Can I use dried beans instead of canned?

While canned beans are convenient for this recipe, you can use dried beans if you prefer. You'll need to cook them separately first until they're almost tender, then add them to the crockpot. Using uncooked dried beans directly in the crockpot won't work as they need more liquid and cooking time than this recipe provides.

My family doesn't like spicy food. How can I make this milder?

This recipe is already relatively mild, but to reduce the heat further, use mild Rotel tomatoes or substitute regular diced tomatoes. You can also use less taco seasoning and add more at the end if needed.

Can I make this in an Instant Pot instead?

Absolutely! Place all ingredients in your Instant Pot, seal, and cook on high pressure for 15 minutes. Allow a 10-minute natural release before quick-releasing any remaining pressure. Shred the chicken and serve as usual.

Is this chili gluten-free?

It can be! Check your seasoning packets carefully, as some brands contain gluten. Look for packets specifically labeled gluten-free, or make your own seasoning blends from scratch using individual spices.

Crockpot White Chicken Chili Recipe

Name: Crockpot White Chicken Chili Recipe
Prep time: 5 min
Cook time: PT-485193H37M29S
Total time: PT-485193H37M29S
Cuisine: American
Ingredients: 3 (16 oz) cans Bush’s White Chili Beans, do not drain; 1 (10 oz) can Rotel, do not drain; 1 (1.25 oz) packet reduced-sodium taco seasoning; 1 (1 oz) packet ranch seasoning mix; 1.5 lb boneless, skinless chicken breasts or thighs; Lime wedges; Sour cream; Cilantro

Description

This Crockpot White Chicken Chili is a hearty, creamy, and flavorful meal that’s incredibly easy to prepare with just a few pantry staples and chicken. It’s a dump-and-cook meal perfect for busy weeknights or cozy family gatherings, yielding tender shredded chicken and a savory white bean chili base. Customize your bowl with optional fresh toppings for added zest.

Ingredients

Units Scale

Main Ingredients

3 (16 oz) cans Bush’s White Chili Beans, do not drain
1 (10 oz) can Rotel, do not drain
1 (1.25 oz) packet reduced-sodium taco seasoning
1 (1 oz) packet ranch seasoning mix
1.5 lb boneless, skinless chicken breasts or thighs

Optional Toppings

Lime wedges
Sour cream
Cilantro

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Instructions

Combine Ingredients: Add the white chili beans (with liquid), Rotel (with liquid), taco seasoning, ranch seasoning, and boneless, skinless chicken breasts or thighs to the crockpot. Stir well to ensure all ingredients are evenly mixed.
Slow Cook: Place the lid securely on the crockpot. Cook on high for 3 to 4 hours, or on low for 7 to 8 hours. The chicken should become fully cooked and tender enough to shred easily.
Shred Chicken & Finish: Once the chicken is cooked, use two forks to shred it directly in the crockpot. Stir thoroughly to combine the shredded chicken with the chili mixture, ensuring the seasoning and beans are evenly distributed. Serve hot, topped with lime wedges, sour cream, or fresh cilantro as desired.

Notes

If a thicker chili is desired, mash some of the beans before serving or cook a bit longer uncovered.
Chicken thighs provide extra tenderness, but chicken breasts work just as well.
The chili can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Top with shredded cheese, avocado slices, or tortilla chips for additional flavor and texture.

Nutrition

Serving Size: 1/6th of recipe (approximately 1.5 cups)
Calories: 320
Sugar: 3g
Sodium: 950mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 31g
Cholesterol: 65mg