Gluten-Free Crockpot White Chicken

This gluten-free crockpot white chicken chili is a comforting and easy to make meal that my family turns to on chilly evenings or when we have guests over. It comes together slowly in the crockpot, giving it a rich, creamy texture without requiring much hands on time. I first tried this recipe during a busy holiday season, and it instantly became a favorite because it’s both hearty and healthy.

I love how the chili fills the house with cozy aromas all day. Now I often make a double batch to have leftovers for lunch.

Ingredients

• Boneless skinless chicken breasts: one and a half pounds ensures tender, lean protein for the chili’s base
• Great Northern beans: two 15ounce cans drained and rinsed add creamy texture and fiber, choose BPA free cans if possible
• Canned sweet corn: one 15ounce can drained to bring subtle sweetness and balance heat
• Diced green chilies: one 4ounce can provide just the right mild spice without overpowering
• Small yellow onion: finely diced for a savory foundation use fresh and firm onions for best flavor
• Three cloves garlic: minced gives depth and warmth, fresh garlic is key
• Gluten free chicken broth: four cups make sure to pick a broth free of additives and with good flavor
• Ground cumin: one teaspoon adds earthiness and a hint of smokiness, freshly ground if possible
• Chili powder: one teaspoon brings warmth and mild heat
• Smoked paprika: half a teaspoon offers subtle smoky notes
• Dried oregano: one teaspoon for herbal brightness
• Sea salt: one teaspoon enhances all the flavors naturally
• Freshly ground black pepper: half a teaspoon adds gentle heat
• Gluten free chicken bouillon powder: one teaspoon boosts savory richness
• Cream cheese: four ounces softened helps create that luscious creamy texture
• Plain wholemilk Greek yogurt: half a cup provides tang and silkiness choose a good quality full fat yogurt for best results

Instructions

Prep the Slow Cooker:

Lightly coat your crockpot insert with nonstick spray to prevent sticking and make cleanup a breeze. This also helps the flavors meld better.

Layer Ingredients:

Start by adding diced onion and minced garlic to the bottom of the crockpot. This forms the flavor base as they release their aroma and soften during cooking. Place the chicken breasts directly over the onion and garlic layer. Arrange evenly so they cook consistently. Add drained Great Northern beans, sweet corn, and diced green chilies over the chicken. Distribute evenly to layer flavors.

Add Spices and Broth:

Sprinkle ground cumin, chili powder, smoked paprika, oregano, sea salt, black pepper, and bouillon powder evenly on top of the layered ingredients. This ensures every bite gets evenly seasoned. Pour four cups of gluten free chicken broth over everything, making sure most ingredients are submerged to blend well and prevent drying.

Cook Low and Slow:

Cover the crockpot and cook on LOW for six to eight hours or HIGH for three to four hours. The chicken should become tender and easily shredded when it reaches an internal temperature of 165°F or 74°C.

Shred Chicken and Add Creaminess:

Remove the chicken breasts carefully onto a plate. Use two forks to shred them finely, mixing the strands to redistribute moisture for tenderness. Return the shredded chicken to the crockpot. Add cream cheese cubes and Greek yogurt, stirring gently until the mixture is smooth and creamy. The dairy complements the spices and thickens the chili naturally.

Final Simmer and Serve:

Cover again and cook on HIGH for a final ten to fifteen minutes. This step ensures the cream cheese and yogurt meld completely without curdling. Stir before serving. Taste and adjust the seasoning with extra salt or spices as needed.

I adore the creamy texture the cream cheese and Greek yogurt bring to this chili. It reminds me of chilly family game nights when this meal would fill the room with warmth and everyone would gather around eagerly with bowls in hand. It’s simple comfort food elevated by thoughtful layering of flavors.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, warm gently to prevent dairy separation and stir frequently for even heat.

Ingredient Substitutions

Greek yogurt can be swapped with plain unsweetened coconut or cashew yogurt to keep it dairy free while maintaining creaminess. Great Northern beans can be replaced with cannellini beans for a slightly creamier texture. For quicker prep, use shredded rotisserie chicken added in the last hour to avoid dryness.

Serving Suggestions

Add a splash of fresh lime juice before serving to brighten the flavors. Top with chopped cilantro, thin scallions, or gluten free tortilla strips for extra texture and freshness. Pair with gluten free cornbread or a simple cabbage slaw to balance richness with crunch.

This recipe has won over many friends and family alike for its easy prep and satisfying taste. It’s a perfect make ahead meal to enjoy when you crave something hearty but healthy.

Your Recipe Questions Answered

→ Can I prepare this dish in advance?

Yes, it keeps refrigerated up to four days. Reheat gently on stove or microwave, stirring frequently for even warming.

→ How to thicken if too soupy?

Mash some beans in the pot or blend a cup and stir back in, or simmer uncovered 15–20 minutes to reduce liquid.

→ Is freezing this dish possible?

Yes, but omit Greek yogurt before freezing. Add it after reheating to preserve creamy texture.

→ How to keep chicken tender and moist?

Use whole breasts, avoid overcooking. Check doneness after minimum time and shred just when tender.

→ Can this be made vegetarian?

Replace chicken with extra beans or gluten-free meat alternatives and use vegetable broth and plant-based dairy.