If you're craving a warm, creamy white chicken chili that feels like a hug in a bowl—but want to keep it low‑carb—this Crockpot White Chicken Chili with Zucchini is your ticket. Using shredded chicken breast, zucchini instead of beans, and just a touch of cream cheese, it hits all the comfort‑food sweet spots without weighing you down. It's easy to prep, perfect for busy evenings, and packs big flavors that’ll make this the best white chicken chili recipe in your rotation.
Crockpot White Chicken Chili with Zucchini
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Main Course
Cuisine American
Servings 6 generous bowls
Crockpot/Slow Cooker (4‑ to 6‑quart capacity)
Cutting board & knives a chef’s knife works best for the chicken breast and veggies
Measuring cups and spoons
Wooden spoon or silicone spatula for stirring
Ladle for serving
- 1½ pounds boneless skinless chicken breast (about 2–3 medium breasts)
- 2 medium zucchini chopped into half‑moons (about 3 cups)
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 –2 jalapeños seeded and diced (adjust to taste)
- 4 cups low‑sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- Salt & black pepper to taste
- 4 oz cream cheese softened (optional for creamy texture)
- ½ cup sour cream or Greek yogurt optional
- Juice of 1 lime
- Fresh cilantro chopped, for garnish
- Sliced avocado for topping
Prep your chicken (optional sear)
For extra flavor, season the chicken breast with salt and pepper and quickly sear in a hot skillet with a little oil until golden, about 1–2 minutes per side. This step is optional but adds depth.
Layer your flavors
Place the chicken breasts at the bottom of the crockpot. Scatter diced onion, garlic, jalapeños, and zucchini over the top.
Season and pour
Sprinkle in the cumin, oregano, coriander, chili powder, and a pinch of salt & pepper. Stir the spices lightly with the veggies. Pour in all 4 cups of chicken broth.
Slow‑cook magic
Cover and cook on Low for 6–7 hours or High for 4 hours. The chicken should shred easily with a fork when it’s done.
Shred & swirl
Remove the chicken, shred it on a cutting board, and return it to the pot. Add in the softened cream cheese and sour cream/Greek yogurt. Stir until fully melted and creamy.
Brighten it up
Stir in the lime juice. Taste and adjust salt/pepper as needed. If you like it zestier, squeeze in more lime or add a dash more jalapeño.
Serve it up
Spoon into bowls and garnish with fresh cilantro and sliced avocado. A squeeze of extra lime over the top is never a bad idea.
Pairings
- Crunchy toppings: Try crushed pork rinds or low‑carb tortilla chips for texture.
- Cheesy blend: A sprinkle of sharp cheddar or Monterey Jack amps up the indulgence.
- Fresh sides: Crisp jicama sticks or cucumber slices offer a refreshing contrast.
- Low‑carb bread: Serve with a side of almond‑flour biscuits or a warm low‑carb roll to soak up every drop.
- Beverage: A crisp, citrus‑forward white wine like Sauvignon Blanc pairs beautifully—or go non‑alcoholic with sparkling water and lime.
FAQs
1. Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless, skinless chicken thighs work well here and add richer flavor. Just note that thighs may cook a bit faster, so check for tenderness around 3½–4 hours on Low.
2. Do I have to use cream cheese?
Nope! If you want to skip the white chicken chili with cream cheese twist, just stir in sour cream or full‑fat coconut milk at the end for creaminess. It won’t be thick‑and‑rich, but still satisfying.
3. What about white beans?
Traditional white bean chicken chili crockpot recipes include beans, but since this is a low‑carb version, zucchini takes their place. If you want beans, stir in a drained can of cannellini beans near the end and simmer until heated through.
4. Can I make this on the stovetop?
Yes! This white chicken chili stove top style simply simmers all components in a Dutch oven. Bring to a gentle boil, cover, and simmer 25–30 minutes until chicken shreds easily. Add cream cheese and sour cream at the end.
5. How spicy is this?
Mild-to-medium, thanks to just one or two seeded jalapeños. Want more heat? Keep some seeds in or add a splash of your favorite hot sauce during the final stir.
