Slow Cooker Creamy White Chicken Chili

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Looking for an easy and delicious weeknight meal? This white chicken chili recipe is perfect for you! It can be made in the slow cooker, so you won’t have to spend time standing over the stove. Plus, it’s hearty and healthy, so you’ll feel good about eating it. Give this chili a try tonight!

What is White Chili?

White Chili, unlike its traditional counterpart, is a chili dish made primarily with white ingredients. The base consists of white beans instead of the customary kidney beans, and it uses chicken as the protein rather than beef. 

The “white” aspect also comes from the lighter, more delicate broth, often made creamy with the addition of dairy products like sour cream or cheese. Despite these differences, white chili still packs a flavorful punch, typically seasoned with mild green chilis and other southwestern spices.

Ingredients

• Great Northern beans are a type of white bean that’s perfect for this chili because they hold their shape well during cooking and have a mild flavor that allows the other ingredients to shine.
• Boneless, skinless chicken breasts are a lean and nutritious source of protein. You can also use rotisserie chicken or shredded chicken for a more flavorful alternative.
• Red onion adds a punch of flavor and color to the chili. Its peppery, sweet flavor balances the heat of the chilies.
• Garlic enhances the overall flavor of the chili, giving it a robust and aromatic depth.
• Mild green chilies provide a subtle heat without overpowering the dish. They also add a lovely green hue to the chili.
• Ground cumin is an important spice in Mexican cooking, lending a warm, earthy flavor to the chili.
• Chili powder is a blend of spices that adds a complex flavor and a spicy kick to the chili.
• Mexican oregano has a more robust flavor than its Mediterranean counterpart. It gives the chili a hint of earthiness and a touch of citrusy flavor.
• Ground coriander adds a slight citrusy flavor and pairs well with the other spices in the recipe.
• Chipotle pepper powder provides a smoky heat to the chili. It’s a flavor powerhouse that can take your chili to the next level.
• Chicken broth enriches the flavor of the chili, making it savory and satisfying.
• Sea salt and black pepper are essential seasoning ingredients that enhance the natural flavors of the other ingredients.
• Mexican blend cheese is a mix of cheeses that melts perfectly into the chili, imparting a creamy, tangy flavor.

Optional, to serve: 

• Fresh cilantro
• Avocado
• Jalapeño pepper
• Lime juice

Grab the full ingredients details and instructions in the recipe card below!

Substitutions 

• If you cannot find Great Northern beans, Cannellini beans or navy beans are an excellent substitute. Each carries a mild flavor and can hold its shape well during cooking.
• For a vegetarian twist, replace chicken breasts with tofu or jackfruit. These offer a similar texture to chicken and absorb the flavors of the spices well.
• Yellow or white onions can be substituted for red onion for a slightly different flavor profile.
• If you don’t have mild green chilies, you can use jalapenos or Anaheim peppers. Be aware, this may increase the heat of the dish.
• In place of Mexican oregano, you can use regular oregano. The flavor will be slightly different but still delicious.
• Chipotle pepper powder can be replaced with smoked paprika. It provides a similar smoky flavor but less heat.

Additions

• Consider adding a can of sweet corn for a pop of sweetness and color.
• For added texture and richness, consider adding a dollop of sour cream or Greek yogurt on top before serving.
• If you don’t have any chicken around (or are a bit sick or it!) then use some leftover shredded turkey instead.
• You can increase the protein in the meal and make it chunkier by adding a can of black beans. Just make sure you drain and rinse them or it can make the chili into a strange colour.
• If you want it to be a bit spicier, add hot varieties of green chiles or add some of the diced jalapenos to the mixture rather that just using as a topping.

Instructions

After draining and rinsing the beans to remove excess salt, blend half of the white beans with water in a blender or food processor until they are slightly chunky. Then, transfer the puréed beans along with the remaining whole beans to a 5 or 6-quart slow cooker.

To make the dish, simply combine chicken broth, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken in a slow cooker. Season with salt and black pepper to taste. Cook on high for 4 hours or low for 8 hours. 

After the cook time is finished, take off the lid and mix in 1 cup of shredded cheese. Stir until well combined, then cover and let the cheese melt for 1-2 minutes.

Adjust seasonings to taste and serve immediately. Top with remaining Mexican cheese,  and your favorite toppings such as fresh cilantro, avocado, jalapeño slices, and/or lime wedges.

Storage & reheating

To store white chicken chili, simply place it in an airtight container and refrigerate for up to four days. When you’re ready to eat the next day, simply reheat on the stove or in the microwave until heated through.

Can you freeze white chicken chili?

Many people are surprised to learn that you can freeze white chicken chili. In fact, freezing is an excellent way to preserve the flavor and texture of this dish. When properly frozen, white chicken chili will keep for up to six months.

To Freeze: White chicken chili can be frozen either in individual servings or as a large batch. If freezing individual servings, let the chili cool completely before portioning into freezer-safe containers. Be sure to leave enough headspace to allow for expansion during freezing.

For best results, use the chili within one month of freezing. If freezing a large batch, place the chili in an airtight freezer safe container and allow it to cool completely. Once frozen, the chili can be portioned into smaller containers or bags for easy thawing and reheating.

To Thaw: For individual servings, thaw the chili overnight in the refrigerator. For larger batches, thaw the chili in the refrigerator or in a sink full of cold water. Once thawed, white chicken chili can be reheated on the stovetop or in the microwave.

Recipe FAQ

What sides go well with white chicken chili?

White chicken chili is a delicious and hearty dish that is perfect for a winter night. If you are looking for some sides to complete your meal, here are a few ideas.

A simple green salad is always a good option, and it can be made even more flavorful with the addition of some diced avocado or crumbled feta cheese.

For something heartier, roasted potatoes or sweet potatoes would be a great choice. You could also add some cornbread or flour tortillas to round out the meal. However you choose to serve it, white chicken chili is sure to be a hit with your family and friends.

Slow Cooker White Chicken Chili

Yield: 4-6 portions

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Mke this creamy white chicken chili in the slow cooker for a delicious main meal that doesn't take much work

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Ingredients

• 3 15-oz. cans Great Northern beans, divided 
• 1/3 c. water 
• 1½ lbs. boneless, skinless chicken breasts, cut into chunks (rotisserie chicken will also work)
• ½ small red onion, diced
• 3-4 cloves garlic, chopped
• 1 4-oz. can mild green chilies
• 1 T. ground cumin 
• 2 t. chili powder
• 1 t. Mexican oregano
• 1 t. ground coriander
• ½ t. chipotle pepper powder
• 3 c. chicken broth, preferably organic
• Sea salt and black pepper, to taste
• 1½ c. Mexican blend cheese, finely shredded, divided

Optional, to serve: 

Toggle ingredient group

• ¼ c. fresh cilantro, chopped
• 1 small avocado, diced
• 1 medium jalapeño pepper, sliced
• 2 large limes, cut into wedges

Instructions

1. Drain and rinse the beans to remove excess salt. Place half the white beans in a blender or food processor with some water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker, along with the remaining whole beans. 
2. Add chicken broth, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken to the slow cooker. Season with salt and black pepper, as desired, and stir to combine. Cover and set cook time to 4 hours on high or 8 hours on low. 
3. When cook time is complete, remove lid and add 1 cup of the shredded cheese and stir to combine. Cover and allow cheese to melt for 1-2 minutes. 
4. Taste and adjust seasonings, as desired. Serve immediately with remaining Mexican cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges, if desired. 

Notes

• You can use an Instant Pot for this recipe with the slow cooker function. Just adjust the cooking time as you would when converting any slow cooker recipe to the Instant Pot so that you don't overcook your creamy chicken chili recipe.
• Chili is a great winter comfort food, but sometimes it can be a little too watery for our liking. If you want to thicken your chili without changing the flavor too much, here's a simple trick: mix 1 Tbsp of cornstarch into 2-3 Tbsp of milk/half and half/chicken broth or water.
• Stir until the cornstarch has dissolved, then add that mixture into the chili. Cook until thickened to your liking. And that's all there is to it! This quick fix will help you get the perfect consistency for your chili every time.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 629Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 125mgSodium: 727mgCarbohydrates: 56gFiber: 19gSugar: 3gProtein: 62g