Crock Pot White Chicken Chili (Gluten-Free)

This gluten-free white chicken chili in the slow cooker is hearty, delicious, healthy and perfect as an easy weeknight meal for the family. It has just the right balance of textures and flavors, and the familiar comforting flavors of your classic chili. 

There’s nothing quite as comforting as a bowl of chili, and this easy Crock Pot version has become my absolute favorite, especially during the chilly winter nights.  It’s basically dump and go, needs minimal prep time, and is pretty customizable too.

Team it up with some gluten-free cornbread or muffins, and you’re sorted.  

This Gluten-Free White Chicken Chili Recipe Is…

• Comforting: It’s meaty, slightly spicy, and well balanced with that little splash of milk added for richness.
• Easy to make: All you’ll need is your ingredients, a few minutes of prep time, and your trusty slow cooker to put it together.
• Perfect for cold nights: It’s a recipe I always turn to when I’m looking to put a hearty and wholesome dinner for the family without spending too long in the kitchen.

Ingredients

• Chicken: Use chicken breasts or thighs. I love using chicken thighs for their flavor and texture, and I usually leave the skin on too. 
• Corn: Use canned or fresh corn, stripped off the cob. 
• Milk: To lend rich and creamy flavors to the chili. Use heavy cream if you want it creamier. 
• Carrot: For a bit of crunch and that nice sweetness. 
• Beans: You’ll need a can of Great Northern white beans here though other white beans will work in a pinch.
• Garlic: There’s nothing better than fresh garlic of course, but garlic powder can also work if you don’t have it. 
• Poblano peppers: This one’s going to lend that nice bit of heat to the chili. Use as much as your taste buds can tolerate.
• Garnishes: I love using chopped green onions and some cilantro to add that bit of freshness. 
• Tortillas: Choose gluten-free tortillas. You’ll crisp these up and add them to your bowl of chili for a bit of crunch. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make Gluten Free White Chicken Chili

Making Crockpot white chicken chili is super easy. Just get all your ingredients ready, and here’s what you’ll need to do. 

1. Step 1: Prep the chicken. Season the chicken with salt and pepper.
2. Step 2: Add it all in. Add all the ingredients except the milk to your slow cooker. Season with salt and pepper and let this cook for around 2-3 hours on high. 
3. Step 3: Shred the chicken. Remove the chicken from the cooker and shred it using two forks. Add the chicken back into the Crockpot along with the milk, cover and cook again. 
4. Step 4: Make tortilla strips. Cut the tortillas into strips and add them to a skillet with olive oil. Cook on both sides until they get golden brown and crispy. Season with kosher salt. 
5. Step 6: Assemble and serve. Serve the chili in bowls and garnish with chopped cilantro, green onions and crunchy tortilla strips.

Variations

• Dairy-free: Make dairy-free white chicken chili by swapping the milk in this recipe for coconut milk or coconut cream. 
• Spice it up: Add chopped jalapenos in addition to the poblano peppers to make the white chicken chili spicier. 
• Make it cheesy: Top your bowl of chili with some shredded cheese of your choice to make it cheesy and delicious!

Storage Tips

• Storing: Store your leftover white chicken chili in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Make sure you thaw it overnight before you reheat it the next day.
• Make Ahead: You can also prep the dish a day or two in advance, and then reheat it when you want to enjoy it. In fact, I think it tastes much better on day two! 
• Reheating: I would recommend using the microwave to reheat the dish. You can also use the stovetop if you want to, but make sure you reheat it at low heat and stir it occasionally to keep it from burning. 

Serving Suggestions

Cozy up on your couch with a nice bowl of this chicken chili with all the toppings and mix-ins on a cold fall or winter night. Team it up with some garlic fries, homemade tater tots or some roasted sweet potatoes. 

If you have a big slow cooker, this recipe is perfect for feeding a crowd. If you’re hosting a little get together at home, but really need something cozy and comforting to turn to, this recipe is perfect. 

Tips & Tricks

• Make it filling: Add veggies like potatoes, mushrooms, and onions to the chili to make it heartier and more filling.
• Garnish time: Top the bowl of chili with avocado slices, lime wedges and sour cream to take it to the next level.
• Make it quick: Reduce your cooking time for the recipe by using shredded rotisserie chicken or shred cooked chicken or turkey, and use that instead.
• Bold flavors: Add a dash of gluten free worcestershire sauce or some mustard paste into the mix to lend the chili a new layer of flavor. You can also add some red pepper flakes or cayenne if you want to. 

Gluten-Free White Chicken Chili (Crock Pot)

Jennifer Reidy

This gluten-free white chicken chili has all the familiar flavors of your classic chili, but so much better! Even better, it's easy to make thanks to the slow cooker!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

  

• 3 large chicken thighs skin on or two chicken breasts
• 1 cup whole corn kernels or one 15 ounce can. drained
• 1 large poblano pepper sliced lengthwise
• 1 large carrot sliced thinly circles
• 15 ounce can of Great Northern white beans drained
• ½ bunch fresh cilantro stems removed
• 2 cups milk or heavy cream
• 2 garlic cloves minced
• 1 bunch green onions about 7, sliced thinly, use light green part mostly
• kosher salt and ground peppercorn to taste

Tortilla Strips

• corn tortillas I used corn tortillas that are gluten free. (Mission is gluten-free).
• 1 teaspoon olive oil

Instructions

 

• Sprinkle kosher salt and black peppercorn generously on all sides of chicken.
• Place all ingredients in a heated crock pot, except for 1 cup of milk. Sprinkle ingredients generously with salt and pepper.
• Let cook on high for approximately 2-3 hours, or on low for 4 plus hours.
• Halfway through cooking time, remove chicken from crock pot to shred. You will be removing and discarding the skin and bones from chicken.
• Place shredded chicken back into crock pot, and pour remaining cup of milk into crock pot.
• Stir ingredients, then cover and let cook for remaining about of time.
• Note: If cooking on low, cook for about 4 hours. If cooking on high, cook for about 2 hours. Crock pot cooking times may vary according to heat strength.

Tortilla Strips

• Stack on top of one another, then slice into long strips with a thick, sharp knife.
• Heat a skillet on medium high with 4 tablespoons of olive oil, or enough to thoroughly coat the skillet with a small layer of olive oil.
• Drop tortilla strips in olive oil (they should sizzle) and let crisp on each side for about 2 minutes or until golden brown. Use long tongs to place and turn tortillas as olive oil can pop.
• When finished, place tortilla strips onto a plate layered with a thick paper towel. Quickly sprinkle kosher salt all over tortilla strips to coat. Mix a little.
• Serve up chili topped with tortilla strips.

Notes

• • Make it filling: Add veggies like potatoes, mushrooms, and onions to the chili to make it heartier and more filling.

• • Garnish time: Top the bowl of chili with avocado slices, lime wedges and sour cream to take it to the next level.

• • Make it quick: Reduce your cooking time for the recipe by using shredded rotisserie chicken or shred cooked chicken or turkey, and use that instead.

• • Bold flavors: Add a dash of gluten free worcestershire sauce or some mustard paste into the mix to lend the chili a new layer of flavor. You can also add some red pepper flakes or cayenne if you want to. 

Keyword crock pot white chicken chili, gluten free white chicken chili