Gluten-Free Crockpot White Chicken Chili
4 h 15 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 4 h | 4 h 15 min |
Introduction
This gluten-free crockpot white chicken chili is creamy, cozy, and packed with tender chicken, beans, and sweet corn.
Everything simmers low and slow in the slow cooker, so you get deep flavor with almost no hands-on work.
The cream cheese and Greek yogurt add a rich, silky finish that feels indulgent but still light enough for busy weeknights.
Ingredients (6 servings)
Ingredients
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How to Make Gluten-Free Crockpot White Chicken Chili
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Prep the slow cooker and aromatics
Lightly grease the slow cooker insert with cooking spray or a little oil so cleanup stays easy.
Finely dice the onion and mince the garlic so they melt into the chili as it cooks.
-
Layer beans, corn, chiles, and seasoning
Add the Great Northern beans, corn, diced green chiles, onion, and garlic to the slow cooker.
Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, black pepper, and chicken bouillon powder.
Pour the gluten-free chicken broth over everything and stir gently to combine the flavors without breaking up the beans.
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Add chicken and slow cook
Place the chicken breasts on top of the bean mixture, pressing them down slightly so they are mostly submerged.
Cover and cook on low for 4 to 6 hours, or on high for 3 hours until the chicken is tender.
Avoid lifting the lid often, because every peek releases heat and can extend your cooking time.
-
Shred the chicken
Transfer the cooked chicken breasts to a cutting board or plate and shred them with two forks.
Return the shredded chicken to the slow cooker and stir so the meat is evenly distributed through the broth.
-
Incorporate the cream cheese and Greek yogurt
Add the softened cream cheese cubes to the slow cooker and stir until they mostly melt into the hot chili.
Ladle a little hot broth into a bowl with the Greek yogurt and whisk until the mixture is smooth and warm.
Stir the warmed yogurt mixture back into the slow cooker and heat on low until the chili turns creamy.
Do not let the chili boil at this point, which can cause the dairy to separate or look grainy.
-
Taste and serve
Taste the chili and adjust the seasoning with more salt, pepper, or spices if you like bolder flavor.
Ladle into bowls and garnish with your favorite toppings, like cilantro, lime wedges, avocado, or gluten-free tortilla chips.
Serve warm and enjoy that cozy, creamy texture the slow cooker creates with almost no hands-on work.
Substitutions
- Use cannellini beans instead of Great Northern beans
- Cannellini beans have a very similar creamy texture, so they keep the chili rich and satisfying. Their slightly nutty flavor adds a little depth without changing the classic white chili look.
- Swap Greek yogurt with sour cream
- Full-fat sour cream gives the chili the same tangy creaminess, with an even silkier mouthfeel. Just stir it in off heat, so it stays smooth and does not curdle.
- Make it dairy-free with plant-based cream cheese and yogurt
- Use a dairy-free cream cheese and an unsweetened plain dairy-free yogurt that are both clearly labeled gluten-free. You still get a luscious, creamy texture, with a slight tang that balances the mild chilies and sweet corn.
Tips
- Soften cream cheese for smooth melting
- Let the cream cheese sit at room temperature for 20 to 30 minutes before cubing. Soft cream cheese melts faster and blends in without leaving tiny lumps.
- Rinse canned beans for better texture
- Rinse and drain the beans until the water runs mostly clear to remove extra starch and salt. This helps the broth stay light and prevents the chili from turning pasty as it sits.
- Adjust thickness with broth or a quick mash
- If the chili feels too thick, stir in a splash of hot broth until it reaches your favorite consistency. You can also mash some beans or stir in a spoonful of gluten-free instant mashed potato flakes for thickening.
- Finish with fresh toppings for contrast
- Cool, crisp toppings like cilantro, green onion, or radish give freshness that balances the creamy base. A squeeze of lime brightens the flavor and keeps the chili from tasting too heavy.
- Make it ahead for meal prep
- White chicken chili usually tastes even better the next day after the flavors have time to mingle. Cool completely, then refrigerate in airtight containers for easy lunches or quick dinners.
Nutrition Facts *
| Energy | 473 | kcal |
|---|---|---|
| Protein | 42 | g |
| Total Fat | 11 | g |
| Carbohydrates | 52 | g |
| Dietary Fiber | 12 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use frozen chicken breasts in this crockpot chili?
- Yes, you can use frozen chicken, but plan on a longer cooking time. Cook on low until the chicken reaches 165°F and shreds easily, which may take closer to 7 hours. Avoid stacking very thick frozen breasts, so they cook more evenly and safely.
- How can I make this white chicken chili dairy-free?
- Replace the cream cheese and Greek yogurt with dairy-free versions that are unsweetened and labeled gluten-free. Coconut milk works in a pinch, but it will add a noticeable coconut flavor to the chili. Taste and adjust seasonings, since some dairy-free products are more tangy or sweet.
- What if my chili turns out too thin?
- Let the chili simmer uncovered on high for 15 to 20 minutes, stirring occasionally, to reduce the liquid. You can also mash some beans or stir in a spoonful of gluten-free instant mashed potato flakes for thickening.
- Can I cook this recipe on the stovetop instead of a slow cooker?
- Yes, combine everything except the dairy in a large pot and bring it to a gentle simmer. Cover and cook on low for about 30 to 40 minutes, until the chicken is cooked through and shreddable. Shred the chicken, return it to the pot, then add the cream cheese and tempered yogurt as directed.
- How long does this chili keep, and can I freeze it?
- Store leftovers in the refrigerator for up to four days in airtight containers. Because it contains dairy, the texture can change slightly when frozen, but it still tastes great. Freeze in freezer-safe containers for up to three months, thaw overnight, then rewarm gently on the stovetop.
Serving Suggestions
This gluten-free crockpot white chicken chili makes an easy base for fun toppings, from sliced jalapeños to crumbled gluten-free corn chips.
For a heartier dinner, serve it over rice or with a baked potato, so the creamy broth soaks in.
Leftovers also make amazing next-day nachos when spooned over gluten-free chips and broiled with a little extra cheese.
Recipe Pairings
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Baked Parmesan Zucchini Rounds
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Creamy Pumpkin Mashed Potatoes
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Roasted Butternut Squash and Pomegranate Salad
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Gluten-Free Cranberry Citrus Sauce
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Maple-Roasted Acorn Squash Wedges
45 min
Slow Cooker Cranberry Sauce
3 h 10 min
Creamy Mashed Potatoes
40 min
Vegan Sweet Potato Casserole With Marshmallows
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Harvest Kale Salad With Apples, Pears and Honey Dressing
45 min
Reviews
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Wanda: I found this recipe to be lacking something, so I threw in a few extra things and it turned out pretty well. I used only 1/2 tsp oregano, instead of 3 garlic cloves I used garlic powder, I also added a extra can of corn, and some diced jalapeno. I added a little more cumin, and added fresh ground pepper 😊.
: Glad it worked out for you, Wanda!
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ghja75, Charlotte, NC: Great recipe. Super easy to throw together in the crockpot with fresh chicken breasts or leftover shredded chicken. Follow the steps and be sure to temper the Greek yogurt so it stays creamy, not grainy. 😋
: So glad it worked out for you!
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Ethel, Toledo, OH: This white chicken chili has really good flavor. It came out a little thinner than I expected. I ended up letting it cook uncovered on high for a bit and mashing some of the beans, though not to a paste, and it thickened up nicely 🙂 I added a squeeze of lime and a handful of cilantro at the end. I used a can of Rotel instead of the plain green chiles which is an idea if you want a brighter, slightly sharper heat. So other than it being a bit thin at first, pretty awesome.
: Glad you enjoyed it, Ethel! For a thicker chili, your approach is spot on: mash a cup of beans and let it run uncovered on high, or start with 3 to 3½ cups broth if you like it extra cozy. Love the lime, cilantro, and Rotel swap!
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