Gluten-Free Crockpot White Chili

This glutenfree crockpot white chicken chili is your go to recipe for effortless, comforting meals that feed a crowd. It comes together in the slow cooker with minimal prep and delivers creamy, hearty flavor that's perfect for chilly nights, game days, or any time you want a cozy dinner on autopilot.

I first made this during a busy weeknight and was amazed at how tender the chicken turned out after slow cooking. Now it's a staple in my rotation whenever I want a fuss free, crowd pleasing meal.

Ingredients

• Boneless skinless chicken breast: one and a half pounds provides lean protein and stays juicy when slow cooked
• Great Northern beans: two 15ounce cans drained and rinsed add creaminess and fiber while keeping this chili light
• Sweet corn kernels: one 15ounce can drained for a touch of natural sweetness and bite
• Diced green chilies: one 4ounce can to give a mild kick and enhance the chili's complexity
• Small yellow onion: finely diced to build a savory flavor base
• Garlic cloves: three minced for aromatic depth
• Glutenfree chicken broth: four cups is the liquid foundation that infuses flavor while keeping everything moist
• Ground cumin: one teaspoon gives earthy warmth essential to chili's classic taste
• Chili powder: one teaspoon adds subtle smoky heat
• Smoked paprika: half teaspoon brings a hint of smoky richness
• Dried oregano: one teaspoon for an herbal note that lifts the dish
• Sea salt: one teaspoon to season perfectly
• Freshly ground black pepper: half teaspoon for balanced spice
• Glutenfree chicken bouillon powder: one teaspoon amps up the savory umami
• Cream cheese: four ounces softened creates a luscious creamy finish
• Plain whole milk Greek yogurt: half cup adds tang and richness without heaviness

Instructions

Prep the Slow Cooker:

Lightly coat your crockpot insert with nonstick spray to make cleanup easier and ensure ingredients don't stick during the slow cooking process.

Layer Ingredients:

Place the finely diced onion and minced garlic at the bottom of the slow cooker. This creates a flavor packed base for the chili to build upon. Next, lay the chicken breasts evenly over the onion and garlic layer so the meat is nestled right within the aromatics. Add the drained Great Northern beans, sweet corn kernels, and diced green chilies evenly over the chicken to help distribute textures and flavors as they cook.

Add Spices and Broth:

Evenly sprinkle the cumin, chili powder, smoked paprika, dried oregano, sea salt, black pepper, and chicken bouillon powder across all ingredients to ensure balanced seasoning throughout. Pour in the glutenfree chicken broth, making sure most of the ingredients are submerged to promote even cooking and flavor infusion.

Cook Low and Slow:

Cover the crockpot and cook on LOW for 6 to 8 hours or choose the HIGH setting for 3 to 4 hours. The chicken is done when fork tender and reaches an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius.

Shred Chicken and Add Creaminess:

Carefully remove the chicken breasts onto a plate and shred them finely using two forks. Return the shredded chicken to the crockpot. Add the softened cream cheese in cubes along with the Greek yogurt. Stir gently until the cream cheese melts fully and the chili has a smooth creamy consistency.

Final Simmer and Serve:

Cover again and cook for another 10 to 15 minutes on HIGH to allow the flavors to marry and the dairy to fully incorporate without curdling. Stir well before serving. Taste and adjust salt or spices as necessary to suit your preference.

One of my favorite moments with this chili was serving it to friends during a football game. Everyone loved how easy it was to eat straight from the crockpot and how the creamy texture contrasted the slight tang from the yogurt a real crowd pleaser.

Storage Tips

Store leftover chili in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or microwave, stirring frequently to ensure even warmth. Adding a splash of chicken broth during reheating helps maintain the chili's creamy texture. To freeze, cool completely, then transfer to freezer safe containers or bags and leave out the Greek yogurt when freezing and add it fresh when reheating for the best consistency.

Ingredient Substitutions

Swap the Greek yogurt for plain unsweetened coconut or cashew yogurt to keep it dairy free while maintaining creaminess. Use cannellini beans if Great Northern beans aren't available; they have a similar tenderness but bring a slightly creamier bite. For quicker prep, substitute chicken breasts with shredded glutenfree rotisserie chicken and add it during the last hour of cooking to avoid dryness.

Serving Suggestions

Brighten each bowl with a squeeze of fresh lime juice just before serving for a burst of freshness that cuts through the richness. Top with chopped cilantro, sliced scallions, or glutenfree tortilla strips for pops of color, texture, and flavor contrast. Serve alongside glutenfree cornbread or a crisp cabbage slaw for a fulfilling meal with balanced textures and vibrant flavors.

This glutenfree crockpot white chicken chili is an easy, comforting crowd pleaser. Adjust seasonings to taste and finish bowls with lime and fresh herbs for brightness.

Common Questions About Recipes

→ Can I prepare this chili in advance?

Yes, chili flavors deepen when refrigerated up to four days. Reheat gently to maintain texture and taste.

→ How can I thicken the chili if it’s too runny?

Mash some beans directly in the pot or blend a cup and stir it back in. Simmer uncovered for 15-20 minutes to reduce liquid.

→ Is freezing this chili recommended?

Freezing is possible; omit the Greek yogurt before freezing and stir it in after reheating to maintain smoothness.

→ What’s the best way to keep chicken moist?

Cook chicken breasts fully but avoid overcooking. Shred them once tender to keep moisture intact.

→ Can this dish be made vegetarian?

Yes, replace chicken with additional beans or a plant-based substitute and use vegetable broth with dairy-free yogurt alternatives.