If you’re craving a hearty, comforting meal that practically makes itself, this Easy White Chicken Chili is just what you need! With tender chicken, creamy beans, and a flavorful broth, it’s the ultimate slow-cooked dish that’s perfect for busy days. Plus, it’s easy to make and packed with flavor!
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What Makes This Recipe Irresistible
This White Chicken Chili is creamy, savory, and just the right amount of spicy. The slow cooker does all the work, leaving you with a satisfying and flavorful dish that your family will love. It’s perfect for chilly nights, or any day you need a comforting bowl of goodness!
Reasons to Love This Recipe
- Minimal Effort: Simply throw everything into the slow cooker and let it do its magic!
- Creamy and Flavorful: A combination of chicken, beans, and spices creates a rich and hearty chili.
- Perfectly Spiced: Just the right amount of heat from green chiles and spices makes this chili flavorful without being too spicy.
- Customizable: You can adjust the ingredients to suit your tastes or dietary needs.
Ingredients You’ll Need
- Chicken Breasts (1 lb): Tender and lean, perfect for shredding after cooking.
- White Beans (2 cans, 15 oz each): Great for a creamy texture, I recommend using cannellini or great northern beans.
- Onion (1 medium, diced): Adds savory depth to the chili.
- Garlic (3 cloves, minced): For that perfect aromatic base.
- Green Chilies (1 can, 4 oz): Adds a mild heat and flavor to the chili.
- Chicken Broth (2 cups): Builds the perfect, savory base.
- Ground Cumin (1 tsp): For a warm, earthy flavor.
- Ground Coriander (1 tsp): Adds a citrusy, slightly sweet flavor.
- Chili Powder (1 tbsp): For that mild heat and depth of flavor.
- Salt & Pepper: To taste.
- Olive Oil (1 tbsp): For sautéing the onions and garlic (optional).
- Fresh Cilantro (½ cup, chopped): For garnish, adds a fresh, bright touch.
- Sour Cream (optional, for serving): Adds a creamy, cool contrast to the chili.
- Shredded Cheddar Cheese (optional, for serving): For a melty, cheesy topping.
Tools You’ll Need
- Slow Cooker
- Large skillet (optional, for sautéing)
- Measuring spoons and cups
- Stirring spoon
Let’s Make Easy White Chicken Chili (Slow Cooker)
- Sauté the Onion and Garlic (Optional)
In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3–5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. This step adds extra flavor, but you can skip it if you’re in a rush. - Add Ingredients to the Slow Cooker
Transfer the sautéed onion and garlic (if using) to the slow cooker. Add the chicken breasts, white beans, green chilies, chicken broth, cumin, coriander, chili powder, salt, and pepper. Stir to combine. - Cook the Chili
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreds with a fork. - Shred the Chicken
Once the chicken is fully cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir everything together. - Serve and Enjoy!
Serve the chili in bowls and top with fresh cilantro, a dollop of sour cream, and shredded cheddar cheese if desired. Enjoy with a side of cornbread or tortilla chips for a complete meal!
What to Serve with This Dish
This White Chicken Chili is great on its own, but you can pair it with:
- A side of cornbread or crusty bread.
- Tortilla chips or a simple green salad.
- A dollop of sour cream or a sprinkle of cheese on top.
Tips for Perfect White Chicken Chili
- Shred the Chicken After Cooking: Shredding the chicken after it’s cooked makes it absorb all the delicious flavors of the chili.
- Adjust the Heat: If you like more heat, add a diced jalapeño or a bit of cayenne pepper.
- Creamier Chili: If you prefer a creamier texture, you can stir in a splash of heavy cream or some cream cheese toward the end of cooking.
- Make It Ahead: This chili can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave.
Storing and Reheating
- Refrigerate: Store leftover chili in an airtight container in the fridge for up to 3 days.
- Freeze: This chili freezes well! Just store it in an airtight container for up to 3 months.
- Reheat: Reheat in the microwave or on the stovetop until warmed through. You can add a splash of chicken broth to thin it out if needed.
Frequently Asked Questions
- Can I use chicken thighs instead of chicken breasts? Yes! Chicken thighs will add extra richness and flavor to the chili.
- Can I make this in the Instant Pot? Yes, cook it on high pressure for 15 minutes, then shred the chicken and stir.
- Can I add vegetables? Absolutely! Feel free to add corn, bell peppers, or zucchini for extra texture and flavor.
Conclusion
This Easy White Chicken Chili is the perfect slow cooker meal—rich, creamy, and full of flavor with minimal effort. It’s a great way to feed the family on a busy day or enjoy a comforting meal with friends.
Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your chili turns out.
Preparation Time: 10 minutes
Cooking Time: 3–7 hours (depending on slow cooker setting)
Cuisine: American
Nutritional Information (Per Serving):
Calories: 280 | Protein: 27g | Carbohydrates: 25g | Fat: 9g | Fiber: 6g | Sodium: 600mg
Easy White Chicken Chili (Slow Cooker)
- Total Time: 0 hours
Description
Looking for a warm, comforting dish that’s full of flavor and easy to make? This Easy White Chicken Chili in the slow cooker is just what you need! With tender chicken, creamy white beans, and a blend of aromatic spices, this chili is perfect for chilly evenings. Just set it and forget it – let your slow cooker do the hard work for you while you enjoy the delicious aroma filling your kitchen.
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Ingredients
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For the Chili:
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1 ½ lbs boneless, skinless chicken breasts (or thighs for a juicier option)
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2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
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1 can (4 oz) diced green chilies
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1 medium onion, diced
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2 cloves garlic, minced
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1 ½ cups low-sodium chicken broth (or vegetable broth)
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp ground coriander
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½ tsp dried oregano
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1 ½ tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp lime juice (for a fresh kick)
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1 tbsp olive oil (optional, for sautéing)
For the Toppings (optional but highly recommended!):
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Shredded cheese (cheddar or Monterey Jack)
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Sour cream or Greek yogurt
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Fresh cilantro, chopped
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Sliced jalapeños (for a spicy kick)
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Tortilla chips or fresh cornbread on the side
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Instructions
Step 1: Prepare the Ingredients
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If you prefer a richer flavor, you can sauté the onion and garlic in olive oil in a pan over medium heat for about 3-4 minutes until softened. This step is optional but adds extra depth to the chili.
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Dice the onion, mince the garlic, and drain and rinse the white beans. Set everything aside.
Step 2: Add Ingredients to the Slow Cooker
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In your slow cooker, add the chicken breasts (or thighs), white beans, diced green chilies, onion, garlic, chicken broth, cumin, chili powder, coriander, oregano, salt, and pepper.
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Stir everything together, making sure the spices are evenly distributed.
Step 3: Slow Cook the Chili
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Cover the slow cooker and cook on low heat for 6-7 hours or high heat for 3-4 hours. The chicken should be cooked through and tender.
Step 4: Shred the Chicken
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Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
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Return the shredded chicken back into the slow cooker and stir everything together. This will make the chili even more flavorful and well-combined.
Step 5: Final Touches
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Add the lime juice and stir it in for a burst of freshness. Taste and adjust the seasoning with extra salt, pepper, or spices if needed.
Step 6: Serve & Enjoy
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Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, fresh cilantro, and sliced jalapeños. Serve it with tortilla chips or cornbread for a complete meal!
Notes
Shred the Chicken After Cooking: Shredding the chicken after it’s cooked makes it absorb all the delicious flavors of the chili.
Adjust the Heat: If you like more heat, add a diced jalapeño or a bit of cayenne pepper.
Creamier Chili: If you prefer a creamier texture, you can stir in a splash of heavy cream or some cream cheese toward the end of cooking.
Make It Ahead: This chili can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 3–7 hours
- Cuisine: American
