Hearty White Chicken Chili (Slow Cooker or Stovetop)

My Cozy White Chicken Chili

Let’s talk about a hug in a bowl. This is my creamy white chicken chili recipe. It is so easy and warm. I make it on busy nights. It feels like a weeknight meal miracle.

You can use your slow cooker or a pot on the stove. I love my slow cooker. I just add everything in the morning. The smell fills the house all day. Doesn’t that smell amazing? It makes everyone hungry.

Why This Soup Matters

This is a healthy white chicken chili. It is full of good protein from the chicken. That keeps you full and strong. The coconut milk makes it creamy without dairy. My grandson has a milk allergy. He loves this soup.

Food should make you feel good. This chili does that. It is warm and comforting. It also gives your body what it needs. That is a win for any cook. What is your favorite feel-good meal?

A Little Story for You

I first made this for my book club. I was so nervous. But my friend Linda asked for the recipe right away. I still laugh at that. Now I make it all the time.

You can make it many ways. Use a rotisserie chicken to save time. Just shred the meat and add it later. Or try an instant pot white chicken chili for super speed. It’s all about what works for you.

Making It Your Own

This is an easy white chicken chili. You can add a can of white beans. Then it becomes a white bean chicken chili. More beans means more fiber. That is good for your tummy.

*Fun fact*: The lime juice at the end is magic. It makes all the flavors pop. Always add it last. Do you like your chili mild or with a little kick? You can leave the jalapeno seeds in for more heat.

Your Turn in the Kitchen

This high protein chili recipe is very forgiving. Do not worry about being perfect. Cooking is about love, not rules. If you forget an ingredient, it will still taste good.

That is another reason this matters. It builds kitchen confidence. You can do this. Will you try the slow cooker white chicken chili first? Or the stovetop version? Tell me which one you pick. I would love to know.

Ingredients:

Instructions

Step 1: Let’s start our creamy white chicken chili. First, chop your onion and peppers. Mince the garlic, too. I love the smell of fresh veggies. Add them to your slow cooker with all the dried spices. (A hard-learned tip: remove the jalapeno seeds for less heat!)

Step 2: Lay the chicken right on top of the veggie mix. Pour in the broth and put the lid on. Let it cook on low for 5-6 hours. Your house will smell so cozy. This is the easiest white chicken chili for busy nights.

Step 3: Time to shred the chicken. Use two forks—it’s fun! Put all the tender chicken back in the pot. Turn the heat to high now. Stir in the coconut milk for a creamy finish. Do you prefer chicken breasts or thighs for your weeknight meal ideas? Share below!

Step 4: Now, add the white beans if you’re using them. This makes it a hearty white bean chicken chili. Let it heat for 15 more minutes. Finally, stir in the lime juice and fresh cilantro. Doesn’t that smell amazing? Taste it and see if it needs more salt.

Creative Twists

Serving & Pairing Ideas

This healthy white chicken chili is a meal by itself. I love a big spoonful of avocado on top. A side of warm cornbread is perfect for dipping. For a fresh crunch, serve it with a simple green salad. This high protein chili recipe is so satisfying. Which would you choose tonight?

Keeping Your Chili Cozy for Later

Let’s talk about storing this lovely white chicken chili. It keeps beautifully. Let it cool first, then pop it in the fridge. It will be happy there for three to four days. For longer stays, the freezer is your friend. Use airtight containers and it will last for months.

I remember my first big batch. I froze single portions in old yogurt containers. What a joy to find a ready-made lunch later! Reheating is simple. Warm it gently on the stove or in the microwave. Add a splash of broth if it seems thick.

Batch cooking like this matters. It turns a busy weeknight into a calm one. You get a healthy, high-protein chili recipe ready in minutes. It’s a true weeknight meal idea lifesaver. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Chili Hiccups

Sometimes our cooking needs a little help. Here are three easy fixes. First, if your chili is too thin, let it simmer uncovered. This helps it thicken up nicely. Second, if it’s not creamy enough, stir in your coconut milk at the very end. Heat it just through.

Third, if the flavor feels flat, add a squeeze of fresh lime. I once forgot the lime juice. What a difference it made when I added it later! Fixing these small issues matters. It builds your cooking confidence. It also makes the flavors in your easy white chicken chili really sing.

You learn what your dish needs. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the secret to creamy white chicken chili?

The secret is full-fat coconut milk. Add it at the end of cooking. Do not let it boil hard. This keeps it smooth and creamy. Using a bit of the starchy liquid from the beans can also help. This trick makes a wonderfully creamy white chicken chili recipe without any dairy.

Can I use raw chicken in slow cooker white chicken chili?

Yes, you absolutely can. Place raw chicken right on the veggies. The long, slow heat cooks it perfectly. It becomes so tender for shredding. This is the standard method for slow cooker white chicken chili. It is safe and easy. Just make sure your chicken is fully cooked before you shred it.

How do you thicken white chicken chili in a crockpot?

There are a few ways. First, take the lid off for the last 30 minutes. Let some steam escape. You can also mash some of the white beans against the pot wall. This releases their starch. Another way is to mix a tablespoon of cornstarch with cold water. Stir this slurry into the hot chili.

What are the best toppings for white chicken chili?

Fresh toppings add great texture and flavor. Chopped cilantro is a must. Add diced avocado for creaminess. A dollop of plain yogurt or a squeeze of lime is lovely. Crushed tortilla chips give a nice crunch. These toppings make your healthy white chicken chili a full meal. They let everyone customize their bowl.

Can you overcook chicken in a slow cooker chili?

You can, but it takes a long time. Cooking on low for 5-6 hours is perfect. It makes the chicken tender and easy to shred. If you cook it much longer, the chicken may become dry and stringy. For this high protein chili recipe, timing matters. Set a timer if you need to. Your chicken will be just right.

What is the difference between white chicken chili and regular chili?

The main difference is the color and base. Regular chili uses red tomatoes and often beef. White chicken chili uses chicken, white beans, and a creamy broth. It has green chiles and spices like cumin. *Fun fact: White chicken chili is sometimes called “chili verde” because “verde” means green!* It’s a lighter but still very cozy option.

Which tip will you try first?

Wrapping Up Your Cozy Cooking Day

I hope you love this recipe as much as I do. It is such a comforting dish to share. Whether you use the slow cooker, Instant Pot, or stove, it turns out great. It’s perfect for a busy family night. Remember, cooking is about joy and nourishment.

I would love to hear from you in the comments. Tell me about your kitchen adventures. Have you tried this recipe? Did you use chicken breasts or thighs? Your stories make my day. Thank you for cooking with me today.

Happy cooking!
—Grace Ellington.

Creamy Slow Cooker White Chicken Chili

Author: Elena Rutherford Cooking Method:Slow Cooker Stovetop Instant Pot Cuisine:American Courses:Lunch Main Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time:6 hours Rest time: Total time:6 hours 15 minutesServings:6 servingsCalories:327 kcal Best Season:Summer

Description

A creamy, comforting, and dairy-free white chicken chili made easy in your slow cooker, on the stovetop, or in an Instant Pot.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
• 1 medium yellow onion, diced
• 1 medium bell pepper (any color), diced
• 1 small jalapeno, seeds and membranes removed, finely diced
• 6 garlic cloves, minced
• 2 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon chili powder
• 1 teaspoon fine salt, plus more to taste
• ½ teaspoon black pepper
• 1 ½–2 cups chicken broth (purchased broth or homemade bone broth)
• 1 (14-ounce) can full-fat coconut milk*
• Juice of ½ lime*
• ½ cup chopped fresh cilantro
• Fresh cilantro and lime wedges for garnish, optional
• Optional: 1 (14-ounce) can white beans, drained and rinsed

Instructions

1. Slow Cooker Directions: Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper) to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer.
2. Add the broth and place the lid on the slow cooker.
3. Set heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender.
4. Remove the chicken from the slow cooker and shred it with two forks.
5. Return the shredded chicken to the slow cooker.
6. Turn the heat to HIGH. Add the coconut milk and stir. Add the beans, if using. Replace the lid and continue heating for an additional 15 minutes.
7. Stir in the lime juice and fresh cilantro.
8. Taste and adjust seasonings as desired.
9. Serve garnished with chopped cilantro and lime wedges, if desired.
10. Stovetop Directions: Place a large soup pot or Dutch oven over medium heat. Add oil and heat until it’s hot.
11. Add the onions and peppers and saute for 5-6 minutes, stirring occasionally, until the veggies start to soften.
12. Add garlic, cumin, oregano, chili powder, salt, and pepper. Continue to cook until fragrant, about an additional 30 to 60 seconds.
13. Lay the chicken in the pan over the onion and pepper mixture. Add 1 cup of broth and bring it just to a boil.
14. Reduce the heat, cover, and simmer for 12-15 minutes or until chicken is cooked through.
15. Shred the chicken in the pot using two forks (or, you can transfer the chicken to a cutting board to shred before returning it to the pot).
16. Add the remaining 1 cup of broth and coconut milk; return to a simmer. Add the beans, if using.
17. Cover the pan and allow the chili to simmer for an additional 10 minutes.
18. Remove from heat and stir in the lime juice and cilantro.
19. Taste and adjust seasonings as desired.
20. Serve garnished with chopped cilantro and lime wedges, if desired.
21. Instant Pot Directions: Select the ‘Saute’ function on the Instant Pot. Add oil. When the oil just starts to shimmer, add the onion, bell pepper, and jalapeno.
22. Saute 5 to 6 minutes, stirring occasionally, until onion and peppers start to soften.
23. Add the garlic, cumin, oregano, chili powder, salt, and pepper. Cook an additional 30 seconds or until fragrant.
24. Press ‘Cancel’. Add the chicken breasts and 1 ½ cups of broth.
25. Lock the lid into place. Turn the vent valve to the ‘Sealing’ position.
26. Select the ‘Manual’ or ‘High Pressure’ setting and set the cooking time to 10 minutes.
27. When cooking time is up, allow the pressure to naturally release for 10 minutes, then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position).
28. Remove the chicken from the Instant Pot and shred it with two forks.
29. Return the shredded chicken to the Instant Pot. Add the beans, if using.
30. Add the coconut milk, additional 1/2 cup of broth, if needed, lime juice, and fresh cilantro. Stir to combine.
31. Turn onto the sauté setting to heat through. Once hot, taste and season with additional salt and pepper as desired.

Notes

*For a less coconut-forward flavor, you can use light coconut milk. The lime juice brightens the flavors; adjust to taste.

Keywords:White Chicken Chili, Slow Cooker, Dairy-Free, Chicken, Chili, Coconut Milk