This best winter comfort food! Slow Cooker White Chicken Chili is full of shredded chicken, green chiles, white beans, and lots of spice! Top it with fresh cilantro, lime wedges, sour cream, and jalapenos.
I love making big batches of chili in the cooler months. Some of my other favorites are Slow Cooker Butternut Squash and Turkey Chili and Smoky Bacon Chili.
Originally published December 2, 2010. Updated November 10, 2021.
This White Chicken Chili is one of my alltime favorite winter dinners. It’s warm and comforting, spiced but not spicy, and best of all, cooked in the slow cooker!
It’s full of chicken, white beans, green chiles, and then you can add whatever toppings you like!
Ingredients
- Boneless skinless chicken breasts
- White onion
- Garlic
- Cannellini beans
- Green chilies
- Low-sodium chicken broth
- Cumin
- Dried oregano
- Salt
- Black pepper
- Toppings of choice – we like sour cream, fresh cilantro, jalapeno slices, and lots of lime juice. You could add tortilla chips or cheddar cheese, too!
Instructions
- Combine ingredients. Add everything but toppings to slow cooker and give it a stir.
- Slow cooker. Cook on low for 7-8 hours or high 3-4 hours.
- Shred chicken. Use tongs to remove chicken to a cutting board and shred chicken. Set aside.
- Thicken chili. Use an immersion blender to blend up about ¼ of the bean/liquid mixture. This will help to thicken the broth. (If you don’t have an immersion blender, transfer about ¼ of the brothy bean mixture to a blender and carefully blend; return to slow cooker.)
- Combine everything. Return chicken to slow cooker and stir to combine.
- Top and serve. Serve hot. Add toppings to individual bowls of chili.
How Long Is It Good For?
White chicken chili is good for about 3 days in the fridge. Make sure to store it in an airtight container – these glass airtight containers are my favorite for leftovers.
When you are ready to serve it, reheat it in the microwave or on the stovetop. If it’s thickened up a lot, add more chicken broth or water to get it back to it’s original consistency.
Can You Freeze It?
I love keeping a batch of white chicken chili in the freezer for busy winter nights!
To freeze, let it cool completely and then transfer to a freezer-safe airtight soup container. It can be frozen for up to 3 months.
When you are ready to enjoy it, let it defrost overnight in the fridge and then reheat on the stove. It will probably be thicker than you remember but a couple splashes of chicken broth or water will loosen it up again.
Tips and Tricks
- You can start with frozen chicken breasts – no need to defrost! I used frozen and they were ready to shred after 4 hours on high.
- If you want it to be a spicy chili, add one minced jalapeno to the slow cooker.
- Look for a creamy chili? Stir in about 4 ounces of cream cheese right at the end of cooking.
More Chicken Soup Recipes
- Chicken Tortellini Soup
- Lemon Chicken and Rice Soup
- Chicken and Wild Rice Soup (Panera Copycat)
- Creamy Chicken Gnocchi Soup
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White Chicken Chili
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 white onion, diced
- 2 cloves garlic, minced
- 2 15 ounce cans cannellini beans, drained and rinsed
- 2 (4 ounce) cans green chilies
- 3 cups low-sodium chicken broth
- 2 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- toppings (cilantro, sour cream, cheese, jalapeno, limes, tortilla chips)
Instructions
- Add everything but toppings to slow cooker and give it a stir.
- Cook on low for 7-8 hours or high 3-4 hours.
- Remove chicken and shred. Set aside.
- Use an immersion blender to blend up about ¼ of the bean/liquid mixture. (If you don't have an immersion blender, transfer about ¼ of the brothy bean mixture to a blender and carefully blend; return to slow cooker.)
- Return chicken to slow cooker and stir to combine.
- Serve hot. Add toppings to individual bowls of chili.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 698mgCarbohydrates: 40gFiber: 9gSugar: 2gProtein: 40g
Catalina says
I am drooling over this chicken chili. I love all the ingredients!
Vikki says
Delicious comfort food, we all loved it and are looking forward to having it again!
Erin | Dinners,Dishes and Dessert says
This Slow Cooker White Chicken Chili is the ultimate comfort food!
Dorothy Reinhold says
As soon as the temps drop I want all the soups! This is perfect!! Love that the slow cooker does all of the work.
Kimberly says
My whole family enjoyed this soup – great flavor and easy to make!
Lorraine says
What is the ratio dry white beans to broth when cooking in the slow cooker?? Do you really need the can of green chilled?
Megan says
Could anyone tell me how many servings this makes, I’m making this for about 80 people and I need to know how many to multiply by…thanks for any help!!
Molly says
Haha, sorry, got an error on the first comment, but I guess they both posted.
Molly says
Just found this on Pinterest and made it today (guess I’m late to the game lol). It’s awesome! I didn’t make it in the slow cooker because I didn’t have time, so I just added more broth to compensate. Thanks!
Molly says
Just made this today, and it’s awesome! I didn’t use the slow cooker because I didn’t have time, so I just added more broth to compensate. Thanks!
Emma says
Hmm this seems really easy! I have a holiday party on the 9th…do you think I should make this or should I bring a sweet treat? I need fast & easy this time of year lol
Baker at Law says
My favorite holiday treat is mint flavored anything :-)
.-= Baker at Law´s last blog ..11 Cranberry Orange Muffins =-.
Baker at Law says
Sorry, replied to wrong post.
.-= Baker at Law´s last blog ..11 Cranberry Orange Muffins =-.
Shirley says
Should I drain the canned beans & green chili?
amanda says
Yes, drain the beans. My green chilies didn’t have a lot of liquid so I didn’t drain them but if yours do, you might want to drain them.
Thanks for commenting! :)
Aunt Micki says
You know, you never did like the cold! I LOVE nothing more than making soups/stews/chilis on cold days and being able to smell it all day. We’re having a VERY cold front come through on Sunday……I think I’ll make some “Saints White Chicken Chili” on Sunday!!! Geaux Saints!!!!! We’re supposed to have only THREE on the injured list this weekend!!! WooooHoooo! I smell the playoffs – start thinking of some good stuff I can make for that!
.-= Aunt Micki´s last blog ..I’m BAAAAAACK! =-.
Apicius' Apprentice says
This is my kind of recipe! It sounds delicious, and it’s easy enough for me to attempt! I heart the crock pot…
.-= Apicius’ Apprentice´s last blog ..Spicy Vegetable Blah-ness =-.
maggie says
Mmmmm, this looks great! I’m all about cozy meals like this in the winter.
.-= maggie´s last blog ..Peanut Butter Toffee Cookies =-.
Vickie says
This sound delicious. I know what I’m making over the weekend! Thanks Amanda for the great idea.
amanda says
haha Yes! You must find your chicken’s brother and use it! ;)
I made some cornbread with it and it was delicious! I’m such biscuits would be just as yummy.
Alison @ Ingredients, Inc. says
This looks delish perfect for this time of year!
Rachel says
I love how easy chili is or really almost any slow cooker dish. Definitely a great cold weather meal. And really Amanda… a spatula? lol
.-= Rachel´s last blog ..Classic Lasagna =-.