The Best Crock Pot Chicken Chili

My original motivation for creating this Crock Pot chicken chili recipe is for my dad. He loves chili, but the tomatoes are too acidic. Too much of a tomato-based sauce gives him, and many people, heartburn. So I’ve create a white chicken chili that is truly satisfying on those chilly fall and winter afternoons, but is easy on the digestion.

Even better, it can be made in a slow cooker — just combine all the ingredients and turn it on. Six hours later, and you have a savory, tasty white chicken chili.

Crock Pot Chicken Chili

Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Course Main Course
Cuisine American
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Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs – I prefer using the darker thighs because they have a little more fat = more taste
  • 7 cups chicken stock I use homemade chicken stock
  • 1 leek sliced thinly
  • 1 bell pepper diced (optional)
  • 3 cloves garlic diced
  • 1 cup fresh corn kernels
  • 1 14.5 oz can of cannellini beans rinsed and drained (why rinsed? Because rinsing gets rid of the raffinose — the sugar that makes beans “the musical fruit.” Less raffinose = more people want to be around you)
  • salt & pepper to taste
  • 2 tbsp chopped fresh cilantro

Instructions
 

  • Add the whole chicken thighs, chicken stock, leeks, peppers, and garlic to a slow cooker. Cook on low 6 hours, until chicken is pull-apart tender.
  • Take JUST the chicken thighs out of the slow cooker. I use a slotted spoon to remove the thighs and put them in a shallow bowl. Using two forks, pull the chicken apart so it is all shredded, then add it back to the slow cooker.
  • Add the cannellini beans, corn, salt & pepper, and cilantro to the slow cooker. Cook on low an additional 30-60 minutes and serve.
  • Can garnish with lime zest and cilantro leaves. A dollop of sour cream would be pretty delicious, too.
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