This Crockpot Marry Me White Chicken Chili is the ultimate set-it-and-forget-it meal. Just toss everything in the slow cooker and let it work its magic while you go about your day. When dinnertime rolls around, you'll have an incredibly tender and flavorful dish waiting for you!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What makes this a "Marry Me" white chicken chili?
It uses classic Marry Me-style flavor elements like sun-dried tomatoes, parmesan, cream, garlic, and Italian seasoning in a white chicken chili format.
2. Can I use a slow cooker instead of a crockpot?
Yes. Crockpot is a brand of slow cooker, so any slow cooker will work for this recipe.
3. How do I keep chicken breast from drying out in white chicken chili?
Cook on LOW when possible, use an instant-read thermometer, and remove the chicken as soon as it reaches 165°F.
4. Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs are a great substitute and stay very tender in the slow cooker.
5. Can I make this white chicken chili without heavy cream?
Yes. You can use half-and-half or evaporated milk, but heavy cream gives the best richness and texture.
6. How do I thicken crockpot white chicken chili?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it in during the last 30 minutes, and let it cook until thickened.
7. Can I make this recipe without cornstarch?
Yes. Mash some of the white beans against the side of the pot to naturally thicken the chili.
8. What beans are best for white chicken chili?
Great Northern beans or cannellini beans work best. They hold their shape well and have a creamy texture.
9. Is this white chicken chili spicy?
It has a mild heat from the green chiles. For more spice, add diced jalapeños or a pinch of cayenne.
10. Can I freeze Crockpot Marry Me White Chicken Chili?
Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
11. How long does white chicken chili last in the fridge?
It keeps well for 4-5 days stored in an airtight container in the refrigerator.
12. Can I add cream cheese to this white chicken chili?
Absolutely. Stir in 4 ounces of softened cream cheese at the end for an even creamier texture.
13. What can I serve with white chicken chili?
Cornbread, tortilla chips, a simple green salad, or warm flour tortillas are all great pairings.
14. Can I make this on the stovetop instead?
Yes. Brown the chicken first, then simmer everything in a Dutch oven for about 30-40 minutes on medium-low heat.
15. Why add lemon to white chicken chili?
A squeeze of fresh lemon juice at the end brightens the rich, creamy flavors and balances the overall taste.
16. Can I use frozen spinach instead of fresh spinach?
Yes, but thaw and squeeze out excess moisture first so it doesn't water down the chili.
17. Is this recipe gluten-free?
Yes, as written this recipe is naturally gluten-free. Just double check your broth and seasoning labels.
18. Can I prep this slow cooker white chicken chili ahead of time?
Yes. Combine all ingredients except cream and spinach in the slow cooker insert the night before, refrigerate, and start cooking in the morning.
19. Why does my white chicken chili look more like a stew?
It may need more liquid. Add extra broth a half cup at a time until you reach your preferred consistency.
Watch How to Make This
Crockpot Marry Me White Chicken Chili
Ingredients
Method
- 1) Build the crockpot base
- Add the diced onion, minced garlic, chopped sun-dried tomatoes, cannellini beans, chicken broth, Italian seasoning, smoked paprika, and crushed red pepper flakes (if using) to the crockpot. Stir to combine.
- 2) Add and season the chicken
- Season the chicken breasts with the kosher salt and black pepper, then nestle them into the liquid.
- 3) Slow cook
- Cover and cook until the chicken is tender and reaches 165°F internal temperature:
- Start checking early, especially with chicken breast. Overcooking can dry it out.
- 4) Remove and cut the chicken
- Transfer the chicken to a plate and let it rest for 2 to 3 minutes. Chop into bite-size pieces (best for juicy texture) or lightly shred.
- 5) Make it creamy
- Stir the heavy cream and grated parmesan into the crockpot until melted and creamy.
- 6) Thicken the chili (optional but recommended)
- For a thicker chili texture, choose one method:
- Slurry Method: Mix cornstarch and cold water in a small bowl. Stir into the crockpot. Cover and cook on HIGH for 10 to 15 minutes until thickened.
- Bean Mash Method: Mash about 1 cup of the beans directly in the crockpot, stir, and let it sit for 5 minutes.
- 7) Return the chicken
- Add the chopped chicken back into the crockpot and stir.
- 8) Finish with spinach + lemon
- Stir in the baby spinach until wilted, then add lemon zest and lemon juice. Taste and adjust salt, pepper, and lemon as needed.
- Ladle into bowls and top with extra parmesan and black pepper. Serve hot with crusty bread, biscuits, or rice.
- Kelvin’s Tips (Additional Tips for Best Results)
- 1) Use a thermometer for chicken breast
- Chicken breast has a small window between juicy and dry. Pull it as soon as it hits 165°F.
- 2) Chop instead of over-shredding
- For white chicken chili made with breast meat, chopped chicken stays juicier than ultra-fine shredded chicken.
- 3) Add dairy at the end
- Heavy cream and parmesan added late give a smoother, fresher flavor and better texture.
- 4) Lemon goes in last
- Lemon juice added too early loses its brightness. The end-of-cook lemony spinach finish makes the whole chili taste alive.
- 5) Control the salt at the end
- Sun-dried tomatoes, broth, and parmesan all bring salt. Taste after the parmesan melts before adding extra salt.
- 6) Want it thicker?
- Use the slurry method for a true chili-like consistency. Use the bean mash method for a more rustic, natural thickener.
- Variations & Substitutions
- What to Serve With It
- Storage & Reheating
- Refrigerator
- Store in an airtight container for up to 4 days.
- Freeze for up to 2 to 3 months. Cream-based soups/chilis can separate slightly after thawing, but the flavor stays great.
- Reheat gently on the stove over low heat or in the microwave in short intervals. Add a splash of broth if needed to loosen the texture.
- Nutrition Facts (Estimated Per Serving)
- (Estimated based on 6 servings; will vary by brand and exact ingredients used)
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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