Slow Cooker White Chicken Chili
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This dairy-free White Chicken Chili is loaded with flavor and easy to make in a slow cooker. Made with tender chicken, hearty white beans, spicy green chiles, and corn makes it healthy too. It’s the best way to warm up on a cold winter day.
Top your chili with lime, cilantro, sliced jalapeños, or any of your favorite chili toppings!
For more amazing chili recipes to try, check out; Guinness Beef Chili, Southwest Chili with Black Beans and Corn, and Jack Daniels Chili.
Ingredients needed
- Yellow or white onion is best in this recipe.
- Canned green chilies add flavor without being too spicy.
- Fresh garlic is a must for added flavor.
- Boneless, skinless, chicken breasts add protein without a lot of added fat.
- Chicken stock or broth creates the base to cook this delicious chili.
- Canned Cannellini beans or Great Northern beans are mild and creamy, and helps keep this chilis distinctive color.
- Cumin and cayenne give this meal it’s distinctive chili flavor.
- Canned sweet corn adds flavor and texture, but can be left out if you prefer.
- Fresh cilantro and lime juice add freshness and brighten up the overall flavors.
- A Crockpot or Slow Cooker
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make White Chicken Chili in Slow Cooker:
Place the chicken breasts in slow cooker. Add the chicken stock, onion, beans, chiles, garlic, cumin, and cayenne. Stir to combine.
Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 4 hours, or until chicken is cooked through and shreds easily.
Remove chicken and place on a large plate or platter. Allow to cool for 10 minutes. Shred with two forks and return to the slow cooker.
Note: For thicker chili, use an immersion blender to puree a portion of the chili beans before stirring the shredded chicken back in. If you do not have an immersion blender, you could transfer one or two cups of chili into a blender or food processor and pulse to roughly chop the mixture, then return to the crock pot.
Stir in the chicken, cilantro, and lime juice. Season salt and pepper and adjust seasonings as needed. Allow to cook for an additional 5 minutes for the flavors to mingle.
Ladle into bowl and serve topped with a squeeze of fresh lime juice and any of your favorite toppings.
White Chicken Chili topping ideas
This chili is quite flavorful on it’s own, but toppings are always fun to add. Here are a few of my favorites:
- Dairy-free sour cream or full-fat Greek yogurt
- Shredded, dairy-free cheese, Monterrey Jack, or Pepper Jack if you like things spicy
- Serve with whole tortilla chips, or crush and sprinkle on top
- Chopped or sliced avocado
- Jalapeño slices
- Pico de Gallo or Salsa
- Chopped scallions or chives
- Diced red onion
Storage Tips
- Store leftover chili in an airtight container or zipper-top freezer bags in the refrigerator for up to 5 days.
- To freeze; place cooled chili in a freezer-safe, airtight container and place in the freezer for up to 2 months. Allow to defrost overnight in the refrigerator.
- Reheat chili in a saucepan on the stove or in the microwave until hot and steaming.
Tools used to create this recipe
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Serving Suggestions
- Classic Cornbread
- Skillet Cornbread
- Garlic Bread
- Southwest Sweet Potato Fries
- A non-oaked, light-bodied white wine like Dry Riesling or Pinot Grigio
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Enjoy!!
Slow Cooker White Chicken Chili
Equipment
- Crock-Pot/Slow Cooker
Ingredients
- 1.25 pounds boneless, skinless chicken breasts
- 4 cups chicken stock or broth
- 30 ounces white beans 2) 15 ounce cans Cannellini or Great Northern
- 14.5 ounce can sweet corn drained
- 8 ounce can fire-roasted diced green chilies
- 4 large cloves garlic minced
- 1 medium yellow onion diced
- 1 tablespoon ground cumin
- 0.5 teaspoon cayenne powder
- .25 cup chopped cilantro
- .25 cup fresh lime juice about 2 limes
- sea salt and black pepper to taste
Instructions
- Place the chicken breasts in slow cooker. Add the chicken stock, onion, beans, chiles, garlic, cumin, and cayenne. Stir to combine.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 4 hours, until chicken is cooked through and shreds easily.
- Remove chicken and place on a large plate or platter. Allow to cool for 10 minutes. Shred with two forks and return to the slow cooker.
Note
- For thicker chili, use an immersion blender to puree a portion of the chili beans before stirring the shredded chicken back in. If you do not have an immersion blender, you could transfer one or two cups of chili into a blender or food processor and pulse to roughly chop the mixture, then return to the crock pot.
- Stir in the chicken, cilantro, and lime juice. Season salt and pepper and adjust seasonings as needed. Allow to cook for an additional 5 minutes for the flavors to mingle.
- Ladle into bowl and serve topped with a squeeze of fresh lime juice and any of your favorite toppings.
Notes
- Store leftover chili in an airtight container or zipper-top freezer bags in the refrigerator for up to 5 days.
- To freeze; place cooled chili in a freezer-safe, airtight container and place in the freezer for up to 2 months. Allow to defrost overnight in the refrigerator.
- Reheat chili in a saucepan on the stove or in the microwave until hot and steaming.
- Top with: sliced jalapeño, chopped or sliced avocado, sour cream/Greek yogurt, shredded cheese, tortilla chips.
