Crock-Pot White Chicken Chili

Want chili, but not feeling the beef? A warm, spicy bowl of Crock-Pot White Chicken Chili is soothing, filling, and extremely satisfying!

Have you ever wanted the satisfying feeling of a bowl of rich, deep-red chili in your belly, but not wanted the heavy beefiness—or in my case, the resulting heartburn—of chili? I feel you. This happened to me during a cold weather snap a few weeks ago. Chili is one of my favorite things to eat when it’s cold outside, and as soon as I put my bare feet on the cold bedroom floor that morning, my mind thought, “It’s chili time.”

And then I remembered the last bowl of chili I enjoyed. It was traditional, so it was heavy with spice and full of beef. I did enjoy it. But then came the heartburn. When a dish is super spicy or full of tomatoes, there’s a 50-50 chance I’ll end up with a ridiculous case of heartburn after eating it. So, instead of dreaming about traditional chili, I got to work hunting down a chili-like recipe that wouldn’t make me suffer later.

Enter this Crock-Pot white chicken chili. It’s not regular chili by any means, but it scratches the same itch as that classic dish. In this white chicken chili, red kidney beans are replaced with white cannellini beans, tomatoes never touch the pot, and there’s less red chili powder compared to many chili recipes. That said, this white chicken chili still has some heat to it, thanks to the jalapeño. The shredded chicken thighs blend perfectly with the creamy cannellinis, the warm cumin and coriander, and the sweetness of slow-simmered corn. Are you hungry yet?

Is This Crock-Pot White Chicken Chili Healthy?

This Crock-Pot white chicken chili is full of protein and potassium from the chicken and beans, and there’s no added oils in this recipe, so it’s relatively low in fat per serving. The cannellini beans and corn add plenty of fiber and other nutrients, while the jalapeño adds a small amount of vitamin C to the pot. This recipe is a healthy, filling, and satisfying choice for a cold day! The only concern you may have here is the high sodium content per serving. If you’re limiting your sodium intake, consider using “lite” salt instead of regular salt or lowering/omitting the added salt entirely.

Overall, this recipe is low-fat, dairy-free, and gluten-free, so it can easily be a healthy part of many different diets. To make it vegetarian, you can use vegetable broth instead of chicken broth and a plant-based meat substitute such as seitan.

Adding More To Your White Chicken Chili

This dish doesn’t need any help, but there’s always something you can do to improve chili! Here are a few suggestions to get you started.

• Swap cannellini beans for red kidney beans: Want to add a little more color to this beige chili? Use red beans! Or, you can mix several different beans for more colors and textures.
• Add some dairy: This is my favorite mix-in! Lots of white chicken chili recipes include dairy, so if you aren’t sensitive to it, consider adding a dollop of sour cream, cream cheese, or even plain Greek yogurt when the chili is finished cooking.
• Add more vegetables: Every dish can use more veggies, right? Throw in a few handfuls of baby spinach, chopped bell peppers, celery, or shredded carrots at the beginning of the cook for added nutrition, texture, and flavor.

Serving Suggestions

Serve this delicious white chicken chili with chopped green onions, pepper jack cheese, and a dollop of sour cream (if you can handle dairy). Chopped avocado is also lovely on top of a bowl of this creamy soup. Crackers are a traditional chili accompaniment in my home, but serve it with warm tortillas if you prefer!

As for sides, you can’t go wrong with Cheesy Mexican Rice and a fresh Spinach Salad. This Cucumber And Tomato Salad (With Onions) is also a great complement to white chicken chili. Follow it up with some Bionicos (Mexican Fruit Bowls) for a bright and healthy dessert.

Recipe