ground turkey sweet potato chili and no bean whole30 keto chili– the ones that are rich in tomato sauce and ground meat- but today’s healthy crockpot white chicken chili puts a fun new spin on the classic! Its base is chicken broth instead of tomatoes, and includes delicious cannellini beans and aromatic spices that envelop tender chicken to make the coziest bowl of goodness! You and your crew are going to be obsessed- trust me.
How to make Easy White Chicken Chili Crockpot Recipe
Combine
Combine all the ingredients except the chicken and cilantro in your slow cooker and mix it up a bit.
Cook
Add the chicken into the slow cooker and cook for 6-8 hours on low or 3-4 hours on high.
Shred
Once cooked, remove the chicken and shred it with two forks. Don’t add it back to the slow cooker just yet!
Blend
Place 2 cups of the soup into a blender and blend until smooth. Add it back into the slow cooker and stir until mixed.
Add the Chicken
Add the chicken and cilantro and stir until well mixed. DEVOUR!
How to make Crockpot White Chicken Chili on the stove
If you’re eyeing up this healthy crock pot white chicken chili but don’t have a crockpot or simply want to try it on the stovetop, you totally can! I haven’t actually tried it myself, but here’s how to go about it:
- Combine all the ingredients in a large pot and combine then add the chicken
- Bring to a boil on high heat. Once boiling, reduce the heat to medium-low and simmer until the chicken is cooked, this will probably take 30-40 minutes.
Then the rest would be the same! Shred the chicken, blend the soup and stir it all together. Enjoy!!
Healthy White Chicken Chili Topping Ideas
This chili’s flavor is absolutely BOMB and really does shine all on its own, but you know I’m never going to say no to toppings! For this recipe, I recommend adding some freshly chopped tomatoes or avocado to your bowl of chili, or even some crumbled bacon bits. A sprinkle of freshly ground pepper can also go a long way!
How to freeze and reheat Healthy Crockpot White Chicken Chili
Freezing the chili is super easy. Simply store it in an airtight freezer safe container or a zip locked freezer bag and pop it in the freezer for up to 3 months. To thaw, place the container or bag in the fridge overnight and then reheat the next day on the stovetop or covered in the microwave.
I don’t recommend using chicken breast for this recipe, as it is much drier than thighs with a lower fat content, and won’t bring as much flavor to the chili.
For this chili recipe, I poured some of the soup into a blender and blended it on high power until smooth. This way, when it’s added back into the chili, it thickens it without adding any other thickening agents.
This chili is not very spicy, but does have a bit of heat to it. If you want to ensure it is mild, though, just leave out the jalapeño pepper.
Other Healthy Soup Recipes
Instant Pot Meatless Easy Vegan Chili Recipe
Ingredients
- 3 Cups Reduced sodium chicken broth
- 1 Cup Frozen corn kernels
- 1 Can Cannellini beans, drained and rinsed
- 1/2 Large onion, diced
- 1 Jalapeno (not seeded), diced
- 4 tsp Cumin
- 1 Tbsp Garlic, minced
- 3 tsp Ground coriander
- 2 tsp Chili powder
- 1 tsp Salt
- 1 Lb Boneless skinless chicken thighs
- 1/2 Cup Cilantro, chopped
Instructions
- Place all the ingredient, except the chicken and cilantro into a large 7 quart slow cooker and mix well.
- Add the chicken into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, remove the chicken from the slow cooker and shred it. Don't mix it back in just yet.
- Remove 2 cups of the soup from the slow cooker and pour into a blender. Blend until smooth and creamy and then pour back into the slow cooker, stirring to combine. Then, stir in the shredded chicken and cilantro.
- SLURP UP!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 6 OLD POINTS: 4
(Per 1/4 of the chili)
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Natalie McIntyre says
Does this recipe freeze ok?
Taylor Kiser says
Yep!
Kara E Campanella says
Hi, this recipe sounds amazing and I look forward to trying it this week. However, I do feel the need inform your readers about how to properly blend hot liquids, as this can be very dangerous. Remove the center piece (feeder cap) from the lid, replace lid back on blender. Fold a kitchen towel and place over the hole in the lid as this will allow steam to escape. Trapped steam can cause the lid to blow off the blender and hot liquid to explode right out of the blender. Hold lid securely in place while blending on low. Never fill blender more than halfway with hot liquids. I hope this was helpful.
Taylor Kiser says
Thank you for those tips, Kara! I hope you enjoy this when you have the chance to make it!
Judi seville says
Will the taste change terribly if made with breast meat? It’s less fat.
Taylor Kiser says
That’s fine Judi! It shouldn’t change the taste.