Discover the ultimate comfort food for any season with this incredibly flavorful and easy-to-make White Chicken Chili recipe. Perfect for busy individuals and families, this slow cooker sensation allows you to toss ingredients into your Crock Pot in the morning and return home to a piping hot, healthy, and satisfying meal in the evening. Each spoonful is loaded with a harmonious blend of fresh jalapeños, mild green chilies, and a carefully selected medley of spices, creating a unique and irresistible flavor profile. This dish isn’t just a meal; it’s an experience, promising to become a cherished fall and winter staple that your loved ones will eagerly request again and again. Its simplicity combined with its rich taste makes it an essential addition to your recipe repertoire.
Table of Contents
- Ingredients
- Instructions
- Ways to Top It
- How to Make It on the Stove
- Substitutions and Variations
- Recipe Tips for Success
- Storage and Reheating Tips
- What to Serve With Your Chili
- More Delightful Slow Cooker Recipes
Since its initial introduction in 2015, this White Chicken Chili recipe has consistently been a fan favorite, celebrated for its minimal prep and maximum flavor. It offers an effortless way to create a hearty and wholesome meal. With just about 15 minutes of hands-on preparation, your slow cooker takes over, doing all the heavy lifting while you go about your day. The result is a deeply satisfying chili that’s perfect for chilly evenings or a comforting family dinner.
Unlike traditional chili, which often features a robust tomato-based broth, white chicken chili presents a lighter yet equally rich alternative. Its distinctive liquid base is crafted from savory chicken broth, the subtle warmth of green chilies, and a bright splash of lime juice, all beautifully infused with a carefully balanced array of aromatic herbs and spices. This combination creates a nuanced flavor that is both familiar and exciting, offering a refreshing departure from classic red chili recipes.
The foundation of this chili features lean ground chicken, complemented by the gentle heat of fresh jalapeños and a hearty mix of two distinct white beans: cannellini beans and great northern beans. These beans contribute a wonderful texture and depth, ensuring that despite its lighter color, the chili remains as satisfying and substantial as its traditional counterpart. It strikes a perfect balance, being both light and healthy, yet incredibly warm and cozy, making it an ideal dish for staying nourished and comfortable during the cooler fall and winter months. We are confident that once you experience the deliciousness of this white chicken chili, it will quickly earn a permanent spot in your culinary rotation.
Essential Ingredients for Your White Chicken Chili
Crafting this delicious white chicken chili requires a selection of fresh and pantry-friendly ingredients. Here’s what you’ll need to create this comforting slow cooker meal:
- Olive Oil: A foundational oil for sautéing. You can also opt for other neutral-flavored oils like avocado oil or canola oil for similar results.
- Yellow Onion: Diced yellow onion provides a sweet and savory base without overpowering the other flavors. For a slightly sharper bite, red onion can be used.
- Garlic: Freshly minced garlic cloves are paramount for the best, most aromatic flavor. Avoid pre-minced garlic for optimal taste.
- Jalapeño: This adds a touch of fresh, vibrant heat and distinctive flavor. If you prefer a milder chili, you can omit it. However, even for those sensitive to spice, a small amount provides excellent depth of flavor. Ensure it’s seeded and minced for easier integration.
- Ground Chicken: The lean protein base for our chili. It cooks quickly and blends seamlessly with the other ingredients, offering a healthier alternative to ground beef.
- Aromatic Spices: A blend of ground cumin, dried oregano, chili powder, black pepper, and salt creates the signature warm and earthy flavor profile that defines this chili. These spices are crucial for building complex layers of taste.
- Cannellini Beans: Also known as white kidney beans, these offer a thicker skin and a more robust, slightly bolder bean flavor, contributing to the chili’s hearty texture.
- Great Northern Beans: These beans have a milder, creamier texture and a delicate, nutty taste. They perfectly complement the cannellini beans, creating a balanced and satisfying mouthfeel. Using two types of white beans adds complexity.
- Diced Green Chilies: Typically found in cans in the Hispanic food aisle, these chilies are mild in heat but intensely flavorful. They infuse the chili with a distinctive, earthy undertone that is essential to its character.
- Chicken Broth: The primary liquid component that forms the savory base of the chili. Use a good quality broth for the best flavor.
- Frozen Corn: Adds a touch of sweetness, vibrant color, and an extra layer of texture to the chili, enhancing its overall appeal.
- Lime Juice: Freshly squeezed lime juice is highly recommended. It’s added at the end of cooking to brighten all the flavors, providing a crucial tangy zest that elevates the chili.
Step-by-Step Instructions for Your Slow Cooker White Chicken Chili
Making this white chicken chili in your slow cooker is a straightforward process that yields incredible results. Follow these simple steps to prepare a delicious, hands-off meal. For precise ingredient quantities and a downloadable recipe card, please refer to the recipe section further down this page.
- Sauté Onions and Peppers: Begin by heating the olive oil in a large skillet over medium-high heat on your stovetop. Add the diced onions and jalapeños, cooking them for about 4-5 minutes until they begin to soften and become fragrant. Stir in the minced garlic and cook for an additional minute until it releases its aroma. Carefully transfer this sautéed mixture from the skillet into your slow cooker.
- Brown the Ground Chicken: Place the same skillet back on the stove, maintaining medium-high heat. Add two pounds of ground chicken, breaking it apart with a spoon as it cooks. Continue to cook until the chicken is thoroughly browned and no longer pink, typically 7-9 minutes. Once cooked, season the chicken generously with ground cumin, dried oregano, chili powder, salt, and black pepper. Stir to ensure the spices are well distributed, then transfer the seasoned chicken to the slow cooker, joining the sautéed vegetables.
- Combine Remaining Ingredients in the Slow Cooker: Drain and thoroughly rinse both cans of cannellini beans and great northern beans to remove excess sodium. Add these rinsed beans to the slow cooker. Next, incorporate the entire can of diced green chilies. Pour in the chicken broth and add the frozen corn. Stir all the ingredients together thoroughly to ensure everything is well combined and evenly distributed within the slow cooker.
- Slow Cook to Perfection: Secure the lid on your Crock Pot. Set the slow cooker to the “low” setting and cook for 6-8 hours, or if you’re in a bit more of a hurry, set it to the “high” setting and cook for 3-4 hours. The longer cooking time on low often results in deeper flavors.
- Finish with Fresh Lime Juice: Once the chili has finished slow cooking, carefully remove the lid. Stir in the fresh-squeezed lime juice. This final touch brightens all the flavors and adds a zesty finish to the chili. Give it a good stir, then it’s ready to be served hot.
Delicious Ways to Top Your White Chicken Chili
The beauty of white chicken chili lies not only in its rich flavor but also in the endless possibilities for customization with toppings. Elevate your bowl with these fantastic additions, ranging from creamy textures to spicy kicks and satisfying crunches. Feel free to mix and match to create your perfect bowl!
- Thinly Sliced Avocado: Adds a creamy, rich texture and a healthy fat content, balancing the chili’s flavors.
- Lime Wedges: For an extra burst of fresh, tangy citrus squeezed directly over your chili just before eating.
- Sour Cream (or Greek Yogurt): Provides a cooling, creamy contrast to the warmth and spice of the chili. Greek yogurt offers a similar tang with added protein.
- Sliced Jalapeño: If you love an extra kick, a few thin slices of fresh jalapeño will deliver bright, spicy notes.
- Fresh Chopped Cilantro: Offers a vibrant, herbaceous freshness that complements the chili beautifully.
- Crumbled Cotija Cheese: This salty, crumbly Mexican cheese adds a wonderful savory depth and authentic touch.
- Shredded Pepper Jack or Monterey Jack Cheese: For a classic cheesy topping that melts wonderfully into the hot chili, adding richness and a mild, spicy flavor (from Pepper Jack).
- Crispy Tortilla Strips or Crumbled Tortilla Chips: Essential for adding a delightful crunch and texture, making each bite more exciting.
Quick & Easy: How to Make White Chicken Chili on the Stove
While the slow cooker offers unparalleled convenience, this white chicken chili can also be prepared quickly on the stovetop, making it an excellent option when you need a delicious meal in under an hour. This method sacrifices none of the flavor for speed.
- Prepare Your Pot: Pour the olive oil into a large pot or a sturdy Dutch oven set over medium-high heat on your stove.
- Sauté Aromatics: Add the diced onions and jalapeños to the hot oil. Sauté for 4-5 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Brown the Chicken: Add the ground chicken to the pot. Break it apart with a spoon and cook until it’s completely browned and no longer pink, which usually takes about 7-9 minutes.
- Season Generously: Season the cooked chicken and vegetables with ground cumin, dried oregano, chili powder, black pepper, and salt. Stir thoroughly to incorporate the spices.
- Add Beans and Chilies: Drain and rinse the cannellini beans and great northern beans, then add them to the pot. Stir in the entire can of diced green chilies.
- Simmer to Perfection: Pour in the chicken broth and add the frozen corn. Stir all ingredients to combine. Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 20-30 minutes. This allows the flavors to meld beautifully.
- Finish and Serve: Remove the lid, stir in the fresh lime juice, and serve your flavorful stovetop white chicken chili immediately with your favorite toppings.
Creative Substitutions and Delicious Variations
This white chicken chili recipe is incredibly versatile, allowing for numerous adjustments to suit different tastes, dietary needs, or ingredients you have on hand. Don’t be afraid to get creative and customize your chili!
- For a Creamy White Chicken Chili: To achieve a wonderfully rich and creamy texture, add 8 ounces of cubed cream cheese during the last 30 minutes of the slow cooking time. Allow the cream cheese to melt slowly into the chili, then stir vigorously to ensure it’s fully incorporated and creates a smooth, velvety consistency. This transforms the chili into an even more indulgent experience.
- For a Keto White Chicken Chili (Low Carb Option): If you’re following a ketogenic or low-carb diet, it’s easy to adapt this recipe. Simply omit the two cans of cannellini and great northern beans, as well as the frozen corn. This modification significantly reduces the carbohydrate count, bringing the total carbs per serving from 31 grams down to approximately 7 grams, with net carbs around 5 grams. While the texture will be slightly different due to the absence of beans, the chili will retain its fantastic flavor profile, making it a perfect low-carb comfort meal.
- For Shredded Chicken Chili: While ground chicken provides a texture similar to traditional chili, you can easily make this recipe with shredded chicken for a different mouthfeel, which some may prefer for a soup-like consistency.
- First, follow the initial steps to sauté the diced onions, jalapeños, and garlic in a skillet.
- Season two pounds of boneless, skinless chicken breasts with the cumin, oregano, chili powder, black pepper, and salt. Sear the chicken breasts in the same skillet used for the aromatics until lightly browned on all sides.
- Transfer the seared chicken breasts to the slow cooker along with the sautéed vegetables and all other remaining ingredients.
- After the chili has slow-cooked to perfection, remove the cooked chicken breasts from the Crock Pot. Shred the chicken using two forks, then return the shredded chicken to the slow cooker and stir it into the chili before serving.
- For White Turkey Chili: For a change of pace or to use readily available ingredients, simply substitute ground turkey for the ground chicken in this recipe. Ground turkey will absorb the flavors beautifully and offer a very similar lean protein profile.
Expert Recipe Tips for the Best White Chicken Chili
Achieving the perfect white chicken chili is simple with these helpful tips and tricks. From dietary considerations to adjusting spice levels, these insights will ensure your chili is a resounding success.
- Naturally Gluten-Free and Dairy-Free: This recipe, as written with the core ingredients, is naturally gluten-free and dairy-free. If you wish to maintain a dairy-free profile, consider adding creamy avocado as a topping for richness instead of cheese or sour cream.
- Bean Substitutions: If cannellini beans are unavailable, you can confidently use two cans of great northern beans or even navy white beans as a substitute. Conversely, if great northern beans are hard to find, simply use two cans of cannellini beans. The flavor and texture will remain excellent.
- Adjusting Spice Levels: The current recipe offers a mild-to-medium spice level, which can be adjusted to your preference.
- To reduce the spice, simply omit the jalapeño entirely.
- To increase the spice, consider adding 1 serrano pepper (diced and seeded) along with the jalapeño, or incorporate 1 teaspoon of cayenne pepper with the other dry spices.
- Thickening the Chili Broth: If you prefer a thicker, more robust chili, you can easily create a cornstarch slurry at the end of the cooking process. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water or chicken broth until smooth. Pour this mixture into the hot chili after it has finished cooking, stirring continuously for a few minutes until the chili visibly thickens.
- Doubling the Recipe: This recipe is fantastic for meal prep or feeding a crowd! To make a larger batch, simply double all the ingredient quantities. This is an excellent strategy for hosting parties or ensuring you have extra servings to freeze for convenient future meals. Your future self will undoubtedly appreciate this thoughtful preparation!
Efficient Storage and Reheating Guide
This white chicken chili is not only delicious freshly made but also stores and reheats wonderfully, making it perfect for meal prepping. Here’s how to best manage your leftovers:
Refrigeration:
Store any leftover white chicken chili in an airtight container in the refrigerator. It will maintain its quality and flavor for up to 6 days.
Reheating from the Refrigerator:
- Stovetop: Transfer the chili to a pot and reheat over medium-high heat for 8-10 minutes, stirring occasionally, until it is thoroughly heated through.
- Slow Cooker: For a gentle and even reheat, return the chili to a slow cooker and set it to low for about 1 hour. This method helps maintain its texture without overcooking.
- Microwave: For individual servings, place your desired portion of chili in a microwave-safe bowl. Microwave on high for 2-3 minutes, stirring halfway through, until heated throughout.
Freezing for Longer Storage:
White chicken chili freezes exceptionally well, allowing you to enjoy this comforting meal up to 4 months later. Follow these steps for optimal freezing and thawing:
- Cool Completely: After cooking, it is crucial to let the chili cool down to room temperature before freezing. For safety, you can place it in the refrigerator first to speed up the cooling process.
- Prepare for Freezing: Once cooled, transfer the chili into freezer-safe Ziploc bags or airtight containers. If using bags, flatten the chili inside the bag. This not only saves freezer space but also allows for quicker and more even defrosting.
- Thawing: When you’re ready to enjoy your frozen chili, the best method is to transfer it from the freezer to the refrigerator and allow it to thaw slowly for 8-10 hours, ideally overnight.
- Reheating from Thawed: After thawing, you can reheat the chili using one of the following methods:
- Slow Cooker: Place the thawed chili back into a slow cooker and heat on low for 3-4 hours until hot.
- Stovetop: Reheat the thawed chili in a pot over medium heat for 20-30 minutes, stirring frequently, until it reaches your desired serving temperature.
Perfect Pairings: What to Serve with White Chicken Chili
Elevate your white chicken chili experience by pairing it with complementary side dishes. The right accompaniment can turn a great meal into an unforgettable feast. Here are some highly recommended pairings:
It’s widely known that cornbread and chili are a match made in culinary heaven. We highly recommend serving this white chicken chili alongside a warm batch of Slow Cooker Cornbread for a truly comforting and classic combination. For those who enjoy a little extra flavor and texture, our Gluten Free Jalapeño Cheddar Cornbread adds a delightful cheesy and spicy kick that perfectly complements the chili.
Beyond cornbread, this chili is also fantastic when served with crispy tortilla chips, perfect for scooping up every last drop. Pair it with fresh, vibrant homemade salsa, creamy, rich guacamole, or a warm, gooey bowl of green chili queso blanco for an ultimate Tex-Mex inspired meal. These additions offer contrasting textures and flavors that enhance the entire dining experience.
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Slow Cooker White Chicken Chili
Savor the delicious flavors of this White Chicken Chili recipe by tossing it in a Crock Pot in the morning, then coming home to a warm and healthy meal in the evening. This slow cooker recipe is so easy to make and loaded with flavor from fresh jalapenos, green chilies and spices. This is a must-make fall and winter recipe, that your family will request over and over again!
Servings: 8 people
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Author: Whitney Bond
Course: Main Course, Soup
Cuisine: American, Tex Mex
Recipe Video (Placeholder)
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Ingredients
Click to adjust ingredient quantities.
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced
- 2 pounds ground chicken
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 15 ounce can cannellini beans, drained & rinsed
- 15 ounce can great northern beans, drained & rinsed
- 7 ounce can diced green chilies
- 4 cups chicken broth
- 1 cup frozen corn
- ½ cup lime juice, fresh-squeezed
Optional Toppings
- lime, sliced into wedges
- sour cream
- avocado, sliced
- jalapeño, sliced
- fresh cilantro, chopped
Instructions
- Add the olive oil to a large skillet, or Dutch oven, on the stove over medium-high heat.
- When the oil is hot, add the onion and jalapeño, cook for 4-5 minutes until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Transfer everything from the skillet to a slow cooker.
- Place the same skillet back on the stove over medium-high heat and add the two pounds of ground chicken.
- Crumble and cook until the chicken is no longer pink, about 7-9 minutes.
- Season the chicken with the cumin, oregano, chili powder, salt and pepper, then transfer it to the slow cooker.
- Drain and rinse the cannellini beans and great northern beans, then add them to the slow cooker.
- Add the entire can of diced green chilies, along with the chicken broth and frozen corn. Stir to combine all of the ingredients.
- Cover and slow cook on high for 3-4 hours, or on low for 6-8 hours.
- After the chili has slow cooked, open the lid and stir in the lime juice before serving.
- Serve the chili with the optional toppings of your choice for an enhanced experience.
Notes
- To make this recipe on the stovetop, refer to the “How to Make It on the Stove” section above for detailed instructions.
- To make keto white chicken chili, omit the two cans of beans and the frozen corn. This will reduce the total carbs per serving from 31 grams down to 7 grams, and the net carbs down to 5 grams per serving.
- Using the ingredients listed, this recipe is naturally gluten-free and dairy-free, without any toppings.
- This recipe has a mild-to-medium spice level, depending on your sensitivity. To reduce spice, omit the jalapeño. To increase spice, add 1 serrano pepper (diced and seeded) with the jalapeño, or add 1 teaspoon cayenne pepper with the other spices.
- If you want to thicken the broth, add a cornstarch slurry at the end. Combine 1 tablespoon cornstarch with 1 tablespoon water or chicken broth, then stir into the chili until thickened.
- Leftover chili can be stored in an airtight container in the fridge for up to 6 days.
- Reheat chili in a pot on the stove over medium-high heat for 8-10 minutes, or until heated through.
- You can also reheat chili in a slow cooker on low for 1 hour.
- To reheat in the microwave, place a single serving in a microwave-safe bowl and microwave for 2-3 minutes, or until heated throughout.
- Freeze leftover chili for up to 4 months. Let it cool completely, then transfer to a freezer-safe Ziploc bag and flatten for easier defrosting. Thaw in the refrigerator for 8-10 hours. Reheat thawed chili in a slow cooker on low for 3-4 hours, or in a pot on the stove over medium heat for 20-30 minutes.
Nutrition Facts
Serving: 4 servings
Calories: 330 kcal (17%)
Carbohydrates: 31g (10%)
Protein: 29g (58%)
Fat: 12g (18%)
Saturated Fat: 3g (15%)
Polyunsaturated Fat: 2g
Monounsaturated Fat: 6g
Trans Fat: 0.1g
Cholesterol: 100mg (33%)
Sodium: 1005mg (42%)
Potassium: 946mg (27%)
Fiber: 8g (32%)
Sugar: 3g (3%)
Vitamin A: 195mg (4%)
Vitamin C: 14mg (17%)
Calcium: 98mg (10%)
Iron: 4mg (22%)
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