One of my goals this year is to go camping more as a family. We’ve gone camping in the years past, and with three little boys, it can be umm… challenging. I love seeing my boys running wild and free in the wilderness as they were meant to do, but the bugs, meal planning, and freezing cold nights make me think twice.
No one sleeps very well, washing dishes is a pain in the rear, and the boys get dirt in every little crevice! It’s a lot of work to prepare for the trip, a lot of work once you get there, and a lot of work to put everything away when you get home. That’s a lot of work!
But on the other hand, we make memories, spend time with family and friends, become one with nature, and unplug from technology… which is all good and needed.
Last summer when we camped with my sister’s family and some family friends, my sister made this white chicken chili, froze it in Ziplocs and then warmed it up in a dutch oven for dinner.
It was pretty slick for campground cooking. I’m all about doing the prep work at home ahead of time where my dishwasher can do the dirty work for me!
It’s one of my family’s favorite meals in the wintertime, and I’ve made a few changes to make the recipe a little healthier.
The original recipe calls for canned soup and a packet of taco seasoning, and I simply made a white sauce that substitutes for the canned soup, and added the spices one by one. This cuts down on the processed food a little bit, and really doesn’t add too much time to the prep.
It’s convenient because it cooks all day while you do your thing, and then you add the creamy ingredients an hour before serving.
Go crazy with the toppings if you can! Fritos, shredded cheese, avocado, cilantro, and sour cream are my favorite. When we go camping again this year, I’m definitely putting white chicken chili on our menu!
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Creamy Crockpot White Chicken Chili
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 6 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
A family favorite made healthier, and so easy too! No cream of chicken soup or seasoning packets.
Ingredients
- 3–4 boneless skinless chicken breasts, uncooked
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- dash of cayenne pepper
- 14.5 ounce can chicken broth
- 4.5 ounce can chopped green chiles
- 15 ounce can white corn, drained
- 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon Better Than Bullion chicken base
- 1/4 teaspoon white pepper
- 1/2 teaspoon seasoned salt
- 1/2 cup sour cream
Instructions
- Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
- About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.
- Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
- Pour sauce into crockpot and mix to combine.
- Add sour cream and mix.
- If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.
- Let the chicken chili cook on low 1 more hour if you can.
Nutrition
- Serving Size: 1 Serving
- Calories: 421
- Sugar: 5g
- Sodium: 704mg
- Fat: 14g
- Saturated Fat: 7.1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0.4g
- Carbohydrates: 39g
- Fiber: 7.1g
- Protein: 36g
- Cholesterol: 92mg
Disclaimer: the links in this post for the Better than Bullion chicken base are Amazon affiliate links.
Sarah says
I just made this yesterday, and it’s great. However, I am on a low-calorie diet, and I was wondering how many calories are in this chili. I cannot find it anywhere, and I need to know so I can write it down. Thanks.
Julie says
Hi Sarah, I do not provide nutritional information for my recipes. You can Google “calorie calculator” and enter in the ingredients listed in the recipe to find out the information you are needing. I’m so glad you liked it. Thank you for letting me know!
Holly says
I am thinking about making this in large quantities for a camping trip. How far in advance do you think is safe to make it? And do I just add some liquid like you suggested above when I go to reheat it? And how long does it take to warm up? I’m gonna try making it for my family sometime in the next week to test out my cooking skills. 😉 Thanks!
Julie says
If you are planning to freeze it, you could make it up to 3 months in advance. I would say reheating time will depend on your camping stove, altitude, and how much you make as well. I would plan on giving yourself an hour to get it warmed up and then you could just turn it to low until you are ready to serve. Be careful not to let the bottom burn (camping stoves can be tricky), so stir frequently. I think you could just bring up an extra can of chicken broth just in case it’s too thick, but you may not need it. Assuming you won’t have electricity to just plug in a crockpot, right?
Holly says
Perfect. Thanks, Julie!
susan says
Can you put frozen chicken in the crock pot or should it be thawed first?
Julie says
Frozen is just fine. Thanks for your question Susan.
Michael Y says
Just tried the Crockpot Creamy White Chicken Chili tonight, and everybody loved it! I am going to add fresh chopped jalapeno’s next time I make it, just because I like a little more of a kick……otherwise it was FANTASTIC!
Julie says
Awesome Michael, so glad it was a hit! And good idea with the jalapeños :0)
Leann says
OMG I didn’t drain the beans I didn’t know 🙁 will it still taste okay?
Julie says
Don’t worry, I think it will be just fine!
Arica says
Can I add chicken that has already been cooked to cut down on my time? I would like to make it for dinner tonight, but I don’t have 6-8 hours. Suggestions on how to make it fast?
Julie says
I think if you just made it on the stovetop it would be ok too. Just add all the ingredients listed through white beans, and simmer for at least half an hour. Follow the directions for the remaining ingredients (flour, milk, butter, etc) and add to the pot.
Kim says
Made this tonight exactly as stated except I did cut up the chicken. We loved it! Great with cornbread!
Julie says
I’m glad you liked it Kim!
Britney says
I’m so glad I stum upon this recipe. I want to make this for dinner tonight, but only have dry northern beans instead of canned ones. If I put this in the crockpot all day will dry beans be fine? And if so how many should I use?
Julie says
Hi Britney! I think you could use dry beans if you soak them in water overnight, but I’ve never tried it before. Let me know how it works if you do. Thanks for your question.
Melody Tate says
HI! I am going to try to make this tonight 🙂 Can you tell me what your toppings are in the picture above?
Melody
Julie says
Hi Melody! The topping are Fritos, co-jack shredded cheese, fresh cilantro, and diced avocado. Hope you enjoy!
Samantha says
Can you cut up the chicken before putting it into the pot? or will it cook too fast?
Julie says
I don’t think cutting up the chicken beforehand would be a problem. This recipe is pretty forgiving 🙂
Julie says
But yes, it will cook faster so adjust your cooking time accordingly.
Samantha says
Do you know how much faster? This is pretty much the first time I am using a crock pot
Julie says
Ok scratch what I just said about adjusting the cooking time. Sorry! I’m on my phone and thought you were asking about a different recipe. The nice thing about a crockpot is that it’s hard to over cook things so no worries! If you prefer to cut the chicken up ahead of time so you don’t have to later, keep your cooking time on low for 6-8 hours.
Samantha says
Just made this today and it is so good! One more question though, could the chicken, beans, and corn be mixed and frozen before hand and then thrown in with the spices and then the rest of the ingredients?
Julie says
Yes, I think it would be fine to freeze the chicken, beans, and corn together ahead of time. I’m so glad you made this and liked it. Crockpots are so convenient!
Jessica says
Would love to make this tomorrow for my family, but don’t have any bouillon. If I omit, will it compromise the consistency of the flour/butter mixture?
Thank you!
Julie says
It won’t compromise the consistency, but you will loose some of the chicken flavor. If you try it without the bouillon, try adding some salt if needed.
Jessica says
Thank you.
Kelly says
I am going to try this tomorrow 🙂 With commuting time factored in, I am at work 10 hours before I get home, do you think I can leave it on low that long without affecting the chicken too much? Or would you recommend letting it cook while we sleep, then putting it in the fridge while it’s piping hot and eating it after work? Thanks for your advice.
Julie says
Kelly, I haven’t ever cooked it that long, but I think it should be okay. Depending on how hot the “Low” setting on your crockpot is, I would think it just might be a little brown on the edges of your crockpot but not really affect the overall taste. Hope you enjoy!
Aimee says
Looking forward to making for a neighborhood Halloween get together…but where do I find “Better than Bullion Chicken Base?”
Julie says
It will be in a small jar near the chicken broth and canned soups. Enjoy!
Jocelyn says
Hello! I’m currently in the final steps of making the chili. Do I add flour milk and sour cream mixture in the crockpot and then cook the additional hour?
Julie says
Hi Jocelyn,
Yes, you add your white sauce that you made on the stovetop to the crockpot (butter, flour, milk, chicken base, salt, and pepper) and mix. Then add your sour cream to the crock pot and mix. Shred the chicken, if it isn’t already. Then cook on low for one more hour if you have time just so everything can get all happy together! Hope you enjoy!
Jocelyn says
Thank you so much! Can’t wait to try it.
Karen Babb says
Made this for dinner tonight, smells wonderful. I will have a bowl when I get back from the gym, can’t wait! Easy to make and will be passing the recipe to friends at work.
Julie says
Hi Karen – thanks so much for sharing this recipe with your friends! Hope you have a wonderful evening!
Amy says
Sounds so yummy!
I was thinking of adding kale to get some extra veggies into the kiddos. Add what point do you think I should add the kale?
Julie says
Hi Amy! I would add it an hour or so before serving to give it a little time to wilt down. Hope you and your family enjoys!
Megan says
Hi! I’m going to try your recipe tomorrow. I am new to Crockpot cooking. Do you think this will fit well in my 4 quart crockpot? I also have a 7 quart one, but I suspect that will be way too big.
Julie says
Your 4-quart crockpot will be perfect. Enjoy!
Megan says
Thank you!!
Stacy Redwine says
This recipe sounds delish! I am making it for a work gathering and we do not have a stove in the office. Can you make the cream base ahead of time and refrigerate it until it is needed?
Thanks!!
Julie says
Yes, I think that would be okay. It might help it mix in more smoothly if the cream base is close to room temp before you mix it in, but should workout just fine!
rachelz says
Hi – I’m also planning to bring this to a work potluck, and I’m wondering the same thing. Do you recall if it worked for you to make the base ahead of time?
Donna says
I just started the chili. I’m looking forward to my first taste! Quick question… should I chop up an onion and add it to the chili? I’ve always done this with other chili recipes. I was curious to see if you’ve tried that, and if it makes a difference in the final result.
Julie says
Donna, I haven’t tried adding an onion but I bet it would be good!
Jennie says
Hi!
I want to make this chili but don’t have 8 hours – any idea how to cut down on cooking time?
Jennie says
Also, do you have any substitute for the Better than Boullion? Perhaps chicken stock or broth?
Julie says
You can use stock but your chili will be thinner because you are using more liquid.
Julie says
You could use a rotisserie chicken (just pull the meat of the bones and shred) and just make it on the stovetop. Without actually having made it this way before, I think if it simmered for an hour or so it should be fine. Let me know how it goes if you try it.
Jennie says
Thanks Julie!
This is the stock I have – it’s a condensed version by Knorrs:
http://www.knorr.com/product/detail/245812/chicken-stock
It is a paste, just like BTB. Perhaps I can substitute the BTB with it?
Julie says
Oh yes, that should be just fine!