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Kid-Friendly Crockpot White Chicken Chili: Easy Weeknight Dinner

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This creamy, comforting white chicken chili is made in the slow cooker with simple ingredients. It’s mild enough for kids but flavorful enough for adults, and the secret blended bean trick makes it lusciously creamy without any dairy.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles, mild
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup reserved cooked beans (for creamy finish)
  • 1/4 cup reserved chicken broth (for creamy finish)
  • Shredded Monterey Jack cheese (for topping)
  • Sour cream or plain Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Lime wedges (for topping)
  • Tortilla chips or strips (for topping)
  • Diced avocado (for topping)

Instructions

  1. Pat the chicken breasts dry with paper towels and season lightly with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown (not cooked through).
  3. In the same skillet, add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds more.
  4. Place the seared chicken in the bottom of a 6-quart or larger slow cooker. Top with cooked onion and garlic, drained and rinsed beans (reserve 1/2 cup for later), diced green chiles, cumin, oregano, garlic powder, onion powder, salt, and pepper.
  5. Pour in 4 cups of chicken broth and stir gently to combine.
  6. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until chicken is tender.
  7. Remove chicken to a cutting board and shred with two forks.
  8. In a small blender or using an immersion blender, blend the reserved 1/2 cup beans with 1/4 cup broth from the crockpot until smooth.
  9. Return shredded chicken to the crockpot and stir in the blended bean mixture. Let cook for another 10-15 minutes on LOW to thicken.
  10. Taste and adjust seasoning with more salt, cumin, or oregano as needed.
  11. Serve hot with desired toppings.

Notes

For a dairy-free version, skip cheese and sour cream toppings or use dairy-free alternatives. For a spicier version, add a diced jalapeño or hot sauce. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. The chili thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, kid-friendly chili, easy weeknight dinner, creamy chicken chili

Find it online: https://piperplate.com/kid-friendly-crockpot-white-chicken-chili-easy-weeknight-dinner/