Low Acid White Chicken Chili Crock Pot

Jump to Recipe

This low acid white chicken chili cooks slowly in the crock pot until the chicken is tender and the broth turns creamy. It swaps traditional high-acid ingredients, like tomatoes and strong chili peppers, for mild green chiles, white beans, and light seasonings. The result is a warm, hearty, and soothing bowl of chili that’s friendly for sensitive digestion.

Ingredients Needed

• 1 lb boneless skinless chicken breasts: trimmed of extra fat.
• 1 yellow onion (mild variety): diced finely.
• 2 cloves garlic: minced (reduce or omit if very sensitive).
• 24 oz low sodium chicken broth: choose reduced acid if available.
• 2 (15 oz) cans great Northern beans: drained and rinsed.
• 2 (4 oz) cans mild diced green chiles: use all mild instead of hot for low acid.
• 1 (15 oz) can whole kernel corn: drained.
• 1 tsp salt (optional): reduce if on low sodium diet.
• ½ tsp black pepper: mild seasoning.
• 1 tsp cumin: adds warm flavor without acidity.
• ¾ tsp oregano: mild herb flavor.
• ¼ tsp chili powder (optional): use very mild or omit for ultra-low acid.
• Pinch cayenne pepper (optional): omit for sensitive stomachs.
• Small handful fresh cilantro: optional, chopped.
• 4 oz reduced fat cream cheese: softened.
• ¼ cup half and half: for creaminess.

Suggested Low Acid Toppings

• Sliced avocado
• Mild shredded cheese (like Monterey Jack)
• Fresh cilantro (optional)
• Plain yogurt or sour cream alternative (low acid)

How To Make Low Acid White Chicken Chili

Layer Ingredients in Crock Pot:
Place chicken breasts at the bottom. Sprinkle with salt, pepper, cumin, oregano, and mild chili powder if using.

Add Vegetables and Beans:
Top with diced onion, garlic, beans, mild green chiles, corn, chicken broth, and cilantro. Stir gently.

Cook Slowly:
Cover and cook on LOW for 8 hours or HIGH for 3–4 hours until chicken is tender.

Shred Chicken:
Remove chicken, shred in a bowl, and return to crock pot.

Make Creamy Base:
Add softened cream cheese and half and half. Stir, cover, and cook on HIGH for 15 minutes until creamy. For smoother texture, whisk cream cheese with a ladle of hot chili before adding.

Serve Warm:
Ladle into bowls and top with mild, low acid toppings like avocado or cilantro.

Recipe Tips

• Choose mild green chiles instead of hot for less acidity.
• Use low acid chicken broth or homemade broth for gentler flavor.
• Add cream cheese gradually for smooth texture.
• Omit chili powder and cayenne for extra-sensitive reflux diets.

How to Store & Reheat

• Fridge: Store in airtight container up to 3 days.
• Freezer: Freeze cooled chili in portions for up to 2 months; thaw in fridge overnight.
• Reheat: Warm gently on stovetop or microwave until heated through.

Nutrition Facts (per serving)

• Calories: ~155
• Sodium: ~380 mg (varies with broth)
• Protein: 16 g
• Fat: 5 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 2 g

FAQs

Is white chicken chili good for acid reflux?
Yes, when made without tomatoes and with mild spices, it’s gentler on digestion than regular chili.

Can I make this dairy-free?
Yes. Use dairy-free cream cheese and oat or almond milk instead of half and half.

What can I use instead of green chiles?
You can use roasted mild bell peppers, which are low acid and add similar flavor.

Can I thicken without cream cheese?
Yes, mash some of the beans in the crock pot for a naturally thicker texture.

Try More Recipes:

• Low Acid Turkey Chili
• Low Acid Beef Chili
• Low Acid Potato Salad