Can I make this Crockpot white chicken chili without a blender?

Yes, but the texture will be chunkier. As an alternative, mash the reserved can of beans with a fork until mostly smooth before stirring it in with 1 cup of hot broth. It will not be quite as silky, but still very good.

Is this white chicken chili recipe spicy?

The heat level is easy to control. Remove the ribs and seeds from the jalapeno before chopping for a milder bowl, or swap it out entirely for a can of mild diced green chiles. To increase the heat, leave the seeds in or add an extra pinch of cayenne pepper at the end.

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely. Skip the initial 6-hour cook. Instead, add all ingredients except the chicken to the slow cooker and cook on LOW for 4 hours. Then stir in shredded rotisserie chicken, make the bean slurry, and heat everything through on HIGH for 15 minutes.

Can I freeze this chili?

Yes. Let the chili cool completely, transfer to freezer-safe containers or zip-top bags, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.

Creamy Crockpot White Chicken Chili - Dairy-Free, Gluten-Free and Ready in One Pot

Name: Crockpot White Chicken Chili
Prep time: 15 min
Cook time: 6 h 15 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 3 boneless, skinless chicken breasts (about 1.5 pounds); 45 ounces canned white beans (3 cans, drained, rinsed, and divided); 32 ounces low-sodium chicken broth (4 cups); 1 yellow onion, chopped; 1 jalapeno pepper, chopped (remove seeds and ribs for milder heat); 2 shallots, chopped; 1/4 cup chopped fresh cilantro; 1/2 teaspoon ground cayenne pepper; 1/4 teaspoon dried oregano; 2 teaspoons ground cumin; 15 ounces canned corn (1 can, drained)

Crockpot White Chicken Chili

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This easy Crockpot white chicken chili is a cozy, hearty dinner made entirely in one pot. Packed with tender shredded chicken, white beans, sweet corn, and warm spices, it gets its thick, creamy texture completely dairy-free thanks to a blended white bean slurry. Naturally gluten-free and only 340 calories per serving.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 30 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 pounds)
45 ounces canned white beans (3 cans, drained, rinsed, and divided)
32 ounces low-sodium chicken broth (4 cups)
1 yellow onion, chopped
1 jalapeno pepper, chopped (remove seeds and ribs for milder heat)
2 shallots, chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cayenne pepper
1/4 teaspoon dried oregano
2 teaspoons ground cumin
15 ounces canned corn (1 can, drained)

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Instructions

Place the chicken breasts flat at the bottom of the slow cooker in a single layer.
Add 2 cans of the drained and rinsed white beans to the slow cooker. Set the third can aside for the slurry.
Pour in the low-sodium chicken broth, then add the chopped onion, jalapeno, shallots, cilantro, cayenne, oregano, cumin, and drained corn.
Stir everything together to combine. Cover and cook on LOW for 6 to 8 hours until the chicken is tender and shreds easily with a fork.
Carefully remove the chicken breasts and shred the meat using two forks. Return the shredded chicken to the pot and stir to combine.
Scoop out 1 cup of hot broth from the slow cooker and place it in a high-powered blender with the reserved third can of white beans. Remove the blender lid center cap and hold a folded towel firmly over the top before blending. Blend until completely smooth to create a creamy bean slurry.
Stir the bean slurry back into the slow cooker. Cover and cook on HIGH for 15 minutes until thickened and heated through.
Taste and adjust seasonings if desired. Serve hot with your favorite toppings.

Notes

Do not skip the bean slurry step – it is the technique that creates the thick, creamy texture without any dairy.
Always use low-sodium chicken broth to keep the sodium count low when using canned beans.
Remove jalapeno seeds for milder heat, or swap for a can of mild diced green chiles.
For a shortcut, use shredded rotisserie chicken and reduce the initial slow cooker time to 4 hours on LOW before adding chicken and making the slurry.
If chili is too thick, stir in extra broth. If too thin, leave lid off and simmer on HIGH for 10 to 15 extra minutes.

Nutrition

Serving Size: 1 bowl
Calories: 340 kcal
Sugar: 2 g
Sodium: 217 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 8 g
Protein: 33 g
Cholesterol: 57 mg

Find it online: https://www.benefitiany.com/crockpot-white-chicken-chili/