What kind of beans should I use in White Chicken Chili?

While I personally favor great northern beans for their creamy texture and mild flavor that perfectly complements the chili’s profile, you have several excellent alternatives. Navy beans are smaller and also very creamy, making them a great choice. Cannellini beans, also known as white kidney beans, are larger and hold their shape well, contributing a satisfyingly hearty bite. Feel free to experiment with these different white beans to find your preferred texture and taste!

How do I thicken Slow Cooker White Chicken Chili?

This recipe creates a delightful broth-based chili, rich with chicken, beans, corn, and tender onions. If you prefer a thicker consistency, there are a couple of easy methods you can use:

Cornstarch Slurry: Towards the end of the cooking time, or after it’s finished, simply mix 1 to 2 tablespoons of cornstarch with an equal amount of cool water in a small bowl until completely smooth and lump-free. Stir this slurry into the simmering chili. Continue stirring gently until the broth begins to thicken to your desired consistency. Add more slurry incrementally if you want it even thicker.

Roux: For a richer thickening agent, create a simple roux. In a separate saucepan over medium heat, melt 1-2 tablespoons of butter or oil, then whisk in an equal amount of all-purpose flour. Stir continuously for about one minute until well blended and lightly toasted (don’t let it brown too much for white chili). Gradually whisk in about ¼ to ½ cup of warm water or broth until smooth. Add this mixture to your chili and continue to simmer, stirring occasionally, until the broth thickens. A whisk can be very helpful for incorporating the roux smoothly.

Mashing Beans: For a natural thickening method, remove about half a cup of the great northern beans from the chili, mash them with a fork, and stir them back into the pot. The starch from the mashed beans will naturally thicken the chili over time.

Can I make it on the stovetop?

Absolutely! This recipe is well-suited for stovetop preparation, especially since it utilizes pre-cooked chicken. The main difference lies in how the onion is handled. In a slow cooker, raw onion has ample time to soften and become sweet. For a stovetop version, you’ll want to sauté the chopped yellow onion in a little olive oil or butter in a large pot or Dutch oven over medium heat until it’s translucent and tender, usually about 5-7 minutes. This step is crucial for developing its flavor and achieving the right texture, as it won’t have the long cooking time of a slow cooker. Once the onion is softened, add the minced garlic and cook for another minute until fragrant. Then, simply add all the remaining ingredients as listed in the recipe, bring the mixture to a gentle simmer, and let it cook for at least 15-20 minutes, or until all the flavors have melded and the chili is heated through. Since the chicken and corn are already cooked, they just need to be heated, but giving the spices and beans time to simmer ensures a cohesive flavor.

What spices go in white chicken chili?

For this delicious white chicken chili, I use a carefully selected blend of spices to create a warm, savory, and subtly smoky profile. The key spices include ground cumin, which provides a classic earthy chili flavor; garlic salt for a robust savory base; dried oregano for a classic herbal note; and, most importantly, smoked paprika. Smoked paprika is vital because it imparts a distinct, deep smoky flavor that enhances the grilled chicken and adds wonderful complexity. I strongly recommend against substituting regular paprika, as it lacks the unique smoky quality that truly makes this chili special. A small dash of Tabasco sauce is also included for a hint of acidity and a gentle background warmth.

Do you drain the beans?

Yes, for optimal results, I recommend draining and rinsing the canned great northern beans thoroughly before adding them to the slow cooker. There are a couple of good reasons for this. Firstly, draining and rinsing helps to significantly reduce the sodium content of the chili, giving you more control over the overall saltiness of the dish. Secondly, it helps to wash away some of the hard-to-digest sugars found in the canning liquid, which can reduce the likelihood of digestive discomfort for some people. While it won’t harm the recipe to cook them in their liquid, taking this extra step improves both the healthfulness and the final flavor profile of your chili, leading to a cleaner taste. So, while it’s a personal preference, I always opt to drain and rinse.

Is white chicken chili gluten-free?

Yes, this Slow Cooker White Chicken Chili recipe is naturally gluten-free as written, with one important caveat. The key is to ensure that the chicken marinade you use for your grilled chicken is also gluten-free. Many store-bought marinades, and even some homemade ones, contain soy sauce, which typically contains wheat. To keep your chili strictly gluten-free, simply use tamari instead of regular soy sauce in your chicken marinade. All other ingredients in this recipe (beans, corn, spices, broth) are inherently gluten-free, making it a safe and delicious option for those avoiding gluten.

Can I freeze white chicken chili?

Absolutely! White chicken chili is an excellent candidate for freezing, making it perfect for meal prepping and enjoying delicious leftovers later. You can freeze it both before and after cooking, depending on your preference and meal planning strategy. Freezing instructions with specific labeling details and container recommendations are provided in the “Freezer Instructions” section below. This chili freezes and reheats beautifully, making it a go-to for busy individuals and families.

How long does White Chicken Chili need to cook in a crockpot?

The cooking time for white chicken chili in a crockpot typically ranges from 4 ½ to 5 ½ hours on a low setting. However, it’s crucial to understand that cooking times can vary significantly based on your specific slow cooker model and size. Some crockpots run hotter than others, so getting to know your appliance is key. This recipe was tested and perfected in a 6-quart Rival model, which yielded perfectly cooked chili in 5 hours on low. Always ensure the chili is heated through and the vegetables (like the onion) are tender before serving. If you’re using a high setting, the cooking time will be shorter, generally around 2-3 hours, but slow cooking on low often results in a richer, more developed flavor.

Is Crockpot White Chicken Chili low carb?

While delicious, this specific Crockpot White Chicken Chili recipe is not inherently low carb or keto-friendly due to the significant presence of beans and corn. Both beans and corn are excellent sources of fiber and nutrients, but they are also higher in carbohydrates. If you are strictly following a ketogenic or low-carb diet, you would need to substantially reduce or even omit these ingredients. Since beans and corn contribute a considerable amount of the chili’s bulk and texture, modifying the recipe for low-carb diets would drastically change its character and may not be the best option compared to finding a dedicated low-carb chili recipe. You could potentially replace some of the bulk with additional chicken, low-carb vegetables like bell peppers or zucchini, and increase healthy fats, but it would no longer be this specific recipe.

Thaw completely in the refrigerator. Transfer contents to your crockpot. Add 32 ounces (4 cups) chicken or vegetable broth and cook on low for 4-½ to 5-½ hours. Stir in the 1 tablespoon of cilantro included in the bag during the last 30 minutes of cooking. Serve with fresh chopped cilantro and avocado slices for garnish.

Thaw in the refrigerator overnight or heat gently from frozen. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave until thoroughly hot. Serve with chopped cilantro and avocado slices for garnish.

• 4 cups marinated, grilled chicken, chopped
• 3 cans great northern beans (15.5 ounces each), drained and rinsed
• 1 cup yellow onion, chopped
• 2 garlic cloves, minced
• 2 cups canned or frozen yellow corn, drained if canned, thawed if frozen
• 2 teaspoons ground cumin
• 1 tablespoon garlic salt
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon Tabasco sauce (or to taste)
• 3 tablespoons fresh cilantro, chopped and divided
• 32 ounces vegetable or chicken broth (low sodium recommended)
• 1 avocado, sliced (for garnish)

• Thoroughly drain and rinse 3 cans of great northern beans (15.5 ounces each) to reduce sodium.
• Prepare your ingredients: chop 4 cups of marinated, grilled chicken into bite-sized pieces, chop 1 cup of yellow onion, mince 2 garlic cloves, and finely chop 3 tablespoons of fresh cilantro (dividing it into 2 tablespoons for cooking and 1 tablespoon for garnish).
• If using frozen, thaw and drain 2 cups of yellow corn. If using canned, simply drain.
• In your slow cooker, combine the chopped chicken, drained beans, onion, minced garlic, corn, 2 teaspoons ground cumin, 1 tablespoon garlic salt, 1 teaspoon oregano, ½ teaspoon smoked paprika, ¼ teaspoon Tabasco sauce, and 2 tablespoons of the chopped cilantro.
• Pour 32 ounces of vegetable or chicken broth over all the ingredients and stir gently to combine.
• Cover the slow cooker and cook on low for 4 ½ to 5 ½ hours. Cooking times can vary between slow cooker models, so it’s a good idea to know how your specific crockpot cooks. If the chili becomes too thick during cooking, you can add a little water or more broth.
• Just before serving, slice 1 avocado for garnish.
• Serve the chili hot, garnished with the remaining chopped cilantro and fresh avocado slices, if desired. Enjoy!

1. While any cooked chicken can be used, the secret to this crockpot white chicken chili’s distinctive and robust flavor truly lies in using pre-marinated and grilled chicken. It’s well worth the extra effort, and planning for leftovers by grilling chicken in advance is always a smart addition to your meal plan. You can significantly save time on future meals by bulk prepping and freezing cooked ingredients. For more insights on this efficient way of cooking, refer to our meal plan primer.
2. Vegetarian Adaptation: To create a delicious vegetarian version, replace the chicken with an additional can of another white bean variety (like cannellini or navy beans) and use vegetable broth instead of chicken broth. A small dash of liquid smoke can help replicate the smoky flavor lost from the grilled chicken, or you could marinate and grill firm vegetables to add instead.
3. Gluten-Free Assurance: This recipe is naturally gluten-free, provided that your chicken marinade uses tamari (a gluten-free soy sauce alternative) instead of regular soy sauce, which often contains wheat. Always check ingredient labels for hidden gluten.