Have you ever craved a warming bowl of chili but wanted something lighter than the traditional red version? This white chili recipe with chicken delivers all the comfort and bold flavors you love, with tender chicken, creamy white beans, and a perfectly seasoned broth that's neither too heavy nor too bland. Making this white chicken chili slow cooker version at home allows you to control the spice level, choose quality ingredients, and serve a wholesome meal that's perfect for weeknight dinners or meal prep. It's budget-friendly, freezer-friendly, and incredibly satisfying—everything a home-cooked meal should be.

Ingredients List

    • 1.5 lbs boneless, skinless chicken breasts or thighs
    • 2 tablespoons olive oil
    • 1 medium yellow onion, diced
    • 3 cloves garlic, minced
    • 2 cans (15 oz each) great northern beans or cannellini beans, drained and rinsed
    • 1 can (4 oz) diced green chilies
    • 4 cups low-sodium chicken broth
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon chili powder
    • Salt and black pepper to taste

For the Toppings:

    • Sour cream or Greek yogurt
    • Shredded Monterey Jack or pepper jack cheese
    • Fresh cilantro, chopped
    • Lime wedges
    • Tortilla chips or strips
    • Optional: diced avocado, sliced jalapeños, or hot sauce

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

This recipe is faster than many traditional chilis and doesn't require hours of simmering. You can have dinner on the table in under an hour, making it ideal for busy weeknights.

Step-by-Step Instructions

Step 1: Prep the Chicken Cut the chicken into bite-sized pieces or leave whole to shred later. Season lightly with salt and pepper. Cutting it first speeds up cooking time and ensures even flavor distribution.

Step 2: Sauté the Aromatics Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant. This builds the flavor base for your white chili recipe with chicken.

Step 3: Cook the Chicken Add the chicken pieces to the pot. Sear for 5-7 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly browned. This step adds texture and depth.

Step 4: Add Spices and Beans Stir in cumin, oregano, smoked paprika, and chili powder. Toast the spices for about 30 seconds to unlock their flavors. Add the drained beans and diced green chilies, mixing well.

Step 5: Simmer the Chili Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally. If you prefer a thicker chili, mash a few beans against the side of the pot. For a slow cooker version, transfer everything to your white chicken chili slow cooker and cook on low for 4-5 hours or high for 2-3 hours.

Step 6: Adjust Seasoning and Serve Taste and add more salt, pepper, or spices as needed. Ladle into bowls and top with sour cream, cheese, cilantro, lime juice, and tortilla chips.

Nutritional Information

Nutritional Information

Per serving (serves 6):

    • Calories: 320
    • Protein: 32g
    • Carbohydrates: 28g
    • Fat: 9g
    • Fiber: 8g
    • Vitamin C: 15% DV
    • Iron: 20% DV

Tips, Variations, or Cooking Advice

Protein Swaps: Use rotisserie chicken for a shortcut or swap in turkey, pork, or even tofu for a vegetarian version.

Creamier Texture: Stir in 1/2 cup of heavy cream or cream cheese during the last 5 minutes of cooking for extra richness.

Spice Level: Add more jalapeños, cayenne pepper, or a dash of hot sauce if you prefer heat. For a milder version, omit the chili powder.

Gluten-Free & Dairy-Free: This recipe is naturally gluten-free. Use coconut cream instead of sour cream for a dairy-free option.

Meal Prep: This chili tastes even better the next day. Make a double batch and freeze portions for easy lunches.

Common Mistakes to Avoid

Overcooking the Chicken: Chicken breasts can become dry if simmered too long. Use thighs for more forgiveness, or shred the chicken and return it to the pot during the last 10 minutes.

Not Draining the Beans: Canned bean liquid can make your chili too watery and starchy. Always drain and rinse them first.

Skipping the Spice Toasting: Adding spices directly to liquid results in muted flavors. Toast them briefly in the oil for maximum aroma.

Under-Seasoning: White chili needs bold seasoning to shine. Taste and adjust before serving—don't be shy with salt, lime, and spices.

Storage / Leftovers Tips

Store your white chili recipe with chicken in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight, making leftovers even more delicious. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop, adding a splash of broth if needed to restore consistency. If you made it in your white chicken chili slow cooker, transfer leftovers promptly to avoid over-thickening. Reheat individual servings in the microwave for 2-3 minutes, stirring halfway through. Add fresh toppings each time you serve to keep the flavors bright and exciting.