How Do You Thicken White Chicken Chili?
I love this crockpot chicken chili because the broth is slightly thick and luxurious. To thicken it, all you have to do is combine a splash of milk with gluten free flour (or regular flour if you don’t need to eat GF) then drizzle the mixture into the crock pot during the last 30 minutes of cooking. Nearly no work yet you get that fabulous, velvety texture which thickens a bit further after adding crushed tortilla chips and/or shredded cheese to each bowl.
INGREDIENTS
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- 1lb chicken breasts (~2 large chicken breasts)
- 15oz can great northern beans, drained and rinsed
- 4oz can chopped green chiles
- 1 – 2 fresh jalapenos, seeded then minced (use 1 made for a mild chili)
- 1 shallot or 1/2 onion, chopped
- 2 cloves garlic, minced
- 1-1/2 teaspoons cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- big pinch dried oregano
- 2 cups chicken broth
- juice of 1/2 small lime
- 1/4 cup milk, any kind
- 1 Tablespoon gluten free flour (or AP flour if you don’t need to eat GF)
- Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream
DIRECTIONS
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- Add first 12 ingredients — chicken breasts through lime juice — into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
- Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.
NOTES
- Make freezer packs. Add all the ingredients for the CrockPot White Chicken Chili into a gallon freezer bag then remove as much air as possible and freeze flat. 24-48 hours before slow cooking, place the bag in the fridge to thaw then dump into the crockpot and cook according to the directions. I stocked the freezer with a bunch of these for maternity leave!
- Prep the night before. Add all the ingredients into the removable crock portion of your CrockPot then place in the refrigerator overnight. Let the CrockPot sit at room temperature for 20-30 minutes then pop it into the base and cook according to directions.
Slow Cooker White Chicken Chili
Ingredients:
- 1.5 lbs. chicken breasts (chicken thighs work great in this recipe too)
- 30 oz. Cannellini Beans (two 15-oz. cans) drained
- 8.75 oz. can whole kernel corn (drained well) or two cups of frozen corn
- 30 oz. chicken broth OR chicken stock (two 15-oz. cans) or 4 cups water and 2 chicken boullion cubes
- 4 oz. can fire roasted green chiles or 1 diced poblano pepper
- 1 cup sweet yellow onion diced
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. garlic powder
- 1 cup sour cream (ADD AT THE END OF THE COOKING TIME)
- 1/8 cup minced cilantro (ADD AT THE END OF THE COOKING TIME)
Instructions:
- Add the chicken, beans, corn, chicken broth, green chiles, onion, chili powder, cumin, oregano, garlic powder, salt and pepper to the slow cooker. WAIT TO ADD THE SOUR CREAM AND CILANTRO. Stir.
- Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
- When the cooking time is done, shred the chicken with two forks.
- Add the sour cream and cilantro. Stir.
- Serve and enjoy!
How can I thicken chicken chili?
Add 2 tablespoons of cornstarch to 2 tablespoons of water. Add to the cooked chili and cook for 10 minutes longer.
What should I serve this with?
This chili is wonderful as is but also great paired with one or more of the following:
- Fritos
- Monterey jack cheese
- Cornbread
- A squeeze of lime juice
- Additional sour cream
- Cubed avocado
What can I use instead of sour cream?
- 1 block of cream cheese – add at the end, place in soup and let melt for a few minutes. Stir into chili.
- Cream of chicken soup – 1 can, add at the beginning of the recipe.
- Leave out the creamy part of this recipe if you want a healthier chili.
Can I use a rotisserie chicken or leftover turkey?
Yes, you can if you have it on hand. Cut into cubes and add to the recipe. Though the chicken or turkey won’t be as moist as when using fresh raw chicken.
How can I make this spicy?
- In place of the fire-roasted chiles use a diced jalapeno.
- Add a few shakes of hot sauce to your personal bowl.
Can I use an Instant Pot?
Yes, this is an easy recipe to convert to an instant pot. Seal the lid on the instant pot. Move the valve to the sealing position. Cook on manual pressure for 20 minutes. Let the pressure release naturally. Shred the chicken and add the sour cream and cilantro after the cooking time is complete. (Check your manual for safety instructions).
Why You’ll Love this White Chicken Chili Recipe:
- CREAMY: This chili is made rich and creamy by the additions of cream cheese and heavy whipping cream.
- FLAVORFUL: There’s a bounty of seasonings and herbs in this chili that make it simply mouthwatering!
- FILLING: With 4 chicken breasts and plenty of beans in the mix, you definitely won’t still be hungry after devouring a bowl of this hearty chili.
Can I use chicken thighs?
I recommend using chicken breasts, as they’re more conventionally used in white chicken chili recipes across the board.
Can I use frozen chicken?
Yes, but make sure it’s thawed before tossing into the Crockpot.
How long does white chicken chili last?
In an airtight container in the fridge, this chili will stay fresh for about 3-4 days.
Can I freeze leftover white chicken chili?
Yes! Place room temperature white chicken chili into an airtight food storage container and pop it into the freezer, where it’ll stay fresh for up to 3 months.
Serving Suggestions
Here’s how to best serve this chili!
- Garnish this chili with even more fresh cilantro, a dollop of sour cream, crunchy tortilla strips, and a sprinkle of shredded cheese.
- Consider making some Homemade Dinner Rolls to serve on the side. That way, you can soak up every last drop of this chili!
Thank you for staying with this post “crock pot white bean chicken chili” until the end.