Have you ever had White Chicken Chili? If not, stop everything you’re doing and save this recipe! This has to be one of my favorite soups of all time! And what’s even better is that it is made in the Crockpot and nearly effortless. Like, really. You just throw everything in the pot and go. Well, I guess you have to turn it on. And there is a little stirring. You will have to ladle the chili into the bowl…so, ok, I guess there is a little effort involved. But you catch my drift; it’s easy peasy and super tasty. If you like Thai or Mexican flavors and keeping your dinner to under 300 calories per serving, then this Healthy Crockpot White Chicken Chili is for you.
Start with 3 pounds of boneless, skinless chicken thighs. Layer them in the Crockpot so that the bottom is covered and the chicken is not laying on top of each other. You can also use breast meat in this recipe but I prefer the thigh meat because it has more flavor and doesn’t dry out as easily.
Now pour in 3 cans of undrained great northern beans. You will also need two 7 ounce cans of chopped green chiles.
Next, add in a large chopped onion (atleast a cup or more) and a heaping tablespoon of minced garlic.
For the spices, you’ll need 2 teaspoons of cumin, 1 teaspoon of chili powder, 1/4 teaspoon of white pepper, and 1 tablespoon of Kosher salt.
Grab a can of coconut milk and shake it well before opening because it tends to separate. Measure out a cup.
Lastly, pour in the coconut milk and 2 cups of chicken broth. Mix everything well, leaving the chicken on the bottom, and then cover and cook on HIGH for 5 hours.
If you are new to Crockpot cooking, I use the 7 quart Crockpot brand slow cooker with the digital programmer. It has lasted me for 9 years and cooks evenly. I would highly recommend the Crockpot if you want to make your life easier in the kitchen.
After the white chicken chili is done cooking, use a slotted spoon to remove the chicken. Use a couple of forks to shred the chicken. If it doesn’t shred easily, the chicken isn’t fully cooked yet. It should fall apart effortlessly.
Put the chicken back into the Crockpot and stir it up. Meanwhile, make a slurry of 1/2 cup of water and 1/4 cup of cornstarch. Pour it into the white chicken chili and mix it thoroughly. Cook the white chicken chili for 30 more minutes, checking to make sure it is thickening.
When the white chicken chili is done, top each bowl with a sprinkle of cilantro and lime juice. This adds a nice tangy flavor, very reminiscent of a subtle Thai flavored dish.
If you’re worried about spice level or ingredients like coconut milk, don’t be. My kids slurped this up in a flash and asked for seconds. It isn’t spicy and the flavors aren’t overpowering. We had plenty for leftovers and they tasted even better the second day!
The Crockpot is my best friend in the kitchen! I don’t think a week goes by that I don’t use it! If you are in need of other easy slow cooker meals, check out 5 Ingredient Orange Chicken, Healthy Enchilada Quinoa, and Baby-Back Ribs with Homemade Ribs. These are my 3 most viewed and pinned recipes from the blog. For even more, follow me on Pinterest. Happy cooking, y’all!
- 3 lbs boneless, skinless chicken thighs
- 3 cans undrained Great Northern Beans
- 2 7oz cans undrained diced green chiles
- 1 large diced onion (at least a cup or more)
- 1 Tbsp minced garlic
- 2 tsp cumin
- 1 tsp chili powder
- ¼ tsp white pepper
- 2 cups chicken broth
- 1 Tbsp Kosher salt
- 1 cup coconut milk
- ¼ cup cornstarch
- ½ cup water
- chopped cilantro and lime for topping
- Layer the chicken in the bottom of the Crockpot.
- Pour in all the ingredients through the coconut milk. Mix well, leaving chicken on the bottom.
- Cook on HIGH for 5 hours.
- Remove the chicken with a slotted spoon and shred with forks.
- Put the shredded chicken back into the chili.
- Make a slurry with the cornstarch and water. Pour into the chili and mix well.
- Allow white chicken chili to cook 30 more minutes until it thickens.
- Ladle white chicken chili into bowls and top with chopped cilantro and squeezed lime juice.