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 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!
The Ultimate Slow Cooker White Chicken Chili Recipe: Easy, Flavorful, and Wholesome
There’s nothing quite like walking through the door after a long day to the comforting aroma of a simmering meal. This White Chicken Chili recipe delivers that exact experience, effortlessly transforming simple ingredients into a rich, hearty, and unbelievably flavorful dish. Since its original debut on the blog in 2015, this recipe has been a consistent family favorite, earning its spot as a go-to for busy weeknights and cozy weekend dinners alike.
What makes this slow cooker recipe truly exceptional is its sheer simplicity combined with a depth of flavor that belies its minimal prep time. With just 15 minutes of initial effort, your Crock Pot takes over, slow-cooking a delicious blend of lean ground chicken, two types of creamy white beans, and a vibrant medley of green chilies, fresh jalapeños, and aromatic spices. It’s the perfect solution for anyone seeking a wholesome, satisfying meal without the fuss, especially as the temperatures drop and comfort food cravings begin.
Why White Chicken Chili is a Must-Try
If you’re accustomed to traditional red chili, get ready for a delightful culinary twist. White Chicken Chili distinguishes itself by entirely omitting tomatoes and tomato-based sauces. Instead, its distinctive pale hue and unique flavor profile come from a harmonious blend of chicken broth, mild green chilies, and a bright finish of fresh lime juice, all infused with a carefully selected array of herbs and spices.
The base of this chili is built upon tender ground chicken, complemented by the subtle heat of fresh jalapeños, and the creamy texture of two distinct white beans: cannellini and great northern beans. While it shares the comforting, stew-like consistency of its red counterpart, White Chicken Chili offers a lighter, fresher taste that is both incredibly satisfying and wonderfully different. It’s a testament to how robust flavor can be achieved without relying on heavy ingredients, making it a fantastic choice for those looking for a healthier, yet equally hearty, meal.
This lighter, healthier take on chili doesn’t compromise on warmth or coziness. It strikes an ideal balance, providing a comforting embrace perfect for staying warm during the chilly autumn and winter months. Each spoonful promises a burst of fresh flavors, making it a dish you’ll undoubtedly want to revisit time and time again. Trust us, once you try this recipe, it will become a cherished part of your seasonal cooking repertoire.
Essential Ingredients for the Perfect White Chicken Chili (with Smart Substitutions)
Crafting exceptional white chicken chili begins with quality ingredients. Here’s a detailed look at what you’ll need, along with expert tips and clever substitution options to ensure your chili is always a success. For precise measurements, please refer to the complete recipe card at the bottom of this page.
Core Flavor Base
- Olive Oil: Essential for sautéing and building the initial flavor layers. Any neutral cooking oil will work if olive oil isn’t available.
- Onion: A medium yellow onion is recommended for its balanced, neutral flavor that complements the other ingredients without overpowering them. For a slightly sharper, more pungent flavor, a red onion can be used.
- Garlic: Freshly minced garlic is non-negotiable for its aromatic depth. Use pre-minced garlic from a jar if you’re short on time, but fresh offers the best flavor.
- Jalapeño: This pepper adds a subtle kick and a crucial layer of fresh, vibrant flavor. If you’re sensitive to spice, you can omit it entirely. For a milder heat, remove all seeds and membranes. If you crave more heat, leave some seeds in or even add a second jalapeño or a serrano pepper.
Protein & Heartiness
- Ground Chicken: We find ground chicken provides the best texture for a chili-like experience. It blends seamlessly with the beans and broth. Ground turkey is an excellent, lean substitute if preferred. For those who enjoy a shredded chicken consistency, please see our variations section below for instructions.
The Signature White Chili Elements
- Cannellini Beans: Also known as white kidney beans, these have a thicker skin and a richer, more pronounced bean flavor. They contribute significantly to the chili’s body and texture. If cannellini beans are hard to find, you can use two cans of great northern beans or navy beans as a substitute.
- Great Northern Beans: These beans are milder in flavor with a creamy, nutty taste that perfectly balances the cannellini beans. If great northern beans aren’t available, simply use two cans of cannellini beans.
- Diced Mild Green Chilies: A foundational ingredient for white chili, these canned chilies (typically found in the Hispanic foods aisle) are mild in spice but impart a wonderful, earthy, and slightly tangy flavor that defines the dish. Do not omit these!
Liquid & Freshness
- Chicken Broth: The main liquid component that forms the savory base of the chili. Use low-sodium chicken broth to control the overall saltiness, adjusting later if needed. Vegetable broth can be used for a vegetarian version (omitting chicken, adding more beans or plant-based protein).
- Frozen Corn: Adds a touch of sweetness and bursts of color and texture. Canned corn, drained, also works perfectly.
- Lime Juice: Freshly squeezed lime juice is paramount. It brightens the entire dish, cutting through the richness and adding a zesty finish that truly elevates the flavor. Bottled lime juice can be used in a pinch, but fresh is highly recommended.
Aromatic Spices
- Ground Cumin, Dried Oregano, Chili Powder, Black Pepper, and Salt: This blend of spices is crucial for creating the complex, warm, and inviting flavor of the chili. Feel free to adjust quantities to your personal taste, adding a pinch of cayenne pepper for extra heat if desired.
Step-by-Step Guide: How to Make Slow Cooker White Chicken Chili
Making this incredible white chicken chili in your slow cooker is straightforward, allowing you to enjoy a flavorful meal with minimal hands-on time. Follow these detailed steps to achieve perfect results every time.
- Sauté Aromatics: Begin by heating the olive oil in a large skillet over medium-high heat on your stove. Add the diced onions and jalapeños, and sauté them for 4-5 minutes until they begin to soften and become translucent. Next, add the minced garlic and cook for an additional minute until fragrant. Transfer all these aromatic vegetables from the skillet directly into your slow cooker.
- Cook the Ground Chicken: Place the same skillet back on the stove (no need to clean it) over medium-high heat. Add two pounds of ground chicken. Break up the chicken with a spoon and cook it until it’s no longer pink, ensuring it’s thoroughly browned. This usually takes about 7-9 minutes. Once cooked, season the chicken generously with the ground cumin, dried oregano, chili powder, salt, and black pepper. Stir well to coat the chicken evenly, then transfer the seasoned ground chicken to the slow cooker with the sautéed vegetables.
- Combine Remaining Ingredients: Drain and thoroughly rinse both cans of cannellini beans and great northern beans. Add them to the slow cooker. Next, add the entire can of diced mild green chilies, chicken broth, and frozen corn. Give all the ingredients a good stir to ensure everything is well combined and distributed.
- Slow Cook to Perfection: Secure the lid on your slow cooker. Set it to the LOW setting and cook for 6-8 hours for a slow simmer that allows flavors to meld beautifully. Alternatively, if you’re in a bit more of a hurry, set it to HIGH and cook for 3-4 hours.
- Finish with Freshness: Once the chili has finished slow cooking, carefully open the lid. Stir in the fresh lime juice just before serving. This crucial step brightens the entire dish and adds a vibrant, zesty finish.
How to Make It on the Stove: A Quicker Alternative
While this recipe shines in the slow cooker, you can easily adapt it for the stovetop when you need a delicious meal in under an hour. This method sacrifices none of the flavor for speed.
- Pour the olive oil into a large pot or a dutch oven over medium-high heat.
- Add the diced onions and jalapeños, cooking for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground chicken, crumbling it with a spoon. Cook until the chicken is no longer pink, approximately 7-9 minutes.
- Season the cooked chicken with cumin, oregano, chili powder, black pepper, and salt. Stir to ensure the spices are evenly distributed.
- Drain and rinse both cans of cannellini and great northern beans, then add them to the pot. Incorporate the entire can of diced green chilies, chicken broth, and frozen corn. Stir all ingredients to combine thoroughly.
- Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it simmer for 20-30 minutes. This allows the flavors to deepen and meld.
- Remove the lid, stir in the fresh lime juice, and serve immediately.
Creative Variations to Personalize Your Chili
- To Make a Creamy White Chicken Chili: For an extra rich and decadent chili, add 8 ounces of cubed cream cheese during the last 30 minutes of the slow cooking time. Allow it to melt into the hot chili, then stir until completely incorporated, creating a velvety texture.
- To Make Keto White Chicken Chili: Easily transform this into a low-carb, keto-friendly meal by omitting the two cans of beans and the cup of frozen corn. This modification significantly reduces the total carbohydrates per serving (from 31 grams down to approximately 7 grams, with net carbs around 5 grams). The chili will still be wonderfully flavorful, with a slightly different texture, making it perfect for those following a low-carb diet.
- To Make Shredded Chicken Chili: If you prefer shredded chicken over ground, this recipe can still be adapted. First, sauté the diced onions, jalapeños, and garlic as instructed. Separately, season two pounds of boneless, skinless raw chicken breasts with the cumin, oregano, chili powder, black pepper, and salt, then sear them briefly in the same skillet to develop flavor. Transfer the seared chicken breasts to the slow cooker along with all the remaining ingredients. After the chili has slow-cooked for the recommended time, remove the cooked chicken breasts, shred them using two forks, and then return the shredded chicken to the slow cooker before serving. While ground chicken offers a more traditional chili texture, shredded chicken provides a delightful, soupier consistency.
- To Make White Turkey Chili: For a simple and equally delicious alternative, substitute ground turkey for the ground chicken. The cooking method remains the same, offering a slightly different, yet still fantastic, flavor profile.
- Add Smoky Flavor: A teaspoon of smoked paprika can add a wonderful depth of smoky flavor to your chili.
- Increase Veggies: Feel free to add diced bell peppers (any color), zucchini, or even a can of drained fire-roasted tomatoes (if not strictly adhering to “white” chili) for extra nutrients and flavor.
Serving Suggestions & Flavorful Toppings
Enhancing your White Chicken Chili experience is all about the toppings! They add an extra layer of flavor, texture, and visual appeal, allowing everyone to customize their bowl to perfection.
Here are some of our favorite topping recommendations:
- Sliced Avocado: Adds a creamy, rich texture and a hint of freshness.
- Tortilla Strips or Crumbled Tortilla Chips: Provides a satisfying crunch and savory flavor.
- Freshly Chopped Cilantro: Brightens the dish with its distinctive herbaceous aroma.
- Sliced Jalapeños: For those who enjoy an extra kick of fresh heat.
- Sour Cream or Greek Yogurt: Offers a cool, tangy contrast that mellows the spices.
- Shredded Cheese: Monterey Jack, Pepper Jack, or a Mexican blend melt beautifully into the warm chili.
- Lime Wedges: For an additional squeeze of citrusy brightness right before eating.
Beyond toppings, pairing your chili with the right side dishes elevates it to a complete meal. We believe cornbread and chili are an unbeatable combination, so we love serving this white chicken chili with a side of Slow Cooker Cornbread or a spicy Gluten Free Jalapeño Cheddar Cornbread. The sweet and savory notes of cornbread perfectly complement the chili’s complex flavors.
Other excellent accompaniments include simple tortilla chips paired with fresh salsa, creamy guacamole, or a warm, cheesy green chili queso blanco for an ultimate Tex-Mex feast.
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 (Slow Cooker): 3-4 hrs (High) / 6-8 hrs (Low)
- Total Time: Approx. 4 hrs 15 mins (on High)
- Author: Whitney Bond
- Course: Main Course, Soup
- Cuisine: American, Tex Mex
- Diet: Gluten Free
Ingredients
- 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 on the stove over medium-high heat.
- When the oil is hot, add the onion and jalapeño, cook for 4-5 minutes.
- Add the minced garlic and cook for an additional minute.
- 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.
Notes
- Stove Top Method: For detailed instructions on making this chili on the stove top, please refer to the “How to Make It on the Stove” section above in the blog post.
- Dietary Information: This recipe is naturally gluten-free and dairy-free without any added toppings. If maintaining a dairy-free diet, consider using avocado for creaminess instead of cheese or sour cream.
- Spice Level Adjustment: The recipe offers a mild-to-medium heat. To reduce spice, simply omit the jalapeño. For more heat, add one serrano pepper (seeded and diced) alongside the jalapeño, or stir in 1 teaspoon of cayenne pepper with the other spices.
- Thickening the Chili: If you prefer a thicker chili broth, create a cornstarch slurry. Combine 1 tablespoon of cornstarch with 1 tablespoon of cold water or chicken broth. Stir this mixture into the chili after it has finished cooking and stir until the desired thickness is achieved.
- Storage: Leftover white chicken chili can be stored in an airtight container in the refrigerator for up to 6 days.
- Reheating: Reheat chili in a pot on the stove over medium-high heat for 8-10 minutes, or until heated through. Alternatively, return it to a slow cooker on low for 1 hour. For single servings, microwave in a microwave-safe bowl for 2-3 minutes, stirring halfway, until hot.
- Freezing Instructions: Cooked chili freezes exceptionally well for up to 4 months. Allow the chili to cool completely before transferring it to freezer-safe Ziploc bags. Flatten the bags for easier storage and quicker thawing. To defrost, place in the refrigerator for 8-10 hours. Reheat thawed chili in a slow cooker on low for 3-4 hours or on the stove over medium heat for 20-30 minutes.
- Doubling the Recipe: This recipe can easily be doubled to feed a crowd or to prepare a large batch for future meals. Simply scale all ingredients proportionally.
Nutrition Facts (per serving)
(Based on 8 servings, approximate values)
- Calories: 330 kcal (17% DV)
- Carbohydrates: 31 g (10% DV)
- Protein: 29 g (58% DV)
- Fat: 12 g (18% DV)
- Saturated Fat: 3 g (15% DV)
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Cholesterol: 100 mg (33% DV)
- Sodium: 1005 mg (42% DV)
- Potassium: 946 mg (27% DV)
- Fiber: 8 g (32% DV)
- Sugar: 3 g (3% DV)
- Vitamin A: 195 mg (4% DV)
- Vitamin C: 14 mg (17% DV)
- Calcium: 98 mg (10% DV)
- Iron: 4 mg (22% DV)
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