Crockpot White Chicken Chili is such an easy dinner idea. Your slow cooker does most of the work and you are left with a creamy and delicious soup that makes for a filling dinner.
Soup is my favorite thing to feed my family in the cooler months. It is so easy to make and typically you can make a full meal out of a good bowl of soup and some bread to dip in it.
This is absolutely the case with this delicious and creamy white chicken chili. Even better, it is made in your slow cooker so you can walk away from it to pick the kids up from soccer practice. Your family will love this delicious recipe.
How to Make White Chicken Chili in the Crockpot
Here is a brief overview of how this white bean chicken chili recipe comes together right in your slow cooker. For the full recipe including all ingredients and measurements, scroll to the recipe card at the bottom of the post.
- Combine ingredients. Add the chicken, chicken stock, onion, jalapeño, green chiles, garlic, oregano, cumin, salt, and black pepper in the base of your slow cooker. Cook on low for six hours or on high for three hours.
- Start the roux. After the chicken has fully cooked in the slow cooker, melt the butter in a small saucepan and whisk in the flour until smooth.
- Add liquid to the roux. Pull some of the liquid from the slow cooker and slowly add it to the roux. Read more on this below. Add the roux you just made to the slow cooker and stir to combine.
- Shred the chicken. Remove the chicken from the slow cooker and shred it using two forks or your stand mixer, then add it back to the soup. Add the sour cream, half and half, beans, and canned corn.
- Let everything warm up. Allow everything to heat through in the slow cooker for a minute or two. Serve and enjoy!
Making a Roux for Crockpot Soup
A roux is the combination of flour and fat and is how this recipe for white chicken chili gets its smooth, creamy texture. By making a roux, the flour stays suspended when combined with liquid. To make a successful roux, a few things are important to keep in mind. First, fully whisk the flour into the butter until you don’t see any white streaks. Next, add the liquid (that you pulled from the crockpot) slowly. Start with a few tablespoons at a time and fully whisk that in before adding more. This process should take more than 30 seconds, but no more than two minutes.
The Best Slow Cooker
Tips and Tricks
- Rinse the beans. Using canned beans is a great convenient way to keep beans on hand and add them quickly to recipes. You will need to drain and rinse the beans before adding them to the soup to eliminate extra sodium.
- Remove the seeds from the jalapeño. Most of the heat in jalapeño peppers comes from the seeds and ribbing, which we aren’t using here. Cut off each side of the pepper, avoiding the ribbing and seeds. If you are nervous about any heat in this soup, you can use half of a jalapeño or leave it out altogether.
How to Serve
Just like regular chili, this slow cooker white chicken chili is delicious as is, or can be topped with the following toppings:
- Cilantro
- Jalapenos
- Tortilla chips
- Avocado slices
FAQ
This white chili recipe is thickened by making a roux with broth, flour, and butter. Read more on this step above.
Yes! Boneless skinless chicken thighs can definitely be used in place of chicken breasts here.
No, we use all-purpose flour to make a roux as the base of the soup. To make it gluten-free, you could use almond flour instead of all-purpose. Be sure to always double-check your ingredients when cooking for someone who can’t have gluten.
Since this soup contains dairy and is cream-based, it isn’t my favorite to freeze due to the possibility of it separating. If you do decide to freeze it, make sure to let it thaw in the refrigerator overnight and reheat over low heat on the stovetop stirring often.
Absolutely! I have a great white chicken chili recipe that comes together on the stove.
White Chicken Chili
Storing and Reheating Leftover White Chicken Chili
Store any leftover white chili with chicken in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to heat on the stovetop over low heat or in the microwave, stirring halfway through. Always use your best discretion with leftovers and never reheat them more than once.
Other Great Crockpot Soup Recipes
If you make this white chicken chili crock pot recipe or any of my other recipes, I’d love to know what you think and would be so grateful if you come back and let me know!
Crockpot White Chicken Chili
Ingredients
- 1 pound boneless skinless chicken breasts (453.592 grams)
- 4 cups low-sodium chicken broth (946.353 ml)
- 1 small yellow onion diced
- 1 jalapeño diced fine with seeds and ribbing removed
- 10 ounces green chiles undrained (two 5 ounces cans)
- 2 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons unsalted butter (14 grams)
- 3 tablespoons all-purpose flour (22.5 grams)
- 1/2 cup low fat sour cream (113.5 grams)
- 1/2 cup half and half (118.294 ml)
- 30 ounces great Northern beans drained and rinsed, or cannellini beans (850 grams)
- 15 ounces canned corn drained (432 grams)
Instructions
- In the base of a slow cooker, combine the chicken, chicken stock, onion, jalapeño, green chiles, garlic, oregano, cumin, salt, and black pepper. Cook on low for 6 hours or on high for 3 hours.1 pound boneless skinless chicken breasts, 4 cups low-sodium chicken broth, 1 small yellow onion, 1 jalapeño, 10 ounces green chiles, 2 cloves garlic, 2 teaspoons dried oregano, 2 teaspoons ground cumin, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- After 3 hours (if on high) or 6 hours (if on low), pull 2 cups of liquid from the slow cooker. Melt the butter in a small saucepan. Whisk in the flour until smooth. Slowly add the liquid from the crockpot. Start by adding about 2 tablespoons at a time (no need to measure) adding more once the liquid you just added is fully whisked in. The adding of liquid should take you more than 30 seconds, but less than 2 minutes.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
- Add the roux you just made to the slow cooker and stir to combine.
- Remove the chicken from the slow cooker and shred it. Return it to the slow cooker with the sour cream, half and half, beans, and canned corn. Allow everything to warm up, about 2 minutes with the slow cooker on low. Taste the soup and add more salt and pepper to taste. Serve and enjoy.1/2 cup low fat sour cream, 1/2 cup half and half, 30 ounces great Northern beans
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