Crockpot white chicken chili is one of those spicy chicken recipes that has just enough heat for taste, but it doesn’t set your mouth on fire. It leaves your taste buds too busy bathing in massive flavor to harbor any resentment for the heat.
This crockpot white chicken chili recipe is one of those chili recipes that doesn’t require tomatoes, and you won’t mind at all. Chicken chili is one of my favorite chili recipes because of all the incredibly yummy flavors! I just love Mexican chicken recipes!
Let me show you what I mean….
I absolutely love that this crockpot white chicken chili recipe can be an afternoon slow cooker. Even though you do open a lot of cans, this scrumptious white chili doesn’t taste like a convenience meal. It’s more like a hundred little flavor bombs going off in your mouth all at the same time.
Here are even more reasons to love it!
- Straightforward recipe
- Lots of aromatics
- Incredibly scrumptious flavor
- Plenty of veggies
- Full of protein and tasty spices
- Great make-ahead freezer meal
Sautéing the veggies and aromatics is essential to this crockpot white chicken chili recipe. It helps reduce bitterness while bringing out their deep aromas and sweeter flavors.
This step also builds a fond which makes the most delicious base for your white bean chicken chili.
To ensure all that deliciousness gets into your crockpot white chicken chili recipe, you’ll need to deglaze the pan. This is a simple process where you use a liquid to remove all the flavored pieces from the bottom of a pan after cooking proteins or veggies.
When your chicken first comes out of the crockpot, it needs to rest before you shred it. Shredding or cutting meat immediately after cooking allows all the yummy juices and flavors to drain out creating a dry product.
Easy White Chicken Chili Ingredient Notes
The irresistible flavor of this crockpot white chicken chili recipe is created in large part by the use of chicken broth and Better Than Bouillon seasoning. Better Than Bouillon seasoning is a far cry from the salty bouillon cubes that are supposed to taste like chicken.
It’s a paste made from meats, veggies, and spices which allows you to measure just the right amount of seasoning. You can’t do that with a cube!
Sautéing the seasonings with the veggies is also essential to this crockpot white chicken chili recipe because it brings out the deeper more complex flavor profile and essential aromas.
Using bone-in chicken thighs is a small way to add big flavor to your crockpot white chicken chili! Believe it or not, the bones give your chicken flavor and dark meat has more fat than white meat which adds a ton of flavor. It also doesn’t dry out as much when being simmered for long periods.
For a really creamy dish you can make crockpot white chicken chili cream cheese style by tossing some in.
White Chicken Chili Storing Tips
This crockpot white chicken chili recipe is one of those dishes that gets even better after it’s made. Simply toss it in the fridge in an airtight container with a secure lid to keep it fresh. If there’s a lot left and you need room in the icebox, put your white chicken chili in a large Ziploc and it will keep just fine.
Can You Freeze This?
Yes!! You can freeze your crockpot white chicken chicle recipe. Just let it cool to the proper temperature before putting it in a freezer-safe container.
It makes a fantastic freezer meal on those busy days when you want something really good. The delicious flavors seem to take the extra time to develop even more if that’s even possible.
Chicken Chili Make Ahead Tips
Make-ahead chicken chili is awesome. Sometimes I like to make a double batch and freeze one of them, so I have it for later. I also like to divvy it up for ready-made lunches later in the week.
If it helps save time, you can chop the veggies the day before you make your crockpot white chicken chili. Just toss them in an airtight container in the fridge for the next day.
How Long Can You Keep This In The Fridge?
Your crockpot white chicken chili will stay fresh in the fridge for up to 4 days when stored properly, according to the USDA. It should be kept at or below 40-degrees Fahrenheit and it helps to reserve the 2-hour serving rule if you’re feeding a large group.
Changing the flavor of your crockpot chicken chili is easy with some subtle changes to make it your own. For a non-spicy version, try using bell peppers instead of jalapenos and ensure to grab mild green chiles. Some people like to add creamed corn to their crockpot white chicken chili or even use a different type of beans.
For something really different you can also try using pork or turkey with this same recipe. The base is so rich and bold the flavor is out of this world!
Can I Use Leftover Mexican Chicken Instead?
Wow! Speaking of intense flavor, using leftover chicken is one way to bring out the bold. Using leftover Mexican grilled chicken or Mexican shredded chicken incorporates even more incredible flavor with extra Ariba.
I must say that this crockpot white chicken chili recipe is designed for the chicken to be cooked in the crockpot with the other ingredients. It really develops a massive flavor profile that wakes up your taste buds but it will work with leftover chicken. Just don’t add it until the end.
Crockpot White Chicken Chili
- 2 1/2 cups chicken broth divided
- 1 can (29 Ounce) Hominy drained and rinsed
- 2 tablespoons olive oil
- 2 cups yellow onion chopped
- 1 jalapeno minced
- 6 garlic cloves minced
- 1 1/2 tablespoons ground cumin
- 1 tablespoon oregano
- 1 tablespoon ground coriander
- 1 tablespoon Better than Bouillon chicken flavor
- 4 (15 Ounce) cans white beans
- 4 chicken thighs bone-in, skin removed
- 1 (7 Ounce) can Ortega green chiles
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon Tabasco
- crushed tortilla chips
- shredded cheese
- Combine drained hominy and 1 cup of chicken broth in a blender and puree until smooth, about 1-2 minutes. Pour into crockpot.
- Add oil to a 12-inch skillet and heat until shimmering, over medium heat. Add onion, jalapeno, garlic, cumin, oregano, and coriander and cook, stirring often, until veggies are soft and beginning to brown, about 8-10 minutes. Stir in 1 1/2 cups of chicken broth and Better Than Bouillon and scrap the bottom of the skillet to loosen up any brown bits. Pour into crockpot.
- Add beans, green chili, salt, black pepper, and tabasco and stir mixture. Nestle chicken pieces into the bean mixture. Cover and cook on low 4-6 hours or on high 2-3 or until chicken is tender.
- Remove chicken from crockpot. When cool enough to handle, shred chicken, removing and discarding bones. Add shredded chicken back to chili and mix in.
- Ladle chili into serving bowls and add toppings.
Fans Also Made:
Mexican chicken dishes are some of my favorite. I just love all the bold fragrant spices and the way they come together with the chicken. If you feel the same way, here are some other incredible Mexican chicken dishes you can try.
- Mexican Chicken Soup – Bold lively flavors in every spoonful.
- Chicken Posole – A beautifully sophisticated soup.
- Mexican Chicken Casserole – All the best Tex-Mex flavors in a casserole.
- Arroz Con Pollo – South of the border flavor in an hour.
Making crockpot white chicken chili means everyone is looking forward to the next meal! All those bold lively layers of flavor dancing around in your mouth awaken an undeniable craving for more.
This is one of the best white chicken chili recipes I have tasted to date and that is why I just had to share it with you! Put this one in your Rolodex because you’ll use it again and again.