Short Description

I’ve crafted a comforting White Chicken Chili that’s rich, creamy, and loaded with cozy flavors. With tender shredded chicken, hearty white beans, aromatic spices, and a hint of zing from lime and cilantro, it’s the perfect one-pot meal that I love to prep in my crockpot.

White Chicken Chili

Why You’ll Love This Recipe

I adore how easy this is to throw together—just toss everything into the slow cooker and walk away. The aroma of cumin, chili powder, and garlic fills the house, making it feel like a hug in a bowl. Plus, the creamy texture (thanks to optional coconut cream or sour cream) adds a luxurious touch without being heavy. It’s also highly adaptable—swap chicken thighs for breast, add more spice, or skip dairy—it always turns out fantastic.

Ingredients

(H⁠ere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) boneless, skinless chicken breast or thighs
4 cups chicken broth
2 cans (14 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chiles
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon oregano
Salt and pepper to taste
½ cup coconut cream or sour cream (optional, for creaminess)
Fresh cilantro and lime wedges for garnish

Directions

I add chicken, broth, white beans, green chiles, onion, garlic, cumin, chili powder, oregano, salt, and pepper into my crockpot.
I cover and cook on low for 6–7 hours or high for 3–4 hours.
When time’s up, I remove the chicken, shred it with two forks, and return it to the crockpot.
I stir in coconut cream or sour cream if I’m using it, then cook for another 15 minutes on low.
I serve it garnished with fresh cilantro, lime wedges, and tortilla chips for that zesty finish.

Servings and timing

This recipe yields about 6 servings. Active prep time is 10–15 minutes; the rest is slow-cooking. It’s ideal for a weekend meal prep or a busy weekday dinner.

Variations

Spicy boost: I add a diced jalapeño or a pinch of cayenne for heat.
Vegetarian twist: I swap chicken for extra beans and add diced sweet potato or corn.
Green chili flavor: I use canned diced Hatch green chiles for extra smokiness.

storage/reheating

I let leftovers cool, then store them in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium-low heat, stirring in a splash of broth if needed. I can also freeze it in single‑serving portions for up to 3 months—just thaw overnight and reheat as usual.

FAQs

How can I make this recipe lower in sodium?

I use low‑sodium or homemade chicken broth and either rinse canned beans thoroughly or opt for low‑salt versions to cut down sodium.

Can I use frozen chicken instead of fresh?

Yes—I sometimes use frozen chicken straight in the crockpot. It’ll take a little longer to cook (add about 30 minutes), but it works great.

Can I cook this on the stovetop instead of a crockpot?

Absolutely! I sauté the onion and garlic in a pot, add the rest of the ingredients (except cream), simmer for about 30 minutes until chicken is cooked through, then shred it and stir in cream at the end.

What if I don’t like cilantro or lime?

I leave them off or replace cilantro with chopped parsley. I sometimes squeeze fresh lemon juice instead of lime for a different but still bright finish.

Can I make this in an Instant Pot?

Yes—I set it to Manual/Pressure Cook for about 15 minutes (plus natural pressure release), then shred the chicken and stir in the cream on the Sauté setting for an additional few minutes.

Conclusion

I love that this White Chicken Chili is comforting, adaptable, and mostly hands-off. It’s a go‑to when I want hearty flavor without fuss. Whether I’m reheating leftovers all week, whipping up a stovetop version, or freezing for future meals, it always delivers warm satisfaction. Enjoy every spoonful!